Funfetti Vegan Cookie Dough

No need to wait for cookies to bake! This Funfetti Vegan Cookie Dough is a sweet treat you can eat straight out of the bowl – because eating the dough is the best part about cookies.

I’m keeping it short and sweet (literally, because vegan cookie dough) today, because IT’S MY BIRTHDAY!

Well, it’s technically the day before my birthday, but it might as well already be my birthday because I’ve been in celebration mode for a few days now.

What better recipe than funfetti vegan cookie dough to share on my birthday?!

What a year 22 was. I graduated college, moved to Colorado, started graduate school, survived (and am surviving) a long-distance relationship, launched my first plant-based bootcamp, and launched this brand new beautiful website.

Well damn! 23 has really big shoes to fill.

I’m looking forward to a 3-week trip to Italy next month (!!!), my second year of graduate school, finally living with my boyfriend again, taking Leo hiking, and many more travels. Oh, and lots of vegan cookie dough.

I think most all of you will agree with me that the best part about baking cookies is eating the raw dough. So let’s just cut out the baking and go straight to the dough, mkay?

How to make edible cookie dough

We know to avoid dough because of the raw eggs, but we don’t have to worry about that with vegan cookie dough. But it turns out we also have to worry about the raw flour! It can be contaminated with bacteria, particularly E. coli – in 2016, 63 people got sick from eating foods with raw flour. Not ideal.

Good news: the bacteria is killed when the flour is cooked. What we do in this vegan edible cookie dough recipe is heat treat the flour prior to mixing it into the dough. Basically, we’re just baking the flour for a few minutes to kill the bacteria! Easy peasy. Don’t skip this step!

As someone who studies and absolutely loves nutrition, I’m always trying to add a healthy twist to the foods we love. Things like chickpea cookie dough and flax seed crackers are amazing, and totally have a place in my diet.

But sometimes, you just don’t want to mess with the flour + sugar + (non-dairy) butter combination. It makes my soul my happy and is such a fun treat!

Chickpea cookie dough and flax seed crackers, normal cookie dough and tortilla chips. I love them all.

Note: don’t bake these! They don’t have the right ingredients for baking. This vegan cookie dough is meant for you to whip up and bite into immediately!

Here’s to a 23rd year around the sun, and more cookie dough to come!

How to make:

Funfetti Vegan Cookie Dough

No need to wait for cookies to bake! This Funfetti Vegan Cookie Dough is a sweet treat you can eat straight out of the bowl – because eating the dough is the best part about cookies.

Prep Time:
15 mins
Cook Time:
10 mins
Total Time:
25 mins
cookie dough
16 1x


  • 1/2 cup non-dairy butter
  • 2/3 cup sugar
  • 1/4 teaspoon salt
  • 1 tablespoon unsweetened non-dairy milk
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1 1/4 cup all-purpose flour, heat treated*
  • 1/3 cup rainbow sprinkles


  1. To a large bowl, add non-dairy butter, sugar, and salt. Beat with an electric mixer until light and fluffy, about 2 minutes.
  2. Add non-dairy milk, vanilla, and almond extract. Beat until combined.
  3. While beating the mixture, slowly add the flour. Stop to scrape down the sides of the bowl as needed. Beat until combined.
  4. Add sprinkles; use a rubber spatula to mix into the dough.
  5. Freeze dough for 10 minutes. Roll into small balls or use an ice cream scoop to form 16 balls of dough. Store in the freezer or refrigerator.


*Raw flour can be tainted with bacteria, so it is very important to heat treat the flour: preheat oven to 350ºF. Spread all-purpose flour onto a baking sheet and bake for 10 minutes. Cool before storing in an airtight container. (thanks Cooking Classy for this tip!)


  • Serving Size: 1 dough ball
  • Calories: 132.4
  • Sugar: 11.2
  • Sodium: 90.3
  • Fat: 5.6
  • Saturated Fat: 1.5
  • Unsaturated Fat: 3.8
  • Trans Fat: 0
  • Carbohydrates: 18.6
  • Fiber: 0.3
  • Protein: 1.0
  • Cholesterol: 0

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