This Vegan Edible Chocolate Chip Cookie Dough is a safe and delicious way to enjoy raw cookie dough. Talk about a sweet treat with a bonus! Rich, chocolatey goodness, and no baking required!
There are many perks to the plant-based lifestyle, but I have to say one of the most unexpected is the ability to eat raw cookie dough. Without eggs, you can just grab a spoon and dig in! Still, raw wheat flour is a little risky, so I decided to make a recipe for vegan edible chocolate chip cookie dough with oat flour. This is cookie dough that’s meant for eating with a spoon!
You can eat your chocolate chip cookie dough the classic way with a spoon, or you can do what I do and roll it into bite-sized balls so you can enjoy a chocolaty bite whenever the craving strikes. You can take these to the next level by coating them in chocolate (follow the instructions in my 4-Ingredient Salted Caramel Chocolate Cups recipe), or roll them in mini chocolate chips or sprinkles, stick toothpicks into them, and serve them at a party!
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
- Oat flour – You can make this by finely grinding oats in your food processor, but it can be bought in stores too.
- Refined coconut oil – You can’t use another type of oil here; coconut oil is solid at room temperature, which is important in this recipe.
- Maple syrup or agave nectar
- Vanilla extract or paste
- Almond butter – Allergic to nuts? Sunbutter will work instead.
- Sea salt
- Vegan chocolate chips – You can use chopped dark chocolate instead of chocolate chips if you prefer!
How to Make Vegan Edible Chocolate Chip Cookie Dough
You’re only a few minutes away from edible cookie dough! Here’s what you’ll need to do:
Make the dough. Add the coconut oil, maple syrup, vanilla extract, almond butter, sea salt, and oat flour to your food processor. Pulse the ingredients until they’re well-combined and a ball of dough forms, scraping down the sides of the bowl if needed.
Add the chocolate chips. Transfer the dough to a large bowl and fold in the chocolate chips using your hands or a spatula.
Form chocolate chip cookie dough balls. Use a cookie scoop to scoop the dough into balls. Transfer any balls you’re not eating right away to an airtight container and refrigerate them.
Tips for Success
Here are some of my best tips for tasty chocolate chip cookie dough:
- Perfecting the texture. You might need to add a little more coconut oil if your mixture isn’t coming together, or a little more oat flour if it isn’t sturdy enough.
- Adjust as needed. Taste and see if you need to add the extra maple syrup; this depends on how sweet your almond butter is, and also your own personal preferences. I usually add 1 ½ to 2 tablespoons when I make this recipe.
- Chill before forming. If it’s warm in your kitchen, you might want to pop the cookie dough mixture in the fridge for about an hour before forming the balls to keep the dough from sticking.
How to Store
You can store your edible cookie dough in an airtight container in the refrigerator for up to a week. If you’re stacking them in a container, use parchment or wax paper between the layers to keep them from sticking.
Can This Be Frozen?
Absolutely! This recipe is fabulous for freezing. Put your edible cookie dough in an airtight container and store it in the freezer for up to 3 months. You can eat the cookie dough balls frozen, let them thaw in the fridge, or just let them sit at room temperature for 10 to 15 minutes before enjoying.
Ingredients
- 1 cup oat flour , can make by finely grinding some oats, or by buying oat flour
- 1 ½ tablespoons refined coconut oil
- 2-3 tablespoons maple syrup or agave nectar
- 1 teaspoon vanilla extract or paste
- ½ cup unsweetened almond butter
- heavy pinch sea salt
- ½ cup vegan chocolate chips
Instructions
- In your blender or food processor, blend the oats until fine and like oat flour. Remove and set aside.
- Add in the coconut oil, maple syrup, vanilla extract, almond butter, sea salt and oat flour back into your food processor. Then pulse until all combine and a dough ball forms. Scrape down the side if needed.
- Transfer to a bowl and fold in chocolate chips. You can use a spatula, or use your hands and mix it in. You might need to add a little more coconut oil if your mixture isn’t coming together, or a little more oat flour if it isn’t sturdy enough. This all depends on your kind of nut butter!
- Taste and see if you need to add the extra maple syrup – I prefer the sweetness level at around 1 ½ to 2 tablespoons for the entire mixture!
- Using a cookie scoop, scoop into balls. I got about 18 out of it using a 1 tablespoon scoop. You can eat immediately or store in the fridge.
Notes
Edible Vegan Cookie Dough
Ingredients
- 1 cup oat flour can make by finely grinding some oats, or by buying oat flour
- 1 ½ tablespoons refined coconut oil
- 2-3 tablespoons maple syrup or agave nectar
- 1 teaspoon vanilla extract or paste
- ½ cup unsweetened almond butter
- heavy pinch sea salt
- ½ cup vegan chocolate chips
Instructions
- In your blender or food processor, blend the oats until fine and like oat flour. Remove and set aside.
- Add in the coconut oil, maple syrup, vanilla extract, almond butter, sea salt and oat flour back into your food processor. Then pulse until all combine and a dough ball forms. Scrape down the side if needed.
- Transfer to a bowl and fold in chocolate chips. You can use a spatula, or use your hands and mix it in. You might need to add a little more coconut oil if your mixture isn’t coming together, or a little more oat flour if it isn’t sturdy enough. This all depends on your kind of nut butter!
- Taste and see if you need to add the extra maple syrup - I prefer the sweetness level at around 1 ½ to 2 tablespoons for the entire mixture!
- Using a cookie scoop, scoop into balls. I got about 18 out of it using a 1 tablespoon scoop. You can eat immediately or store in the fridge.
Notes
Nutrition
Edible Vegan Cookie Dough https://jessicainthekitchen.com/vegan-edible-cookie-dough/ January 21, 2022
This Air Fryer Orange Tofu tastes just like your favourite Chinese takeout order! It’s crispy on the outside, tender on the inside, and coated in a sticky, sweet orange sauce!
If you thought the air fryer was a passing trend, let me tell you: this is a kitchen appliance that is here to stay. And if you wondered if an air fryer is worth it if you’re vegan, well, this Air Fryer Orange Tofu will definitely convince you. Air fryer tofu is crispy and delicious to begin with, but finish it with sticky orange sauce and you’ve got a dinner that even the pickiest eaters will devour.
The orange sauce is the same one that I use in my orange cauliflower bites , which is a reader favorite around here. I developed the recipe based on my favourite Chinese restaurant dish, orange tofu. The sauce is sweet and sour, bright and citrusy, and juuuust spicy enough to keep things interesting. As if that’s not enough, you can make it with pantry ingredients. We love that, right?!
You can serve your air fryer orange tofu over rice, cauliflower rice , noodles, quinoa , or any other grain. I also love using this recipe to make meal prep orange tofu bowls with grains, a few handfuls of spinach, cucumbers, or steamed broccoli, and some cashews or sesame seeds for garnish.
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
For the air fryer tofu:
- Tofu – I recommend either extra-firm or firm tofu.
- Garlic powder
- Sea salt
- Cornstarch
- Liquid aminos – Or use low-sodium soy sauce or tamari.
- Sesame oil
- Ground black pepper
- Sesame seeds and scallions – For garnish.
For the orange sauce:
- Water
- Orange juice – Freshly squeezed is best, but store-bought is fine as long as it’s 100% juice.
- Maple syrup
- Ground ginger
- Garlic powder
- Liquid aminos or low sodium soy sauce
- Rice wine vinegar – Don’t use the sweetened, seasoned kind. You just want the plain variety!
- Cornstarch – You’ll mix a bit of water in this to make a slurry, which will thicken the sauce and make it stick to the tofu.
How to Make Air Fryer Orange Tofu
In the time it takes to get takeout, you can make orange tofu at home! Let’s get started.
Make the sauce. Combine all of the sauce ingredients except the cornstarch in a saucepan set over high heat. Bring to a boil for a minute, then reduce the heat to medium-low. Add the cornstarch and whisk until dissolved. Simmer until the sauce is thickened, about 3 to 4 minutes. Remove from the heat and cool slightly.
Prep the tofu. Place the pressed and cubed tofu in a medium mixing bowl. Toss it with the liquid aminos, then add the other ingredients and toss again.
Cook the tofu. Arrange the tofu in a single layer in your air fryer, allowing space between each piece. Set the air fryer to 400ºF and cook for 10 minutes, shaking the basket halfway through the cooking time.
Assemble. Toss the tofu with the sauce. Serve it with rice, grains, or noodles, and garnish with sesame seeds and scallions.
Tips for Success
There’s not much to this air fryer orange tofu recipe, but these tips will help you make sure it turns out perfect!
- Adjusting the flavour. Once the sauce is done (and has cooled a bit), give it a taste and see if you want to add more sweetener or liquid aminos. Orange juice can vary in sweetness, so it’s normal to need to tweak the sauce a bit!
- Press the tofu. When you press the tofu first, it’s better able to absorb the flavors you add to it. It will also cook up crispier! Learn more: How To Cook Tofu
- Don’t crowd it. If you have to make the tofu in two batches, it’s better to do that than to crowd your air fryer. Crowded tofu won’t get crispy!
How to Store and Reheat Leftovers
Air fryer orange tofu will keep in the fridge for up to 4 days when stored in an airtight container. I recommend popping it in the microwave to reheat it, but you can also warm it in a skillet sprayed with cooking spray set over medium-low heat.
Can This Recipe Be Frozen?
Yes, you can freeze orange tofu too! Place it in an airtight container and freeze it for up to 3 months. I recommend thawing it in the refrigerator, then reheating in the microwave.
Ingredients
Air Fryer Tofu:
- 1 block tofu
- ½ teaspoon garlic powder
- ¼ teaspoon sea salt
- 2 teaspoon cornstarch
- ½ tablespoon liquid aminos
- ¼ teaspoon sesame oil
- ¼ teaspoon ground black pepper
- to garnish: sesame seeds and scallions
Orange Sauce:
- ¼ cup water
- ¼ cup orange juice
- 1 tablespoon maple syrup
- ⅛ teaspoon ground ginger
- ⅛ teaspoon garlic powder
- ½ tablespoon liquid aminos/low sodium soy sauce
- 1 tablespoon rice wine vinegar
- ½ tablespoon cornstarch + ½ tablespoon water , stirred together until cornstarch is dissolved
Instructions
Orange Sauce
- While the tofu is air-frying and has about 5 minutes left, in a pot over high heat, mix all the sauce ingredients, except the cornstarch slurry.
- Bring to a boil and boil for about 1 minute, then reduce heat to medium low. Add in the cornstarch slurry and whisk vigorously until dissolved into the sauce. Let it cook for about 3 to 4 minutes until the sauce begins to thicken. Remove from heat and allow to cool slightly. Taste a little bit to decide if you need more sweetener or more liquid aminos.
Air Fryer Tofu
- In a medium size bowl place the pressed and cubed tofu. Add in liquid aminos and toss to coat. Add in all of the other seasoning ingredients and toss to thoroughly combine.
- Place in your air fryer in a single row, so that all the tofu has a little bit of space around each piece. Set your air fryer to 400 degrees F. Cook for 10 minutes, shaking the basket after 5 minutes, then continuing to cook.
Put it All Together:
- Remove after tofu is cooked. Toss the tofu in the sauce using tongs or even just a large spoon, coating completely. Serve with sesame seeds and scallions and enjoy!
