Edible Cookie Dough

Edible Cookie Dough is the stuff of dreams! This easy to make dessert is perfect for any day or occasion. Simple to make, this edible cookie dough is always a hit! 

If you like what you’re reading, please consider sharing this article with your community and following @sandeelbooth on Instagram, Amazon,  liketoknow.it and Pinterest. All products mentioned are independently chosen, and may be affiliate links. Your support is appreciated! 

How is this edible cookie dough?

It’s not only because there aren’t any eggs in this edible cookie dough recipe. It’s also because the flour is baked for 5 minutes before it’s used to kill off any bacteria. Flour is technically a raw food and it contains harmful bacteria if not heated up properly. Also, raw cookie dough tastes pretty gnarly! You definitely don’t want to eat it. Yuck!

How do I serve this edible cookie dough?

Once that’s taken care of, you’re good to go on making the edible cookie dough! My kids love helping make this & it’s such a delish little treat. Add it to ice cream, cakes, make “nachos” with the cookie dough as a topping over apples or eat it on its own- so many options! No matter how you serve this edible cookie dough recipe, you’ll be sure to enjoy it. 

Want to grab the accessories I used to make this? Click this link to grab mixing bowls, spoons and more. While I don’t have this exact cake stand link, I do have a few cute & affordable other options listed! 

What do I need to make this cookie dough?

You only need a handful of simple pantry staples! Flour, salt, chocolate chips, butter, brown sugar, and vanilla. Make sure to use a good vanilla too! I love this vanilla from Amazon.

 

 

The BEST Vegan Edible Cookie Dough

Servings: 8 squares

Prep time: 15 minutes

Total time: 2 hours and 15 minutes

Ingredients:

● 1/2-3/4 cup vegan butter, I use Earth Balance buttery sticks.

● 3/4 cup light brown sugar, packed

● 1 tablespoon vanilla extract

● 1 1/4 cups all purpose flour

● salt, just a pinch. You may omit this, but I find it necessary

● 1 1/2 cups vegan chocolate chips, I use Lily’s dark chocolate

Directions:

• Before starting, bake your flour for 5 minutes at 350* on a cookie sheet. Flour isn’t safe to be eaten raw. This is a step you just can’t skip.

1. Line an 8×8 baking pan with foil, and spray with cooking spray.

2. In a large bowl of an electric mixer, beat buttery sticks, brown sugar and vanilla for about 3

minutes. You want to make sure you cream the ingredients together.

3. Slowly add in the flour, a little at a time. Then add the salt.

4. Stir in the vegan chocolate chips, gently. You don’t want them to lose their shape.

5. Turn dough into your prepared pan, pressing it down firmly with a spatula. This took a few minutes to get it pressed evenly into the pan.

6. Place in the refrigerator for at least 2 hours to set up, or overnight.

7. Cut them into bars and serve.

8. You can store them in the refrigerator for 2 weeks, or in the freezer for up to 3 months.

Enjoyed this recipe? You’ll love these other simple and delicious eats!

Ginger Peach Lemon Bourbon, The Perfect Summer Drink

Twice Baked Potato Casserole

Lemon Cream Cheese Crinkle Cookies

Vegan Chickpea & Kale Salad

Follow me on Instagram for more updates.