Vegan Cookie Dough + Vegan Cookie Dough Truffles
Edible vegan cookie dough, anyone? It's so addictive, I dare you not to eat the whole bowl. And, why stop at just cookie dough? I've included the optional, but highly recommended, extra step of turning your vegan cookie dough into truffles. It doesn't get much better than that.
Ingredients
- 1¼ cups all purpose flour cooked (see notes)
- ½ cup vegan butter
- ¼ cup caster sugar
- ¼ cup light brown sugar
- 2 tablespoon soy milk or any plant based milk
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- ¾ cup vegan chocolate chips
- 1 cup vegan dark chocolate chunks
Instructions
How To Make Vegan Cookie Dough
- Preheat your oven to 165 F (74 C). Line a baking tray with parchment paper.
- Pour your flour onto the baking tray and cover it with a sheet of parchment paper. Bake for 5 minutes. This will heat treat your flour and allow it to be used raw. Allow the flour to cool before using.
- In a large mixing bowl, cream together the vegan butter, sugar, light brown sugar, vanilla and soy milk.
- Add your heat treated flour and salt and mix until a dough forms.
- Fold in your chocolate chips and chill the dough in the fridge for a half hour. If you're only make the vegan cookie dough portion of the recipe, you're done! If you're going to turn your cookie dough into truffles, then carry on to the next step after your dough chills.
How To Make Cookie Dough Truffles
- Line a small baking tray with parchment paper. Roll the cookie dough into tablespoon sized balls and place them on the baking tray. Insert toothpicks into the cookie dough balls and freeze for 30 minutes.
- Melt the dark chocolate in the microwave for 30 seconds. Stir, and repeat until the chocolate is melted.
- Using the toothpick inserted in the dough, dip the cookie dough balls into the melted chocolate, allowing any excess chocolate to drip off.
- Place the chocolate truffle back on the baking tray, remove the toothpick and refrigerate for 10 minutes, or until the chocolate is set.
Notes
Alternative method for heat-treating flour: Put the flour in a microwave safe bowl and heat in 30 second intervals, stirring between intervals for two minutes.
Storage:
Vegan Cookie Dough
- Store the prepared cookie dough in an airtight container or a resealable plastic bag.
- Keep it in the refrigerator for up to 4-5 days. This allows you to enjoy the dough as a ready-to-eat treat straight from the fridge.
- If you want to keep it for longer, you can freeze the cookie dough. Place it in a freezer-safe container or wrap it tightly with plastic wrap, then store it in the freezer for up to 2-3 months. Thaw in the refrigerator before consuming or using in recipes.
Truffles
- Store the finished truffles in an airtight container or a shallow dish lined with parchment paper.
- Keep them in the refrigerator for up to 1-2 weeks.
- If you've dipped the truffles in melted chocolate, they may be more stable at room temperature, but it's best to refrigerate them to maintain their shape and texture.
Nutrition
Calories: 225kcalCarbohydrates: 26gProtein: 3gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 1mgSodium: 92mgPotassium: 105mgFiber: 2gSugar: 14gVitamin A: 300IUVitamin C: 1mgCalcium: 28mgIron: 3mg
Tried this recipe?Let us know how it was!