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May 8, 2020
The BEST Vegan Edible Cookie Dough

The BEST Vegan Edible Cookie Dough

May 8, 2020

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Disclosure: This post may contain affiliate links, meaning I get a small commission if you decide to make a purchase through my links, at no cost to you. Please read my Privacy Policy page for more info.

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.

  • 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.

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.

edible vegan cookie dough

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.

Continue to Content
vegan edible cookie dough hero shot

The BEST Edible Cookie Dough

Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes

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

  1. 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.
  2. Set the cooked flour aside until you're ready to use it.
  3. Line an 8x8 baking pan with foil, and spray with cooking spray.
  4. 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.
  5. Slowly add in the flour, a little at a time. Then add the salt.
  6. Stir in the vegan chocolate chips, gently. You don't want them to lose their shape.
  7. 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.
  8. Place in the refrigerator for at least 2 hours to set up, or overnight.
  9. 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.

    Recommended Products

    As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

    • Lily's Dark Chocolate Baking Chips - 9oz
      Lily's Dark Chocolate Baking Chips - 9oz

    Did you make this recipe?

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    © Samantha Shue
    Category: Desserts
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    Filed Under: Recipes, Comfort Food, Desserts, Vegan Tagged With: dessert, no bake cookie dough, vegan dessert, vegan recipe

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    #ad TGIF! To get this weekend started, I’m givin #ad TGIF! To get this weekend started, I’m giving away TWO #MichelobUltraSeltzer gift boxes to bring a little joy to your lives! In Partnership with @qualitybrandsomaha and @qualitybrandslincoln, you can enter to win a Michelob ULTRA Organic Seltzer Package like you see here. This new Seltzer Family is targeted towards health conscious, active, adults. Each can of Michelob Ultra Organic Seltzer has 0 carbs, 0 grams of sugar and only 80 calories!
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    #AD It's no secret that I love using @chobani Gree #AD It's no secret that I love using @chobani Greek Yogurt for numerous recipes on my blog. One of my all-time favorite recipes is this greek chicken! It's so easy to whip up, and Chobani® Greek Yogurt is the star of the dish. I like to use their plain yogurt to make the chicken marinade and also in my simple tzatziki sauce. Did you know that you can now earn on Ibotta with your purchase of Chobani® Greek Yogurt? Find it at @walmart!

Recipe:
Greek Chicken
Servings: 4
Ingredients
4 garlic cloves, minced
1/4 cup lemon juice
1 tbsp extra virgin olive oil
1/2 cup Chobani® Non-Fat Plain Greek yogurt
1 tsp fresh or dried dill
1 tsp dried thyme
1 tsp salt
1/2 tsp black pepper
1 lb boneless, skinless chicken breasts, cut into 1-inch pieces

Instructions:
In a large bowl, add minced garlic, lemon juice, extra virgin olive oil, Chobani® Greek Yogurt, dill, thyme, salt, and pepper. Mix until combined.
Add chicken and coat well. Let the chicken marinade for at least 15 minutes.
Preheat a non-stick skillet over medium-high heat. Add 2 tablespoons of olive oil.
Remove most of the marinade from the chicken before adding it to the skillet, or else it will burn.
Add chicken in an even layer to the skillet, leave some space between the chicken pieces so they'll brown rather than steam. You may need to work in batches depending on how big your skillet is.
Cook the chicken for 3-4 minutes and then flip the chicken and cook for an additional 3-4 minutes or until cooked through (165°F).
Remove chicken to a plate to rest.
Serve chicken over rice with a dollop (or two) of tzatziki sauce, diced red onion, fresh dill, and a lemon wedge.
Also find the full recipe for Greek Chicken  on the blog at www.saltandsprinkles.com. #Chobani
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    Last day of work until a much needed break! I’m Last day of work until a much needed break! I’m also not taking on anymore food photography clients until 2021. I can’t wait to relax with Jack and Zach for a couple of weeks. I’m grateful for my life, but it’s ok to admit I’m exhausted too and looking forward to a break❤️ These are my Cake Mix Santa Cookies! 🎅🏻 (Sharing the recipe on stories later today)
    Crockpot Vegan Bolognese is the perfect weekend or Crockpot Vegan Bolognese is the perfect weekend or weeknight meal! The longer it cooks, the better it gets! Recipe is over on the blog and I added a swipe up over on stories with a direct link to my recipe post!🍷
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