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!
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!
Ingredients you need
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.
Prefer baked cookies? Try my Vegan Funfetti Sugar Cookies!
How to make the recipe
Please scroll down to the recipe card for exact ingredient measurements and instructions.
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.
Scoop the dough 1 tablespoon at a time and roll into balls. (Or make them as big or small as you like!)
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.
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.
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.
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.
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.
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
- Vegan Peppermint Bark
Edible Sugar Cookie Dough
- 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.
Nutrition facts calculated based on 2 tablespoons per serving.
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.