If you’re guilty of eating the cookie dough before it makes it into the oven, then this recipe is for you. This cookie dough is made without raw egg and with toasted flour — making it completely edible! Plus, this small batch is perfect for when you want to make a few cookie dough balls to decorate a cake or just eat some with a spoon.
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.
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.
Vegan sprinkles: These turn this cookie dough from plain old cookie dough into funfetti cookie dough! Use your favorite sprinkles to add a touch of color and a deliciously sweet crunch to your cookie dough.
How to make this funfetti cookie dough
- Toast the flour. 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.
- Mix all ingredients. 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 chips and sprinkles.
- Use as desired! This is delicious if simply eaten with a spoon, but it’s also perfect for decorating cakes or cupcakes.
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 Funfetti Cookie Dough
Ingredients
- 1/3 cup (42g) all-purpose flour*
- 2 tbsp (28g) vegan butter, softened*
- 3 tablespoons (38g) packed brown sugar
- 1/2 tablespoon (8mL) non-dairy milk
- 1/2 teaspoon pure vanilla extract
- 1/16 teaspoon (a dash) of salt
- 1 1/2 tablespoons (15g) non-dairy mini chocolate chips
- 1/2 tablespoon (6g) vegan sprinkles
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 chips and sprinkles.
- Use as desired! This is delicious eaten on its own or used as a decoration for cake 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 30 minutes to an hour before using so that is mixes well with the other ingredients.
