Vegan Cookie Dough Recipe
Vegan cookie dough is a quick and easy edible chocolate chip cookie dough. This vegan edible cookie dough is made with simple ingredient, is gluten and dairy free and can be made refined sugar free, too. If you’re a fan of eating scoops of cookie dough by the spoonful, this vegan chocolate chip cookie dough is for you!
Equipment
- 1 stand mixer with paddle attachment or electric hand mixer with beaters
Ingredients
- 1¼ cup (150 g) oat flour, almond flour or heat treated all purpose flour
- ½ teaspoon salt
- ½ cup (113 g) vegan or dairy free butter
- ¾ cup (150 g) light brown sugar
- ¼ cup (50 g) granulated sugar
- 2 - 3 teaspoons (10 - 15 ml) vanilla extract
- 2 - 3 tablespoons (30 - 45 ml) plant based or dairy free milk, as needed
- ½ cup (65 g) vegan or dairy free mini or regular chocolate chips
Instructions
- In a mixing bowl, whisk the oat or almond flour together with salt until well combined. If you plan on using heat treated flour follow see the next step. If using oat or almond flour, skip to the creaming step.1¼ cup (150 g) oat flour, almond flour or heat treated all purpose flour, ½ teaspoon salt
- If you’d like to make this homemade cookie dough with regular all purpose flour, the flour must be heat treated and cooled prior to making the cookie dough. To heat treat flour pre-heat the oven to 350 F (177 C). Line a baking sheet with parchment paper. Evenly spread the flour onto the lined baking sheet. Bake the flour for 7 -10 minutes or until the flour reaches 160 F (71 C). Sift the flour and cool completely before using in the cookie dough.
- In another mixing bowl, cream the butter and sugars together until light, fluffy and well combined. This takes about 2 - 3 minutes on medium high speed. With the mixer on low, mix in the vanilla extract and 1 tablespoon (15 ml) milk.½ cup (113 g) vegan or dairy free butter, ¾ cup (150 g) light brown sugar, ¼ cup (50 g) granulated sugar, 2 - 3 teaspoons (10 - 15 ml) vanilla extract , 2 - 3 tablespoons (30 - 45 ml) plant based or dairy free milk, as needed
- With the mixer on low, mix the dry ingredients into the wet until just combined. If needed, add up to 2 tablespoons more milk, as needed to reach your desired consistency. Fold in the chocolate chips until just combined.½ cup (65 g) vegan or dairy free mini or regular chocolate chips
- Transfer the cookie dough into a serving dish to enjoy right away, scoop into tiny cookie dough balls to fold into ice cream or into a container to store to enjoy later.
Notes
Store: Place the vegan cookie dough in an airtight container to store in the fridge for up to one week. If you would like to store the cookie dough for longer, I recommend freezing.
Heat treated flour in the microwave: To heat treat flour in the microwave, pour the flour into a wide and shallow microwave safe dish. Heat in 30 second increments for 2 -3 minutes or until the internal temperature of the flour reaches 160 F (71 C). Make sure to stir between each increment to break up any hot spots in the flour.
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