5 Quick & Superb Easy Vegan Cookie Doughs Not To Miss

I have decided to make a cookie dough dip on Saturday to welcome a fun, fun, fun Halloween party with my little kids. But I still had a difficult time to figure out what flavor goes best with my dough!

Luckily, I recently fell in love the fantastic flavor combination between pumpkin and cookie. So I mean, most of us both agree that pumpkin treats really make the dessert more delicious and healthier, right?

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Top 5 Quick and Easy Summer Vegan Cookie Dough Recipes

Yes, absolutely! Never miss it, and take a look at my top 5 quick and easy summer vegan cookie dough recipes today by checking my kid’s favorite pumpkin cookie dough at first:

Pumpkin Cookie Dough

This healthy pumpkin cookie dough is no joke – but it's something that you can eat for every single meal since it's filled with fiber and good fats. Therefore, it's actually recommended since it can offer your body high protein.Its taste and texture are exact to those of a pumpkin but without extra sugar and oils. The dough is just naturally gluten-free with no egg in it, so suitable for all vegan friends.

INGREDIENTS

  • ½ Cup of pumpkin puree
  • ½ Cup of protein powder
  • ½ cup of gluten-free oat flour
  • 1 tablespoons of granulated sweetener
  • 2 tablespoons of nut butter
  • 1 tablespoon of maple syrup
  • 1 tablespoon of dairy free milk

INSTRUCTIONS

  • Step 1: Combine pumpkin, protein powder, flour, sweetener into a bowl and mix them together
  • Step 2: In a stovetop, try to mix the nut butter with the maple syrup before pouring into the pumpkin mixture until they're fully incorporated
  • Step 3: Add milk by using one tablespoon until you see the desired consistency

Tips:

Based on the flour of your choice, dairy free milk doesn’t need to be used. This cookie dough can be frozen and then melted before eating. Leave it in the fridge for a longer period, and it will become thicker as desired.​

Raw Chocolate Chip Cookie Dough

Take a rest from your classic sugar cookies and green sprinkles, but indulge yourself with something that comes out for a good reason: raw cookie dough. And you feel the same too? Oh, if so, then we should kick-start preparing it now. This dough has no egg and completely safe-to-eat raw, especially as it tastes the real dough made with eggs and butter.

INGREDIENTS

  • ½ Cup of unsalted butter/vegan butter
  • ¾ Cup of light brown sugar
  • 1 tablespoon of vanilla extract
  • 1 ¼ cups of flour
  • 1 ½ cups of semi-sweet chocolate chips
  • Homemade hot fudge/chocolate syrup/salted caramel sauce

INSTRUCTIONS

  • Step 1: Use a baking pan and spray with your cooking spray
  • Step 2: Whisk butter, sugar, vanilla together with an electric mixer until they feel soft and fluffy for 3 minutes
  • Step 3: Stir in flour, salt, chocolate chips, reserving 2 tablespoons of chocolate chips to add to dough in the pan
  • Step 4: Press dough down with a spatula
  • Step 5: Press in reserved chocolate chips as well
  • Step 6: Put pan in a freezer for 2 hours or overnight
  • Step 7: Drizzle with hot fudge or any topping you favorite. Keep the bars airtight in the fridge for 3 weeks and in the freezer for 4 months
Tips:

Since this recipe is quite easy to prepare by just mixing all the ingredients, you can choose to spoon them into a lined square pan and then put in the freezer to firm them up, or store them in an airtight container if they’re not gobbled up!

If you want to make different shaped cookies, you can use a cookie press to fill it with dough. Next, put them about 2 inches apart on a baking sheet. Top them with colored sugars and then enjoy!

Vegan Cookie Dough Cheesecake

There’s a little unique thing about this Vegan cookie dough cheesecake: It’s healthy when being free of refined sugar and exactly like paleo. You can feel the sweetness from the brown sugar without any extra sugar added. Imagine you're partying with friends and then come back with a gorgeous and flavorful dessert melted into the puddle on the counter? You might find our trick here simple and easy to follow.

INGREDIENTS

For the cheesecake’s filling

  • 2 Cups of raw cashew soaked in hot water for one hour
  • 1 Cup of fat coconut milk
  • ½ Cup of pitted dates
  • 1/3 Cup of melted cacao butter
  • ¼ Cup of maple syrup
  • 2 Tablespoon of lemon juice
  • ½ Cup of cookie butter

For the cookie’s crust

  • 1 ½ Cup of walnuts
  • ½ Cup of pitted dates
  • ½ Cup of unsweetened coconut flakes
  • 2 Tablespoon of cacao butter
  • 1 Teaspoon of cinnamon
  • ¼ Teaspoon of salt

INSTRUCTIONS

  • Step 1: Whisk all ingredients for the crust into a food processor and process them until the mixture can hold its shape when we press. Add the crust mixture into a springform pan and then press its crust into an even layer. Put it into the fridge to chill.
  • Step 2: After draining the cashews, place them into a blender with coconut milk, dates, maple syrup and cacao butter, vanilla extract. Mix them until smooth and then pour that mixture over the crust.
    Get the bits of the cookie butter and use one knife to swirl the dough into your cheesecake to easily distribute it. Feel free to dollop more dough onto the cake’s top if you like.
  • Step 3: Place it in the fridge overnight before slicing and eating the next morning.
Tips:

You can garnish your Vegan Cookie dough cheesecake with whipped cream if it makes the dessert more desirable. Serve and store the leftovers in the fridge for over 5 days.

Vegan Cookie Dough Ice Cream

Sure enough, many ice cream recipes are coming your way! But there’s only one Vegan cookie dough ice cream that is perfect for your hot summer!

Its creamy coconut texture and tiny cookie dough bites would be enough to make itself a sweet treat. The temptation is also great, so feel free to learn how to make it, taste and then experiment if desired!

INGREDIENTS

For the ice cream:

  • 22 ounces of fat coconut milk
  • ½ Cup of maple syrup
  • 1 Tablespoon of vanilla extract
  • A nice pinch of salt

For the cookie dough:

  • ¼ Cup of spreadable butter
  • 3/8 Cup of brown sugar
  • ¾ Cup of teaspoon of vanilla extract
  • 1/8 teaspoon of salt
  • ¾ Cup of white flour or gluten-free one
  • ½ Cup of mini chocolate chips

INSTRUCTIONS

  • Freeze the ice cream the night before preparing this recipe
  • Cream the spreadable butter, brown sugar, vanilla extract. Next, add the flour and salt slowly and then mix them until they turn to be a thick dough.
  • Add and stir the mini chocolate chips.
  • Roll dough into little balls ¾ of one inch thick. Put the dough balls on a sheet and then freeze them for one hour.
  • Once they're frozen, form the ice cream and then pour the milk, syrup, vanilla, and salt into the cream maker. Mix them as instructed.
  • Add mini chocolate chips, and cookie dough bites about 10 minutes before the ice cream mixing gets done. Try to reserve some cookie dough bites to top the dessert.
  • Thaw the ice cream for 30 minutes when you want to store it in the freezer
Tips:

Feel free to add more chocolate chips that are already swirled into the ice cream, then have them over top of the cream or simply swirl them into the cream machine. Besides, after scooping out the cookie dough and begin rolling into balls, try to roll them the same size of a large blueberry.

Peanut Chocolate Chip Cookie Dough

If there's a dessert that I've got to choose to make my day, I will choose vegan chocolate chip cookie dough – It’s by far from harmful to your health since the dough is egg-free.

With one bite, you’re convinced to feel satisfied with its cozy note of vanilla and delicate hint of sea salt as well as the unique chocolate gems throughout the dough! Pick it up for a boost of fiber, vitamin E, and many healthy fats.

INGREDIENTS

For the ice cream:

  • 1 ¼ Cup of oat flour
  • ½ Cup of coconut sugar
  • 1/3 Cup of classic rolled oats
  • ¼ Teaspoon of fine-grained sea salt
  • ¼ - ½ Cup of unsweetened almond-milk
  • ¼ Cup of peanut butter
  • 1 Teaspoon of vanilla extract
  • ½ Cup of semi-sweet chocolate chips, or dark chocolate

INSTRUCTIONS

  • Whisk the oat flour, rolled oats, coconut sugar, sea salt altogether in a mixing bowl.
  • Pour ¼ cup of almond milk, seed butter, vanilla and then hold the back of one fork to mash them into the dry ingredients (until they like the cookie dough).
  • Add another 1/3 cup of milk, 2 tablespoons at a time if they’re too dry until the mixture looks like the real cookie dough.
  • Add chocolate chips and stir them evenly.
  • Store in the fridge if desired or enjoy the cookie dough directly from the bowl
Tips:

You can roll the dough between the palms of your hands, enjoy instantly or simply refrigerate them in an airtight container for over 1 week. The balls can be frozen for more than 3 months.

Final Thoughts

So now you’ve got it! There won’t be a reason there shouldn’t be a cool bowl of vegan cookie dough in your fridge all the time. Which one is your very first pick? Choose it and surprise your friends and family members!

Aside from vegan cookie dough, I also share some great tips and tricks on how to make a pizza dough – so spare time to learn if you’re interested!​

Kevin Richard
 

Hi all! I’m Richard. I spend plenty of time in the kitchen every day because I love cooking healthy and delicious foods for my family and friends. Cooking gives me a chance to be creative and fun. It’s also one of the most meaningful ways to express my love and take care of my little family.

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