Vegan Chocolate Chip Cookie Dough

Cookie dough that's safe to eat straight from the bowl — no eggs, no dairy, just pure, unapologetic indulgence. The secret to making this snackable without any worry is heat-treating the flour in the oven first, which takes only five minutes and brings it up to a safe temperature before it ever touches the dough. Vegan butter creamed with brown sugar and a touch of cane sugar creates that classic, caramel-rich base, while plant-based milk and vanilla pull everything together into a soft, scoopable texture that's genuinely hard to stop eating. Folding in vegan chocolate chips at the end means every bite has that satisfying melty pocket of chocolate. It makes eight servings, so it's perfect for sharing at a party, gifting in a jar, or just keeping a stash in the fridge for the week ahead — it holds up beautifully for up to five days. This is the kind of recipe that proves you don't have to give up anything to eat the way you want.

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