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What is your guilty pleasure? Mine has got to be eating chocolate chip cookie dough. I can’t get enough of it. Which is why I had to come up with the Best Vegan Edible Cookie Dough recipe. Now I can have my favorite any time I want. Let’s make some, shall we?
What are vegan chocolate chips?
Lily’s Dark Chocolate Chips are my favorite to use when baking any vegan desserts. These are SO good. One of my favorite things to do with them is buy banana cream pie yogurt and sprinkle a few of these dark chocolate chips over the top for a quick dessert that’s pretty healthy. I also love to use them when I bake my vegan chocolate peanut butter muffins.
IMPORTANT: How to Make Raw Flour Safe to Eat!
You MUST cook your flour first to kill off any bacteria. This is crucial and such an easy step to make sure your food is safe to eat. All you do is add your flour to a baking pan and bake in the oven at 350 degrees for 5 minutes. That’s it!
Ingredients for The BEST Vegan Edible Cookie Dough
- 1/2-3/4 cup vegan butter, I use Earth Balance buttery sticks.
- 3/4 cup light brown sugar, packed
- 1 tablespoon vanilla extract
- 1 1/4 cups all-purpose flour
- salt, just a pinch. You may omit this, but I find it necessary
- 1 1/2 cups vegan chocolate chips, I use Lily’s dark chocolate
Vegan butter, I like Earth Balance Buttery Sticks. I don’t even notice a difference in taste by using this. Vegan chocolate chips, I use Lily’s Dark Chocolate Chips.
Directions
Step 1: Cream the butter, brown sugar, and vanilla. Slowly add in the flour, a little at a time. Then add the salt. Slowly add in the flour, a little at a time. Then add the salt.
Step 2: Turn dough into your prepared pan, pressing it down firmly with a spatula.
This took a few minutes to get it pressed evenly into the pan.
Place in the refrigerator for at least 2 hours to set up, or overnight.
Cut them into bars and serve.
Note: You can store them in the refrigerator for 2 weeks, or in the freezer for up to 3 months.
Are you drooling yet? I hope you make this recipe and let me know in the comments what you think of it.
Did you like this recipe? Have you seen my Chocolate Ganache Mini Cherry Cheesecake Recipe? It’s trending on Pinterest and they are SO easy to make.
The BEST Edible Cookie Dough
Ingredients
- 1/2-3/4 cup vegan butter, I use Earth Balance buttery sticks.
- 3/4 cup light brown sugar, packed
- 1 tablespoon vanilla extract
- 1 1/4 cups all-purpose flour
- salt, just a pinch. You may omit this, but I find it necessary
- 1 1/2 cups vegan chocolate chips, I use Lily's dark chocolate
Instructions
- Be sure to cook your flour first to make it edible. Pour the flour on a baking sheet and bake it for 5 minutes at 350 degrees.
- Set the cooked flour aside until you're ready to use it.
- Line an 8x8 baking pan with foil, and spray with cooking spray.
- In a large bowl of an electric mixer, beat buttery sticks, brown sugar and vanilla for about 3 minutes. You want to make sure you cream the ingredients together.
- Slowly add in the flour, a little at a time. Then add the salt.
- Stir in the vegan chocolate chips, gently. You don't want them to lose their shape.
- Turn dough into your prepared pan, pressing it down firmly with a spatula. This took a few minutes to get it pressed evenly into the pan.
- Place in the refrigerator for at least 2 hours to set up, or overnight.
- Cut them into bars and serve.
Notes
You can store them in the refrigerator for 2 weeks, or in the freezer for up to 3 months.
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