I’ve don’t think I’ve ever made a batch of cookies without eating a big spoonful of the dough first. This recipe is the perfect way to curb your cookie dough cravings without the need to actually bake a batch of cookies. It’s also perfect for decorating cakes and cupcakes.
Ingredients
All-purpose flour: This holds the structure together. You’ll toast the flour before using to ensure it’s safe for eating. Measure it correctly so that you don’t end up with crumbly, dry dough.
Vegan butter: This gives a classic buttery taste to the cookie dough. You’ll want to bring this out of the fridge 30 minutes to an hour before using so that it combines well with the other ingredients. I recommend using Earth Balance buttery sticks, Miyoko’s Cultured Vegan Butter, or Country Crock Plant Butter.
Light brown sugar: This recipe uses brown sugar for that classic chocolate chip cookie dough flavor.
Non-dairy milk: A bit of non-dairy milk replaces the moisture that would come from eggs.
Pure vanilla extract: This adds a rich flavor that is classic in chocolate chip cookie dough.
Salt: A dash of salt enhances the other flavors.
Non-dairy mini chocolate chips: One of the best parts of cookie dough! This recipe calls for the perfect amount of mini chocolate chips to ensure you have chocolate in every bite.
How to use this cookie dough
Yes, you can just eat this with a spoon, but below are a few ideas of some creative ways to use this dough:
Cookie Dough Cake: If you follow me on Instagram, you may know that I am a little obsessed with decorating my cakes with cookie dough. Not only does it make cakes look extra cute, it’s beyond delicious.
Cookie Dough Cupcakes: As with cakes, I like to decorate my cupcakes with cookie dough. You can even poke a hole into the top of the baked cupcake and stuff it with a little cookie dough before frosting it.
Cookie Dough Frosting: Create little balls of dough and stir them into Vanilla Buttercream to create a delicious cookie dough frosting.
Cookie Dough Bites: Create little balls of dough and freeze them to use as a topping for ice cream. Make them extra delicious by coating them in melted chocolate.
Let me know your thoughts!
If you love this recipe or have any questions, leave me a comment with a rating below. I also love to see your creations on Instagram, so make sure to tag me @marykatesvegancakes so I can see and repost!
Small Batch Edible Cookie Dough
Ingredients
- 1/3 cup (42 g) all-purpose flour*
- 2 tbsp (28 g) vegan butter, softened*
- 3 tablespoons (38 g) packed light brown sugar
- 1/2 tablespoon (8 mL) non-dairy milk
- 1/2 teaspoon pure vanilla extract
- 1/16 teaspoon a dash of salt
- 2 tablespoons (24 g) vegan mini chocolate chips
Instructions
- Preheat the oven to 350°F. Spread the flour onto a baking sheet. Bake in the preheated oven for 5 minutes. Set aside to cool.
- In a medium mixing bowl, add the butter, brown sugar, milk and vanilla. Beat until light and fluffy. Mix in the cooled flour and salt. Finally, mix in the mini chocolate chip.
- Use as desired! This is delicious eaten on its own or used as a decoration for cakes or cupcakes.
Notes
- Flour: Measure your flour by weighing it or using the spoon-and-level method to ensure your dough isn’t dry and crumbly.
- Softened butter: For best results, allow your butter to soften for 20-30 minutes before using so that is mixes well with the other ingredients.