Fold in chocolate chips or other additions.I recommend only adding milk as needed to get it to the consistency you like - you might not even need to add any.ĭetails on the method are in the recipe below, but you pretty much follow a standard cookie recipe: The good news is that since we’re not baking this cookie dough, you don’t need to be as precise, but you still don’t want the dough to be overly flour heavy (for flavor and texture). I generally recommend spooning and leveling your flour rather than scooping it, as this can greatly affect the quantity of flour you get, which can adversely affect the end result (thick, dry cookies).
#Edibles cookie dough free#
Feel free to use regular salt if you don’t have any sea salt on hand, but use less of it (see recipe for info). I prefer to use flakey sea salt vs regular table salt, as I LOVE the contrast of those sea salt flakes with the sweet chocolate chips.
mini chocolate chips (or other additions)įairly standard ingredients for a chocolate chip cookie recipe, except for one key element that I think makes all the difference: flakey sea salt.Īll cookie recipes have some salt in them to help cut the sweetness. I hope you love this edible cookie dough recipe as much as I do! Sign up for email updates to receive new recipes delivered to your inbox or check out my new cookbook Plant Power Bowls.Now that your flour is safe to eat, it’s time to make Edible Cookie Dough! When you're ready to enjoy it, just remove it from the fridge and enjoy by the spoon or any of the ways I mentioned above. However, I highly doubt it will last that long without you enjoying it! Now that you have made a couple of servings of edible cookie dough, store the leftovers in an air-tight glass container in the fridge for up to a week. Mix the chunks of cookie dough into your homemade ice cream. Similarly, enjoy dough straight out of the bowl with a spoon. Roll dough into mini bliss balls to enjoy as a snack! I just use a cookie dough scooper to divide the dough into equal parts and roll. There are three delicious ways to enjoy this cookie dough: Now it's time to make edible cookie dough! In a medium-size bowl, combine the ingredients and stir until a dough is formed. Chocolate chips: or a chopped up bar of chocolate. Blanched almond flour: the light consistency of blanched almond flour allows it to absorb liquids evenly, giving you the best results. It binds the cookie dough together, eliminating the need for butter (or even oil)! And since you don't need the eggs either, this cookie dough is safe to eat! The star of the recipe is the addition of the almond milk. It's sweetened naturally with maple syrup for a tasty and completely permissible indulgence. In addition, it doesn't contain any butter, flour, or eggs. 
This recipe is sweet, creamy, tasty delicious, and packed with flavor. Over the past years, I've replaced my favorite sugary indulgence with this just-as-awesome version of edible cookie dough. I have loved cookie dough for as long as I can remember. It's taste, so easy to make, and comes together in minutes! Enjoy this eggless edible cookie dough recipe by the spoon! It's simply delicious and made with a handful of whole ingredients, including almond flour and maple syrup.
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