Cookie Dough
Submitted by yvonnemcdonald
Egg-free and dairy-free cookie dough made with soy yogurt, applesauce, and oats. Customize with chocolate chips, dried fruit, or nuts for a vegan cookie that’s all your own.
YIELD
1 servingsPREP
15 minCOOK
15 minREADY
30 minThis vegan cookie dough swaps out all the usual suspects. No eggs, no butter, no dairy.
Soy yogurt and unsweetened applesauce step in as the binders, turbinado sugar brings a caramel sweetness, and a mix of whole rolled oats plus oat flour gives these cookies a hearty, chewy bite.
The dough is flexible by design. Fold in chocolate chips, dried cranberries, chopped walnuts, or whatever strikes your mood.
Shape into balls, bake until browned, and you’ve got a batch of vegan cookies that hold their own against any traditional recipe.
Pro Tips
- Process 2 cups of oats in a food processor until you get a coarse flour. This gives the cookies structure without adding extra wheat flour
- The baking soda reacts with the yogurt, making the dough light and fluffy. Mix quickly once combined
- Add flour gradually until you hit a scoopable cookie dough texture. Humidity and brands of yogurt can affect how much you need
- Liquid egg substitute is used in small amounts here as an extra binder, but you can skip it for a fully egg-free version
Ingredients
Directions
Combine mixtures.
The baking soda should react somewhat, making the mass fluffy and easy to stir.
Add more flour until a cookie dough texture is reached.
Add chips or fruit or whatever.
Shape into balls and bake at 375 until browned.
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