Hello. My name is Mikaela, and I am guilty of propagating a food trend.
I would apologize, except that it’s edible cookie dough. And NOBODY puts cookie dough in the corner. #cookiedoughforlife
I was pescetarian for a hot minute in college. Aka liter than vegan lite.* Yet I always attempt to wield this fact in any conversation regarding veganism. As if it’s any kind of impressive. Congratulations, Mikaela. You showed half-assed restraint for an entire year, while sticking it to the fishes. It was, I’m sure, the worst year of Dad’s life as he watched Mom stock the freezer with black bean burgers for family BBQs. (Though props are deserved. because he suffered it with minimal vegetarian jokes.)
When I began bringing baked noms into my firm, my vegan co-worker usually got the shaft. Somewhere on the chiseled tablet of traditional baking commandments, it reads “Thou shalt use butter. Lots of it. Always.” Tackling the vegan and/or gluten-free baking realm is intimidating. So I took my usual baby-steps-to-scary-stuff approach and attempted something easy . . .
I figured an edible vegan chocolate chip cookie dough would only require some easy substitutions. But I kept wondering whether to use coconut oil or vegan butter. TASTE OFF! I made variations of both this weekend, and I tested for (A) flavor and (B) texture. In order to have the best chocolate chip cookie dough, you really need both. I preferred the vegan butter flavor and texture, but only by a smidge. Both were excellent, and I would dish up another bowl in a heart beat.
These cookie dough recipes can also use vegan butter or coconut oil as a substitute. Just remember to adjust the amount of almond/soy milk you use to match the ratio here. (So if you’re using 1/2 cup vegan butter, use 2 teaspoons milk. If you’re using 1/2 cup coconut oil, use 2 Tablespoons milk.)
But don’t be afraid to play with your own mix-ins! This basic chocolate chip cookie dough lends itself well to a huge variety of flavors.
Mix-Ins for Vegan Chocolate Chip Cookie Dough:
- nuts or nut butter
- vegan Cookies
- graham cracker crumbs
- vegan caramel sauce
Personally, I like to mix up my chocolate chips with dark, semi-sweet, and mini!
*My sarcasm should in no way be misconstrued as any ridicule of vegetarianism/veganism. I admire and respect anyone who is willing to stand up against something they disagree with–inhumane food industry practices included. I wish I had the same vigilance and determination.
15 minPrep Time
15 minTotal Time
- 1/2 cup earth balance vegan butter spread (or coconut oil)
- 1/2 cup packed light brown sugar
- 1/4 cup white granulated sugar
- 2 teaspoons almond or soy milk (if using coconut oil, then replace with 2 Tablespoons)
- 1/2 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 1/3 cups all-purpose flour
- 3/4 cup vegan semi-sweet chocolate chips
- Preheat oven to 350 degrees Fahrenheit. (Don't worry - we are not making cookies. You're just trying to kill off any bacteria in the flour. See Notes.)
- Spread flour on a foil-covered baking sheet and bake for five minutes. Set aside.
- Cream vegan butter (or coconut oil) and sugars together in a medium-sized mixing bowl. I use the back of a fork to smush it all together.
- Mash / mix / whip in milk and vanilla.
- Stir in baking soda and toasted flour. Then stir in chocolate chips.
- Store in a tupperware in the freezer or fridge and thaw before eating.
DISCLAIMER: Because of the unpredictability and differences in ovens, this oven-treatment for the flour does not GUARANTEE that all bacteria will be killed. Educate yourself about the dangers of raw flour, take precautions, and eat at your own risk.