Edible Chocolate Chip Cookie Dough (Vegan)
The perfect, quick, and easy no-bake treat – edible chocolate chip cookie dough. It contains no eggs, dairy, or all-purpose flour to pre-treat. This recipe couldn’t be easier, or, if I may say so, yummier. The recipe blends sweet almond flour, rich brown sugar, and a hint of almond extract to create an irresistible flavor. It’s a fun way to enjoy raw cookie dough, whether you eat it by the spoonful or use it as a tasty topping for cakes, ice cream, cheesecake, and more.
What you will need:
This edible cookie dough comes together quickly and easily with pantry friendly ingredients. To make things easier, I used almond flour for this recipe; no all-purpose flour to treat before adding it to the recipe. I used Enjoy Life Semi Sweet Dairy-Free Mini Baking Chips. All of the ingredients should be readily found at your local grocery store.
Ingredients:
- almond flour
- plant based butter with salt (Earth Balance Vegan Buttery Sticks)
- plant based milk (Planet Oat Extra Creamy Oat Milk)
- brown sugar (Zulka Pure Cane Brown Sugar)
- almond extract
- mini chocolate chips (Enjoy Life Dairy-Free Semi Sweet Mini Baking Chips)
How to:
This recipe is ridiculously quick and easy; the perfect way to satisfy a sweet tooth fast.
Start by adding brown sugar and room temperature butter to a small bowl. With a handheld mixer, cream the butter and sugar together at medium speed for 1 to 2 minutes. Once the butter and sugar reach a light and fluffy consistency, add the milk, yogurt, and almond extract. Continue blending with the handheld mixer at medium speed for another 30 seconds to one minute.
Add the almond flour to the wet ingredients and blend at medium-low speed for 30 seconds to one minute or until the almond flour is well incorporated. Throw in the mini baking chips and blend on low speed long enough to evenly distribute the baking chips.
The cookie dough is ready to go, dig in, and enjoy. Little tid-bit, if you place the edible cookie dough in the refrigerator for a couple of hours, it allows the almond flour to absorb more moisture, soften, and become less grainy, resulting in a smoother cookie dough.
Store the cookie dough in the refrigerator in an airtight container.
Alright, let’s get started. Please make and enjoy!
Edible Chocolate Chip Cookie Dough (Vegan)
Ingredients
- 1 cup almond flour
- 2 tbsp plant based butter with salt – room temperature
- 2 tbsp plant based milk – room temperature
- ⅛ tsp almond extract
- 4 tbsp brown sugar
- 4 tbsp dairy-free mini baking chips
Instructions
- Add the room temperature butter and brown sugar to a small bowl. Using a handheld mixer, cream the butter and sugar together on medium speed for 1 to 2 minutes.
- Add the milk, yogurt and almond extract to the creamed butter mixture. Blend the ingredients together for 30 seconds to 1 minute.
- Add the almond flour to the wet ingredients, blend at medium low speed for 30 seconds to 1 minute or until the flour is well blended
- Add the mini chips to the bowl, blending just long enough to incorporate the chips.
- Enjoy the edible cookie dough or place the dough in the refrigerator for a few hours to overnight – a little time in the refrigerator softens the almond flour and makes it less grainy.
- Store the cookie dough in the refrigerator in an airtight container.
