Edible Cookie Dough
Is it just me, or have you eaten your way through the last few months? One of my favorite finds during the time New York was “On Pause” was this edible cookie dough from Six Vegan Sisters. It popped up in my Pinterest feed one day and I just had to make it! I mean, just look at it!
I’m always on the lookout for easy, delicious and safe allergy friendly recipes and the fact that this is vegan means there is no dairy and no eggs. I made it with allergy free chocolate chips from Enjoy Life, gluten free flour from Better Batter and my absolute favorite butter substitute, Melt (I always use the butter sticks for baking). It comes together quickly and tastes great! The hardest part is waiting for the oven to pre-heat so you can cook the flour (yes, I did that part).
I didn’t see a suggested serving size on the recipe or how many servings it made, but in my house, with two hungry teenage boys, it fed two 😉 and one was still looking for more. Ugh! After Kristen heard me raving about this recipe, she also tried it and rolled into little balls. Those also disappeared pretty quickly within her family.
Here’s the recipe from Six Vegan Sisters with my tweaks. Definitely follow them! Enjoy!!
Edible Cookie Dough
For everyone who eats half the cookie dough before the cookies even come out of the oven.
Prep Time 15 mins
- 1/2 cup Melt
- 3/4 cup Domino Brown sugar
- 1 tsp McCormick vanilla
- 1 tbsp Planet Oat Extra Creamy Oat Milk
- 1 cup + 2 tbsp Better Batter Gluten Free flour
- 1/2 tsp salt
- 1/2 cup Enjoy Life semi sweet mini chocolate chips & dark chocolate chips (I used half & half)
- Beat the Melt, brown sugar, vanilla, and oat milk in a mixing bowl.
- Add the flour and salt and mix until combined.
- Fold in the chocolate chips.
- That’s all! Dig in!
*If you’re worried about risks with raw flour, toast it first for ~5mins at 350°F!
Recipe adapted from Six Vegan Sisters February 2020