If you’ve been here a while, you know that my Vegan Chocolate Chip Cookie recipe is my pride and joy! With that recipe being SO good and always such a hit, I had to create an edible cookie dough recipe. Let me tell you…this Edible Cookie Dough Recipe turned out just as good as you’d imagine if you’ve tried the cookies! The best part is, I barely had to make any adjustments since the recipe is already vegan!
Heat Treating Flour:
The main difference between the two recipes is the need to heat treat the four. It’s not safe to consume raw flour, and obviously the whole point of edible cookie dough is that it’s not going to be baked. Therefore, the first step is to heat treat your flour!
Heat treating flour is actually very quick and simple. You can also do it ahead of time and heat treat a lot of flour to save in an airtight container for future use if you plan on making a lot of unbaked treats.
You’ll want to line a cookie sheet with parchment paper – be sure the cookie sheet has high sides vs being flat so the flour doesn’t spill over. Spread your flour out over the prepared cookie sheet evenly.
Bake the flour in the oven at 350 degrees F for about 5 minutes or until the temperature reached 165 degrees F. You can scoop the flour into a pile and test the temperature with a meat thermometer to be sure.
Edible Cookie Dough Recipe Ingredients:
- Coconut oil
- Light brown sugar
- Vanilla extract
- Coconut milk (I like to use the thicker Thai variety, but any coconut milk will work)
- Unsweetened applesauce
- All-purpose flour (heat treated)
- Baking soda
- Salt
- Chocolate chips (use vegan chocolate chips if vegan)
My favorite vegan chocolate chips are GEFEN Real Chocolate Chips. If you’re not worried about the recipe being vegan, you could also use non-vegan chocolate chips. My favorite non-vegan chocolate chips are Nestle Toll House Dark Chocolate Morsels. Feel free to use whatever chocolate chips you prefer – one thing I would recommend you stick to is using dark chocolate chips regardless of vegan or not. The dark chocolate chips leave the cookie dough (or cookies if you’re planning to bake them!) With the perfect amount of sweetness and avoids them being overly sweet!
How to Enjoy Your Edible Cookie Dough:
This cookie dough can be enjoyed at room temperature, chilled in the refrigerator or frozen in the freezer!
If you’re anything like me, you’ll be too tempted to taste some before chilling it so go ahead and enjoy some as soon as you’re done mixing!
I prefer to chill some in the refrigerator by filling small containers (these work great) that I can later take out and eat some spoonfuls as I please.
I will also freeze some, but I’ll freeze them a little differently. Use a small cookie scoop (1TBSP) – I love these cookie scoops, and you get a variety of sizes for when you need them – and scoop some balls onto a cookie sheet lined with parchment paper. Once you have as much scooped as you prefer to freeze pop those in the freezer! After an hour or so you can transfer them from the cookie sheet into a freezer safe container. This makes it really easy to pull out a little taste of cookie dough whenever you have the urge!
This blog contains affiliate links, which means I may earn a commission if you click on a link and make a purchase. This comes at no additional cost to you. I only recommend products or services that I genuinely believe will add value to my readers. Your support through these links helps me continue to provide valuable content.
Edible Cookie Dough Recipe
Course: DessertCuisine: AmericanDifficulty: EasyThis edible cookie dough recipe is the perfect sweet treat to grab out of the refrigerator or freezer any time you need to satisfy that sweet tooth. With dark chocolate chips in every bite, the cookie dough is the perfect amount of sweetness.
Ingredients
1/2 cup coconut oil, solid but scoopable
1 and 1/4 cup light brown sugar, packed
2 teaspoons vanilla extract
1/4 cup coconut milk (I like to use the thicker Thai variety, but any coconut milk will work)
1/4 cup unsweetened applesauce
2 and 1/3 cup all-purpose flour (heat treated)
1 teaspoon baking soda
1/2 teaspoon salt
1 and 3/4 cups chocolate chips (use vegan chocolate chips to make the cookies truly vegan)
Directions
- In a hand-held mixed or standing mixer, whisk together the coconut oil, brown sugar, and vanilla, beating until well combined. Add in the coconut milk and applesauce and whisk until well combined; set aside. In a separate bowl combine the flour, baking soda, and salt; whisk well to combine.
- With the mixer on low, and using the paddle attachment, add the dry ingredients into the wet mixture little by little to avoid the flour flying everywhere. Mix until ingredients are combined. The batter will be very thick! Fold in the chocolate chips using a very sturdy spoon or spatula.
- With half of the dough, scoop one tablespoon sized mounds of dough onto a cookie sheet lined with parchment paper and place in the freezer. With the remaining dough, fill small containers and place in the refrigerator to chill. You can adjust how much you freeze or chill as you please.