Description
A creamy and delicious vegan cookie dough frosting that’s perfect for topping cookies, cupcakes, and more. This easy-to-make frosting uses simple plant-based ingredients and mini vegan chocolate chips to create a smooth, sweet treat that mimics the beloved taste of cookie dough without any eggs or dairy.
Ingredients
Scale
Frosting
- 1/2 cup vegan butter (softened)
- 3/4 cup brown sugar (packed)
- 1 teaspoon pure vanilla extract
- Small pinch of salt
- 1 cup flour
- 2 tablespoons water (add more if needed)
- 1/2 cup mini vegan chocolate chips
Instructions
- Cream butter and sugar: Add the vegan butter and brown sugar to a medium mixing bowl. Use an electric hand mixer to cream the mixture until it is smooth and fluffy, ensuring the sugar is well incorporated.
- Add vanilla and salt: Pour in the vanilla extract and add a small pinch of salt. Continue mixing until these ingredients are fully blended into the frosting base.
- Incorporate flour: Gradually add the flour to the mixture while mixing to combine thoroughly. This will give the frosting its cookie dough texture.
- Adjust consistency: Slowly add water one tablespoon at a time, mixing after each addition, until the frosting reaches your desired spreading consistency. You can use more than 2 tablespoons if necessary to make it smooth.
- Fold in chocolate chips: Gently fold in the mini vegan chocolate chips with a spatula, distributing them evenly throughout the frosting without breaking them.
- Store or use immediately: If not using right away, store the frosting in the refrigerator to maintain its texture. It may soften over time if left at room temperature.
Notes
- Ensure the vegan butter is softened to room temperature for easy creaming.
- This frosting is great for topping vegan cupcakes, cookies, or as a dip.
- If you prefer a thicker frosting, add less water; for a thinner frosting, add more.
- Store any leftovers in an airtight container in the fridge for up to one week.
- Use gluten-free flour to make this recipe gluten-free.
