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Edible Chocolate Chip Cookie Dough That's Vegan and Gluten Free - by Veggie Lexi

Edible Cookie Dough (Vegan, Gluten Free):

Prep Time 10 minutes
Total Time 10 minutes
Servings 1 cups

Ingredients

  • 1/4 cup vegan butter*
  • 1/4 cup peanut butter** unsalted
  • 1/2 cup gluten free packed light brown sugar
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon fine sea salt
  • 3/4 cup gluten free flour***
  • 2 Tablespoons gluten free almond milk divided
  • 1/4 cup gluten free and vegan chocolate chips

Instructions

  1. For safety, toast the flour at 350 F for 10 minutes first.

  2. Using a stand mixer or a handheld electric mixer, cream together the butter, peanut butter, and brown sugar.
  3. Add in the vanilla and salt and mix until combined.
  4. Add in the flour and mix until combined (it will likely be crumbly at this state).
  5. Add in the almond milk, 1 Tablespoon at a time. You want the dough to be shiny and creamy. Depending on the consistency of your peanut butter, you may only need 1 Tablespoon of almond milk, but I use a thick creamy peanut butter and need 2 Tablespoons.
  6. Fold in the chocolate chips.
  7. Roll into balls or eat with a spoon.

Recipe Notes

*I used the Earth Balance vegan butter sticks.

**The peanut butter is replaceable with almond butter (or any nut butter of your choice), vegan butter, or a 1:1 mixture of tahini and butter (2 Tablespoons tahini and 2 Tablespoons butter).

***I used Pamela’s gluten free flour blend.