How to Make Edible Cookie Dough
Learn how to make edible cookie dough that's safe to eat at home! This easy cookie dough recipe is gluten-free, dairy-free, and vegan-friendly!
Servings 18 servings
Calories 223kcal
Equipment
Ingredients
- 2 cups almond flour plus more if needed
- ½ cup granulated sugar
- ¼ teaspoon salt
- ¼ cup unsweetened almond milk
- 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.
Video
Notes
Storage: Store in an airtight container in the fridge for up to 5 days or in the freezer for 1 month.
Freezing Instructions: If storing in the freezer, scoop out 1 tablespoon size mounds and freeze individually to facilitate defrosting for snacking.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
- You can use granulated sugar instead of cane sugar.
- You can use melted butter (regular or vegan) instead of coconut oil.
- You can use any type of milk.
- You can use white, milk or semi-sweet chocolate chips if you prefer.
Nutrition
Calories: 223kcal | Carbohydrates: 14g | Protein: 6g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Cholesterol: 0.1mg | Sodium: 42mg | Potassium: 32mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1IU | Vitamin C: 0.03mg | Calcium: 75mg | Iron: 1mg