- 1 1/3 cup Flour (gluten free or non-gluten free)
- 1/2 cup Butter (vegan or dairy)
- 1/4 cup White Sugar
- 3/4 cup Brown Sugar
- 1 1/2 tsp Vanilla
- 3 tbsp Milk (vegan or dairy)
- Pinch of Salt
Ways to customize your cookie dough:
- 3/4 cup Chocolate Chips
- 1/2 cup Peanut Butter
- 3/4 cup Oats
- 1 tsp Cinnamon
- 2 tbsp Espresso Powder
- 1/2 cup Cocoa Powder
- Heat flour to kill of any bacteria. Either microwave for 1.5 minutes (stir half way through), or heat in a 350 degree oven for 3-5 minutes (stir half way). Cool.
- Cream butter and sugar together.
- Add vanilla, milk, and any other custom ingredients.
- Mix in flour.
- Try not to eat the entire bowl in one sitting.
It stays in the fridge for up to a week. Personally, I love to keep it in the freezer, and eat it like ice cream. Freeze in an air-tight container for up to a month. You can also make an awesome cookie dough dip by adding 3/4 cup of yogurt (vegan or dairy). It is the perfect summer snack.
I am really excited for this recipe. It makes me dream of a warm place without 6 feet of snow, digging my feet in the sand, a over sized, floppy hat, and those fun drinks with little umbrellas in them. We are making Vegan Sand Dollar cookies today. Now, this recipe is not an every day cookie recipe. This is one of the recipes we have on special occasions because of how much sugar is in the cookies. You could substitute the sugar for maple syrup or agave, but it just does not have the same taste. Plus, it makes the dough extra wet, and you need so much extra flour. SO. Once in a while, we all need a “treat yo’self” recipe, and this is a house hold favorite.
Let’s talk about this raw dough. It is AMAZING. If you have an upcoming girl’s night or just need some raw cookie dough to eat, this is the cookie dough for you. It reminds me of eating full tubes of Pillsbury’s cookie dough when I was in college with my roommates. I would not advise eating the full batch of batter, but it is so easy to in this recipe.
Make sure to use organic sugar to ensure it is vegan
- 3 1/2 cups all-purpose baking flour
- 1/2 tsp aluminum free baking powder
- 1 tbsp cinnamon
- dash of salt
- 1 1/2 tbsp ground flax seeds (you could use chia seeds, but they leave little dots in the cookies. Flax seeds blend into the batter, and are undetectable)
- 1 cup powdered sugar
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1/2 tsp cream of tartar
- 2 tsp vanilla extract
- 2 tsp almond extract
- 1 cup room temperature vegan butter
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 1 tsp cinnamon
- 1/2 slivered almonds
- Pre-heat oven to 375 degrees
- Combine all dry ingredients. Put through a sieve/strainer. Make sure all the lumps are out.
- Add vanilla, almond, and butter. Mix thoroughly
- Place ping pong sized dough balls on a greased cookie sheet
- Press 4-5 silvered almonds into each cookie
- Bake in oven for 12-15 minutes or until cookies start to tun golden brown around the edges.
- Combine sugar and cinnamon.
- Once the cookies are done baking, coat in the sugar cinnamon mixture..
Makes about 4 dozen cookies
I hope you love these cookies!
Who doesn’t love warm chocolate chip cookies? They are the best. I love eating the raw cookie dough just as much as the warm cookies. Nothing is better. This recipe is really easy to make, and taste amazing.
- Prep Time: 15 Minutes
- Rest Time: 30 Minutes
- Cook time: 12 Minutes
- Makes 1 dozen cookies
Let’s talk egg alternatives. For this recipe, I use equal parts coconut oil and apple sauce. I have made this recipe more times than I would like to admit. It is a good thing my husband has a sweet tooth, and loves cookies.
I found that using only coconut oil makes the cookies greasy, and they dry out faster. Using only apple sauce makes the cookies too fluffy, and not chewy enough to be a cookie. By using equal parts, you get the perfect cookie. They are chewy, but don’t dry out because the applesauce keeps them moist.
If you want a chewier cookie, use 1/3 c. coconut oil and 1/4 c. apple sauce. If you want a fluffier cookie, use 1/3 c. apple sauce and 1/4 c. coconut oil.
- 1/2 c. organic cane sugar
- 3/4 c. packed organic brown sugar
- 1 tsp. salt
- 1/4 c. coconut oil
- 1/4 c. unsweetened apple sauce
- 1/2 c. non-dairy milk (my favorite is almond for this recipe)
- 1 tsp. vanilla extract
- 1 1/4 c. unbleached organic flour (or gluten free alternative)
- 1/2 tsp. baking soda
- 1/2 c. vegan semi sweet chocolate chips
- 1/2 c. vegan dark chocolate chips
- Pre-Heat oven to 350 degrees.
- Sift four and baking soda together in a mixing bowl.
- Combine sugar, brown sugar, and salt.
- Add melted coconut oil, applesauce, non-dairy milk, and vanilla extract. Mix. (BONUS: add 1/2 c. peanut butter for Peanut Butter Chocolate Chip Cookies. You can use a natural peanut butter, or make your own. Recipe here.)
- Fold in chocolate chips.
- Cover and place in the refrigerator for 30 minutes.
- Form into golf ball size cookies
- Bake for 12-15 minutes.
If you are looking for an easy vegan recipe to try, look no further. They are perfect for parties, potlucks, bake sales, Sunday afternoons, the possibilities are endless.
Let me know how your cookies turn out!