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Vegan Cookie Dough

How To Make Vegan Cookie Dough: Your Step By Step Recipe

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This recipe not only caters to a wide array of dietary requirements but also promises a baking adventure that does not skimp on flavor, texture, or joy.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour (or almond flour for gluten-free)
  • 1/2 cup vegan butter, softened
  • 3/4 cup granulated sugar (or coconut sugar for refined sugar-free)
  • 23 tablespoons non-dairy milk (almond, soy, or oat)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup vegan chocolate chips (optional)

Instructions

  1. Cream together softened vegan butter and sugar in a large mixing bowl.
  2. Mix in non-dairy milk and vanilla extract until well combined.
  3. Gradually stir in flour and salt until a soft dough forms. Do not overmix.
  4. Fold in vegan chocolate chips, if using, until evenly dispersed.
  5. Shape dough into desired cookie shapes and place on a parchment-lined baking sheet.
  6. Chill shaped cookie dough in the refrigerator for at least 30 minutes.
  7. Preheat oven to 350°F (175°C).
  8. Arrange chilled cookie dough balls on a parchment-lined baking sheet about 2 inches apart.
  9. Bake cookies for 10-12 minutes until edges are lightly golden and centers are set.
  10. Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • If you have any leftover cookies (which is unlikely!), store them in an airtight container at room temperature for up to a week. You can also freeze the baked cookies for up to 3 months, allowing you to enjoy a taste of homemade vegan cookie goodness whenever the mood strikes.
  • To reheat frozen cookies, simply place them on a baking sheet in a 350°F (175°C) oven for 5-7 minutes, or until warmed through.

Nutrition

Keywords: vegan cookie dough