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Best Dairy Free Edible Cookie Dough Recipe

Dairy Free Edible Cookie Dough Recipe

  • Author: Anna
  • Total Time: 40 mins


  • 1 cup heat-treated flour
  • 1/2 cup softened vegan butter
  • 1/3 cup white sugar
  • 1/3 cup brown sugar, firmly packed
  • 1/8 tsp salt
  • 2 tablespoons oat milk, almond milk, or another dairy free milk
  • 1 tsp vanilla extract
  • 3 Tbsp vegan sprinkles


  1. Heat treat your flour. It is important to heat treat flour before using it. To do so, pop the flour in the microwave at 30 second intervals until the flour hits 165 degrees Fahrenheit. Make sure to stir the flour at each interval.
  2. Alternatively, you can heat treat flour in the oven. To do so, simply spread your flour thinly on a prepared baking sheet. Position the baking sheet in the oven at 350 degrees Fahrenheit for 7-10 minutes. Remove the flour and allow it to cool before using. Do NOT allow your flour to burn.
  3. Take your heat-treated flour and set it aside.
  4. In a large mixing bowl, beat your softened vegan butter with your sugars until fully incorporated. Add to this your salt and vanilla extract.
  5. Sift your flour into the mixture and stir until just combined. Add your dairy free milk slowly, using more milk if necessary to prevent dry cookie dough.
  6. Gently fold in your vegan sprinkles.
  7. Roll your cookie dough into bite-sized balls and place them on a lined baking sheet. Refrigerate the cookie dough balls for at least 30 minutes to an hour or until firm.
  8. Freeze up to 2 months in a freezer-safe bag or container. Otherwise, feel free to enjoy these right away!


  • Refrigerating your cookie dough is optional. However, it makes the dough firmer, which is often preferred.
  • Know also that you can serve up your cookie dough using an ice cream scoop rather than rolling them into balls. Better yet, use a cookie scoop. This is your treat, so feel free to dish up your cookie dough how you see fit!
  • Prep Time: 30 mins
  • Cook Time: 10 mins
  • Category: dessert

Keywords: dairy free cookie dough