Edible Chocolate Chip Cookie Dough (for Every Cookie Monster)
Prep time
Total time
This spoonable dough is meant to be enjoyed raw, and it's naturally vegan, gluten-free, and free of top allergens! See my notes in the post above for helpful recipe tips.
Author: Alisa Fleming
Serves: 2½ cups (about 20 servings)
Ingredients
- 2 cups (6 ounces) quick oats
- ¼ to ½ teaspoon salt
- ½ cup dairy-free buttery spread or sticks
- ½ cup firmly packed brown sugar
- ½ cup sugar
- 2 tablespoons applesauce
- 1 teaspoon pure vanilla flavoring or extract
- 1 cup Enjoy Life dairy-free dark chocolate chips or mini chocolate chips
Instructions
- Put the oats and salt in your spice grinder (in batches), small blender, or food processor and process until powdered into oat flour.
- Put the buttery spread or sticks, brown sugar, and sugar in a mixing bowl. Beat with a hand mixer until creamed. Add the applesauce and vanilla and beat to combine. Add half of the oat flour and beat to combine. And finally, add the remaining oat flour and beat to combine. The dough will still be a little soft.
- Stir in the chocolate chips.
- Transfer the cookie dough to an airtight container and refrigerate for 1 hour or longer. It will thicken and the flavor will meld the longer it chills.
- This edible chocolate chip cookie dough can be stored in the refrigerator for up to 1 week, or scooped into tablespoon-sized pieces and frozen to enjoy later.
Notes
Double Dark Chocolate Option: Increase the vanilla to 2 teaspoons, and blend in 4 teaspoons maple syrup and ⅓ cup cocoa powder with the vanilla and applesauce.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/edible-chocolate-chip-cookie-dough