Vegan Chocolate Chip Cookie Dough Bites

Total time55 min

Prep time20 min

Cook time5 min

4.9

(16)

Cookie dough you can eat straight from the bowl — no guilt, no raw egg worries — is one of life's simple pleasures, and this version delivers exactly that. Vegan butter and plant-based milk stand in seamlessly for their dairy counterparts, giving you that rich, buttery dough texture without any animal products. The one step that makes all the difference is heat-treating the flour first, which brings it up to a safe temperature so every bite is genuinely snackable. Once the dough comes together, it gets loaded with vegan chocolate chips and rolled into 32 little bites that are just the right size for sharing — or not. A pinch of flaky sea salt on top takes them from simple to seriously craveable. They firm up beautifully in the fridge and can be served chilled or at cool room temperature, making them an easy make-ahead treat for parties, meal prep, or whenever a chocolate craving hits.

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Ingredients

16 servings

For the dough

1 cup all-purpose flour
½ cup vegan butter, softened
½ cup packed light brown sugar
2 tbsp organic cane sugar
3 tbsp plant-based milk
1 tsp vanilla extract
½ tsp fine salt
¾ cup vegan chocolate chips

For serving

flaky sea salt, for sprinkling (optional)

Instructions

1
Heat-treat the flour: spread the flour in an even layer on a parchment-lined baking sheet and bake at 350°F (175°C) for 5 minutes, until it reaches an internal temperature of 165°F (74°C) on an instant-read thermometer. Alternatively, microwave the flour in a microwave-safe bowl in 15-second bursts, stirring between each, until it reaches 165°F (74°C). Spread on the parchment and let cool completely, about 10 minutes.
2
In a large mixing bowl, beat the softened vegan butter, brown sugar, and organic cane sugar together until smooth and creamy, about 2 minutes.

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