Dieser vegan cookie dough is an edible raw cookie dough for all cookie lovers. If you crave cookies but don’t feel like baking, try making this 10-minute vegan cookie dough stattdessen.
We are big fans of cookie dough recipes, such as our healthy chickpea cookie dough , edible oatmeal cookie dough. This more indulgent cookie dough is a vegan, creamy, sweet, and ready-in-10-minutes dessert using the most basic ingredients. Let’s see how you can make edible cookie dough at home.
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Veganer Keksteig
Inhaltsstoffe
- 1 Tasse Allzweckmehl - 1 Notizen
- ½ Tasse Milchfreie Butter (ungesalzen)
- ½ Tasse Weicher brauner Zucker
- 2 Esslöffel Unraffinierter Rohrzucker
- 1 Teelöffel Vanilleextrakt
- 1 bis 2 Esslöffel Mandelmilch
- ¼ Teelöffel Salz
- ½ Tasse Milchfreie Zartbitterschokoladenstückchen
Anleitungen
- Den Backofen auf 350 ° C vorheizen.
- Place the cup of flour in an 8-inch square baking pan and bake it for 5 minutes.
- Remove the flour from oven and let it cool in the pan until it reaches room temperature and is cold to the touch.
- In a stand mixer or large bowl, add the softened vegan butter, brown sugar, and sugar.
- Using a paddle attachment or electric beater, beat the butter and sugar until creamy and smooth for about 1 to 2 minutes.
- Stop the beater and add the vanilla, 1 tablespoon of almond milk, and beat for a few seconds to incorporate.
- Add the flour and salt and beat again until a soft cookie dough forms. If too dry, add more plant-based milk.
- Fold in the chocolate chips and beat for a few seconds to evenly distribute in the dough.
- Serve as a no-bake dessert on its own or use it in vegan ice cream or dip fruits in it.
Lagerung
- Store for 3-4 days in the fridge in an airtight container or freeze for up to 1 month and thaw the day before.
Notizen
Ernährung
Zutaten und Substitutionen
All you need to make a vegan edible cookie dough are simple ingredients and no fancy tools.
- Vegane Butter – Softened at room temperature or vegetable margarine. The recipe won’t work with soft coconut oil.
- Brauner Zucker – You can also use demerara sugar or coconut sugar.
- Kristallzucker – I used granulated white sugar.
- Allzweckmehl – See below how to heat-treat flour to make it safe to eat raw. For a gluten-free version, use my Umrechnungsleitfaden für glutenfreie Produkte.
- Vanilleextrakt – for taste
- Mandelmilch oder eine andere pflanzliche Milchalternative Ihrer Wahl.
- Vegane Schokostückchen – You can use vegan milk, dark, or white chocolate chips.
Serviervorschläge
There are many ways to eat vegan cookie dough. You can eat it by the spoon as a comforting dessert or use it to dip fruits and crackers:
- apple-Scheiben
- Birnen
- Erdbeeren
- Butterkeks-Plätzchen – wie meine Vegan Chocolate Shortbread or Vegane Shortbread-Kekse
- Crackers – wie meine Sonnenblumenkern-Cracker
You can also use this recipe to make vegan peanut butter cups and replace the peanut butter filling with this raw cookie dough. Another option is to add pieces of this dough to your homemade vegan ice cream.
Add-Ons
This recipe is not limited to this chocolate chip flavor. You can add spices or other ingredients to the dough to create a range of flavors, including.
- Zimt
- Kürbiskuchengewürze
- Chopped Walnuts or Chopped Pecans
- Kokosraspeln
- Dried Fruits, like raisins, cranberries, etc.
Aufbewahrungshinweise
This cookie dough can be stored for up to 4 days in the fridge in an airtight container. It hardens in the fridge a little. In order to fix that, remove from the fridge 10 to 15 minutes before serving.
You can also add a splash of almond milk to thin it out if you like. Leftovers of this dessert can be frozen for up to 1 month in zip-lock bags or sealed boxes. Thaw the cookie dough in the fridge the day before serving.
Allergie-Tausch
Below are some ingredients swaps you can use to make this recipe suitable to any food allergies
- Zuckerfrei – You can use sugar-free crystal sweetener in this recipe. Natural sweeteners like brown erythritol work as a replacement for brown sugar, and white erythritol or allulose as a swap to sugar. Use same amount as stated in the recipe.
- Glutenfrei – Für eine glutenfreie Variante verwenden Sie mein Umrechnungsleitfaden für glutenfreie Produkte.
- Ohne Nüsse – Replace the almond milk with any of your favorite dairy-free milk like soy milk, oat milk, hemp milk.
- Chocolate-Free – You don’t have to make chocolate chip cookie dough. Instead, you can use nuts or dried fruits instead of chocolate chips. Try to recreate your favorite regular cookie dough flavors using dried cranberries, raisins, shredded coconut, or chopped almonds.
Häufig gestellte Fragen
Nachfolgend finden Sie meine Antworten auf Ihre häufigsten Fragen zu diesem Rezept.
No, cookie dough doesn’t use the same ratio of ingredients as a vegan chocolate chip cookie recipe.
For example, there’s less flour, no raising agent, and less sugar. As a result, if you bake this cookie dough, it will not form cookies.
It is safe to eat almond flour without preheating the flour. So yes, you can use almond flour, but you will need way more of it than regular flour to achieve the same texture.
Instead, try my vegan cookie dough balls recipe and serve it as dough. It’s made from almond flour and coconut flour.
Yes, you can heat-treat flour in the microwave, but the process is tricky. You need to microwave in 30-second bursts, stir, and check with a thermometer that the flour reaches 165°F to kill bacteria.
If you microwave your cup of flour excessively, it forms lumps as moisture comes in.
To try this option, add 1/2 cup to 1 cup of flour in a microwave-safe bowl and microwave for 30 seconds. Stir and repeat until it reaches 165°F, which takes 2 to 3 minutes at 900W.
Weitere vegane Keksrezepte
Cookie lovers, I listed below some more vegan cookie recipes for you to try.
Wow, awesome recipe, it was really delicious and so easy to do!
Vielen Dank!!!!
Loved it soooo much, thank you!
I’m doing this cookie almost every week, and thought I should leave a review, because it’s soo very good.