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This vegan cookie dough frosting is the perfect easy topping for cookies or cupcakes! A delicious eggless chocolate chip cookie dough icing recipe.
I made this vegan icing recipe especially for my vegan sugar cookies, but it would work with any recipe. I wanted to do a post for this recipe on its own since it doesn’t need to go with those particular cookies (although I do recommend it because they are very tasty). The cookies pictured received rave reviews at both my office and my husband’s office. 🙂
This creamy cookie dough frosting recipe is super easy. It’s basically like making chocolate chip cookies (shocking), but you leave out stuff like baking powder. Cream the butter and sugar, add in your vanilla and flour, and of course mini vegan chocolate chips… and that’s it. It’s ready in about 10 minutes or so.
Pro tip: I like to let my vegan butter sit on the counter for 10-15 minutes so it creams easier. It definitely takes less time for vegan butter to soften than it does normal butter.
I decided to use water in this recipe mostly because I was out of almond milk, but I liked the results enough that I went with it. I think you could certainly use any kind of non-dairy milk in here if you wanted to, and it should work. I used 2 tablespoons of water, but you can adjust as needed to get your desired consistency. I don’t like my frosting to be too runny.
I suggest storing whatever you’re icing in a cool spot (such as your fridge) because the icing can get pretty melty… but that isn’t anything unique to vegan icing.
Hope you love this eggless cookie dough frosting!
Let me know in the comments below if you’ve made it.
Vegan Cookie Dough Frosting
- 1/2 cup vegan butter softened
- 3/4 cup brown sugar (packed)
- 1 teaspoon pure vanilla extract
- Small pinch of salt
- 1 cup flour
- 2 tablespoons water
- 1/2 cup mini vegan chocolate chips
- Add the vegan butter and sugar to a medium mixing bowl. Cream the butter and sugar until smooth using an electric hand mixer.
- Add the vanilla and salt and continue mixing until incorporated.
- Gradually mix in the flour until incorporated.
- Add in the water, one tablespoon at a time, until the frosting is your desired consistency (add more than 2 tbsp if you wish).
- Fold in the chocolate chips. If you're not frosting cookies/cupcakes/etc. right away, I suggest storing the icing in the fridge until needed because it will start to soften even more the longer you leave it out.
- This made more than enough to generously ice 20 sugar cookies. I would say that this would work to ice around 10-12 cupcakes, but it really depends on how much you add to each one.
- I recommend storing whatever you frost in a cool place (the fridge works) - this frosting can get quite melty like many others frostings. Once whatever you've frosted has chilled for a few hours, it can be left out in a reasonably cool place without going all melty (e.g. cookies on a plate for a party).
- Be sure to spoon and level the flour (don't scoop it) to measure it more accurately.
- Want the cookies in the photos? Here's the recipe.
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.
If you enjoy homemade edible cookie dough, you may also like my single serving eggless chocolate chip cookie dough recipe.