Oh my gosh, you know those moments when you’re baking cookies but all you really, truly want is to just sneak a big spoonful of that sweet, creamy raw dough? I used to stand in the kitchen, eyeing the bowl, feeling that little pang of guilt because of the raw eggs and flour. Well, those days are over! Seriously, you NEED this recipe for **Edible Vegan Funfetti Cookie Dough** in your life.

I spent weeks nailing this down because I wanted it to be absolutely perfect—fun, festive, and totally safe for us to eat straight from the bowl. This version skips all the dairy and eggs, making it fully vegan, and we tackle the raw flour issue head-on so you don’t have to worry about a single thing. It’s got that perfect balance of sweet vanilla, soft vegan butter, and those bright, happy sprinkles everywhere you turn. Trust me, after testing batch after batch (a delicious labor of love, I assure you!), I’ve locked down the measurements that give you the best smooth, scoopable texture every single time.

Get ready to dip a spoon in before they even make it to the serving bowl!

Why This Edible Vegan Funfetti Cookie Dough is Your New Favorite Treat

I’m telling you, this recipe is a game-changer, especially when you need a fast, satisfying dessert. Forget waiting for the oven to preheat or worrying about salmonella! This is the kind of baking where the ‘prep time’ is basically the ‘total enjoyment time.’ It’s so simple, you’ll be happy you made it.

We ditched all the tricky stuff, which means more fun for us. It’s seriously perfect for when a craving hits hard and fast. Here’s why you should run to your kitchen right now to whip up a batch:

It’s completely 100% egg-free and dairy-free, so it’s safe for almost everyone! Hello, vegan baking breakthrough!
You can eat it raw—we take the necessary safety steps so you never have to feel guilty about sneaking a taste. That means no raw eggs or flour worries!
The prep time is lightning fast; we are looking at about 15 minutes total before you can start scooping. Quick satisfaction, guaranteed.
It’s pure, unadulterated funfetti joy, made sweet with vanilla and packed with rainbow sprinkles!

If you love quick fixes and delicious desserts, especially things like ultimate cookie bar recipes, this edible dough is definitely going to be in your regular rotation.

Gathering Ingredients for Edible Vegan Funfetti Cookie Dough

Alright, let’s get our supplies ready! Since this recipe is so quick—you’re already halfway there once you have these things laid out—preparation is key. We don’t use any eggs or traditional dairy here, which is fantastic, but we need to make sure our substitutes are top-notch so the texture shines. Make sure your vegan butter has time to soften up on the counter; you don’t want it melted, just soft enough to press a finger into!

You’ll need these essentials for the best Edible Vegan Funfetti Cookie Dough:

One cup of standard all-purpose flour (which we have to treat first—more on that in a minute!).
A boost from half a teaspoon of baking soda and a quarter teaspoon of salt to keep things balanced.
Half a cup of that lovely, softened vegan butter. You want this creamy!
For sweetness, we use half a cup of white granulated sugar and three-quarters of a cup of packed brown sugar—that molasses note really adds depth!
One teaspoon of pure vanilla extract—don’t skimp on the good stuff!
We need two tablespoons of non-dairy milk, like oat or soy, just to get the right consistency, similar to making heavy cream at home, but much thicker.
And finally, the fun part: a quarter cup of those vibrant vegan rainbow sprinkles you love so much.

Ingredient Notes and Substitutions for Edible Vegan Funfetti Cookie Dough

Let’s talk specifics because safety and color matter here. Remember that flour we listed? You absolutely *must* heat-treat it before mixing anything else in. We bake it briefly on a sheet pan to make sure any potential nasties are gone, making this Edible Vegan Funfetti Cookie Dough safe to sneak! Let it cool completely, or it will melt your butter.

For the sprinkles, a quick check is always wise. Some brands use confectioner’s glaze or coloring derived from insects, so if you’re sticking strictly to vegan, just look for the vegan label on the jar. If you can’t find rainbow ones, even just plain colored sugar crystals work beautifully for that festive look!

Step-by-Step Instructions for Perfect Edible Vegan Funfetti Cookie Dough

Okay, this is where the magic happens, and I promise it’s faster than ordering takeout! Since we aren’t baking these once they’re mixed, we have to use a bit of elbow grease beforehand to make sure they are safe to eat raw. Don’t skip that first step! Once your ingredients are prepped, the whole process is just mixing, mixing, and mixing some fun stuff in.

Follow these steps exactly, and you’ll have the best dough ready in minutes. Remember, we are aiming for an edible treat, not a baked cookie, so we don’t want to work the dough too much once the flour goes in!

First things first, we handle the safety part! You’ll need to spread the cup of flour out onto a baking sheet and pop it into your oven at 350°F (175°C) for precisely 5 minutes. Once that timer goes off, pull it out immediately and just let it cool completely. Patience here is a must!
In a medium bowl, grab your whisk and combine that now-safe flour with the baking soda and salt until everything looks uniform. Set that bowl off to the side for now.
Now for the good stuff! In your big mixing bowl, take that softened vegan butter, the granulated sugar, and the brown sugar. Beat them together with your mixer until they look super pale and fluffy—this part really whips air into the dough for softness.
Next, mix in that vanilla extract and the non-dairy milk, beating just until the wet ingredients decide they like each other.
Time to bring it all together! Slowly add your dry flour mixture into the wet stuff. Keep your mixer on low speed. You want to stop mixing the second you see the last streak of flour disappear. Seriously, stop! Overmixing develops gluten and makes this taste chewy instead of creamy.
Finally, gently fold in all those beautiful vegan rainbow sprinkles. Use a spatula for this part so you don’t knock out all the air that baking soda helped create.
And that’s it! You can dig in right away, but if you like a slightly firmer dough, pop the bowl into the fridge for about 30 minutes. It’s delicious either way, like the mix for easy roll-ups and pinwheels—quick setup, great results!

Crucial Step: Heat-Treating the Flour for Edible Vegan Funfetti Cookie Dough

Listen up, because this is non-negotiable for safe, edible cookie dough! We bake the flour at 350°F for five minutes. This simple heating step kills off any lurking bacteria that might be hanging around in raw flour, making your Edible Vegan Funfetti Cookie Dough totally safe. Make sure you let it cool down to room temperature before adding it to the butter mix, or you’ll end up with melted goo!

Tips for the Best Edible Vegan Funfetti Cookie Dough Texture

We’ve got the basic method down, but now let’s talk about fine-tuning this dough so it’s exactly how you want it—creamy, scoopable, and not too sticky! Texture is everything when you’re eating it raw; we aren’t aiming for a baked cookie crumb here.

If you find your dough looks a little too stiff once everything is combined, don’t panic! Since every brand of vegan butter and non-dairy milk acts a bit differently, you might need a tiny splash more milk—just a teaspoon at a time—until it loosens up to that perfect soft-serve consistency. Remember, you can always chill it later, but you can’t easily un-stiffen too-wet dough.

This brings me to my favorite secret: chilling time. While you *can* eat this Edible Vegan Funfetti Cookie Dough right away (because we heat-treated that flour!), I highly recommend tucking the bowl into the fridge for at least 30 minutes. Chilling firms up that vegan butter just enough, giving you a satisfyingly thick bite, almost like the center of a fresh thick, chewy funfetti cookie. It just tastes better when it’s cold, I swear!

Storing and Serving Your Edible Vegan Funfetti Cookie Dough

So, you made too much—which, honestly, is totally normal when dealing with something this delicious—or maybe you just want to save some for a super late-night craving! Good news: this dough keeps really well. Since we didn’t use eggs, it’s much easier to store safely.

Just transfer any leftover Edible Vegan Funfetti Cookie Dough into a sturdy, airtight container. Pop it right into the refrigerator. It should stay perfectly good and scoopable for up to a full week. I find that if I leave it out on the counter for ten minutes before digging in, it softens up just enough.

How should you serve it? Well, the best way is straight out of the container with a big spoon, no shame! If you want to be fancy, though, try crumbling a spoonful over a scoop of your favorite vanilla vegan ice cream. The cold ice cream and the slightly softer dough are an amazing combo. It tastes like a birthday party exploded, but in the best way possible!

Variations on Edible Vegan Funfetti Cookie Dough

Once you’ve mastered the basic, safe recipe, the fun really begins! This Edible Vegan Funfetti Cookie Dough is such a great base because it’s so easy to personalize. I love making batches for different holidays just by tweaking one or two simple ingredients. It’s the perfect canvas for your own creativity in the kitchen!

If you want to steer away from the standard vanilla flavor—though honestly, it’s perfect as is—try swapping the vanilla extract for almond extract! Just use half the amount, because almond is strong, and it gives the dough a beautiful, slightly marzipan edge that really pairs well with the sprinkles. Don’t forget, if you want something richer than just sprinkles, you can certainly toss in half a cup of vegan chocolate chips. Think of it as a mashup between cookie dough and a decadent dessert like a triple chocolate cheesecake, but way easier!

Also, if you can’t find the rainbow sprinkles you love, don’t stress! You can swap them out for vegan white sugar crystals tinted with food coloring to match a theme, like red and green for Christmas, or pastels for Easter. You get the same festive look without any extra fuss!

Frequently Asked Questions About Edible Vegan Funfetti Cookie Dough

I know when you’re trying a new recipe, especially one that involves eating raw ingredients, you might have a couple of nagging questions. I’ve gathered the ones I get asked most often about this Edible Vegan Funfetti Cookie Dough so we can clear everything up right now. Don’t worry about a thing; we’ve got the safety and texture covered!

Is this Edible Vegan Funfetti Cookie Dough truly safe to eat without baking?

Absolutely, 100% safe, provided you follow ONE vital step! Since we aren’t baking it, we need to eliminate the risk associated with raw flour. That’s why Step 1 is crucial: you must heat-treat the flour first by baking it at 350°F for five minutes. Because this recipe is totally egg-free, once the flour is treated and cooled, you are good to go. Enjoy it straight from the bowl with zero worries!

Can I use regular butter instead of vegan butter in this Edible Vegan Funfetti Cookie Dough?

If you’re trying to make this specific recipe, the answer has to be no, sorry! This recipe is specifically designed to be vegan, which means absolutely no dairy products are included. Regular butter is dairy, so if you substitute it in, it won’t be a vegan dessert anymore. The vegan butter we use softens up perfectly for creaming and keeps the dough entirely plant-based.

What is the best way to make the Edible Vegan Funfetti Cookie Dough firmer?

If you are making this during the summer or maybe you just prefer a dough that holds its shape better for little cookie dough ‘balls,’ chilling is your secret weapon! While you can eat it right away when it’s soft, sticking the dough back into the refrigerator for at least 30 minutes before serving is the perfect trick. This lets the vegan fat firm up slightly, giving you that satisfying, dense scoop that feels just a little more substantial against your spoon.

Estimated Nutritional Snapshot for Edible Vegan Funfetti Cookie Dough

I always like to give a little heads-up about what’s going into our bodies, even if this is pure indulgence! Since we are using vegan butter and sugars, the numbers look different than a traditional cookie dough, but it’s still a treat worth enjoying. I pulled these numbers based on the recipe making about 1.5 cups total, dividing it into four servings.

Please remember that these figures are just estimates, you know? The actual count can change wildly depending on the exact brand of vegan butter or non-dairy milk you grab from the store. If you use a low-sugar sprinkle mix or unsweetened oat milk, things might shift a bit! But for a standard 1/4 cup serving, here’s what we are generally looking at:

Serving Size: 1/4 cup
Calories: 250
Sugar: 20g (That’s where the fun is!)
Fat: 12g (Mostly from the vegan butter we creamed so nicely)
Saturated Fat: 4g
Unsaturated Fat: 8g
Trans Fat: 0g (Hooray!)
Carbohydrates: 35g
Fiber: 1g
Protein: 2g
Cholesterol: 0mg (Another win for dairy-free!)

See? It’s sweet, satisfying, and packed with that fun energy thanks to the sugar, but it keeps the cholesterol out entirely. It’s the perfect way to satisfy that sweet tooth without any dairy worry!

Share Your Experience Making Edible Vegan Funfetti Cookie Dough

Now that your kitchen is probably covered in rainbow sprinkles, I absolutely want to hear about it! Did you eat the whole batch straight with a spoon, or did you manage to save a container in the fridge for later? I love seeing how creative you all get.

When you get a chance, please leave a rating for this Edible Vegan Funfetti Cookie Dough right below where you found the recipe. It helps other people who might be nervous about trying an egg-free, edible dough for the first time. Seriously, tell me what your favorite part was! Was it the creamy texture, or just the sheer joy of eating something you weren’t supposed to eat raw?

And if you snap a picture of your gorgeous, sprinkle-filled creation—maybe you served it with ice cream or ate it watching a movie—please tag me on social media! I always love featuring reader photos. If you have any lingering questions about the flour heat-treating process or ingredient swaps that weren’t covered above, feel free to reach out via my contact page. Happy scooping, everyone!

Edible Vegan Funfetti Cookie Dough

Author: memorecipes.com
Total Time: 15 min
Yield: About 1.5 cups 1x
Diet: Vegan

Print Recipe

Description

A safe-to-eat, egg-free, dairy-free cookie dough recipe with colorful sprinkles.

Ingredients

Scale

1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup vegan butter, softened
1/2 cup granulated sugar
1/4 cup brown sugar, packed
1 teaspoon vanilla extract
2 tablespoons non-dairy milk
1/4 cup vegan rainbow sprinkles

Instructions

Heat-treat the flour: Spread the flour on a baking sheet and bake at 350°F (175°C) for 5 minutes. Let it cool completely.
In a medium bowl, whisk together the cooled flour, baking soda, and salt. Set aside.
In a large bowl, beat the softened vegan butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy.
Beat in the vanilla extract and non-dairy milk until just combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Do not overmix.
Fold in the vegan rainbow sprinkles gently.
Serve the dough immediately or chill for firmer texture.

Notes

To heat-treat the flour safely, ensure it reaches the correct temperature and cools before mixing.
Use plant-based milk such as soy, almond, or oat milk.
Store leftover dough in an airtight container in the refrigerator for up to one week.

Prep Time: 10 min
Cook Time: 5 min
Category: Dessert
Method: Mixing
Cuisine: American

Nutrition

Serving Size: 1/4 cup
Calories: 250
Sugar: 20
Sodium: 150
Fat: 12
Saturated Fat: 4
Unsaturated Fat: 8
Trans Fat: 0
Carbohydrates: 35
Fiber: 1
Protein: 2
Cholesterol: 0

Keywords: edible cookie dough, vegan, funfetti, eggless, dairy-free, dessert, sprinkles