Chocolate Chip Cookie Dough (egg free)
I LOVE the taste of cookie dough but I’m hesitant to eat traditional dough with raw eggs. This recipe is fabulous! The dough tastes really good, it’s made from all shelf stable ingredients and it’s a perfect recipe for kids to help make.
1/2 cup brown sugar
1/4 cup white sugar
2/3 cup safflower oil (can substitute your preferred mild oil)
1/4 cup rice milk (can substitute your preferred milk)
1 TBSP arrowroot powder (can substitute with tapioca flour)
2 tsp. vanilla extract
1/2 tsp. baking soda
1/2 tsp. salt
3/4 cup whole wheat flour
3/4 cup all purpose flour
1/2 cup chocolate chips
Combine sugars, oil, milk, arrowroot powder and vanilla. Mix with a whisk or blender for 2 minutes until the mixtures looks like smooth caramel. Then blend in dry ingredients. Dough will be a little oily and should be able to form into a smooth ball. Eat straight from the bowl, freeze in small chunks to later blend in with ice cream, or roll into small balls to eat later.
If baking, roll into 1” balls, slightly flatten with the palm of your hand. Bake at 350 F for 8-9 minutes.
Recipe adapted from Vegan Cookies Invade Your Cookie Jar. This dough is fantastic but the cookies are just okay. They are perfect for someone needing to avoid dairy and eggs and awesome for using all shelf stable ingredients but flavor wise once the dough is cooked it can’t compete with a great cookie. My favorite use for this dough is to freeze it in small chunks, then add into the ice cream machine the last 5 minutes it’s blending. Heaven! My daughter’s favorite is to inhale as much of it as possible while Mom rolls it into balls.