Vegan Cookie Dough
This vegan cookie dough is sweet, edible, and has a perfect consistency! It is so easy and ready in 10 minutes with 7 simple ingredients.
Servings: 8
Calories: 186kcal
Ingredients
- 1 and ¼ cups all-purpose flour
- ½ cup vegan butter
- ½ cup brown sugar
- 2 tablespoon unsweetened plant milk I used soy milk
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ cup vegan chocolate chips
Instructions
- Preheat the oven to 350ºF or 180ºC.
- Evenly spread the flour out on a baking tray and bake for 5 minutes.
- Transfer the flour to a bowl and add all the remaining ingredients except the vegan chocolate chips.
- Stir until well mixed and refrigerate for 30 minutes.
- Add the vegan chocolate chips and stir again until well combined.
- Serve your vegan cookie dough immediately.
- Keep the leftovers in an airtight container in the fridge for 1 to 2 weeks or in the freezer for up to 2 months.
Notes
- Please keep in mind that this is a dessert recipe and it is not meant to be used in baking cookies. It is safely edible.
- I’ve only made this vegan cookie dough recipe using all-purpose flour, but you could probably use other types of flour, such as a gluten-free flour blend. Just keep in mind that you may need to adjust the amount of flour.
- Feel free to use any type of sugar or salt you want.
- To make this vegan edible cookie dough you can replace soy milk with your favorite kind of plant milk.
- You could add chopped vegan chocolate or even vegan white chocolate instead.
- Prep time doesn’t include the time you need to let the dough rest in the fridge.
Nutrition
Serving: 1serving | Calories: 186kcal | Carbohydrates: 29.9g | Protein: 2.4g | Fat: 6.2g | Saturated Fat: 1.5g | Sodium: 166mg | Fiber: 0.8g | Sugar: 14.7g