Who says vegan can't be fun?! This edible vegan cookie dough is spectacular and perfect for a party. I don't know anybody who doesn't love cookie dough, and this variety is dairy-free and completely safe to eat raw! Serve this up at your next gathering and I guarantee kids and adults alike will be going hog-wild for it!
This recipe comes from my Aunt Peggy who would make this cookie dough as a topping for brownies. I just changed a few things and it's the most perfect edible vegan cookie dough. Start by heat treating your flour. This step is NECESSARY. You don't want to serve uncooked flour to yourself or any guests as they could get sick. So, begin by spreading your flour on a cookie sheet in a thin layer and bake at 350 degrees for 10 minutes. I stir the flour up a bit after 5 minutes and put it back in the oven to finish cooking. Let it cool completely.
Next, mix ¾ cup of softened vegan butter (I love Earth Balance) with ¾ cup of brown sugar and ½ cup of sugar. Add 4 ½ tablespoons of unsweetened almond milk and 1 ½ teaspoons of vanilla extract. Mix well. Add 1 ½ cup of your heat-treated flour and mix. Lastly, add 1 cup of vegan mini semi-sweet chocolate chips. Mix well. Keep chilled.
This cookie dough could easily make a delicious frosting for brownies or the inside layer of a cake. Serve it up at parties in dishes or on ice cream cones (so cute and fun!). You could even set up a cookie dough bar with different toppings such as nuts, vegan gummy bears or fruit snacks, vegan sprinkles, coconut shreds, vegan cereals or cookies.
Edible Vegan Cookie Dough
Ingredients
- ¾ cup softened vegan butter
- ¾ cup brown sugar
- ½ cup sugar
- 4 ½ tablespoons unsweetened almond milk
- 1 ½ teaspoons vanilla extract
- 1 ½ cups flour, heat treated
- 1 cup vegan mini semi-sweet chocolate chips
Instructions
- Start by heat treating your flour. This step is NECESSARY. Spread your flour on a cookie sheet in a thin layer and bake at 350 degrees for 10 minutes. I stir the flour up a bit after 5 minutes and put it back in the oven to finish cooking. Let it cool completely.
- In the meantime, mix ¾ cup of softened vegan butter (I love Earth Balance) with ¾ cup of brown sugar and ½ cup of sugar. Add 4 ½ tablespoons of unsweetened almond milk and 1 ½ teaspoons of vanilla extract. Mix well. Add 1 ½ cup of your heat-treated flour and mix. Lastly, add 1 cup of vegan mini semi-sweet chocolate chips. Mix well. Keep chilled.
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