Description
This vegan cookie dough uses simple, familiar cookie ingredients – but all dairy free and eggless! Easy to make with only 7 ingredients and tastes JUST like Tollhouse cookie dough!
Ingredients
Scale
- 1 cup (125 g) heat-treated all purpose flour or gluten free 1:1 baking flour , sifted and spoon & leveled*
- 6 tbsp (85 g) unsalted vegan butter, melted and cooled to room temperature
- 1/4 cup (50 g) organic granulated sugar
- 1/3 cup (75 g) light brown sugar
- 3 tbsp (45 g) dairy free yogurt or unsweetened applesauce, room temperature
- 2 tsp vanilla extract
- 1/4 tsp sea salt
- 1/2 cup (85 g) vegan chocolate chips
Instructions
- Heat-treat the flour: I recommend heat-treating the flour in the oven. Preheat the oven to 350F, and line a baking sheet with parchment paper. Pour the flour out onto the baking sheet, and spread the flour out. Bake for 7-10 minutes, or until the flour reaches 160F internal temperature (use a food thermometer). Remove from oven, and let cool. Then make sure to sift the flour, as it clumps up from heat-treating. You can sift the flour in Step 3.
- Whisk the wet ingredients: Once the flour is sifted, in a separate medium bowl, whisk together the melted vegan butter, sugar, brown sugar, dairy free yogurt, vanilla, and sea salt. Whisk until combined.
- Fold in the flour: Sift the heat-treated flour into the wet ingredients. Use a rubber spatula to fold the flour into the wet ingredients. Then add in the chocolate chips, and fold again until evenly distributed.
- Chill: Cover the bowl and chill the cookie dough for 15-20 minutes.
- Serve and enjoy! Scoop the cookie dough into 1.5 tbsp sized servings, use as a component to a recipe, or enjoy as is! Store in an airtight container for up to 3 months in the freezer or up to a week in the refrigerator.
Notes
Gluten-free: You still need to heat-treat gluten-free flour. Please see blog post for tips and tricks for which gluten-free flours work here.