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.
Ruby says
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!
Lindsay Moe says
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!
Myriam says
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 🙂
Lindsay Moe says
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!
Adam says
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 🙂
Kate says
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!
Lindsay Moe says
I'm so glad you enjoyed it, best of luck in your big move!
Jeanette McMillian says
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
Lindsay Moe says
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.
Madison says
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! 🙂
Angela says
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.
Lindsay Moe says
Thanks Angela, I'm glad you enjoyed it!
Sarah says
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.
ines says
its horrible
Lindsay Moe says
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!
Eris says
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.
Eris says
Actually 375F for 30 mins to make the flour safe
Laura Clarke says
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 ?
Lindsay Moe says
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.
Skyler says
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 (:
Alexandra says
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.
Lindsay Moe says
I'm so glad you enjoyed it! What a yummy idea with the chocolate and banana ice cream!
Rabellaka says
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!
Lindsay Moe says
That's awesome! I'm glad you were able to find a substitution that worked for you.
G says
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!
Miche says
I used a combination of almond flour and gluten free flour. It tastes great. Thanks for sharing the recipe.
Jaidan says
Can you out it in the microwave and cook it into a cookie?
Lindsay Moe says
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/