Vegan Edible Cookie Dough
This vegan edible cookie dough is super easy to make and absolutely delicious! It tastes great on its own and also is amazing inside cupcakes and cakes!!
Servings: 6
Calories: 357kcal
Ingredients
Vegan Edible Cookie Dough
- 1/2 cup vegan buttery baking sticks, room temperature 113g
- 3/4 cup packed light brown sugar 150g
- 2 tsp vanilla extract or vanilla bean paste 8g
- 3/4 cup all-purpose or gluten free flour, heat-treated or heated in the microwave for about 1 minute to reach 160 F / 72 C (100g)
- 1/3 cup mini or chopped up vegan chocolate chips 60g
- 1/3 cup vegan rainbow sprinkles 56g
Instructions
Vegan Edible Cookie Dough:
- Cream together 1/2 cup vegan butter and 3/4 cup light brown sugar in a large bowl and mix on high speed with either a hand mixer or stand mixer.
- Add in 2 tsp vanilla extract. Mix on a low speed until incorporated.
- Mix in 3/4 cup heat treated flour on a low speed. Scrape the sides of the bowl with a rubber spatula as needed.
- Fold in 1/3 cup vegan chocolate chips and 1/3 cup rainbow sprinkles by hand with a rubber spatula.
- Shape as desired, then enjoy!
Video
Notes
Yield
This recipe makes about 1 1/2 cups of edible cookie dough, which is enough to fill a dozen cupcakes or fill a short layer cake.Heat Treating Your Flour
To make sure your flour is safe to consume raw, heat treat it by microwaving it or heating it in the oven! Be sure that the internal temperature reaches 160 F or 72 C.Making This Vegan Edible Cookie Dough in Advance
This vegan edible cookie dough can be made in advance and stays good in the fridge for up to 2 weeks in an airtight container or up to a month in the freezer.Nutrition
Serving: 1 | Calories: 357kcal | Carbohydrates: 64g | Protein: 3g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Sodium: 10mg | Fiber: 2g | Sugar: 43g