THE BEST Vegan Edible Cookie Dough

June 25, 2019 in Recipes, Sweets, Vegan - 2 Comments

Can you say yum? Are you looking for a guilt-free dessert that happens to be vegan? Then you must try my recipe for THE BEST Vegan Edible Cookie Dough. It is to die for and super easy to make.

When choosing a vegan butter:

I’ve tested a few different vegan butter sticks out on this recipe, but I found that Earth Balance Buttery Sticks were the best. They taste just as good, if not better than real butter and it makes your cookie dough vegan.

Vegan chocolate:

When it comes to vegan chocolate, I love using Lily’s Dark Chocolate Chips. Lily’s Dark Chocolate Premium Baking Chips are sweetened with Stevia, a zero calorie, natural sweetener. I also use these dark chocolate chips in my Vegan Banana Chocolate Peanut Butter Muffins.

What is the best pan to use for this recipe?

I recommend using an 8×8 pan to get perfect square pieces. THIS pan is only $5. Pick one up before you start this recipe. It gives you the perfect sized portions of vegan edible cookie dough.

As a reminder, all of my vegan recipes can be found HERE. Like my VEGAN CAESAR SALAD with spicy roasted chickpeas and kale. That one is a lunch favorite around here.

Have you made this? Leave me a comment below.

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Vegan Edible Cookie Dough


  • Author: Samantha Shue
  • Prep Time: 15 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 15 minutes
  • Yield: 8 servings 1x
Scale

Ingredients

  • 1/2-3/4 cup vegan butter, I use Earth Balance buttery sticks. It may have been dry in my home when I made this, so I used close to 3/4 cup this time

  • 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. Line an 8×8 baking pan with foil, and spray with cooking spray.

  2. 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.

  3. Slowly add in the flour, a little at a time. Then add the salt.

  4. Stir in the vegan chocolate chips, gently. You don’t want them to lose their shape.

  5. Turn dough onto prepared pan, pressing it down firmly with a spatula. This took a few minutes to get it pressed evenly into the pan.

  6. Place in the refrigerator for at least 2 hours to set up, or overnight.

  7. Cut them into bars and serve.

  8. You can store them in the refrigerator for 2 weeks, or in the freezer for up to 3 months.


  • Category: Vegan
  • Cuisine: Dessert

Keywords: vegan, cookie dough, dessert, recipe

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2 Comments

  • Chocoviv June 25, 2019 at 3:35 am

    Omg! This looks so yummy!

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