When people hear there are no eggs in Unbaked’s dough, they always ask if it’s vegan. Unfortunately, it’s not, due to the butter we use. This recipe is for all of the vegan cookie dough lovers out there who have patiently waited for me to create a vegan flavor. I decided to play off of the use of coconut oil and use it to my advantage to create this extremely flavorful dough. If you aren’t vegan, don’t be scared to try this recipe. You can’t tell it’s not made with butter!
Ingredients
- 1 cup (225 g) unflavored coconut oil (Look for a brand with no coconut flavor or aroma.)
- 2 tablespoons (28 g) coconut oil (Look for a brand with a strong flavor and aroma.)
- 1 cup (200 g) sugar
- 2 cups (250 g) heat-treated all-purpose flour
- ¼ teaspoon salt
- ¼ cup plus 2 tablespoons (120 g) pineapple preserves
How to Make It
- In the bowl of a stand mixer fitted with the paddle attachment, mix together the coconut oils until completely combined.
- Add the sugar to the coconut oil mixture and cream together for 30 seconds on high. Scrape down the sides of the bowl when done.
- In a medium bowl, combine the flour and salt and whisk until combined. Gradually add the flour mixture to the coconut oil mixture and mix until fully incorporated.
- Add the pineapple preserves and mix until the preserves are evenly mixed throughout the dough.
- Eat immediately or store in an airtight container for 1 month in the refrigerator or 3 months in the freezer.
