Eggless Chocolate Chip Cookie Dough Recipe (Vegan)
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
- 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
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.