Edible Cookie Dough Recipe

Heat-treated all-purpose flour: Flour that has been heated to kill any harmful bacteria, making it safe to eat raw.

Vegan butter: A plant-based alternative to traditional butter, providing the same creamy texture.

Brown sugar: Adds a rich, molasses-like sweetness to the dough.

Granulated sugar: Provides additional sweetness and helps to balance the flavors.

Vanilla extract: Enhances the overall flavor with a hint of vanilla.

Plant-based milk: A dairy-free milk alternative that helps to bind the ingredients together.

Vegan chocolate chips: Dairy-free chocolate chips that add a delightful crunch and chocolatey goodness.

To ensure your vegan butter and sugars cream together smoothly, make sure the butter is properly softened. If it's too cold, it won't mix well, and if it's too melted, it will affect the texture of your cookie dough. Aim for a consistency where the butter is soft enough to press a finger into but still holds its shape. This will help achieve a creamy and well-incorporated mixture, setting a solid foundation for the rest of your ingredients.

• heat-treated all-purpose flour - Substitute with oat flour: Oat flour is naturally gluten-free and provides a slightly nutty flavor, making it a great alternative for those avoiding gluten.

• softened vegan butter - Substitute with coconut oil: Coconut oil is a plant-based fat that can mimic the creamy texture of butter while adding a subtle coconut flavor.

• packed brown sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and a caramel-like flavor, making it a healthier and flavorful alternative.

• granulated sugar - Substitute with maple syrup: Maple syrup is a natural sweetener that adds a rich, complex sweetness and moisture to the dough.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor profile, adding a nutty and aromatic touch.

• plant-based milk - Substitute with almond milk: Almond milk is a popular plant-based milk that is widely available and has a mild, slightly nutty flavor.

• vegan chocolate chips - Substitute with cacao nibs: Cacao nibs are less processed and have a more intense chocolate flavor, adding a crunchy texture and rich taste.

• To keep your edible cookie dough fresh and delightful, store it in an airtight container. This will prevent it from drying out and keep it safe from any unwanted flavors or odors in your fridge.
• Place the container in the refrigerator. The cool temperature will help maintain the dough's texture and flavor. You can enjoy it straight from the fridge or let it sit at room temperature for a few minutes to soften.
• If you want to keep your cookie dough for longer, freezing is an excellent option. Scoop the dough into individual portions using a cookie scoop or spoon. This way, you can easily grab a single serving whenever the craving strikes.
• Arrange the scooped dough portions on a baking sheet lined with parchment paper. Make sure they are not touching each other to prevent them from sticking together.
• Place the baking sheet in the freezer and let the dough freeze until solid. This usually takes a few hours.
• Once the portions are frozen, transfer them to a freezer-safe bag or container. Label it with the date so you can keep track of how long it's been stored.
• When you're ready to enjoy, simply take out the desired number of dough portions and let them thaw at room temperature for a few minutes. Alternatively, you can enjoy them straight from the freezer for a firmer texture.
• For the best taste and texture, consume the frozen cookie dough within three months. This ensures that it remains fresh and delicious.

• For a quick and easy method, place the edible cookie dough in a microwave-safe bowl and microwave on low power for 10-15 seconds. This will slightly warm it up without melting the vegan chocolate chips.
• If you prefer a more even and gentle reheating, preheat your oven to 300°F (150°C). Spread the cookie dough on a baking sheet lined with parchment paper and warm it in the oven for about 5-7 minutes. Keep an eye on it to ensure it doesn't start to bake.
• Another option is to use a double boiler. Place the cookie dough in a heatproof bowl and set it over a pot of simmering water. Stir occasionally until it reaches your desired temperature.
• For a more controlled reheating, use a stovetop method. Place the cookie dough in a non-stick pan over low heat. Stir continuously to prevent sticking and ensure even warming.
• If you have a sous-vide machine, place the cookie dough in a vacuum-sealed bag and submerge it in a water bath set to 120°F (49°C) for about 10 minutes. This method ensures precise temperature control and even heating.

• Mixing bowl: Use this to combine and mix all your ingredients together.

• Hand mixer: This will help you cream the vegan butter and sugars until smooth.

• Measuring cups: Essential for accurately measuring the flour, sugars, and vegan butter.

• Measuring spoons: Use these to measure out the vanilla extract and plant-based milk.

• Spatula: Great for folding in the vegan chocolate chips and scraping down the sides of the mixing bowl.

• Baking sheet: Use this to heat-treat the flour to ensure it's safe to eat.

• Parchment paper: Line the baking sheet with this to prevent the flour from sticking while heat-treating.

• Cooling rack: Place the heat-treated flour on this to cool down before using it in the recipe.

• Storage container: If you’re not eating the cookie dough immediately, store it in this container in the refrigerator.

Pre-measure ingredients: Measure out all ingredients like flour, sugar, and vegan butter beforehand to streamline the process.

Use a stand mixer: A stand mixer can quickly and efficiently cream the butter and sugars, saving you time and effort.

Heat-treat flour in bulk: Heat-treat a large batch of flour at once and store it for future use to cut down on prep time.

Chill the dough: If you plan to store the cookie dough, portion it out and chill it immediately to save time later.