Try this vegan cookie dough, absolutely dreamy using only plant-based ingredients! The flavor and texture are exactly what you (and we) crave. Mix a few ingredients together and cozy up to this bowl of vegan dessert heaven!
All-purpose flour: Heat treat the flour for best safety (see below). For gluten-free, use almond flour. Brown sugar: Brown sugar is key to the flavor; do not substitute granulated sugar here. Vegan butter or refined coconut oil: Vegan butter is our pick, but coconut oil works too. We recommend refined coconut oil, since it has a more neutral coconut flavor. Vanilla extract: Vanilla is key to the cookie dough flavor! Kosher salt: Add another pinch of salt to balance the flavor if you’re using coconut oil. Dairy free dark chocolate chips: Our favorite brand is Guittard 63% dark chocolate chips, which are marked dairy-free on the package.
Flour is sold as a raw ingredient intended to be cooked, so there’s not a regulated process to remove bacteria in flour manufacturing. To heat treat flour, spread it on a baking sheet and bake at 300°F until the temperature reaches 165°F. This should take about 5 minutes. Cool the flour completely before using. Do not attempt to use the hot flour in cookie dough, since this affects the texture of the dough.
The serving size is 1 tablespoon. That’s right! All you need is a few bites. This recipe makes 20 servings, so cut it in half if desired. This way you won’t be temped to eat more. Freeze rolled into balls. Or, you can freeze half the batch so you can save for later.
Refrigerator: You can keep it up to 1 week in the refrigerator. Freezer: This is our preferred method! Roll it into balls and place them on a cookie sheet, then freeze until solid (about 30 minutes). Transfer to a container and they last about 2 to 3 months.
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5 from 1 review
