To say I’m obsessed with cookie dough is an understatement. I’ve spent a lot of time (more time than I care to admit) perfecting the perfect cookie dough bite. I’ve nearly found it with this chocolate chip vegan cookie dough recipe.
But you know what I dislike about cookie recipes? For one, they make way too much for a single girl to eat all by herself. For another, they give generic descriptions for ingredients and never mention the brands that affect flavor the most. I’m breaking that tradition, because it’s the only way you’ll know exactly what this cookie dough is meant to taste like. For the ingredients that aren’t specified, just be sure they’re organic and natural.
Chocolate Chip Vegan Cookie Dough Bites
Makes enough for 1-2 people, or 1 if you really love cookie dough
1/2 cup + 1 Tbsp Bob’s Red Mill Whole Wheat Pastry Flour
1/4 tsp baking soda
3/8 tsp salt
1/4 cup (4 tbsp.) stick (not tub) of Earth Balance
1/4 cup organic light brown sugar
2 Tbsp + 2 tsp organic cane sugar (or Stevia in the Raw)
1/2 tsp organic vanilla extract
2 Tbsp + 2 tsp Whole Foods 365 organic unsweetened applesauce
1/2 cup Enjoy Life semi-sweet chocolate mini chips
Whisk together the flour, baking soda and salt in a small bowl. Set aside.
In a stand mixer with paddle attached, cream room temperature butter and sugars on high for 2-3 minutes until light and fluffy. Scrape the bowl halfway through to incorporate.
Mix in vanilla and applesauce until combined.
Add flour mixture and stir until just combined.
Remove the bowl from the stand and fold in chocolate chips.
Using a small ice cream scoop or spoon, scoop the cookie dough into small balls and place on wax paper. If the dough is too sticky to form balls, refrigerate for about 30 minutes and you’ll be back in business. (P.S. I realize I’m using a Halloween spatula in July.)
Put the wax paper in the freezer if you can resist the temptation to eat them all right away.
At this point, I usually can’t be bothered to dip these in melted chocolate, but that’s a variation you’ll thank me for later. Refreeze with the chocolate half-coating until hardened.
If you prefer a baked over raw, see my other vegan chocolate chip cookie recipe.
These are so going to be made here soon. I wonder if I keep them in the freezer over night and then stick them next to the freezie thing in my lunch box if they will keep until lunch time? (I’m working on a Vegan Lunchboxes for Adults Challenge until Sept. 20th!) Yum. Thanks for posting!
Hi Jen, I’ve never tried it, but I have transported them to work before and stuck them in the fridge – they survived! I think your chilled lunchbox would work just as well. Hope you enjoy them!