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Vegan Edible Chocolate Chip Cookie Dough

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This vegan cookie dough recipe uses almond flour, so it doubles as a gluten free recipe. Because a passion for eating cookie dough is something that everyone should experience!

The whole thing tastes faintly of coconut oil, which is substituted in for butter. But other than that, this tastes exactly like I’d expect from a chocolate chip cookie dough. And, best of all, it’s 100% safe to eat raw!

Vegan edible cookie dough sitting in a glass
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Vegan Edible Chocolate Chip Cookie Dough


Ingredients

Units Scale
  • 1/2 c Sugar
  • 1/4 c Brown Sugar, packed
  • 1/4 c Butter Substitute or Refined Coconut Oil
  • 1 tbsp Vanilla
  • 1/4 tsp Salt
  • 1 3/4 c Almond Flour or Cashew Flour, blanched and finely ground
  • 3 oz Vegan Mini Chocolate Chips
  • 23 tbsp Almond Milk

Instructions

  1. Combine the sugar, brown sugar, butter, vanilla and salt together in a bowl and mix.
  2. Add the almond flour and stir well.
  3. Slowly add the almond milk to the batter until the mixture starts to hold together. Don’t add more milk than necessary.
  4. Then fold in the mini chocolate chips.
  5. Once you’re happy with your batter’s consistency, either roll them into individual balls or simply serve with a spoon.
  6. If desired, chill the cookie dough to firm up the consistency.
Vegan edible cookie dough on a spoon

Thanks to Gluten Free On A Shoestring for the recipe!

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