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–+ servings
A silver mixing bowl with chocolate chip cookie dough.

Vegan Chocolate Chip Cookie Dough

This easy 6 ingredient one bowl raw cookie dough recipe is egg and dairy-free and so delicious.
5 from 1 vote
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Course: Dessert
Cuisine: American
Diet: Vegan
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 24 servings
Calories: 145kcal
Author: Linda & Alex
Cost: $8

Equipment

  • Stand Mixer

Ingredients

  • 1 ½ cups flour Heat treat before adding to the butter mixture. See note below.
  • ¼ teaspoon salt
  • 8 tablespoons vegan butter Butter should be room temperature
  • 1 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups vegan chocolate chips Enjoy Life is our preferred brand
  • 1 to 4 tablespoons water

Optional

  • melted vegan chocolate
  • crushed peppermint candy
US Customary - Metric

Instructions

  • In a large mixing bowl, beat the 8 tablespoons of vegan butter, 1 cup of sugar, ¼ teaspoon salt, and 1 teaspoon of pure vanilla extract until the butter is smooth and creamy.
  • Add the 1 ½ cups of heat treated flour (see note below) and 1 ½ cups of vegan chocolate chips and beat until fully combined. Add water by the tablespoon until you get the consistency you desire.
  • Eat with a spoon or roll into bite sized balls.

Chocolate Covered Bites

  • Place 1 cup of chocolate chips in a medium size microwave safe bowl and heat for 1 minute. Stir, and heat for 30 second increments and stir until fully melted.
    Place the cookie dough balls on a wire rack that's sitting on a baking sheet and spoon the melted chocolate over the tops to coat the balls.
    Sprinkle crushed peppermint candy on top for added texture and flavor.

Notes

NOTES
To heat treat the flour follow these steps:
MICROWAVE METHOD
Put 2 cups of flour in a shallow dish and microwave on high for 1 minute. Stir and check the temperature of the flour with a food thermometer.
The temperature of the flour should reach 165°F (74°C).
Continue heating and stirring at 30 second increments until it reaches that temperature.
OVEN METHOD
Spread the flour evenly on a baking sheet and bake at 200°F (93°C) for 2 minutes.
Check the temperature with the thermometer and bake for 1 minute increments until it reaches the desired temperature.
Always add extra flour as the flour at the edge of the pan can dry out. Use the fluffy flour from the center of the pan.
VEGAN BUTTER
We prefer Miyoko's or Earth Balance
VEGAN CHOCOLATE CHIPS
We prefer Enjoy Life
STORAGE
Store for up to 5 days in the refrigerator and up to 3 months in the freezer. Thaw in the refrigerator. 
Nutrition Disclaimer

Nutrition

Serving: 4oz | Calories: 145kcal | Carbohydrates: 21g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 55mg | Potassium: 10mg | Fiber: 1g | Sugar: 14g | Vitamin A: 178IU | Calcium: 16mg | Iron: 1mg
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