People loved Just Cookie Dough, but for some reason (distribution perhaps?) it didn’t last very long on the market. But there are so many options now that I’ve dedicated a section to Dairy-Free Cookie Dough Reviews.
Cookie dough or cookies – what category do you fall into? Baking cookies was a favorite past time when I was kid, but truth be told, only about half of the many batches of chocolate chip dough that I whipped up ever made it to the oven.
My cravings definitely lie on the no-bake side, so I was over the moon to discover the new GIANT tub of Just Cookie Dough from Hampton Creek. Though it seems like a 180 from their Just Mayo product, the natural product creators at Hampton Creek promise that there is an underlying tie in with their mission to make products that are good for you, your wallet, and the planet. Consequently, both products are dairy-free, egg-free, and plant-based. But really, they had me at cookie dough.
I found myself sneaking little bites of the raw Chocolate Chip Just Cookie Dough (no eggs = no worries!), which couldn’t taste more delicious. It’s a classic, with the perfect ratio of chocolate chips and sweetness, with a very scoopable consistency. It’s also amazing with ice cream and in no bake treats. But for true review purposes, I did bake quite a bit of it up.
We live at somewhat high altitude – about 4800 feet – which can do tragic things to cookies. Most notably, traditional dough tends to spread like crazy and come out greasy. Fortunately, the Just Cookie Dough turned out okay, but it was obviously affected a bit by our high and dry climate. They were on the very chewy side with a bit of crispiness.
I trialed fiddling with the oven temperature and time first, but the results were similar. So I pulled out some flour, and kneaded a spoonful into about 1/4 cup of the Just Cookie Dough (makes 4 cookies). The cookies still spread a touch more than expected, but were tender and soft with the perfect flavor and just the right amount of chewiness. See my **Favorite** pick in the picture above!
I then tested a third batch where I added two spoonfuls of flour to about 1/4 cup of the Just Cookie Dough – this was enough to remove any “greasiness” from the dough. The results looked spot on, and were still delicious with a tender and chewy middle, but just a touch drier and hinting at crispiness.
That said, the most “Normal” looking ones (a good reference for you lower-altitude cookie lovers) with the most flour added for my high altitude adjustment were amazing with a glass of almond milk and many tasters liked these best. Don’t you think Santa would be pretty pleased with this dairy-free offering, too?
As mentioned, Just Cookie Dough comes in a really big refrigerated tub that can be frozen. It makes about 40 cookies or a boatload of dairy-free chocolate chip cookie dough ice cream!
The Facts on Just Cookie Dough
Certifications: Just Cookie Dough is labeled as kosher.
Dietary Notes: By ingredients, Just Cookie Dough is dairy-free / non-dairy, egg-free, nut-free, peanut-free, soy protein-free (it does contain soy lecithin), vegan / plant-based, and vegetarian. Nonetheless, verify on the label and check with the company on their manufacturing processes for all varieties if potential allergen cross-contamination is an issue for you. Processes, ingredients, and labeling are subject to change at any time for any company / product.
For More Product Information: Visit the Hampton Creek website at www.hamptoncreek.com.
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What Others Are Saying ...
Apparently I had a bad batch
Tastes good but was rock solid. Anyhow up for trying the product again.
Addicting with a generous amount of chocolate chips
If you’re a cookie dough fan, like me, then you will quickly become addicted to this perfect rendition of a classic. Smattered with a generous amount of chocolate chips, the GIANT tub of smooth dough is spot on with sweetness and rich indulgence – and of course, it bakes up into pretty darn tasty cookies, too. In fact, if you don’t tell them, I’m betting no one will guess that they are dairy-free, egg-free, and plant-based. See my notes in this review for high altitude adjustment for baking.