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    Home » Vegan Recipes

    Vegan Cookie Dough for One

    Lindsay Moe

    175441 shares
    Vegan Cookie Dough For One - 5 minutes, 6 ingredients! The easiest, healthiest cookie dough you'll ever make! #vegan #cookiedough

    This Vegan Cookie Dough for One is healthy, naturally sweetened, egg-free, and dairy-free, but still tastes and feels just like the real thing! This is the best vegan cookie dough recipe and has been made and loved over 600,000 times. You’ll also love this single serving cookie dough for satisfying your sweet tooth without all the work.

    single serving vegan cookie dough in a small bowl with a spoon.
    Jump to Recipe

    You know you do it.

    You mix up some cookies. You try to be good. But ultimately, you’re there for the dough.

    You know it’s a little bit dangerous (raw eggs! raw flour!!) but one bite isn’t gonna kill you, right? And do you really know anyone who has ever gotten sick from eating cookie dough?

    So… You sneak a little bit. Or a lot bit. And then you eat the cookies that just came out of the oven.

    Let’s cut through the drama. Sometimes you just want edible cookie dough.

    Sometimes you just want a treat without having to mix up a whole batch of cookies. Sometimes you’re pregnant (I’m not) and you really just shouldn’t be eating raw eggs or flour.

    vegan cookie dough on a spoon with chocolate chips.

    I bring you cookie dough. Vegan cookie dough! And you’re not sharing – we’re talking edible cookie dough for one.

    This is the healthiest, easiest cookie dough you’ll ever throw together in a moment of need. With only six ingredients, you might already have everything you need on hand.

    Ingredients

    ingredients for vegan cookie dough for one.
    • Coconut oil
    • Maple syrup
    • Vanilla extract
    • Flour
    • Salt
    • Chocolate chips

    How to make vegan cookie dough

    • Mix the melted coconut oil with the maple syrup and vanilla extract
    • Stir in flour and salt
    • Add chocolate chips
    edible cookie dough in a small bowl and on a spoon with chocolate chips.

    Top questions

    Coconut oil in cookie dough?

    Coconut oil (affiliate link) is magic. It melts in your mouth and doesn’t taste too terribly coconut-y. The temperature of the oil makes a big difference on the consistency here.

    My house is pretty cold in this polar vortex, so after some good ol’ stirring it was perfect for me. If it comes out too runny for you just pop it in the fridge for a few minutes and it’ll firm right up.

    I consider coconut oil a healthy fat. If you’d like to learn more about the health benefits of coconut oil I recommend reading The Coconut Oil Miracle by Bruce Fife.

    Does this vegan cookie dough taste like maple syrup?

    Coconut oil and maple syrup are strong flavors, but I find they cancel each other out in this recipe. If you measure carefully it shouldn’t taste too much like coconut or maple, although you might still taste it a tiny bit.

    Is it bad to eat raw flour?

    Recently there have been concerns about eating raw flour. It is generally considered unsafe to eat raw flour.

    To make your flour safe to eat, toast the flour on a baking sheet in a 350ºF oven for 5 minutes before using.

    How do you make cookie dough safe to eat?

    You’ll need to skip the eggs and heat your flour to remove any bacteria. You can read my post on how to make edible cookie dough for a full breakdown on what makes this edible cookie dough safe to eat.

    edible cookie dough for one in a small bowl with chocolate chips.

    Can I bake edible cookie dough?

    No. While this tastes delicious as raw dough, it lacks some of the necessary ingredients to turn it into an actual cookie. See the customization options below for baked options.

    Tips for customizing:

    People have already shared tons of adaptations in the comments, but here are a few of the highlights:

    • If you want vegan peanut butter single serving cookie dough try this version
    • For a baked version, try this vegan chocolate chip cookie for one or these vegan oatmeal chocolate chip cookies
    • Microwave the dough for 15 seconds for gooey melted chocolate cookie dough
    • Swap the coconut oil for vegetable oil or melted butter (not vegan)
    • Swap the maple syrup for equal amounts of  brown sugar, or slightly less honey (again, not vegan) or agave
    • Swap the all purpose flour for a mix of gluten free oat flour and coconut flour to make it gluten free

    Some days just require cookie dough. There you go.

    vegan cookie dough for one on a spoon with more in a bowl.

    More edible cookie dough recipes

    • Peanut Butter Cookie Dough for One
    • Double Chocolate Chip Cookie Dough
    • Vegan Cookie Dough Bars
    • Pretzel Cookie Dough Truffles
    • Vegan Chocolate Chip Cookie Dough Ice Cream
    • Vegan Cookie Dough Dip for Two

    More single serving dessert recipes

    • Single Serve Vegan Cookie
    • Single Serve Vegan Brownie
    • Healthy Banana Mug Cake
    • Vegan Chocolate Mug Cake
    • Edible Brownie Batter
    • Vegan Mug Brownie
    • Lemon Mug Cake

    Need something savory?

    • Fajita Veggies
    • Eggplant Meatballs
    • Stuffed Mini Peppers

    If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram! You’re also welcome to share a photo of your cookie dough and find other recipe ideas in our Meatless Recipes and Tips Facebook Group!

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    single serving vegan cookie dough on a spoon

    Vegan Cookie Dough for One

    This edible vegan cookie dough is safe to eat with options for making it gluten free. It only takes five minutes to throw together!
    4.11 from 248 votes
    Print Pin Rate SaveSaved!
    Prep Time: 5 minutes
    Total Time: 5 minutes
    Servings: 1
    Calories: 288kcal
    Author: Lindsay Moe

    Ingredients

    • 1 Tablespoon coconut oil, melted
    • 1 Tablespoon real maple syrup
    • ¼ teaspoon pure vanilla extract
    • 3 Tablespoons all-purpose flour, *
    • Pinch of salt
    • 1 teaspoon semisweet mini chocolate chips, I like Enjoy Life brand, which are vegan

    Instructions

    • In a small bowl, combine coconut oil, maple syrup, and vanilla with a fork. Add flour and salt and mix until well blended. Mix in chocolate chips. Enjoy immediately, or refrigerate to thicken and stiffen the dough a bit.

    Notes

    * To make raw flour safe to eat, spread it on a baking sheet and toast in a 350ºF oven for 5 minutes. Allow to cool completely before using in this recipe.

    Nutrition

    Serving: 1recipe | Calories: 288kcal | Carbohydrates: 33g | Protein: 2g | Fat: 16g | Saturated Fat: 13g | Sodium: 2mg | Potassium: 45mg | Fiber: 1g | Sugar: 13g | Calcium: 22mg | Iron: 1.4mg
    Tried this recipe?Mention @theliveinkitchen or tag #theliveinkitchen!

    This post was updated in July 2020 with additional photos and more information about the recipe. Obsessed as we are with cookie dough? Learn how to make edible cookie dough.

    Vegan Cookie Dough for One - Egg free and dairy free, but it still tastes and feels just like the real thing! Full recipe at theliveinkitchen.com

    More Vegan Recipes

    • Vegan tofu bowl on a checked napkin next to lemons.
      Vegan Tofu Bowl
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      High Protein Vegan Salad with Hummus
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      Ginger Tahini Dressing
    • Crispy tofu in a white square bowl garnished with parsley.
      Air Fryer Tofu

    Reader Interactions

    Comments

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    1. Zayne P. says

      November 15, 2015 at 3:58 am

      4 stars
      This is amazing!!!! I used vegan butter and honey instead. I put it in the fridge for maybe 5 minutes and then the consistency just turned awful. It was almost chewy, like eating glue… That was really weird but the flavors are spot on!

      Reply
    2. Hannao says

      November 20, 2015 at 1:54 pm

      5 stars
      Tried it, this really good 😉

      Reply
    3. Paige says

      December 14, 2015 at 8:56 pm

      1 star
      Not very satisfying ?. I think I’ll stick to eating the “Do not eat raw cookie dough” kind. ?

      Reply
    4. Draegs says

      December 25, 2015 at 10:44 pm

      I substituted coconut oil for natural peanut butter and it turned out great. The consistency wasn’t the same but it wasn’t too far off. It was delicious!

      Reply
    5. Rhiahn says

      January 06, 2016 at 4:10 am

      5 stars
      I tweaked this as I don’t eat fructose . I did a table spoon of rice malt syrup instead of maple and almond meal instead of flour and cacao nibs instead of chocolate. It tasted amazing ! So thanks for the awesome recipe the almond meal works perfectly !

      Reply
    6. Tea Hee says

      February 10, 2016 at 7:37 pm

      I just made this and I thought something was wrong because it had a very strong floury taste to it… Then I looked at my flour and it was 5 years expired ;_; idk if that would make the flour taste stronger but I am going to try it again with new flour! Thanks for the recipe!!

      Reply
    7. Joy says

      March 21, 2016 at 12:05 am

      This just hit the spot! I feel like the coconut oil is rich enough to make this a 2 serving size! The tiniest amount fulfilled me! Thanks for this….yummy!

      Reply
    8. Whitney says

      April 04, 2016 at 5:40 pm

      5 stars
      This tastes exactly like cookie dough! Fantastic. Thank you

      Reply
    9. Tanya says

      May 01, 2016 at 8:50 pm

      4 stars
      Tried making the is with oat flour and agave syrup. Too sweet for my taste but the premise was good. Going to try again with a teaspoon of syrup next time.

      Reply
    10. Allison says

      June 18, 2016 at 8:01 pm

      5 stars
      Tasty! I added some coconut milk because I like it a little softer. Cookie dough mush! I also had some mint dark chocolate on hand that was a perfect partner 🙂 It really is a tiny serving, though… :'( Bahaha

      Reply
    11. Shari says

      July 11, 2016 at 8:10 pm

      This recipe is delicious!!! I used coconut nectar instead maple syrup since I didn’t have it but mmmm mmm mm! This is satisfying my sweet tooth. And I love how it is a clean recipe instead of eating processed cookie dough! And no eggs too. This is awesome!

      Reply
    12. Ariella says

      November 13, 2016 at 4:52 pm

      3 stars
      This sounds like a delicious recipe!!! Just wanted to point out (sorry) that the flour in cookie dough is more dangerous than the eggs.

      Reply
      • Lindsay Moe says

        November 15, 2016 at 2:24 pm

        Thanks Ariella! We should definitely use caution if choosing to eat any raw food product, but for me this delicious recipe outweighs the risks!

        Reply
    13. NB says

      February 04, 2017 at 6:36 pm

      3 stars
      I just tried this recipe today. I omitted the vanilla and the chocolate chips, so it was more like a plain cookie dough rather than a choc chip one.i thought it was yummy, though slightly on the sweet side. I think that’s because I’ve become accustomed to eating less sweet foods. Still, a brilliant recipe!

      Reply
      • Lindsay Moe says

        February 12, 2017 at 10:44 am

        Isn’t that funny how the less sweet you eat the less sweet you need? I’m glad you enjoyed it though!

        Reply
    14. Isabell says

      March 16, 2017 at 5:03 pm

      4 stars
      Sometimes I make this in cookie-dough emergencies. I usually don’t have chocolate chips on hand but it’s great without them too, and sometimes I add pumpkin pie spice. Thanks!

      Reply
    15. C says

      April 18, 2017 at 10:13 pm

      1 star
      Statistically, raw flour causes considerably more illness than raw eggs. In order to make this truly safe, you’re going to want to use a non-wheat flour.

      Reply
      • Lindsay Moe says

        April 19, 2017 at 1:34 pm

        You are welcome to try a non-wheat flour or toast the flour on a baking sheet for 5 minutes in a hot oven before using. I personally like to live on the edge!

        Reply
    16. Ruby says

      May 10, 2017 at 3:32 pm

      1 star
      This was super gross!! I’m a teenager who loves cookie dough and recently had to give up dairy… this tasted nothing like cookie dough and the texture was very gross!

      Reply
      • Lindsay Moe says

        May 10, 2017 at 8:17 pm

        I’m sorry to hear you didn’t like this recipe! If you do make it again, make sure the measurements are spot on and you’re using real maple syrup, or the taste and texture can be greatly affected. I think this tastes just like regular cookie dough, but if you’re looking for something sweeter you could consider swapping the coconut oil with a vegan butter and the maple syrup with brown sugar. You may need to add a bit of non-dairy milk to thin it out, but it would also be delicious!

        Reply
      • Myriam says

        August 13, 2017 at 6:50 pm

        3 stars
        The texture is absolutely disgusting, I agree. I tried again with equal parts oat flpur and oat grains and it was muuuuch better. The taste is spot on with your recipe, the texture just needed fixing 🙂

        Reply
        • Lindsay Moe says

          August 13, 2017 at 7:14 pm

          I’m sorry you weren’t happy with the texture. Careful measurement of ingredients and the temperature of your coconut oil can make a big difference in the final product. If it comes out too smooth or gummy I recommend putting it in the fridge or freezer for a few minutes to firm up. Thank you for sharing your adaptation, I’m glad you found something that worked for you!

          Reply
    17. Adam says

      July 03, 2017 at 2:28 pm

      5 stars
      Thanks so much for making this! I’m lactose intolerant, and it’s so hard to find a vegan recipe that doesn’t try to cut every single little corner to make it ‘healthy’ or ‘trendy’. I love it! Will definitely be making this again 🙂

      Reply
    18. Kate says

      September 09, 2017 at 7:49 pm

      5 stars
      I sold my car because I’m moving across the country soon, so I’m stranded at home for a few days. I was craving something sweet and happened upon your recipe. Since I own all the ingredients besides the chocolate chips, I decided to give it a go. This recipe is delicious and definitely hit the spot! I’ll be saving this to make in the future! Thank you!

      Reply
      • Lindsay Moe says

        September 14, 2017 at 8:09 am

        I’m so glad you enjoyed it, best of luck in your big move!

        Reply
    19. Jeanette McMillian says

      November 22, 2017 at 7:05 am

      Just to let you know…all purpose flour is not gluten free …you may want to adjust your recipe to either not state that it’s glutenfree or to change to a different type of flour that in fact is glutenfree

      Reply
      • Lindsay Moe says

        November 22, 2017 at 10:46 am

        Thank you for clarifying, I have gone through the post and tried to correct any phrasing that might have been misleading. While the base recipe is not gluten-free with the all purpose flour, there are many options for making a gluten free version if you prefer.

        Reply
    20. Madison says

      December 03, 2017 at 11:11 am

      5 stars
      Made this last night and is was SOOO good. I initially planned to chill it for 30 minutes or so before eating it, but I had one small bite to taste it and couldn’t stop myself from finishing the whole thing right then and there…oops, lol! Highly recommend this recipe! 🙂

      Reply
    21. Angela says

      January 26, 2018 at 9:56 pm

      4 stars
      I’m both vegan and pregnant and had to laugh at how many comments were from other mama-to-be’s! Thanks for the recipe, it was just what I needed tonight.

      Reply
      • Lindsay Moe says

        January 29, 2018 at 3:21 pm

        Thanks Angela, I’m glad you enjoyed it!

        Reply
    22. Sarah says

      February 05, 2018 at 11:53 pm

      5 stars
      I finally made this and mine is in the freezer right now and waiting is not going well, I think it is half gone already. My partner is already done his. This is going to be yet another staple from your site in our kitchen! I can’t believe how quick and delicious it is.

      Reply
    23. ines says

      April 03, 2018 at 11:27 am

      its horrible

      Reply
      • Lindsay Moe says

        April 03, 2018 at 2:21 pm

        I’m so sorry you didn’t like this recipe. I’ve heard from quite a few people that they love it, so maybe it comes down to personal taste. If there’s anything that seemed tricky about making it I’d be happy to help troubleshoot!

        Reply
    24. Eris says

      April 25, 2018 at 12:33 pm

      Just a heads up eating raw flour is also not safe and contributes to many cases of food borne illnesses every year. Apparently pre-baking the flour alone for 10 minutes reduces the risk of illness. Thought I’d put that out there for those who are concerned.

      Reply
      • Eris says

        April 25, 2018 at 12:36 pm

        Actually 375F for 30 mins to make the flour safe

        Reply
    25. Laura Clarke says

      May 01, 2018 at 9:34 am

      2 stars
      Don’t know what I did wrong but mine turned out awful 🙁 tasted the coconut too much too. The texture was so bad, nothing like cookie dough. I had to throw it in the bin ?

      Reply
      • Lindsay Moe says

        May 01, 2018 at 12:49 pm

        Oh no! I’m so sorry this didn’t turn out for you. With a recipe this small I’ve found that measuring the ingredients is super important. I measure the coconut oil while cold and then melt it. You may also want to add a tiny bit more maple syrup to balance out the coconut taste. Measuring liquids in a tablespoon can be tricky, so it might be best to err on the side of overfilling it with syrup than not getting enough. I’m not sure how the texture turned out for you, but I have experienced it being too gooey before. Usually letting it rest, adding more flour, or letting it chill in the refrigerator helps.

        Reply
    26. Skyler says

      July 13, 2018 at 11:06 pm

      4 stars
      This wasn’t too bad! Had to add in more flour and butter (didn’t have coconut oil) but it was good for a late night snack (:

      Reply
    27. Alexandra says

      August 13, 2018 at 6:40 pm

      5 stars
      I made this for my daughters and myself during our girls night today. We all loved it. We make a banana “ice cream” that my mom has been making since my childhood and we just had the brilliant idea to make chocolate “ice cream”, add cocoa to this dough and mix it in the ice cream for triple chocolate cookie dough ice cream.

      Reply
      • Lindsay Moe says

        August 16, 2018 at 6:01 pm

        I’m so glad you enjoyed it! What a yummy idea with the chocolate and banana ice cream!

        Reply
    28. Rabellaka says

      September 09, 2018 at 5:41 pm

      I’m allergic to most grains (sigh) and have gestational diabetes. So to make this grain free and low carb, I substituted the flour for a combination almond and coconut, and use an artificial sweetener approved by my endocrinology team (Splenda) and add chopped nuts and dried berries, since I don’t actually like chocolate.

      I also quadruple the recipe and make it in batches, and stored in the fridge. I’ve turned it into delicious vegan fat bombs, that give me a great energy boost!

      Reply
      • Lindsay Moe says

        September 12, 2018 at 12:31 pm

        That’s awesome! I’m glad you were able to find a substitution that worked for you.

        Reply
    29. G says

      October 18, 2018 at 2:23 pm

      5 stars
      Just saw this recipe on your email post today…what a lovely little treat! I used 2 tablespoons of coconut flour as suggested by another reviewer, and I didn’t have chocolate chips so chopped a small dark chocolate bar as a sub. Love the combination of the coconut oil and maple syrup!

      Reply
    30. Miche says

      November 05, 2018 at 7:06 pm

      I used a combination of almond flour and gluten free flour. It tastes great. Thanks for sharing the recipe.

      Reply
      • Jaidan says

        July 23, 2019 at 9:17 pm

        Can you out it in the microwave and cook it into a cookie?

        Reply
        • Lindsay Moe says

          July 26, 2019 at 9:24 am

          I can’t remember, but I think I tried it in the microwave once and it wasn’t great. I know it definitely does not work in the oven. If you were interested in a baked microwave cookie, you could try this one in the microwave instead. https://theliveinkitchen.com/vegan-cookie-one/

          Reply
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    Hi, I'm Lindsay! I've been creating easily customizable vegetarian recipes since 2011. I love the outdoors, brownies, and brand new books. I live and work in La Crosse, Wisconsin and founded Wild Flour Media to expand on my love for food photography and videography to my community and beyond.

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