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Home » dessert

Vegan Gluten-free Cookie Dough

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This is a tasty vegan gluten-free chocolate chip cookie dough that is quick to make, filling, and satisfies the sweet tooth. Made with whole food plant-based ingredients that are high in fiber and protein, it's the ideal snack or dessert!

Raw vegan and gluten-free chocolate chip cookie dough in a small white bowl.

I created this recipe in honor of my Dad, the cookie dough king in our world. This is a healthier chocolate chip cookie dough than what we had growing up, boosted with flax meal and white beans - and he loves it! A spoonful really hits the spot when those sugar cravings come on. It might sound weird, but I encourage you to try it. Vanilla and chocolate really stand out in this tasty dessert.

Another Dad fave, by the way, is vanilla or butterscotch tapioca pudding.

Jump to:
  • Ingredients and Substitutions
  • Equipment
  • Instructions
  • Storage
  • FAQ
  • Other delicious dessert recipes
  • More snack attack options
  • The Recipe
  • Food safety
  • Comments

Ingredients and Substitutions

One of the great things about this recipe is that it only requires eight simple ingredients, including salt.

The eight ingredients needed for making vegan and gluten-free cookie dough laying on a marble surface.

Flaxseed meal: Ground flax seeds (aka flax meal) are the base of this recipe. We're using more flax than flour! That way, we're getting our omega 3's in, along with other benefits like protein and fiber.

Option: If you find the flavor of the flax is coming through too much for you, sub half or all of the flaxseed meal with oat flour or buckwheat flour.

Tip: Store-bought ground flax can lose nutritional value while it sits on the shelf, so it's best to buy whole flax seeds and grind them within days of eating them. Storing them in the fridge can also help retain their nutritional value.

How to grind flaxseeds

A regular blender may have a hard time breaking flaxseeds down. The dry grains container for your Vitamix or other high speed blender can do the trick, or a coffee grinder, spice grinder, or food processor.

Oat or buckwheat flour: Either work well and are flours with great nutritional value while being gluten-free. If you prefer a lighter color for your cookie dough, oat will give you that. If gluten-free is necessary due to gluten issues, make sure you purchase oat or buckwheat flour that says "certified gluten-free" on the label.

White beans: Neutral tasting white beans like Great Northern or Butter Beans are best. Chickpeas can be used, but have a stronger flavor that might come through in the finished dough.

Almond butter: I feel almond butter has the ideal flavor for this cookie dough to help bring out the vanilla. That said, feel free to experiment with peanut butter (with less or no vanilla added, since it would overpower it and vanilla isn't cheap), or sunflower, cashew, pecan, etc.

Maple syrup: Best flavor, I feel; date syrup could be used instead, if desired.

Vanilla powder or extract: Either works great! This is an important ingredient for flavor.

Salt: I recommend iodized salt, since many of us don't get enough iodine in our day. Salt is optional, though I do recommend it for enhanced flavor.

See recipe card for quantities.

Equipment

A food processor is recommended for this recipe.

Alternatively, in a large bowl you can try mashing the beans, then stirring the remaining ingredients in until you have a nice dough.

Instructions

This is a simple recipe. We are basically just combining the dough ingredients together, then folding in the chocolate chips. It only takes 5-10 minutes to make this recipe, with no cooking required. Ideal for summertime, though wonderful all year long.

Vegan gluten-free cookie dough ingredients, including white beans, in a food processor.

In a food processor, combine all of the ingredients except the chocolate chips.

Cookie dough ingredients blended in a food processor.

Process until you have a cookie dough.

Mini chocolate chips being stirred into raw cookie dough with a spatula.

Remove the food processor bowl from the machine and blade, then add the chocolate chips.

Ready-to-eat chocolate chip cookie dough in a food processor.

Fold the chocolate chips into the dough until evenly distributed.

Storage

Store in a refrigerated jar or other sealed container and consume within four days.

A jar of vegan gluten-free chocolate chip cookie dough on a marble surface and a spoon hovering with a spoonful of cookie dough.

FAQ

Can whole wheat flour be used in this recipe instead of oat or buckwheat?

If there isn't a need to avoid gluten for medical reasons, whole wheat flour is also a good option (it just won't be gluten-free). All three mentioned are whole grain flours, which are more nutritious than general all-purpose flours.

Other delicious dessert recipes

Looking for more desserts? Try these:

  • A glass filled with vegan strawberry frozen yogurt.
    Quick Strawberry Frozen Yogurt (vegan)
  • a chocolate peanut butter ball with a bite out of it
    Chocolate Peanut Butter Balls
  • Vanilla Tapioca Pudding (Vegan)
  • Vegan crisp with berries, sliced kumquats, and yogurt in a white ramekin.
    Quick Vegan Crisp (Frozen Fruit)

More snack attack options

Try these additional options when you need a snack:

  • Pink beet hummus filling a large bowl and surrounded by salad ingredients.
    Quick Oil-Free Lemon Beet Hummus
  • A platter of homemade artisanal rosemary olive crackers with sliced watermelon radishes and hummus.
    Homemade Vegan Rosemary Crackers
  • Smooth, creamy hummus topped with balsamic glaze and surrounded by bright, colorful veggies and flax crackers
    Best Oil-Free Hummus in 5 Minutes
  • Arugula Pecan Vegan Cheesy Spread

The Recipe

A small bowl of raw vegan gluten-free chocolate chip cookie dough with chocolate chips scattered around it.

Vegan Gluten-free Cookie Dough Recipe

This is a tasty vegan gluten-free chocolate chip cookie dough that is quick to make, filling, and satisfies the sweet tooth.
Plant Diversity: Striving for 30 different plants per week
The number of plants in this recipe: At least 4 plants
5 from 1 vote
Print Pin Rate SaveSaved!
Course: Breakfast, Dessert, Snack
Cuisine: American
Lifestyle: Gluten Free, Vegan
Prep Time: 5 minutes minutes
Cook Time: 5 minutes minutes
Total Time: 10 minutes minutes
Servings: 16
Fiber: 3.18g
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Equipment

  • food processor
  • measuring spoons and cups
  • spatula
  • storing jar that seals or other container to hold 3-4 cups

Ingredients

  • ½ cup flaxseed meal preferably fresh ground in a spice grinder
  • 13-15 ounce canned white beans drained and rinsed, sodium-free; or 1 ½ cups cooked
  • ¼ cup oat flour or buckwheat flour
  • ¼ cup almond butter
  • ¼ cup maple syrup
  • 1 tablespoon vanilla powder or liquid
  • ¼ teaspoon salt may skip if beans have sodium
  • ¼ cup chocolate chips preferably mini

Instructions

  • In a food processor, combine all of the ingredients except the chocolate chips.
    Process until you have a cookie dough.
  • Remove the food processor bowl from the machine and blade, then add the chocolate chips.
    With a spatula, fold in the chocolate chips until they're evenly distributed.
  • Serve by the spoonful! Try as a cake filling or topping on ice cream, too.
  • Store in a refrigerated jar or other sealed container and consume within four days.

Rough Nutrition Estimate provided by WPRM (based on generic ingredients and limited specification options)

Nutrition Facts
Vegan Gluten-free Cookie Dough Recipe
Amount per Serving
Calories
114.59
% Daily Value*
Fat
 
5.46
g
8
%
Saturated Fat
 
0.96
g
6
%
Polyunsaturated Fat
 
2.06
g
Monounsaturated Fat
 
1.7
g
Sodium
 
40.14
mg
2
%
Potassium
 
193.93
mg
6
%
Carbohydrates
 
13.49
g
4
%
Fiber
 
3.18
g
13
%
Sugar
 
4.77
g
5
%
Protein
 
3.87
g
8
%
Vitamin A
 
0.04
IU
0
%
Vitamin C
 
0.03
mg
0
%
Calcium
 
53.4
mg
5
%
Iron
 
1.4
mg
8
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?I'd love to see! On Instagram, mention @beautifulingredient and tag #beautifulingredient!

Food safety

See guidelines at USDA.gov.

More dessert

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    Rhubarb Date Scones (vegan, gluten-free)
  • Steamed milk topped with caramel swirls in a gray cup.
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  • A bowl of berry porridge with fresh blueberries, yogurt, and homemade caramel sauce.
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Welcome to a world of beautiful food!

I'm Kari, and this is where I celebrate beautiful ingredients and focus on ways to make eating more plants easier. Recipes are centered around whole foods and are vegan, cooked without the need for oil, mostly refined sugar-free and gluten-free. And so delicious!


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