![]() ![]() I like to use full-sized chocolate chips when I’m baking, but I prefer mini ones here. Keep them in the fridge for up to a week, or, for longer storage (good luck with that!), freeze them for up to 2 months. Chill the dough for 30 minutes before transferring the balls to an airtight container. To do this, use a 2-tablespoon cookie scoop to portion the dough into balls, and arrange them on a parchment-lined baking sheet. How you could you not? Then, I save the rest for quick treats down the road. Store it in the fridge. I always eat a big spoonful of this vegan cookie dough as soon as I make it.Then, dig in with a spoon, or use a cookie scoop to portion the dough into balls. You can’t overmix this dough, so go ahead and stir until the ingredients are thoroughly combined.įinally, fold in the chocolate chips! Mix until the chips are evenly incorporated. Combine the peanut butter, coconut oil, maple syrup, vanilla, and salt at the bottom of a large bowl. No oven or electric mixer required! Here’s how it goes:įirst, mix together the wet ingredients. All you need is a big bowl, measuring cups, and a rubber spatula. Making this edible cookie dough recipe couldn’t be simpler. Chocolate chips – Like when you’re making brownies, the better your chocolate chips are, the better your cookie dough will be!įind the complete recipe with measurements below.Sea salt – Don’t skip it! It really makes the rich, nutty flavors pop.Vanilla extract – For warm depth of flavor.It sweetens this recipe naturally, and it makes the cookie dough smooth and velvety, not grainy, like white or brown sugar would. Maple syrup – Move over, granulated sugar! When it comes to edible cookie dough, maple syrup is the way to go.I use it instead of butter, so this recipe is both vegan and dairy-free! Coconut oil – For moisture and richness.Look for creamy natural peanut butter with a smooth consistency to make this recipe, not the dry, stiff stuff that you might find at the bottom of a jar. Peanut butter – It binds the cookie dough together and adds bold, nutty flavor.It gives this recipe a rich, smooth texture, and better yet, it doesn’t require you to turn on the oven. You can make edible cookie dough using heat-treated flour instead, but I prefer almond flour here. ![]() Almond flour – Raw wheat flour can contain harmful bacteria, so it isn’t safe to eat.You only need 7 basic ingredients to make this edible cookie dough recipe: I like to portion it into balls and store them in the fridge, but grabbing a couple of spoons and eating it straight from the bowl is fair game too. I know that Chicago isn’t the only place that’s been sweltering lately, so I thought you might also be in the mood for a tasty no-bake treat! It’s both vegan and gluten-free (no raw flour or eggs here!), and it comes together in minutes. This recipe makes a decent amount – the equivalent of around 20 cookies – but in our house, it never lasts long. It has all the rich, chocolatey goodness of a regular cookie, but you don’t have to turn on the oven to make it. While I know that baking is out of the question on a sticky summer day, my cookie cravings couldn’t care less. Most of the time, I whip up my go-to vegan chocolate chip cookies, but lately, it’s been too hot to turn on the oven. I don’t know about you, but every so often, I have days when I need a cookie, and I need one now. This edible cookie dough recipe is almost too easy to make. ![]()
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