This Vegan Cookie Dough is the perfect no-bake treat to satisfy your sweet tooth! Easy to make in just minutes with a handful of simple ingredients, this scrumptious edible chocolate chip cookie dough is perfect for enjoying as a snack or dessert!
Pre-heat the oven to 350° F and line a baking sheet with parchment paper.
Heat treat flour on the baking sheet and bake for 10 minutes to make sure the flour is safe.
In a medium mixing bowl melt your butter in the microwave in 10 second intervals stirring in between,
Once the butter is melted add the vanilla, milk, cashew butter, maple syrup and brown sugar and whisk together.
Add the flour and mix until well combined. Fold in the chocolate chips.
Use a cookie scoop to scoop out balls and place on parchment paper lined baking sheet.
Place in freezer for 10 minutes to set and then store in fridge.
Makes about 10 balls or 20 mini balls depending on the size or about 1 ½ cups of cookie dough.
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Notes
Storing - Store in the fridge up to 1 week or freezer 1 month but let thaw out.Brown Sugar - It is not totally necessary, it does taste better and sweeter with it but I have made it without the brown sugar and it still tastes ok just not very sweet.Heat treating flour - If you don't want to do this step that's up to you, it's recommended to heat flour to be safe, but from my understanding oat or almond flour doesn't need to be heated.Milk - Use your favorite, I like oat milk but any milk will do just fine in this recipe, of course the flavor will vary but soy, almond, cashew, coconut or regular milk will work fine.Butter - I have used Earth Balance and Miyokos vegan butter and they both work great. If you're not vegan I'm sure regular butter would work good as well. I used the "dry measuring" method meaning I pushed the butter into the measuring spoon and leveled it off, then added it to the bowl and melted it.Flour - I have made this with Bob's Red Mill 1:1 baking flour and also with all purpose white flour, both work great. (I have not tried oat flour or almond flour but I'm sure it would work well you just might need to add a little more milk since those flours tend to be more absorbent.)Freezing - I do not suggest freezing this cookie dough other then to initially set it but if you decide to freeze it then let it thaw out before eating it!