Let’s face it, the best part about making cookies is the cookie dough. So why not skip the whole baking shenanigans and make edible dairy-free cookie dough instead? This delicious recipe is free of eggs and flour, so there’s no heating of any kind needed. And it has a smooth, thick, rich texture that is wonderful by the spoonful, but can also be used as a spread, truffle filling, and more!
Why You’ll Love this Edible Dairy-Free Cookie Dough
- Smooth & Rich Texture: The ingredient combination creates a thick but creamy consistency that melts in your mouth.
- Delicious Flavor: Brown sugar, vanilla, butter alternative, and salt create that classic chocolate chip cookie dough flavor.
- Super Fast & Easy: Just mix the ingredients and dive in! It literally takes 10 minutes to whip up this treat.
- No Heat Needed: Many edible cookie dough recipes still call for flour, which needs to be heat treated before you begin. This version is flour free!
- Suits Special Diets: No modifications are needed to share this treat with all your friends, since it’s naturally gluten-free (no flour of any kind) and vegan (no dairy or eggs).
- Allergy-Friendly: This edible dairy-free cookie dough can easily be top allergen-free. See my recommended ingredients below.
Key Ingredient Notes
- Cream Cheese Alternative: This provides a rich base that allows for a flour-free cookie dough. Your favorite brand (or whatever is on sale) will do, since you won’t be cooking it. But if you don’t know where to start, see our Best Dairy-Free Cream Cheese Taste Test. For top allergen-free, Philadelphia Dairy-Free and Violife are good options.
- Butter Alternative: I typically use Country Crock Buttery Sticks for all recipes, because they are affordable, easy to find, and a good all-purpose option. For a splurge, I love Miyoko’s Butter. But your favorite brand (or whatever is on sale) should work great.
- Coconut Oil: This adds richness and helps the edible dairy-free cookie dough firm up more when cooled. Use refined coconut oil to avoid any hints of coconut in the flavor.
- Brown Sugar: This is essential for that classic chocolate chip cookie dough flavor!
- Powdered Sugar: It does double duty, sweetening and helping to thicken the dough.
- Vanilla Extract: I like to use pure vanilla flavoring in no bake recipes, which is pure vanilla but unlike extract, it’s alcohol free. But regular vanilla extract or vanilla paste will also work great.
- Salt: Don’t skip this! It adds necessary contrast and helps heighten and round out the sweet flavors.
- Chocolate Chips: For edible dairy-free cookie dough by the spoon full, I like to use regular-size, dairy-free, semisweet chocolate chips. But when serving it as a spread or using it to make other treats, like truffles, I use Enjoy Life Mini Chocolate Chips.
More Recipe FAQs
Can this Cookie Dough be Baked?
No, it doesn’t contain flour, binder or leavener, so it won’t bake up into cookies. See my Best Dairy-Free Chocolate Chip Cookies Recipe if you want to bake!
Can I Use Granulated White Sugar Instead of Powdered Sugar?
I don’t recommend it. Powdered sugar helps to thicken the dough, and creates a creamier texture. If you do opt to use granulated sugar, I would cream it with the other sugar to help dissolve it. And keep in mind that the cookie dough won’t thicken the same.
Does this Recipe Work as a Dip?
Yes, it’s more of a spread, but does soften at room temperature. If you want it to be thinner, for dipping, you can mix in some dairy-free milk alternative, as needed.
Special Diet Notes: Edible Dairy-Free Cookie Dough
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, optionally nut-free, peanut-free, optionally soy-free, vegan, and vegetarian. Just be sure to choose chocolate chips, cream cheese and butter alternatives that suit your dietary needs. (See the post above for suggestions.) And of course, skip the nuts for nut-free!
Dairy-Free Edible Cookie Dough
Ingredients
Method
- Put the cream cheese alternative, butter alternative, coconut oil, and brown sugar in a mixing bowl. Beat with a hand mixer or stand mixer until fluffy.
- Mix in the powdered sugar, vanilla, and salt until combined.
- Fold in the chocolate chips and walnuts (if using).
- Scrape into a bowl to serve.
- Leftover edible cookie dough can be stored in an airtight container in the refrigerator for up to 1 week, or in the freezer for longer storage. It will firm up as it chills, but softens at room temperature.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Serving Suggestions
- Snack: Serve with pretzels, pretzels crisps, pita chips, graham crackers, dairy-free crunchy cookies, and/or apple slices. It will spread on like a creamy cheese!
- Truffles: Shape the cookie dough into 3/4- to 1-inch balls and freeze them. Use my countertop method to melt dairy-free chocolate chips. Dunk the balls in the chocolate, tap off the excess, and place them on a parchment-lined baking sheet. Refrigerate or freeze until set.
- Cookie Dough Pops: Follow the truffle directions, but skewer each cookie dough ball with a lollipop stick, and use it to dunk the cookie dough balls in the chocolate.
- Frosting: Spread or pipe this edible cookie dough on as frosting. If it’s too thick, let it soften a little at room temperature, mix in a little dairy-free milk alternative, as needed. It’s great on chocolate cupcakes!
- Cookie Sandwiches: Place some cookie dough in the middle of two crunchy cookies, smoosh, and enjoy!
Also Try My Dairy-Free Cheesecake Dip!
