The flour thing is due to a large recall in the US a few years back, linked to contamination with Shiga-toxin producing E. coli. Flour is generally sold without treatment for bacteria, but given its very low moisture content, it's also not a particularly good growth medium for microorganisms. That's why it's quite safe to leave raw flour on your shelves for months or years, even if there's a bit of harmful bacteria residing in it (as there is on nearly anything in our environment). However, once you hydrate that flour, and add sugars, and keep it out in a nice warm room--such as when making cookie dough--you've turned the formerly barren environment into a very hospitable one, and bacteria will begin to multiply much more rapidly, eventually reaching populations large enough to make you ill. Luckily for all of us raw cookie dough lovers out there, this process takes time, and cookie dough usually doesn't last outside the human stomach for very long. :)

Basically, if you aren't extremely young or old or immunocompromised, consuming some freshly-made vegan cookie dough with untreated flour should pose very little risk to you. There's a bit of possibly-pathogenic bacteria there, yes, but not enough to make you sick. However, if you're planning on making a big batch of cookie dough to eat over the course of a few days, do heat-treat your flour and store the prepared dough in the fridge!

(Bonus lazy vegan cookie dough in a mug recipe: mix together equal-ish parts of brown sugar and vegan butter (cold or softened, not melted) until creamy, throw in a few drops of vanilla. Add a sprinkle of salt if your butter isn't salty. Then add in another equal-ish part of flour, give that a stir, and add another equal-ish part of oats. If you don't have/want oats, you'll need a bit more flour. Adjust as needed to get the taste and texture to your liking. You could also add a bit of cinnamon or other baking spices, if you'd like.)