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    Home » Recipes » Desserts & Sweet Treats

    Edible Sugar Cookie Dough

    Published: Dec 22, 2022 by Jenn Sebestyen

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    Jump to Recipe Print Recipe
    Scoops of edible dough with sprinkles in a glass.
    Overhead view of cookie dough in a glass next to a bowl of sprinkles.

    This Edible Sugar Cookie Dough is made with only 6 ingredients and is perfectly safe to eat! It’s soft, creamy, and sweet with little crunches of rainbow sprinkles mixed in. Classic sugar cookie taste with no baking required!

    Edible sugar cookie dough with sprinkles.

    Most edible cookie dough recipes call for all-purpose flour that needs to be heat treated to be safe for consumption. My version of easy edible sugar cookie dough uses almond flour instead to make it even easier. And I think it tastes better, too!

    Table of Contents hide
    1 Ingredients you need
    2 How to make the recipe
    3 How to serve
    4 Storage and freezing
    5 Pro tips and tricks
    6 FAQs
    7 More vegan no-bake treats
    8 Edible Sugar Cookie Dough

    Ingredients you need

    Recipe ingredients arrayed in individual bowls.

    Ingredient notes and substitutions

    Flour ~ It is not recommended to consume raw wheat (all-purpose) flour because of possible bacterial contamination so, for this edible sugar cookie dough, almond flour is the way to go. It’s nutty and mildly sweet making it the perfect choice for the base of this edible dough.

    Sugar ~ Cane sugar is the best choice for sweet sugar cookie vibes.

    Oil ~ Coconut oil keeps the dough moist. Use refined coconut oil if you don’t want any coconut flavor to come through. Use unrefined if you want the coconut flavor. Vegan butter should also work.

    I haven’t tried it, but you may be able to use non-dairy milk instead of oil to keep this edible cookie dough recipe oil-free.

    Salt ~ A pinch of salt brings out the flavors of the other ingredients.

    Vanilla ~ Pure vanilla extract or vanilla bean paste can both be used. Whatever you have is fine. Vanilla is a classic flavor in sugar cookies and brings a sweet warmth.

    Almond extract can also be used if you prefer. A little goes a long way. Start with just ½ teaspoon and add more to your tastes.

    Sprinkles ~ Who doesn’t love sprinkles? Not all brands are vegan, unfortunately, so be sure to check labels. We love the Sweetapolita brand!

    Check out this great article, Are Sprinkles Vegan?, by my friend Gwen from Delightful Adventures for some great information on how to find vegan sprinkles and what ingredients to stay away from.

    Turn this into edible chocolate chip cookie dough by substituting dairy-free chocolate chips for the sprinkles. Or try my recipe for Edible Brownie Batter instead!

    Or you could leave out any mix-ins altogether and just enjoy the smooth dough.

    How to make the recipe

    For exact ingredient measurements and step-by-step instructions, scroll down to the recipe card.

    Dry ingredients in a bowl.
    1
    Adding coconut oil and vanilla to the dry ingredients.
    2
    Adding rainbow sprinkles to the batter.
    3
    Batter mixed in a bowl.
    4

    Place the almond flour, sugar, and salt in a mixing bowl (1) and whisk to combine.

    Add the coconut oil and vanilla (2) and stir well until fully combined.

    Add the sprinkles (3) and stir until evenly distributed throughout (4).

    *If the dough is too crumbly, add a tablespoon or two of non-dairy milk, stirring well after each addition, until the desired consistency is reached.

    Small cookie scoop with batter.

    Scoop the dough 1 tablespoon at a time and roll into balls. (Or make them as big or small as you like!)

    Nine scoops evenly spaced in a three by three grid on a baking sheet.

    They can be eaten immediately or refrigerated until ready to enjoy.

    How to serve

    The easiest way to eat this edible sugar cookie dough is to grab a spoon and dig in!

    If you like to get a little fancy, try making a cookie dough sundae by drizzling some dairy-free chocolate sauce or vegan caramel over the top and adding a sprinkle of chopped nuts.

    You could also use this egg free dough as a dip for graham crackers, pretzels, or apple slices.

    Storage and freezing

    Fridge: Store this edible sugar cookie dough in an air-tight container in the fridge for up to 5 days.

    Freezer: The dough can also be frozen! Pro tip: Place the dough balls in one even layer on a large plate or rimmed baking sheet. Freeze until solid. Once the dough balls are frozen, transfer them to a freezer-safe zip-top plastic bag. They should keep well for up to 2 months.

    Scoops of edible dough with sprinkles in a glass.

    Pro tips and tricks

    ~ Use almond flour. Do not sub another flour. Raw wheat based flour should not be consumed raw and needs to be heat treated first.

    ~ Make sure the coconut oil is softened. Not completely solid, but not liquid.

    ~ If the dough is too crumbly, add a tablespoon or two of non-dairy milk.

    ~ If the dough is too sticky, place it in the fridge for a few minutes to allow the coconut oil to firm up. If it’s still too sticky, add a tablespoon or two more of almond flour.

    ~ Change up the flavors. Use almond extract or lemon extract in addition to or instead of the vanilla. Or stir in chocolate chips instead of sprinkles.

    ~ This edible cookie dough is not meant for baking. It does not contain any leavening agents and the texture won’t come out like a typical baked cookie.

    Scoops of edible sugar cookie dough in a glass with a small wooden spoon.

    FAQs

    What is edible cookie dough?

    Edible cookie dough is a recipe created specifically for eating raw. Raw eggs and flour aren’t safe for consumption due to possible bacterial contamination. This version of eggless cookie dough is made with almond flour that is safe to eat raw.

    Can I bake edible cookie dough?

    Technically, yes, but because this edible sugar cookie dough doesn’t contain any leavening agents, the texture will different than a typical baked cookie recipe.

    Can I freeze edible cookie dough?

    Yes! This edible cookie dough will keep well in the freezer for up to 2 months. Thaw in the fridge overnight when ready to serve.

    Hand holding a cookie dough ball with a bite taken out.

    More vegan no-bake treats

    • Coconut Bliss Balls
    • Oatmeal Peanut Butter Balls
    • Cherry Chocolate Walnut Truffles
    • Cinnamon Truffles
    • Overnight Chocolate Chia Pudding
    • Homemade Healthy Cookie Butter
    Scoops of edible dough with sprinkles in a glass.

    Edible Sugar Cookie Dough

    This Edible Sugar Cookie Dough is made with only 6 ingredients and is perfectly safe to eat! It's soft, creamy, and sweet with little crunches of rainbow sprinkles mixed in. Classic sugar cookie taste with no baking required!
    5 from 1 vote
    Print Pin Rate
    Course: Desserts & Sweet Treats
    Cuisine: American
    Diet: Gluten Free, Vegan
    Prep Time: 10 minutes
    Total Time: 10 minutes
    Servings: 12
    Calories: 92kcal
    Author: Jenn Sebestyen

    Recommended Equipment

    • Mixing bowl
    • Spatula

    Ingredients

    • 2 cups almond flour
    • ¾ cup organic cane sugar
    • ½ teaspoon salt
    • ½ cup softened (not melted) coconut oil
    • 1 teaspoon pure vanilla extract
    • ¼ cup vegan rainbow sprinkles
    • 1-2 tablespoons non-dairy milk if needed

    Instructions

    • In a mixing bowl, whisk together the almond flour, sugar, and salt.
    • Mix in the coconut oil and vanilla until the dough is moistened evenly throughout.
    • Stir in the sprinkles until evenly distributed.
    • Scoop the dough 1 tablespoon at a time and roll into balls. Place them onto a large plate or into a container. (If the dough is too crumbly, add a tablespoon or two of non-dairy milk, stirring well after each addition. If the dough is too soft to hold its shape, place the dough in the fridge for a few minutes to let the coconut oil firm up.)
    • Serve immediately or store in an air-tight container in the fridge until ready to enjoy.

    Notes

    ~ Use almond flour. Do not sub another flour. Raw wheat based flour should not be consumed raw and needs to be heat treated first.
    ~ Make sure the coconut oil is softened. Not completely solid, but not liquid. If your coconut oil is hard, microwave it in 10-second intervals until softened. If it’s a liquid place it in the fridge for a few minutes. You want it to be soft and easy to stir, but not liquid.
    ~ If the dough is too crumbly, add a tablespoon or two of non-dairy milk.
    ~ If the dough is too sticky, place it in the fridge for a few minutes to allow the coconut oil to firm up. If it’s still too sticky, add a tablespoon or two more of almond flour.
    ~ Change up the flavors. Use almond extract or lemon extract in addition to or instead of the vanilla. Or stir in chocolate chips instead of sprinkles.
    ~ Do not bake this edible cookie dough. It does contain any leavening agents and the texture won’t come out correctly.

    Nutrition facts calculated based on 2 tablespoons per serving.

    Nutrition

    Calories: 92kcal | Carbohydrates: 4g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Sodium: 97mg | Potassium: 1mg | Fiber: 1g | Sugar: 2g

    Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.

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    Jenn Sebestyen of Veggie Inspired

    Hi, I'm Jenn! This is where I share delicious plant based recipes for the whole family. I love to cook; I can read cookbooks like novels; and I enjoy experimenting in the kitchen by making standard American favorites healthier.

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