Vegan Cookie Dough
easyhealthyrecipes.com/vegan-cookie-dough/Rich, creamy, and totally safe to eat right out of the bowl!
Recipe makes approximately 8 servings
Equipment Needed
- Microwave-safe bowl
- Microwave
- Silicone spatula
- Large mixing bowl
- Hand mixer (fitted with beater attachments)
Ingredients Needed
- 1 cup all-purpose flour
- ¾ cup packed brown sugar (light or dark)
- ½ cup vegan butter (or refined coconut oil)
- 1 teaspoon pure vanilla extract
- ½ teaspoon salt (more or less to taste)
- 2 tablespoons milk of choice (almond milk, coconut milk, etc.)
- 1 cup vegan mini chocolate chips
Instructions
- Add 1 cup all-purpose flour to microwave safe bowl. Microwave flour 15 seconds, then stir flour thoroughly. Repeat, stirring flour after each 15-second burst, until flour has been microwaved 1 minute 30 seconds.
- Add ¾ cup packed brown sugar and ½ cup vegan butter to large mixing bowl. Beat ingredients together until fully incorporated into light, fluffy mixture.
- Add 1 teaspoon pure vanilla extract and ½ teaspoon salt to bowl. Mix ingredients together until just incorporated into sugar butter mixture.
- Add heat-treated flour to bowl and mix until combined into crumbly cookie dough.
- Add 2 tablespoons milk of choice and mix until milk is just incorporated and cookie dough is smooth.
- Add 1 cup vegan mini chocolate chips to mixing bowl. Fold chocolate chips into cookie dough until just incorporated.
- Serve cookie dough immediately, or cover bowl and chill dough until ready to serve.
Recipe Notes
- Storage: Refrigerate cookie dough in an airtight container up to 7 days.
Nutrition Info (Approximate)
Serving: 1serving | Calories: 334kcal | Protein: 3g | Fat: 15g | Saturated Fat: 6g | Trans Fat: 0.1g | Total Carbs: 48g | Fiber: 1g | Sugar: 34g | Net Carbs: 47g | Vitamin C: 0.1mg | Cholesterol: 4mg | Sodium: 259mg | Potassium: 55mg | Calcium: 50mg | Iron: 1mg