This easy edible cookie dough recipe is the perfect sweet treat

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Combine butter and sugars in a mixing bowl and mix with an electric mixer until light and fluffy, approximately 2-3 minutes. Add vanilla extract and 1 tablespoon milk. Mix well to combine. Add in flour, baking soda and salt and mix until just combined. Stir in chocolate chips.

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Instructions. To a food processor, add the ground almonds, salt, and sugar and pulse until evenly mixed. Add in the vegan butter and vanilla extract and pulse again until the mixture comes together to form a dough. Transfer the cookie dough to a large mixing bowl and add the non-dairy chocolate chips.

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Treat the flour- Start by heat treating your flour by ensuring it is suitable to eat in edible cookie dough. Cream your butter and sugar- In a stand mixer, cream your vegan butter and sugars, for around 3 minutes. Add the other ingredients and mix them! Slowly, add your milk and vanilla extract and keep mixing.

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Preheat the oven to 350°F and line a large baking sheet with parchment paper. Alternatively you can use a silicone mat. Spread the flour evenly over the prepared baking sheet. Bake the flour for 5-10 minutes in the oven, or until the temperature reaches 160°F.

This easy edible cookie dough recipe is the perfect sweet treat

Instructions. Heat treat your flour. Add brown sugar, granulated sugar, and butter to a mixing bowl. Use hand mixer to blend completely. Add flour, salt, and pure vanilla extract. Mix until smooth and creamy. Stir in chocolate chips until evenly distributed. Chill in refrigerator at least 30 minutes.

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Allow the flour to cool for 8-10 minutes before adding to the cookie dough. In a large bowl using an electric mixer or stand mixer, cream together the brown sugar, granulated sugar, and butter. Beat until fluffy and light in color, about 1 minute. Beat in the vanilla and salt until combined. Beat in heat-treated flour until just combined.

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Preheat your oven to 350F. Line a cookie sheet with parchment paper and spread flour in an even layer over the parchment paper. Bake on 350F (175C) oven for 5-7 minutes². Allow flour to cool, then run it through a sifter to break up any clumps that may have formed while baking. Set aside.

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Add oats to blender. Process until a flour consistency. In mixing bowl add butter, brown sugar, and granulated sugar. Using mixer, mix until creamy. Add oats and pure vanilla extract and mix until well combined. Add chocolate chips and stir in. Chill for at least a half an hour before serving.

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Place the flour in a microwave-safe bowl and heat in 1-minute intervals until the internal temperature of the flour reaches at least 166°F. Alternatively, you can preheat the oven to 350°F and spread the flour onto a baking sheet in an even layer. Toast for 5 minutes to remove any raw flour flavor.

Edible Cookie Dough Recipe Eggless & Flourless

This Edible Cookie Dough Recipe is eggless and safe to eat raw! There's no flour, we use homemade oat flour instead, & is free of eggs! Edible cookie dough for the win! Prep Time: 5 minutes. Yield: 12 people.

This easy edible cookie dough recipe is the perfect sweet treat

Mix the almond flour, sugar, and salt until well combined. Add the almond milk, melted coconut oil, and vanilla extract to the almond flour mixture. Stir until a dough-like consistency forms. Add in the chocolate chips. Using a spatula or a wooden spoon, fold the cookie dough and the chocolate chops together.

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How to Make Edible Cookie Dough. Wet ingredients: Cream together the butter and sugars using an electric mixer. Then stir in milk and vanilla. Dry ingredients: Add in the flour and salt and pulse on low, making sure not to over mix. Then fold in 1/3 to 1/2 cup of your desired mix-in's.

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Preheat oven to 350 degrees. Place a silicon baking mat or parchment paper on a baking sheet. Spread your flour on the baking sheet and bake for 10 minutes (this will kill any bacteria and make the flour safe for consuming "raw") Mix together the butter, sugars, vanilla and milk in a large bowl.

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Set out a medium microwave-safe mixing bowl, and an electric stand mixer. Measure the flour by stirring it in the bag, then scooping it into the measuring cups, and leveling the top. Then place the measured flour into the microwave-safe bowl. Place the flour in the microwave for 2 minutes.

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In a mixer bowl fitted with the paddle attachment (a hand mixer is ok), beat together butter and sugar on low-medium speed for 3-4 minutes until creamy and smooth and the sugar is dissolved into the butter. Add salt and vanilla extract and beat until combined. Add flour and beat just until combined.

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Set the ground oats aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, white sugar and brown sugar until light and fluffy, about 2 minutes, scraping down the sides as needed. Add the vanilla extract and mix until combined. Add the ground oats and salt and mix just until combined.