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Chewy Vegan Cookie Dough Cookies

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One of the best cookies to ever come out of my kitchen! They taste like straight-up cookie dough when cold, and they’re gluten free and vegan!

Ingredients

  • 1 Tbsp. Bob’s Red Mill Vegan Gluten Free Egg Replacer*
  • 1 and 3/4 cups + 2 Tbsp. Bob’s Red Mill Gluten Free Oat Flour
  • 1 tsp. baking soda
  • 1 tsp. arrowroot starch/flour**
  • pinch salt
  • 3/4 cup raw cane sugar***
  • scant 1 Tbsp. molasses***
  • 1/2 cup vegan butter, melted
  • splash vanilla extract
  • 3-3.5 oz. chopped vegan chocolate, divided
  • flaky salt for topping, optional

Instructions

  1. Mix your egg replacer with 2 Tbsp. water. Set aside.
  2. Mix oat flour, baking soda, arrowroot, and salt in a large bowl. Set aside.
  3. Mix cane sugar and molasses in a medium bowl. Whisk well to remove all lumps – the end result will be fluffy brown sugar! Add egg replacer, melted butter, and vanilla, and mix well.
  4. Add your wet ingredients to your dry ingredients and mix. Add most of your chocolate, saving a few chunks for baking. The mixture will be wet and soft. Cover and place in the fridge overnight.
  5. The next day, take your dough out of the fridge for 10 minutes. Preheat your oven to 325 degrees F, and line a baking sheet with parchment paper.
  6. Measure out 3 Tbsp. dough and roll into mounds that are taller than they are wide (see 2nd photo in post) – they’ll look like an oval, and this ensures that they spread the correct amount! Press your reserved chunks of chocolate into the tops of the cookies for looks.
  7. Bake for 11 minutes. Remove from oven and allow your cookies to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. Sprinkle with salt if desired.
  8. If you place the cookies in the fridge, they seriously taste like cookie dough. So. dang. good.

Notes

*You could try swapping this out with 1 Tbsp. Bob’s Red Mill Flax Seed and make a flax egg (using 2 Tbsp. water). I haven’t tried it, but I intend to the next time I make this recipe!

**You could probably swap the arrowroot for cornstarch. I haven’t tried it, but the original recipe calls for cornstarch.

***You can substitute 3/4 cup lightly packed vegan brown sugar in place of the raw cane sugar + molasses.

Adapted from the Queen of Cookies, Sally at Sally’s Baking Addiction.

Find it online: https://www.fooduzzi.com/2017/09/chewy-vegan-cookie-dough-cookies/

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