[vegan, no bake; gluten-free & palm oil-free options available]
This is where it all begins, with heaping spoonfuls of chocolate chip cookie dough. It’s a traditional American dessert, and a little piece of heaven. The rich taste of sticky sweet cookie dough is guaranteed to curb your best and worst cravings. What’s more is that the super simple recipe can be altered in numerous ways. I make my edible chocolate chip cookie dough vegan, of course, and with minor alterations it can be gluten-free or palm oil-free, as well.
The Ultimate Guilty-Pleasure Dessert
Yes, edible chocolate chip cookie dough really is meant to be consumed as is. The amazing thing with this recipe is that eating raw cookie dough no longer has to be a guilty pleasure. There are no cookies to bake, so spoon away!
With that said, eating dough always comes with a smidgeon of guilt. If you ask me, that only enhances the deep sense of satisfaction that a batch of this crazy good stuff leaves you with. I can’t help but visualize my Mom scolding me for stuffing myself with half of the ginger bread cookie dough that she was going to turn into cookies the following day.
I got a terrible stomachache as a result, because her dough was made with eggs and regular butter. Eating it raw wan’t exactly the health-conscious choice to make. Many food blogs refer to vegan no-bake desserts as “raw”, which is kind of a misnomer when using plant-based ingredients that don’t necessarily need to be baked or cooked in any way before consumption.
The only really raw ingredient in my edible chocolate chip cookie dough recipe is the flour. A few years back, the safety of flour caused a commotion in the U.S. Several people fell ill after consuming flour that was contaminated with E. coli bacteria. Manufacturers issued flour recalls, and for a while, eating raw cookie dough didn’t seem like such a smart idea. No need to worry, though. Toasting your flour in 180 C/350 F for 5–8 minutes will get rid of any bacteria and make your dough safe to eat.
Easy Peasy Cookie Dough Recipe
Making edible chocolate chip cookie dough doesn’t get much easier than this. All you need to do is throw all the ingredients in a bowl, mix well, and get to eating. That’s it!
A quick word about the ingredients might come in handy. I try to avoid using processed food products, but in this recipe, using vegan butter or margarine is clearly the easiest solution. The Finnish brand Sunnuntai has a vegan butter that I like. It’s non-dairy, lactose-free, and soy-free. I just bring it to room temperature in order for it to soften a bit. Unfortunately, it does contain palm oil. On the packaging, it says that it’s segregated palm oil, but I don’t know if there’s such a thing as good palm oil.
If you want to go palm oil-free, you can always substitute coconut oil for vegan butter. I like Green Choice neutral-tasting coconut oil. It’s organic, refined, and really smooth. If you prefer unrefined virgin coconut oil, go for it. In my experience, it does make the cookie dough quite coconutty, but if you’re a fan of the taste, it might not be a bad choice at all.
The only disadvantage in using coconut oil is that it tends to melt at room temperature. Be sure to eat your dough quickly after removing it from the fridge. I guess that’s probably not going to be a problem! Other than that, just use the same amount of coconut oil as butter or margarine.
Another thing with coconut oil is that you might want to double the amount of plant mylk in the recipe, because when refrigerated, coconut oil tends to harden a lot more butter or margarine. That way you won’t have to way so long for your refrigerated cookie dough to reach edible consistency.
Just as Edible, When You Make It Gluten-Free
If you’re gluten intolerant, sensitive to gluten, or wish to avoid using wheat for other reasons, oat flour works decently in this recipe. Since it is coarser than wheat flour, it makes the dough slightly drier and more crumbly. To compensate for that, I recommend using at least double the amount of plant mylk in the recipe.
Another alternative is to use a gluten-free flour blend that is specifically meant to be used as a substitute for wheat. There are plenty of great-tasting products out there. The Finnish brand Myllärin has a flour blend that contains rice flour, gluten-free oat flour, corn, potato flour, and psyllium. It is just as fine grain as wheat flour, but it absorbs a little less moisture, so you’ll need about 1/4–1/2 dl more of it. Taste-wise, I haven’t noticed much of a difference. The Danish brand Urtekram has some quality organic products, including rice and corn flour, which might be worth experimenting with in this recipe.
Sweeten Your Edible Chocolate Chip Cookie Dough with Sugar
I like to sweeten my edible chocolate chip cookie dough with sugar and chocolate, of course. When it comes to sugars, I prefer using light brown sugar and demerara. Light brown sugar makes the dough nice and moist, acting as a binding agent. Demerara is a single-crystallization sugar, which tastes like regular granulated or cane sugar but has larger, well-formed crystals. I like it, because it gives the cookie dough a nice texture, making it a tiny bit crunchy. If your local grocery store doesn’t carry demerara sugar, you can always substitute it with regular table sugar or more of the brown sugar.
If you wish to avoid using refined sugars altogether, I recommend substituting muscovado for the light brown sugar and raw cane sugar for the demerara sugar. They’ll make the taste of your cookie dough even richer, with delicious hints of liquorice and caramel.
Vegan dark chocolate chips are the icing on the cake, so to speak. In fact, they’re a staple of the American dessert kitchen. Feel free to use more than the amount given in the recipe. I don’t think there’s such a thing as using too many chocolate chips, anyway… I like to press a couple of them on top of the cookie dough portion to make it look cute.
In my part of the world, it isn’t always easy to find vegan chocolate chips. In fact, I haven’t been able to find more than one such product at the grocery stores in our area. The private label Pirkka has dark chocolate chips that work perfectly in most of my recipes. From time to time, I’ve also ordered vegan chocolate chips online. One of my favorite online stores is iHerb, which has reasonable prices and shipping costs. They even carry some Enjoy Life products, which many vegan food bloggers vouch for.
Of course you can always just take a dark chocolate bar, cut it into small chunks, and fold them in the dough. It’s just as good, and way cheaper, too! Before you do that, be sure to check that your cookie dough isn’t from melting the butter or toasting the flour. In that case, your chocolate chunks will likely melt, at least partially, and the resulting cookie dough will be darker than planned.
Why Can’t Edible Chocolate Chip Cookie Dough Be Health Food?
Because I could have it for breakfast, snack, lunch, snack, dinner, snack… For me, it’s the perfect dessert in every way! I’m yet to discover something that I’d love quite as much. It’s the combination of gooeyness, sweetness, chocolate, and guilty pleasure that does it for me.
Edible chocolate chip cookie dough is the reason I call myself The Cookie Dough Vegan. On my introduction page, I tell more about that and other defining moments in my life. But don’t get me wrong, my love for American desserts doesn’t end there. I’m not one to say no to muffins, brownies, fudge, cake, donuts, cupcakes, blondies, or cookies.
Cookies, yes! I’m also a huge cookie lover. And what’s so great about my cookie dough recipe is that it can be baked into cookies. If you happen to get tired of edible chocolate chip cookie dough (like that’s ever going to happen…), make cookies!
Do this: Preheat your over to 180 C/350 F. Take a chunk of dough, roll it into a ball, and place the ball on a baking sheet covered with parchment paper. Don’t place the balls too close to each other, because they spread quite a bit in the oven. Bake for 10–15 minutes depending on how large your cookies are and how soft you want them to be. They’re meant to look slightly undercooked, when they come out of the oven, because they harden a bit while cooling. Let them cool for 15 minutes and then enjoy with a fresh cup of coffee or tea. Another amazing way to eat cookie dough!
Chocolate Chip Cookie Dough
- 125 g vegan butter or margarine at room temperature
- ½ cup brown sugar
- ⅓ cup demerara sugar or granulated sugar
- 1 tsp vanilla extract or ½ tsp vanilla powder
- 1–2 tbsp oat or almond mylk
- 1 cup all-purpose flour or gluten-free flour blend or oat flour
- ½ tsp salt
- ½ cup vegan dark chocolate chips
- In a medium bowl, add the vegan butter, sugars, vanilla powder, and 1 tbsp of plant mylk. Add another tablespoon of mylk after adding the flour, if the dough feels too dry. Mix until combined.
- Add the flour* and salt and mix well. If using gluten-free flour blend or oat flour, add the flour gradually. Keep adding until reaching desired consistency. The dough is meant to be thick.
- Fold in the dark chocolate chips.
- All done! Enjoy immediately or refrigerate for 15 minutes to set a bit.