Sometimes my chocolate chip cookie dough never makes it to the oven. I much prefer a big bowl of cookie dough to a baked cookie. It’s just better. I love cookie dough so much that I probably make a small batch of chocolate chip cookie dough at least once a week and eat it with a spoon.
Traditional recipes usually have at least 1-2 tablespoons of butter or coconut oil. Some recipes will use applesauce in place of oil, but that usually needs to be cooked in order for it to work. If I ever tried to substitute something like milk to bring everything together, the recipe would be more gummy and would be more the texture of scone or biscuit batter. While those batters are delicious, the recipe did not compare to the buttery deliciousness of a true chocolate chip cookie dough. The other recipes I have seen involve chickpeas. I have made many a chickpea cookie dough in my day, but no matter what I do, there is always an underlying grittiness to the dough. But yesterday I started to make my usual cookie dough and had a stroke of genius.
Trust me when I say that this recipe is super delicious. I have never seen a recipe that substitutes the fat of coconut cream for butter or oil in cookie dough. This recipe also isn’t super coconut-y. I mean, if you hate coconut, then you may not like this recipe. But if you enjoy something else with a hint of coconut flavor such as curry, then trust me, you will like this recipe.
Secret Ingredient Vegan Chocolate Chip Cookie Dough For One
- 1 1/2 tablespoons coconut cream (if you only have canned coconut milk, be sure to use the cream that you scrape off the top)
- 1/4 teaspoon vanilla
- 1 tablespoon sugar
- 1 tablespoon brown sugar
- pinch of salt
- 5 tablespoons all purpose flour
- 2 tablespoons semi-sweet chocolate chips
- Mix together coconut cream with vanilla. Add sugars and salt to combine. Add flour and mix completely. Fold in chocolate chips. Enjoy!