Vegan Cookie Dough
This vegan edible cookie dough is soft, fudgy, and makes the perfect quick dessert! It's completely dairy-free and egg-free, and we use a simple technique to ensure it's safe to eat.
Ingredients
- 1 ½ cups (280g) packed light brown sugar
- 1 cup (225g) vegan butter room temperature (note 2 if using spreadable vegan butter)
- 3 tablespoons (45g) dairy-free milk or as needed
- 1 teaspoon vanilla extract
- 2 ¼ cups (280g) all-purpose plain flour or gluten-free all-purpose flour, spooned and leveled (note 3)
- ⅛ teaspoon salt or to taste (use more if using unsalted butter)
- 1 cup (170g) roughly chopped vegan chocolate or chocolate chips or to taste
Instructions
Heat-treat the flour
- Preheat your oven to 180°C (350°F). Line 1-2 baking sheets with parchment paper.
- Spread the flour on the baking sheets. When the oven is ready, bake for 10-13 minutes. If you pile the flour into a mound, an instant thermometer should read at least 75°C or 165°F. Let the flour cool completely on the baking sheets.
- If your flour is lumpy, sift it before adding it to your cookie dough.
Prepare the cookie dough:
- Add the butter, sugar, dairy-free milk and vanilla to a large bowl (if using a hand mixer) or the bowl of a stand mixer with the paddle attachment. Beat until the mixture is light, fluffy and well combined. (note 4 if you don't have an electric mixer.)
- When the flour has completely cooled, add it to your butter mixture, along with the salt. Beat until just combined. Add the chocolate (and any other optional ingredients such as chopped nuts) and mix until just combined.
- If you want a fudgier cookie dough, add more milk to your dough and mix.
- Enjoy immediately, or let the cookie dough firm up in the fridge. To serve, roll it into little cookie dough balls, spoon it straight out of the bowl, or enjoy it with ice cream!
- Store leftover cookie dough in an airtight container in the fridge for 5 days, or in the freezer for up to 1 month. Let it sit at room temperature to soften before enjoying.
Notes
- I don't recommend baking this cookie dough as the ingredient ratios for baked cookies are different. Alternatively, check out my classic chocolate chip cookies or single serve chocolate chip cookie.
- I used a vegan block butter for this recipe. Chilled spreadable vegan butter will work, but it's much softer so I recommend omitting the milk and/or increasing the flour until you get your desired cookie dough consistency.
- If you're using measuring cups, please don't use the cup to scoop flour out of your container as this will make your cookie dough too dry. To spoon and level your flour, fluff up the flour in its bag, use a spoon to add flour to a measuring cup, then level it off with a knife. For the best results, use a kitchen scale and the grams measurements.
- You can make the dough with a wooden spoon, a large bowl to mix and a bit of arm power. A food processor will also work, but once you add the flour, try to avoid processing it too much.