I know this isn’t a crazy revolution or something you don’t already know, but I’m obsessed with chocolate chip cookies and cookie dough!!! If I was stranded on an island and I had to pick two foods to eat my very first pick would be chocolate chip cookie dough and second would be tortilla chips + guacamole!
The best part about making cookies is licking the spoon, right? Well, what if I told you that you could have as much cookie dough as you wanted without any risk of consuming all the bad stuff!? My vegan cookie dough is sweet and delicious! It’s like eating the real cookie dough, minus the nasty animal by products like milk & eggs! Better yet you can eat it by the spoon full or dip it with your favorite snacks. This edible cookie dough recipe is so easy to make because it only has a few ingredients and it takes minutes to come together.
Plus its Teddy Graham tested and toddler approved!
(If you would like my go to Baked Vegan Chocolate Chip Cookie recipe click here)
- 1 cup brown sugar
- 1/4 cup granulated sugar
- 1 cup vegan butter softened to room temperature (I use the brand Earth Balance)
- 2 1/2 teaspoons vanilla extract
- 1 teaspoon salt
- 2 cups all purpose flour
- 2 tablespoons of coconut milk
- 1 cup miniature non dairy chocolate chips (I use the brand Enjoy)
In a large bowl using a mixer, cream together the brown sugar, granulated sugar, and vegan butter. Beat until fluffy and light in color, about 1 minute. Beat in the vanilla and salt until combined.
Beat in flour until just combined. Add coconut milk one tablespoon at at time and beat until dough starts to come together. Stir in the miniature non dairy chocolate chips with rubber spatula.
Serve with ice cream or eat alone while watching Netflix. You can store it in your refrigerator or freeze up to 3 months.