Vegan Edible Cookie Dough? You heard right! No more sneaking bites of the raw dough (and risking a stomachache). This recipe lets you indulge in that sweet, buttery goodness without eggs or dairy, and it’s safe to eat straight from the bowl.
What Makes This Cookie Dough So Special?
This isn’t just any vegan cookie dough. This recipe is:
- Safe to eat raw: No eggs means no worries about salmonella.
- Rich and buttery: We’re using a special ingredient to mimic that classic cookie dough flavor.
- Easy to make: Just one bowl and a handful of pantry staples are all you need.
- Totally customizable: Make it your own with chocolate chips, sprinkles, nuts, or anything your heart desires!
Gather Your Ingredients
- 1/2 cup vegan butter, softened
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 teaspoon pure vanilla extract
- 1/4 cup vegan dried milk powder
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 cup non-dairy milk
- 1/2 cup vegan chocolate chips
Vegan cookie dough ingredients arranged on a table
Let’s Make Some Dough!
-
Cream the butter and sugars: In a large bowl, cream together the softened vegan butter, granulated sugar, and brown sugar until light and fluffy.
Chef Anya’s Tip: Don’t over-cream! Over-creaming incorporates too much air, which can lead to a crumbly texture.
-
Add the vanilla and milk powder: Stir in the vanilla extract and vegan dried milk powder. This secret ingredient adds a subtle yet essential richness that mimics the taste of regular milk powder.
-
Incorporate the dry ingredients: In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix!
-
Adjust the consistency: Add the non-dairy milk one tablespoon at a time until you reach your desired consistency. You want a dough that’s soft and scoopable but not too wet.
Chef Anya’s Tip: The amount of milk needed may vary depending on the brand of flour you use. Start with less and add more as needed.
-
Fold in the chocolate chips: Gently fold in the vegan chocolate chips. Or get creative and add your favorite mix-ins!
Mixing vegan cookie dough in a bowl
Time to Indulge!
Scoop the dough into bowls and enjoy immediately. You can also store it in an airtight container in the refrigerator for up to 3 days.
FAQs About Vegan Edible Cookie Dough
Can I use regular milk instead of non-dairy milk?
No, regular milk is not a suitable substitute in this recipe. It will change the flavor and texture of the dough and make it unsafe to eat raw.
What can I use instead of vegan dried milk powder?
If you don’t have vegan dried milk powder, you can try using an equal amount of cashew flour or almond flour for a similar flavor and texture.
Can I bake this dough into cookies?
While this recipe is specifically designed for edible cookie dough, you can bake it into cookies if you prefer. However, keep in mind that the cookies may spread more than usual due to the absence of eggs.
What are some fun mix-in ideas?
The possibilities are endless! Try chopped nuts, sprinkles, pretzels, dried fruit, or even other types of vegan chocolate.
Can I freeze this cookie dough?
Absolutely! You can freeze the cookie dough for up to 3 months. Simply thaw it in the refrigerator overnight before enjoying.
Three scoops of vegan cookie dough on a plate
This vegan edible cookie dough is the perfect treat for satisfying your sweet tooth. It’s easy to make, incredibly delicious, and best of all, completely guilt-free! So grab your ingredients and get ready to experience the joy of vegan cookie dough.
