It's Halloween season, so let's get spooky! Enter stage right, my chocolate coated vegan cookie dough monsters!
I've always wanted to make a proper egg-free and dairy-free cookie dough recipe as it often gets snaffled when I'm baking cookies!
Cookie dough pops up everywhere and this recipe is just the ticket if you want to recreate those little frozen bites you get in Ben & Jerrys Ice cream, just roll into tiny balls and keep a bag in the freezer. Or add to the centre of cupcakes or dark chocolate cookies for an exciting surprise, small balls added to a cheesecake make for an interesting flavour profile, or just even keep the dough for baking some emergency cookies, and we all need them, right? (If you do want to bake these add the baking powder and bicarbonate of soda to the recipe)
Since I don't use eggs these cookie dough bites are good to eat with no baking required. But to be sure there's no residual bacteria in the flour and cornflour do be sure to heat it in the oven at 170 degrees for 6-8 minutes, stirring once halfway through, and then leaving to cool before use. It's also important to cream the dairy-free butter and sugar well so that the sugar dissolves (as much as possible) and you don't end up with a grainy texture. Not that isn't nice, it's just a bit better when it's lovely and smooth.
I think these cookie dough bites make perfect little Halloween monsters with the addition of a spooky eye! But at the same time they're delicious at any time of year with or without any additional decorations.
I've chosen to add freeze dried berries from the fabulous New Forest Fruit Snacks and sprinkles, ending up with delicate pink and fruity cookie dough bites, but chocolate chips or even just plain cookie dough is just as yummy. Also, if you don't feel like adding the chocolate you still have some yummy tempting morsels!
I also recommend using a great quality vanilla extract or paste to add the sense of luxury to the cookie dough bites.
(Apologies for the unformatted recipe, I'm having some issues with WordPress but wanted to get this seasonal recipe printed before Halloween).
Cookie Dough Monsters
Makes 12
Dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan
90g plain flour
½ tbsp cornflour or custard powder
60g dairy-free butter
50g soft brown sugar
40g caster sugar
1 tsp dairy-free milk (if required)
1 tsp vanilla paste
½ tsp baking powder and ¼ tsp bicarb (but only if intending to bake the cookie dough)
¼ tsp salt
50g chocolate chips or 10g freeze-dried berries, lightly crushed, or 10-20g sprinkles
120g chocolate, for coating
Spooky eye decorations
Preheat the oven to 170 degrees centigrade and gently heat the flour and cornflour for 6-8 minutes, set aside to cool
Cream together the softened butter, sugars, milk and vanilla until light and fluffy
Mix in the flour, salt and baking powder/bicarb (if using)
Stir in the flavouring additions or split the dough into portions and add different flavourings.
Roll into balls and then place in the fridge to firm up
Melt the chocolate and using a skewer, dip the balls into the chocolate and then place on a lined baking sheet to set. Add the eye decorations before totally set
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