Eating raw cookie dough can be risky, but this vegan-friendly version makes a delicious sweet treat without eggs or dairy! Perfect for satisfying any sweet craving!
Mixing brown and granulated sugar adds both depth of flavor and sweetness, while fine salt helps balance this sweetness and vanilla extract adds even more depth of cookie dough flavors.
Ingredients
This vegan cookie dough requires all-purpose flour (or gluten free 1:1 flour), cold butter or solid coconut oil, milk of your choice and vanilla extract. All-purpose flour is best for creating smooth and scoopable dough; however if needed feel free to substitute with another type. Be sure to heat treat any type of flour that contains harmful bacteria prior to using.
For a dairy-free version of this recipe, switch out the milk for your preferred nondairy milk such as oat or cashew milk. For vegan butter alternatives such as Earth Balance Country Crock or Miyoko’s. Similarly, sugar may be substituted with liquid sweeteners like maple syrup, Swerve Brown Sugar Blends or another sweetener of choice.
Add fun mix-ins to this dough for even more indulgence! Dried fruit like raisins, cranberries and apricots adds juicy bursts of flavor, while natural peanut butter or even some shredded coconut gives the dough texture contrast. Nuts also provide textural contrast and provide textural contrast – but why stop there when you can also spice it up by adding cinnamon, nutmeg or pumpkin spice for even more punch?
To make the dough, combine all of the wet ingredients in a bowl and whisk until well mixed. Combine hot treated flour and salt separately before gradually mixing with wet ingredients using clean hands until all dry flour has been removed from mixture and mixture is cohesive and no dry spots remain. Finally, fold in chocolate chips until dough has reached desired texture.
Your cookie dough can be enjoyed alone, used as a dip for pretzels and crackers, layered between cookies as dessert sandwiches or drizzled with melted dark chocolate for drizzle or mixed into vegan ice cream – and any leftovers can be kept refrigerated for up to one week or frozen for two months for optimal storage!
Preparation
Cookie dough is delicious but we often don’t want to wait for our ovens to warm up before enjoying some. Luckily, there are edible versions of this treat available that can be ready in just 10 minutes using 7 simple ingredients found at any grocery store: flour (heat treated if possible), vegan butter, brown sugar, white sugar, plant-based milk, vanilla extract and vegan chocolate chips – plus of course vegan chocolate chips as an added touch!
Mix all of the ingredients in one bowl for a quick and easy recipe that can be personalized by adding more tasty add-ins such as:
– Dried fruit – Try adding raisins, dried cranberries or chopped dates for juicy bursts of flavor. – Nuts – To give this treat extra flair, finely chop up your favorite nuts like peanuts, walnuts or pecans and fold into the batter. For an additional special touch sprinkle in some cocoa powder for an enhanced experience!
Sweetener -The original recipe calls for regular white sugar; feel free to swap in brown or muscovado sugar, or even some erythritol as less refined sweeteners. Salt -Adding sea salt will bring out all of its delicious flavors in this cookie dough recipe.
Heat treatment of flour is important because it kills any harmful bacteria present in raw flour. Although this additional step requires 45-60 seconds in the microwave or 5 minutes in an oven, it’s well worth doing so for added safety!
This vegan cookie dough recipe is dairy-, egg-, and gluten-free if made gluten-free by switching out white sugar with granulated stevia or maple syrup instead of regular white sugar. Coconut oil may also be substituted in place of butter though this may alter its texture slightly. This recipe is freezer friendly allowing you to shape balls of dough before freezing for up to three months!
Cooking
As a kid, your parents probably advised against eating raw cookie dough due to potential bacteria from raw eggs. But thanks to this vegan edible cookie dough recipe you can now have all of the flavor and fun without any of the risks! No eggs are used and all flour is heat treated prior to being added for optimal raw eating – taking only 45-60 seconds in the microwave or 5 minutes in the oven is well worth your while for peace of mind!
The key to making delicious vegan cookie dough lies in using quick cooking oats for their body and classic cookie dough texture, along with vanilla extract for flavor and a little extra sweetness. We suggest adjusting the amount of sweetener to your preference; you could even opt for natural, organic, or even granulated sugar if reducing carbs is your goal!
Make this recipe dairy-free by exchanging vegan butter for almond or coconut butter; the result will give a slightly nutty flavor, though still works perfectly well. Add extra plant-based milk if the dough becomes dry.
This vegan cookie dough will keep in the refrigerator for several days or can be frozen up to one month for later enjoyment. When ready, simply take it out of the freezer and allow it to thaw at room temperature for 10-15 minutes before enjoying!
Edible cookie dough can be the perfect way to satisfy cravings between actual cookies or as an afternoon snack. Plus, it makes a fantastic addition to cupcakes and cakes! Make small balls out of it to serve on their own or cover with chocolate for an irresistibly delicious treat.
At its heart lies this vegan edible cookie dough’s simplicity: measuring and mixing all of the ingredients are time-consuming tasks; once complete though, simply put it in the fridge and enjoy! Plus this versatile vegan edible cookie dough allows for endless combinations – add dried fruit such as raisins, apricots or blueberries, shredded coconut, toasted nuts, chocolate chips or crushed pretzels; even add flax seed butter for an additional healthy dose of omega-3s!
Serving
Vegan cookie dough is an easy and delicious treat that only takes minutes to prepare, featuring heat treated flour that makes it safe to eat, as well as no eggs for those who can’t consume them.
This recipe is flexible and customizable, allowing you to add flavors that suit your personal preferences. Switch out brown for white sugar or use less refined sweeteners such as organic cane sugar or muscovado sugar; vanilla extract also adds extra sweetness. Plus you have options when it comes to the type of milk used; I have experimented both with whole and soy milk which both work equally well!
Add dried fruit like raisins, apricots or dates for some sweetness and textural variety. Or if you want something extra decadent and satisfying, swirl in natural peanut butter for an irresistibly delectable treat!
Mix in chopped nuts such as pecans, walnuts or hazelnuts to give your dough some crunch. Also try adding ground cinnamon or pumpkin pie spice for an authentic comforting taste!
Finally, add other fun ingredients like chocolate chips or sprinkles for an exciting touch. Or try serving the edible cookie dough topped with some bowl of ice cream as an unforgettable dessert treat! It makes an excellent party snack or can even be stored in the refrigerator to be enjoyed later on!
Keep this delicious cookie dough fresh for up to one week in the fridge or three months in the freezer with an airtight container, or enjoy immediately when frozen! For optimal results when stored in the freezer, allow it to thaw at room temperature before eating it! And don’t forget to leave us feedback; we love hearing from our users. If you give this recipe a try be sure to rate and leave comments! We love hearing what works!