Cookie Dough

This dough is eggless so to all the moms out there that don’t let their kids lick the bowl because “you can get sick”, make this instead! It is meant to be eaten uncooked. Meaning you can use it to put in ice cream or cheese cake, you can make truffles with it or even sandwich it between to layers of brownies…yum!!!!! 

Whatever you do with it, feel good knowing that you are giving people exactly what they want….cookie dough! 

Cookie Dough
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  1. 1 &1/2 c white flour
  2. 1/2 tsp baking soda
  3. 1 tsp salt
  4. 1/2 cup dairy free "butter' (e.g. earth balance)
  5. 1/2 cup packed dark brown sugar
  6. 1/3 cup white sugar
  7. 1 tsp vanilla extract
  8. 3-4 tbsp unsweetened almond milk (depending on humidity)
  9. 1 cup mini chocolate chips (or regular), chocolate chips are optional
  1. In the bowl of a stand mixer cream together "butter" and both sugars until light and fluffy (about 5 minutes)
  2. Turn mixer to low and add in vanilla and 3 tbsp of almond milk
  3. (reserve the last tbsp and only use if dough is too dry)
  4. Once incorporated add the flour, baking soda and salt.
  5. Mix until combined
  6. If using chocolate chips (for the strawberry ice cream I left them out), add them know and fold them into the dough.
  7. Spoon dough onto parchment paper and form into a log.
  8. wrap tightly in the parchment paper and then wrap in Saran Wrap.
  9. Freeze until ready to use.
  10. When read too use, remove from freezer and cut into marble tied pieces.
  11. Work quickly because it defrosts quickly and is easier to handle when its frozen.
  12. Enjoy!
Adapted from joy the baker
Adapted from joy the baker
Peas, Love & Carrots