Were you the kid that always snuck a few spoonfuls of cookie dough batter out of the bowl when Mom wasn’t looking? I definitely was, and I’m still the adult that does that. The great thing about making vegan cookies is that it is totally safe to eat the raw batter but I felt that there needed to be a recipe completely dedicated to cookie dough. No need to bake this vegan cookie dough, keep it raw, and keep them in the fridge for when that sweet tooth craving hits.
how to make vegan cookie dough
If you are a seasoned baker, it should come as no surprise that making vegan cookie dough isn’t that hard. This recipe can be made in 15 minutes. What a dream come true not having to drool over the oven as the cookies bake. No baking required. You add the wet ingredients to the dry. Fold in the chocolate chips and then BAM. Grab a spoon and start eating, roll the dough into balls or use a melon ball scoop. No reason you need to sneak a spoon in the batter bowl anymore, these cookie dough bites were meant to be enjoyed right away and with no guilt. If you can’t enjoy all the bites before they start going stale, freeze them. They make for a fun and fancy addition to any bowl of vegan ice cream.
making your own cashew butter
This recipe calls for cashew butter to help hold the batter together and add creaminess. If you don’t want to make your own cashew butter, you can easily buy cashew butter at the grocery store. But if you happen to have 2/3 of a cup of raw cashews laying about pop those babies into the food processor and get blending. Cashew butter, like coconut butter, is a labour of love. It takes about 8-10 minutes until perfectly smooth and during that time there are a lot of breaks to scrape down the sides and turn back on. But it is worth it. Homemade cashew butter is not like any store-bought kind, I find it is next level. The cashew butter adds a little protein and a velvety texture to these vegan cookie dough balls.
here are a few reasons why I love this vegan cookie dough, so listen up!
- I like recipes that use simple ingredients, or recipes that use less than ten ingredients and this vegan cookie dough does both. Less than ten ingredients to produce a drool-worthy snack. Except for maybe the cashew butter, you will most likely have the other ingredients in the house. Nothing too crazy is needed for this recipe.
- This healthy cookie dough is not overly sweet. It is sweetened with just 3-4 T maple syrup and the chocolate chips. Especially with the recent end to the holiday season, this dessert isn’t overly decadent. The cashew butter and combination of flours add extra flavours to the dough, so the sweetness factor doesn’t have to overcompensate for anything, it can just hang out lightly in the background.
- These cookie dough bites reflect everything you wanted as a kid. Ok, maybe that is a little too extreme. But when you are a kid there is so much you can and can’t do. You can’t eat 5 cookies before dinner or you’ll ruin your appetite. But as an adult, if you want to eat the whole bowl of batter FOR dinner, you totally can. I call that freedom. Well, maybe freedom and a stomach ache, but still freedom. So you can enjoy these cookie dough balls however you want because #adulting is a struggle and we need all the wins we can get.
No need to try and fool Mom anymore. You can confidently dig your spoon right into the cookie batter bowl and embrace your inner child. This batter was not meant to be baked. This vegan cookie dough was meant to be enjoyed right out of the bowl. Or if you have a little self-control you can roll them and store them for a later craving. Time to get your hands a little messy and go crazy with the spoonfuls.
Vegan Cookie Dough Bites
- 1/4 cup cashew butter (made from 2/3 of raw cashews)
- 1/2 cup oat flour
- 1/4 cup almond flour
- 1/4 cup coconut flour
- 1/8 tsp sea salt
- 1/4 tsp cinnamon
- 1 tsp vanilla
- 3-4 tbsp maple syrup
- 1/3 cup chocolate chips
- If you are making your own cashew butter from scratch then you will need a food processor. To start, add 2/3 cup of raw cashews to a food processor. Blend roughly for 8-10 minutes until smooth. You will have to constantly scrape down the sides of the food processor and keep re-blending. The end result should be smooth.
- Whisk the oat flour, almond flour, coconut flour and spices together in a bowl.
- Combine the cashew butter, vanilla and maple syrup in a separate bowl and stir until smooth. Then add the wet ingredients to the dry.
- Fold in the chocolate chips.
- If you want larger 1 1/2-2 tbsp sized cookie dough bites, this recipe will make 6. Or if you want smaller 1 tbsp bites, this recipe will make 9. Form the bites into round balls or use a melon ball scooper and scoop right onto a piece of parchment paper. The dough is ready to enjoy right away, best when fresh but you can store the dough in the fridge in a container.