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Vegan Cookie Dough

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A soft and creamy vegan cookie dough made without eggs or dairy, featuring rich brown sugar flavor, vanilla, and dairy-free chocolate chips for a quick no-bake treat.

Ingredients

  • 1 cup all-purpose flour, heat-treated
  • 1/2 cup vegan butter, softened
  • 1/2 cup brown sugar
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons plant-based milk
  • 1/4 teaspoon salt
  • 1/2 cup dairy-free chocolate chips

Instructions

  1. Preheat the oven to 350°F (175°C) and spread the flour on a baking sheet.
  2. Bake the flour for about 5 minutes to heat-treat it, then allow it to cool completely.
  3. In a mixing bowl, cream together the softened vegan butter, brown sugar, and granulated sugar until smooth and creamy.
  4. Add the vanilla extract, plant-based milk, and salt, mixing until well combined.
  5. Gradually add the cooled heat-treated flour and mix until a soft cookie dough forms.
  6. Fold in the dairy-free chocolate chips until evenly distributed.
  7. Serve immediately or chill in the refrigerator for a firmer texture.

Notes

  • Heat-treating the flour makes the dough safe to eat raw.
  • Chopped walnuts or pecans can be added for extra crunch.
  • Peanut butter or almond butter can be mixed in for a richer flavor.
  • Shredded coconut, crushed pretzels, or vegan white chocolate chips add fun variations.
  • Store in an airtight container in the refrigerator for up to 5 days.
  • Freeze portioned dough for up to 2 months and thaw before serving.

Nutrition

Find it online: https://cookedbymaya.com/vegan-cookie-dough/