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Vegan Edible Chocolate Chip Cookie Dough Recipe

I love to cook for friends and family, but I never want to get anyone sick! That's why I've mastered the basics of food safety.

vegan-edible-chocolate-chip-cookie-dough-recipe

It's really hard to resist eating cookie dough before baking them, right? But everyone knows that it's not really safe to eat raw eggs or egg substitute, so you avoid eating the raw dough.

Not anymore! This vegan edible cookie dough is safe to eat without baking—and if you have any left you can also bake it into delicious cookies. Follow this recipe and you'll have delicious edible cookie dough in minutes.

The only issue will be not eating it all at once! And really, that's not an issue at all. You can always make more.

Cook Time

Prep timeReady inYields

5 min

5 min

20 cookies' worth of dough

Ingredients

  • 120 grams vegan unsalted baking margarine
  • 120 ml coconut cream
  • 120 grams plain flour
  • 60 grams caster sugar
  • 30 grams light brown sugar
  • chocolate chips, as many as you want
vegan-edible-chocolate-chip-cookie-dough-recipe

Read More From Delishably

Instructions

  1. Cream the margarine, brown sugar and caster sugar together, either using an electric or stand mixer, or by hand, until completely combined.
  2. Alternate between adding flour and coconut cream in small amounts until everything is combined
  3. Fold in the chocolate chips. Use as many chocolate chips as you feel are appropriate (for me, the correct answer is all of them!).
  4. You can start eating straight away or refrigerate until later.

How to Bake the Dough

You have two options:

  • If you haven't yet made the dough, exchange the plain flour for self-raising flour.
  • If you've already made your dough, add 1/2 teaspoon of baking powder. Bake teaspoon-sized balls on a baking sheet at 180°C / 350°F for about 15 minutes, or until golden brown.

Tips and Tricks

  • If you're not worried about keeping the recipe vegan, you can use unsalted butter and regular milk or single cream for this recipe.
  • If you still want to keep it vegan but don't have access to baking margarine or coconut cream, any vegan table spread and any milk substitute will do. Almond and oat milk would work particularly well. You might want to add a little less of these, though, since they aren't as thick.
  • You can add whatever mix-ins you like in your cookie dough. There's no need to limit yourself to chocolate chips if they're not really your thing.
It tastes as good as it looks!

It tastes as good as it looks!

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