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Raw Vegan Cookie Dough Bites Recipe

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Raw Vegan Cookie Dough Bites

I think there’s something we can all agree on, vegans and non-vegans alike: raw cookie dough is amazing.

It’s better than cookies themselves, so why bother baking it?

We’ve all heard the rumours that raw cookie dough is not safe to eat, and this is partly due to the eggs. Fortunately, due to this being a vegan cookie dough recipe that’s not a concern!

The other possible safety issue falls to the flour though, so in my recipe, I bake the flour first. This just eliminates all the possibility of e.coli completely.

Another thing to note if you like in America is that not all American sugar is vegan. You’ll need to buy organic. Sugar in Europe is generally fine. You can check out one of my previous posts to make sure you're not buying into any nasty surprises

This is a great easy recipe to make with kids, especially impatient ones who don’t want to have to wait for anything to bake! That said, the same reasoning can be applied to many adults, and if you haven’t got the patience to bake cookies, you probably skipped straight past this introduction anyway, so without further ado!

Recipe

Servings: 15-20

Total Time: 15M

Ingredients:

  • 1 1/4 cups (175g) plain flour
  • 1/2 cup (110g) vegan margarine (I used pure)
  • 1/2 cup (110g) light brown sugar
  • 1/3 cup (70g) caster sugar
  • pinch of salt
  • 2 tbsp almond milk
  • 1 tsp vanilla extract
  • 3/4 cup (130g) vegan dark chocolate chips
  • 1 tbsp vegan sprinkles

Method:

  • STEP 1: Heat oven to 180c and sprinkle flour onto a baking tray, then bake for 5 minutes. Take out the oven and leave to cool completely.

  • STEP 2: In an electric mixer, combine the vegan margarine, brown sugar, caster sugar and salt. Leave to mix for about 3 minutes until pale and fluffy.

  • STEP 3: Stir in your almond milk and vanilla extract. Fold in your flour until combined.

  • STEP 4: Stir in your chocolate chips and sprinkles. If you want a more aesthetic look, leave some to one side to push in once you’ve shaped the balls.

  • STEP 5: For rougher edges, you can use an ice cream scoop, but otherwise, use one tablespoon of the mix at a time, and roll in your hands to form balls. Place on baking paper.

  • STEP 6: Serve immediately, or alternatively store in an airtight container in the fridge. This vegan cookie dough is also suitable for freezing!

What do you reckon?

Chocolate CupcakesThese cookie dough bites didn't stick around long in our house! Did you make any changes to the recipe?

We made them again and put them on top of some of our cupcakes!

Check out the Cupcake Recipe

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Written by Amy Northwood
Her-Bivore
My passion for food and conservation has led me to where I am now! My aim is to show people that veganism can be diverse, tasty and adapted to fit every lifestyle and budget! 
You can find me on Instagram

Amy Northwood

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