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.
Leah says
amazing, simply amazing. refined sugar free, absolutely spot on texture wise, just perfect. I replaced the all-purpose flour with oat flour (for all of you bitchin about all purpose flour just STFU & use oat flour its perfect) & I added a sprinkle of monk fruit sugar. please add lily's sugar free chocolate chips! BEST THING EVER!!!!
Immi says
Really easy and so good! Great as a gift actually
Newly Vegan exploring says
Tried 1 Tbsp applesauce after heating, not as favorable. Dough is too apple-tasting. Need other alternatives to coconut oil to be less fat. Will continue to try as this is my 7pm treat go to. Just a simple taste is all I need...but guilty when it's fatty at the late hour. Doesn't sit well w/my stomach either.
Lindsay Moe says
You could try swapping plant based milk for some or all of the coconut oil, though you may need to adjust how much flour you use.
Sydney says
Kind of just tastes like sweetened coconut oil.. and the texture is not great
Lindsay Moe says
I'm sorry you didn't enjoy this recipe. The texture is highly dependent on the temperature of your ingredients, so I would recommend either chilling or warming it to your liking. As far as the taste, to each their own!
gwyn says
i added a little bit of baking soda and microwaved it for about 2 minutes (depending on your microwave) and it’s the SOFTEST most PERFECT cookie-mug-cake ever.
Lindsay Moe says
Great idea, I'll definitely have to try this!
Anonymous says
Great recipe! I love edible cookie dough so much, and love trying out recipes! I have tried this twice, and one time I used peanut butter in place of coconut oil, and added a bit of almond milk as well. Thank you! 🙂
Lindsay Moe says
That's great, thanks for sharing your adaptation!
Maria says
So good! I used vegan butter (not melted) and it turned down just fine. I also didn't feel as guilty because of the maple syrup instead of the sugar 🙂 Thank you for the recipe!
Lindsay Moe says
I'm so glad you enjoyed it! Thanks for sharing your adaptation.
Greta says
So good! I even added some peanut butter to it! Thank you!!
Lindsay Moe says
Great idea!
Hannah Rhodes says
it was actually pretty good! it wasnt like the best thing ive ever tasted but it was something i would make on a weekend while i watch a movie or something. thank you for this recipe though, its the best vegan edible cookie dough recipe ive found yet. 🙂
Elly says
I’m sorry to give this recipe a bad review but it just doesn’t taste like cookie dough in my opinion. I measured very carefully and tried it when it was different temperatures, but it is just very sweet and completely missing the gooey texture “real” (vegan or not) cookie dough has. I give plus points for the portion size and the small ingredients list, but for me it just doesn’t do the trick.
Janelle says
This recipe was amazing!! I swapped out the flour for 40g of grounded oatmeal (oat flour). I also topped it with some peanut butter to add some protein to have for breakfast! Awesome recipe 👍
Debbie says
Has anyone used this as an addition to ice cream in chunks?
Lindsay Moe says
Unfortunately the coconut oil makes the dough too hard when frozen. I recommend using the cookie dough in this recipe for adding to ice cream: https://theliveinkitchen.com/vegan-chocolate-chip-cookie-dough-ice-cream/
Todd says
This was delicious. I first made single serving raw dough. Then made a double serving cookie and baked it in my air fryer. Wow! The outside was perfectly, light, golden brown, and with a nice crunch. The inside was soft and flakey like shortbread with gooey chocolat.
I’m not a huge fan of chocolate chip cookies, but these won me over.
Gena Fulmer says
Can you use gluten free flour?
Lindsay Moe says
It will change the texture a bit, but yes you can use gluten free flour
Blair says
I have been making this recipe for 8 years & it’s quantifiably my favorite food. I have made every variation I can think of- adding rosewater, coconut flakes, lavender paste, orange extract, etc. Would give it more than 5 stars if I could. Thank you for creating & sharing this recipe!
Lindsay Moe says
This is the best comment! Thanks for taking the time to leave such a glowing review. I'm glad this recipe found someone who loves it as much as I do.