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 half a million times. You'll also love this single serving cookie dough for satisfying your sweet tooth without all the work.
Edible cookie dough is the ultimate treat for me.
It has the same texture and flavor as real cookie dough, but is 100% safe to eat.
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.
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
- 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
Top tips
Measure carefully
When making a recipe this small, accurate quantities are even more important. Be sure to measure your ingredients carefully to get the best texture.
Use real maple syrup
Sugary pancake syrup won't cut it here. Make sure you're using 100% pure maple syrup.
How to make cookie dough safe to eat
To make cookie dough safe to eat, you'll need to skip the eggs and heat your flour to remove any bacteria. This recipe was developed without the use of eggs, and you can check the notes section of the recipe card below or the FAQ section to learn how to heat treat flour.
How to store edible cookie dough
You can store this edible cookie dough in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. You'll get the best texture by letting it sit at room temperature for about 10 minutes before enjoying.
Tips for customizing edible cookie dough
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 cookie mug cake, 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
FAQ
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.
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.
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 parchment lined baking sheet in a 350ºF oven for 5 minutes and allow to cool before using.
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 above for baked options.
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
- Chocolate Chip Cookie Dough Cookies
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
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Recipe
Vegan Cookie Dough for One
Ingredients
- 1 Tablespoon coconut oil, melted
- 1 Tablespoon real maple syrup
- ¼ teaspoon pure vanilla extract
- 3 Tablespoons all-purpose flour, heat treated, see note
- 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.
Jelisa says
I made this using coconut flour and it was so delicious! Thanks for sharing!
Lindsay Moe says
I'm glad you enjoyed it!
Margot says
I made this this evening as I had a hankering for cookie dough but didn't want to make a whole batch. I doubled the recipe (because I wanted a bit more) and used vegan butter instead of coconut oil (because it's what I had around. ) Turned out delish! 🙂
Lindsay Moe says
Yay! I definitely approve doubling the recipe. 🙂
Hilary says
This was A-MAZING! I was in the mood for cookie dough and you seriously delivered. I also took this recipe and added 1 tbsp cocoa powder and 1 tbsp water to make a soft of brownie batter and I very highly recommend trying that!
Lindsay Moe says
You're a genius! Thanks for sharing your adaptation, and I'm glad you enjoyed!
Vindhya says
I can't tell you how many times I've come across "single serving" desserts that are just way too big for one person! But this is the perfect size and is a much healthier option to just sneaking a bite of cookie dough 🙂 This recipe is perfect!!
Lindsay Moe says
Thanks Vindhya, I'm glad you liked it! I've heard a lot of people say they double this recipe, which I can totally appreciate, but I agree that this is the perfect size!
Ellie says
I just made w oatmeal and honey because I couldn't get the maple syrup mason jar open.... So good!! I only used 1/2 tbsp of honey and it was definitely sweet enough!
Lindsay Moe says
Awesome, thanks for sharing your swap!
Ally Perkins says
Dear Lord, this is amazing. I'm 30 weeks pregnant. I've been baking up a storm lately, but I wanted to find something quick and simple, plus I had lots of chocolate chips left. I made a double batch for me and my boyfriend. WOWZERS, talk about hitting the spot! No raw egg and tastes just like cookie dough. Seriously, thank you for this recipe.
Lindsay Moe says
Yay! So glad you liked it!
Léa (Savoure la Vie) says
I tried this recipe tonight and absolutely loved it! Thank you very much for sharing it 🙂
Léa x
Dana says
You are a genius! Thank you so much! I just made it and it's perfect.
kristyn says
Hi! This recipe is awesome. I used the coconut oil and then substituted honey for maple syrup and almond flour for white flour and used sugar free chocolate chips! Tastes amazing but of course the dough is a bit more grainy because of the almond meal mix.
kirroth says
Hmm, didn't really taste like cookie dough to me. Could it be because I only had some Aunt Jemima pancake syrup, not "real maple syrup?"
Seems like even if it was real maple syrup, that flavor would be a bit too overpowering?
Lindsay Moe says
Yes, I would not recommend Aunt Jemima in this recipe! I agree that I thought with real maple syrup the taste would be overpowering, but there's something about the combination of the coconut and maple that seem to balance each other out. I highly suggest you give this recipe another try with the real deal!
kirroth says
Thanks for the response! I'll definitely try buying some real maple syrup. The promise of single serve bits of freshly made cookie dough is too promising NOT to give another try. ;D
liz says
I just made this and had to share it!!!! Since ive been running low on golden syrup (which i use in this recipe) i had the idea to use nutella instead. i just used a tablespoon of it melted and its delicious! i didnt use vegan nutella though...
Lindsay Moe says
Yum, great idea!
Stacey says
Absolutely amazing! Found this on Pinterest and it was perfect for someone with about every major food allergy. I subbed the flour for gf oat flour and it hit the spot! Thanks for the recipe!!!
Suzanne says
OMG! This is SO good! I used honey (and only about 1/2 Tbs) in lieu of syrup. I have other recipes for chocolate chip cookies for 1 that taste great initially, but after the butter and sugar don't set very well with my stomach (or my conscience - LOL). This satisfies my sweet tooth without much of the guilt. THANK YOU!
Andrea Schuetz says
Thank you so much for this recipe! You just really saved my life here! Working from home and I get a sweet craving but have no sweets! 🙂 🙂 Thank you! The recipe is easy and tasted great!
Kourtney says
I made this and omg this is amazing. It was the prefect sweet treat that I've been craving all day.. I used gluten free flour and instead of maple syrup I used agave. And I used 1/2tbs instead because I'm not too crazy about super sweet things and it was perfect for me! 🙂 thank you!