Eggless Chocolate Chip Cookie Dough Recipe (Vegan)

eggless chocolate chip cookie dough, ready to eat
eggless chocolate chip cookie dough, ready to eat

When I was a kid, every time the Baseball World Series would come on, my father would whip up a huge batch of chocolate chip cookie dough to last us a few games, and as the team jogged out onto the field, us kids would gather around dad with spoons, smiling. He'd also sometimes make cookie dough for family movie nights, too.

I developed this eggless chocolate chip cookie dough when I was a vegan and missing that old tradition. I don't watch the World Series any more, but sometimes when my husband and I have a movie night, the irresistible urge for cookie dough will come over me, and I pull this recipe out.

This eggless chocolate chip cookie dough is perfect for vegans or anyone concerned about the possibility of salmonella and other risks associated with eating raw eggs. This cookie dough uses no eggs at all, not even a fancy egg substitute, but it still has the smooth texture of normal cookie dough. It's easy to make and delicious. Enjoy!

If you want to make this recipe completely vegan, make sure that the margarine and sugar are both completely vegan, too.

Eggless Chocolate Chip Cookie Dough Recipe

makes a good sized bowl of cookie dough

Ingredients:

  • 1 1/8 cups unbleached all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup (1 stick) margarine, softened
  • 3/8 cup granulated, unbleached, natural sugar
  • 3/8 cup packed brown sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 cup soy milk powder (vanilla-flavored works well)
  • warm water (to texture)
  • 1 cup vegan semi-sweet chocolate chips

Preparation Instructions:

1. Set the margarine out to soften in a large bowl.

2. When the margarine is soft, combine the flour, salt, and baking soda in a separate bowl.

3. Beat the margarine, granulated sugar, brown sugar, and vanilla extract until creamy. (I find that a hand-held electric mixer works very well for this step).

4. Put the soy milk powder into a separate tiny bowl. Slowly (very slowly, because it's easy to add too much and ruin the consistency) mix in warm water until it reaches the approximate thickness of peanut butter.

5. Beat the soymilk powder mixture into the margarine and sugar mixture until well blended.

6. Take the flour mixture and slowly add small portions of it to the main bowl, gradually mixing it in.

7. Once all of the other ingredients are well-mixed, stir in the chocolate chips.

8. Put the cookie dough into an appropriately-sized bowl and smooth the top. Refrigerate for an hour. Enjoy with milk or soymilk! It is also quite good if put in the freezer for twenty minutes before eating, but of course much harder to scoop out.

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Comments 15 comments

KK 7 years ago

yumm.


MJ 7 years ago

Sounds yum...but is it possible to get the mesaurement in grams or smefing??

Also don't we heat it in the oven or somefing...or its just lyk da Pizza Hut 1??

Plz let me knw... Thx


jay 7 years ago

Excellent really great


Melissa Ray Davis profile image

Melissa Ray Davis 7 years ago from Swannanoa, NC Author

MJ - If you ever need to convert from US measurements to metric, there are many conversion calculators online. Here's one, http://www.convert-me.com/en/convert/cooking

And yes, for normal cookies, you would bake them. But some people enjoy eating the cookie dough straight, without baking it. This recipe is for that purpose. For an eggless *baked* cookie recipe, see this one: http://hubpages.com/food/Vegan-Chocolate-Chip-Cook...


Derek 6 years ago

i l;ove this recipe


6 years ago

use butter replacer for this to be vegan


Natasha 6 years ago

i need a website to bake eggless and FAT FREE, LOW CALORIES cookies


:3 5 years ago

mouth is watering


Alex 5 years ago

Is the soy milk powder necessary? Can't you just use soy milk and skip step four? Would it turn out majorly differently?


Melissa Ray Davis profile image

Melissa Ray Davis 5 years ago from Swannanoa, NC Author

Alex - It will turn out to be a very different texture if you use liquid soy milk instead of soy milk powder. The soy milk power, used like this, takes the place of an egg, and does what an egg would do for texture.


Jessica 5 years ago

I'd LOVE to make this because I love cookie dough but in the UK, I don't think it's very easy to come across soy milk powder? Can there be a substitute?


Caitlin 5 years ago

can't you just use egg replacer instead of the soy milk powder? in the UK the soy milk powder is VERY expensive and egg replacement powder is pretty easy to come by...


victoria 5 years ago

nice way how cool baseball games


Emily 4 years ago

i did it with soy milk, but i added it gradually. tastes wonderful (: thanks for the recipe!


jake 4 years ago

THIS was AWESOM lol iv always loved cookiedough but scaird or salmonella withthis no worries and taisy great :D! good job you made movie day that much better

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