Checking the ingredient list, there's no egg anywhere to begin with — this is a butter-and-sugar based dough, so there's nothing here to flag. That means this cookie dough is naturally set up for safe, edible-straight-from-the-bowl snacking. The flour gets toasted on a sheet pan first, which knocks out any raw-flour worry and lets you dig in with a spoon without a second thought. Creaming the vegan butter with brown sugar and cane sugar until light and fluffy is what gives this dough its soft, scoopable texture, and a splash of plant-based milk and vanilla keeps it smooth and rich. Fold in a generous amount of chocolate chips and you've got a dough that's just as good eaten by the spoonful as it is baked. It keeps well in the fridge for up to five days, so it's an easy make-ahead treat to have on hand whenever a craving hits.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →8 servings
Preheat the oven to 350°F (175°C). Spread the flour in an even layer on a rimmed baking sheet and bake for 5 minutes, until it reaches an internal temperature of 165°F (74°C) on an instant-read thermometer. Remove from the oven and let cool completely, about 15 minutes, before using.
In a large mixing bowl, beat the vegan butter, brown sugar, and cane sugar together with a hand mixer or stand mixer on medium speed until light and fluffy, about 2 minutes.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
