CookieDoughV the Cihikob

The best vegan cookie dough you will ever eat! No need to wait for the cookies to be baked, this edible cookie dough is rich and decadent and packed with chocolate chips.

Prep Time - 15 mins
Total Time - 15 mins
Servings - 16

🍪1 3/4 cups All Purpose Flour (218g)
🍪1 cup Vegan Butter (225g)
🍪1 1/4 cups Light Brown Sugar (250g)
🍪1/4 cup White Granulated Sugar (50g)
🍪1/2 tsp Salt
🍪1 tsp Vanilla Extract
🍪1-2 Tbsp Non-dairy Milk Optional*
🍪1 cup Vegan Chocolate Chips (175g)


🍪1. To heat treat the flour in the oven, line a baking sheet with parchment paper. Spread the flour in an even layer on the baking sheet. Bake for 6-7 minutes at 350°F (180°C). Keep a close watch on it to make sure the flour doesn't burn. Use an instant read thermometer to check the internal temperature of the flour immediately after removing it from the oven. It should read 160°F (72°C) or above. Alternatively, heat treat it in the microwave.

🍪2. To heat treat the flour in the microwave add the flour to a microwave safe bowl. Microwave on high for 1 and ½ minutes. Use an instant read thermometer immediately after removing the flour from the microwave. The internal temperature should read 160°F (72°C) or above.

🍪3. When the flour has been heat treated let it cool completely and then put it through a sifter to break up any lumps that might have formed while it was being heated.

🍪4. Add vegan butter, light brown sugar and white granulated sugar to the stand mixer and cream them together until smooth.

🍪5. Add salt and vanilla extract and mix them in.

🍪6. Now add the heat treated flour and mix it in with a spoon (don't use your stand mixer for this part).

🍪7. If the dough is dry and crumbly then add 1-2 tablespoons of non dairy milk to get it to the right consistency.

🍪8. Add vegan chocolate chips and fold them in.

🍪9. Your cookie dough is ready to enjoy!


🍪All purpose flour - should be measured correctly either by weighing it out on a food scale or by using the 'spoon and level' method. Spoon it into a measuring cup and then level off the top with a knife.

🍪Light brown sugar - it's super important that the brown sugar you use is a fine sugar. In the USA it seems most
light brown sugar is already like this by default. But in other countries often brown sugar is the same texture as white granulated sugar, with fairly large granules. If that's the case then make sure you buy a fine brown sugar to use in this recipe.

🍪Non-dairy milk - we didn't use any non-dairy milk in this recipe. However if your dough is dry and crumbly then just add 1-2 tablespoons of non-dairy milk so that you get the right consistency.

🍪Storing: Keep your cookie dough stored in the fridge and consume it within 7 days.

🍪Freezing: It's freezer friendly for up to 3 months. I like to roll small balls of the cookie dough, lay them on a tray and let them freeze. Then move them to a ziploc bag and keep them stored in the freezer. That way they're ready to add to your vegan ice cream anytime you like.

https://lovingitvegan.com/vegan-cookie-dough/

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