If you have ever bought pre-made vegan cookie dough, you know the struggle. The cookies usually turn out okay but when you take a bite of the raw dough it’s disgusting. The texture is generally sand-like and the flavor is most often chemical-ly. You wonder how the cookies even turn out edible because the dough is so repulsive.
Well, I have good news for you. Hampton Creek has made a dough called Just Cookie Dough. The only flavor available at this time is chocolate chip and it is to die for. You can eat this dough right out of the container, no need to worry about salmonella because, well, no eggs. The texture is exactly how you remember your mom’s chocolate chip cookie dough when you were a kid–just without the risk of death and disease!
Not only is the dough on point but the cookies are amazing out of the oven. The chocolate chips are melty and there is a good ratio of them throughout the cookie– Hampton Creek didn’t skimp.
The jar only cost around four dollars and made a dozen large cookies. As of now you can get the dough at Kroger and Whole Foods, but keep a lookout at other stores. With any luck you’ll be seeing this product on shelves at Walmart soon, like Hampton Creek’s other product, Just Mayo.
Pre heat that oven to 375 degrees. Grease the largest baking sheet you’ve got and evenly place as many cookies as you want on the sheet. We made twelve decent sized cookies on one sheet, though you could definitely do two batches of smaller cookies. Once the oven is heated, place the cookies in for 12 minutes, checking on them at around 9 minutes. Once the edges are brown you’ll know they’re done.
Okay, now, this part is important. Once the cookies are finished take them out of the oven and let them cool on the baking sheet. Like, really, let them cool. Don’t just try to scrape them off and eat them. They will break and you will burn yourself. Once the cookies cool down, use a spatula to get them off the baking sheet & enjoy.
Post and Photos by Kylie Torres.