Edible Cookie Dough

Ingredients

• 2/3 cups + 1 teaspoon oat flour

• 3 tablespoons pure maple syrup

• 3 tablespoons melted coconut oil

• 1 ½ teaspoons pure vanilla extract

• ¼ cup + 2 tablespoons vegan chocolate chips (mini and regular)

Optional Topping

• 2 tablespoons vegan chocolate chips (mini and regular)

INSTRUCTIONS

1. Add oat flour, maple syrup, oil and vanilla to a medium bowl.

2. Using a spoon, stir until thickened and well incorporated. If needed, use a rubber spatula to fold together into a cohesive dough. Fold in ¼ cup + 2 tablespoons vegan chocolate chips.

3. To make bites (optional, can skip):

   • Line a small or medium baking sheet with parchment paper or wax paper. Set aside.

   • Using a cookie scoop, scoop and drop balls of dough onto the prepared baking sheet. Using your hands, shape dough into spheres, or keep as is if you like the shape. Optionally, dot with vegan chocolate chips.

4. Allow to firm up for about 5 minutes. Enjoy! Storing instructions below.

Note: Best if enjoyed the first day; Day 2 and on, the cookie dough will become drier. Day 2 and forward, to soften, heat in 10-second increments in the microwave until warm.

Storing Instructions: Store for up to 1 week in an airtight container at room temperature or in the refrigerator.

Variation

Ingredients

• 1/2 cup GF Flour 1:1 blend

• 2 Tbsp butter

• 3 Tbsp brown coconut sugar 

• 1 tsp vanilla extract

• 1 Tbsp nutmilk

• 2 Tbsp (1oz) Sugar-free chocolate chips

Instructions

1. Pour the flour into a microwave-safe bowl. Heat for 75 seconds, remove from microwave and set aside to cool.

2. In a small mixing bowl cream together the butter, and sugar until it’s nice and smooth. Add in the milk and vanilla and continue mixing until well combined. 

3. Mix in the flour until well incorporated and until dough is formed. 

4. Fold in chocolate chips and/or sprinkles. Stir until chocolate chips are well incorporated. 

5. Place plastic wrap over cookie dough and refrigerate for 10 minutes before serving.

6. Remove from fridge. Using a tablespoon form dough into 16 cookie ball servings.

7. Enjoy!!
   
   
   Makes 1 cup or 16 Tablespoons

Variation with almond/sunflower flour

Ingredients

• 1/2 cup almond flour

• 1/4 teaspoon kosher salt

• 1/4 cup confectioners swerve or lakanto note 2

• 2 tablespoons unsalted butter melted

• 1/2 teaspoon vanilla extract

• 1-2 teaspoons almond milk unsweetened

• 1/4 cup sugar free chocolate chips note 3

Instructions

• Combine the almond flour (1/2 cup), salt 1/4 teaspoon), and confectioners sweetener (1/4 cup) together in a bowl. Pour the melted butter (2 tablespoons) and vanilla extract (1/2 teaspoon) on top and stir to incorporate. Add 1-2 teaspoons of almond milk (1-2 teaspoons), only as much as you need for the combo to reach a doughy consistency. Stir in the chocolate chips (1/4 cup). Taste and adjust to your liking.

• Store in the fridge, and enjoy!