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.
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.