How to Make Edible Cookie Dough
User Reviews
5
How to Make Edible Cookie Dough
Description
Combining almond flour, granulated sugar, and salt provides the dry base for this edible cookie dough. Adding unsweetened almond milk, melted coconut oil, and vanilla extract brings moisture and flavor, forming a dough that mimics the familiar texture of cookie dough but is safe to eat raw. Mini chocolate chips folded into the mixture distribute sweet bursts and add texture. The dough can be eaten immediately, or refrigerated for about 30 minutes to firm up, enhancing the biting experience.
The recipe caters to those who enjoy the taste of cookie dough without concern for raw eggs or flour. The use of almond flour and plant-based milk gives it a nutty base that complements the sweet mix-ins. The dough is manageable and can be portioned with a cookie scoop for convenience. It can serve as a stand-alone treat or as a topping or mix-in for other desserts.
Storing the dough in an airtight container in the refrigerator keeps it fresh for several days, and freezing individual scoops facilitates easy defrosting for later snacking. The ingredients allow some substitutions, such as different types of milk, butter instead of coconut oil, or preferred chocolate chips, making the recipe adaptable while maintaining its safe-to-eat quality.
Ingredients
- 2 cups almond flour plus more if needed
- ½ cup granulated sugar
- ¼ teaspoon salt
- ¼ cup almond milk unsweetened
- ¼ cup coconut oil melted and cooled
- 1 teaspoon vanilla extract
- ½ cup mini chocolate chips
Instructions
- In a medium mixing bowl, whisk together the almond flour, granulated sugar and salt until well combined.
- Add the unsweetened almond milk, melted coconut oil, and vanilla extract to the almond flour mixture. Stir until a dough-like consistency forms. Add more almond flour if it feels too sticky.
- Fold in the chocolate chips using a spatula or a wooden spoon.
- Once the dough is well mixed, you can either enjoy it immediately or refrigerate it for about 30 minutes to firm it up.
- After chilling, enjoy as is or use a 1.5 tablespoon-size spring loaded cookie scoop to scoop out portions of the cookie dough.
Notes
- Store the cookie dough in an airtight container in the refrigerator for up to 5 days or freeze for up to 1 month.
- If freezing, scoop individual 1-tablespoon portions to freeze separately for easier defrosting and snacking.
- Substitutions include using granulated sugar in place of cane sugar, melted butter instead of coconut oil, and any type of milk to suit preferences.
- Chocolate chip type can vary; white, milk, or semi-sweet chips all work well in this recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18servings
Amount Per Serving
Calories 223 kcal
% Daily Value*
| Calories | 223kcal | 11% |
| Carbohydrates | 14g | 5% |
| Protein | 6g | 12% |
| Fat | 18g | 28% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.2g | 1% |
| Cholesterol | 0.1mg | 0% |
| Sodium | 42mg | 2% |
| Potassium | 32mg | 1% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 0.03mg | 0% |
| Calcium | 75mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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