Vegan Cookie Dough Recipe
This vegan cookie dough recipe is egg-free and made with heat-treated flour. Satisfy your cookie dough cravings in minutes without a second thought!
Servings 8
Calories 239kcal
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsalted vegan butter, softened
- 2/3 cup granulated sugar
- 1/4 tsp salt
- 1/4 cup unsweetened dairy-free milk, plus more if needed
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 1/4 cup sprinkles
Instructions
- Preheat the oven to 320°F and spread the flour evenly onto a baking sheet lined with parchment paper.
- Bake the flour for 10 minutes and set aside to cool completely.
- Cream the butter and sugar in a food processor until combined. Add in the remaining ingredients except for the sprinkles.
- Pulse to combine. If the mixture is too dry, add in a bit more non-dairy milk.
- Stir in the sprinkles and refrigerate the vegan cookie dough until ready to serve.
Notes
- Remove the vegan cookie dough from the fridge a few minutes before serving. It's best enjoyed at room temperature to soften the butter that may have hardened after refrigeration.
- Don't be limited to sprinkles! Try this plant based cookie dough with dairy-free mini chocolate chips (edible chocolate chip cookie dough, anyone?), chopped peanuts, or vegan caramel candy bars cut up.
- You can freeze scoops of this vegan cookie dough on a parchment-lined baking sheet until solid, then store the bite-sized balls in a freezer-safe container in the freezer for up to 3 months. Just let the cookie dough balls sit out at room temperature before eating.
Nutrition
Calories: 239kcal | Carbohydrates: 33g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 2g | Sodium: 160mg | Potassium: 20mg | Fiber: 0.4g | Sugar: 21g | Calcium: 3mg | Iron: 1mg