Edible vegan chocolate chip cookie dough is egg-free, uses heat-treated flour, and is stuffed full of chocolate chips!
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 . . .
Should I use vegan butter or coconut oil in vegan cookie dough?
I kept wondering whether to use coconut oil or vegan butter, which quickly led to a 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 flavor and texture. 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.
Mix-Ins for Vegan Chocolate Chip Cookie Dough:
- sprinkles
- nuts or nut butter
- vegan Cookies
- graham cracker crumbs
- fruit
- vegan caramel sauce
Personally, I like to mix up my chocolate chips with dark, semi-sweet, and mini!
Cheers!
*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.
IS IT SAFE TO EAT THIS VEGAN COOKIE DOUGH?
Past health concerns with eating raw cookie dough stemmed from two ingredients: raw eggs and raw flour. This recipe omits eggs and uses heat-treated flour in order to avoid the risks associated with these ingredients.
WHERE DO I BUY HEAT-TREATED FLOUR?
I personally prefer to purchase my heat-treated flour from Page House, because (a) they have a well-tested process for killing 99.9% of the possible bacteria, and (b) it allows for last minute cookie dough cravings without having to heat treat the flour myself.
CAN I HEAT-TREAT FLOUR AT HOME?
Do so at your own risk. Honeyville has recommended heat-treating your raw flour by toasting it. Preheat your oven to 350 degrees Fahrenheit. Cover a baking sheet with aluminum foil and spread your flour out on the baking sheet. Bake the flour for five minutes, remove from the oven, and allow to cool completely before using in your recipe. (Using hot flour will change the texture of the cookie dough.)
CAN I BAKE THIS COOKIE DOUGH EVEN IF IT DOESN’T HAVE EGGS?
If you get halfway through the cookie dough and decide you’d rather have cookies, these can be baked up! They will be crispier and chewier, instead of thick and soft, because of the missing eggs and smaller amount of flour. But the resulting cookies are especially good when they are fresh out of the oven and warm! Instructions are below!
HOW DO I STORE LEFTOVER COOKIE DOUGH?
Store leftover vegan cookie dough in an airtight container in the refrigerator for up to two weeks in the refrigerator or in the freezer for up to three months.
OTHER EDIBLE COOKIE DOUGH RECIPES:
This is the only specifically vegan cookie dough recipe, but the other edible cookie dough recipes on the blog can easily be adjusted for vegans! Use vegan butter or coconut oil as a substitute for the butter. (As I mentioned above, I prefer the vegan butter.) 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.) And also be sure to use vegan mix-ins–i.e., vegan sprinkles and dairy-free chocolate chips.
mikaela | wyldflour
6-8 servings
15 minPrep Time
15 minTotal Time
Save Recipe4.2 based on 6 review(s)
Ingredients
- 1/2 cup earth balance vegan butter spread (or coconut oil), at room temperature
- 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 pure vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/3 cups all-purpose heat-treated flour
- 3/4 cup vegan semi-sweet chocolate chips
Instructions
- Allow the butter to come to room temperature. (Do not melt the butter or you will have greasy cookie dough.)
- 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, salt, and flour. Then stir in chocolate chips and serve!
- Store leftovers in an airtight container for up to two weeks in the refrigerator and up to three months in the freezer.
- For Baking: Line a baking sheet with parchment paper and bake small 2-tablespoon sized scoops of dough at 375 degrees Fahrenheit for 7-10 minutes. Let the cookies cool and set on the pan.
Notes
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.
PS - As always, I used my trusty cookie dough scoop. They are seriously the best.
Want more edible cookie dough recipes? Check out my plain chocolate chip cookie dough, funfetti cookie dough, brownie batter cookie dough, snickerdoodle cookie dough, or red velvet cookie dough!
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