![]() ![]() Can I replace the brown sugar with another sugar? Yes, coconut sugar and regular sugar are good choices.Do I have to toast the flour first? It is not mandatory, but good to do if you have any worries about consuming raw flour.The taste and texture might be slightly different. Can this cookie dough be made dairy-free? Yes, use an oil, such as coconut oil or palm shortening to replace the butter.Can this be made gluten-free? Yes, use gluten-free flour (1:1 flour).Add chopped walnuts for extra crunch if desired.Store in an airtight container in the refrigerator for up to a few days or the freezer for several months.Make little balls, freeze for impromptu snack bites.Try to have all ingredients at room temperature.In a small mixing bowl, combine all the ingredients except the milk and chocolate chips. If you want to toast your flour prior to making this recipe, spread the flour on a parchment-lined baking sheet and place in a 300-degree oven for 5-7 minutes.Ģ. This edible cookie dough recipe is just what you need when you have a craving for chocolate chip cookie dough! One of my fave snacks, this eggless cookie dough is what I keep in the fridge for when the cravings strike! Hey-you’ve made it this far! If you make this recipe, I would love for you to give it a star ★ rating and review below.Delicious, edible cookie dough that is so easy to make! No-bake and make in less than 10 minutes! Dairy & Gluten Free Peanut Butter Cookies.If you like this recipe, you will LOVE my other paleo treats: These bite size desserts will last in the fridge for a week and in the freezer for up to a month.If you haven’t caught on by now, I highly suggest storing all of your food in an airtight glass container.The reason being this recipe does not contain ingredients that assist in the baking process like baking soda. Finally, You can store the dough in an airtight container.Lastly, once the 20 minutes is up, use a 1 inch cookie scoop and scoop the dough into bite size pieces.Now, if you want to scoop the dough into balls, place the dough in the freezer for 20 minutes.Mix the ingredients until the dough forms. If you have a kitchen aid mixer, now is your time to use it! If not, a handheld mixer will do the trick. First, place all ingredients in a mixing bowl.This recipe is simple! It only requires 10 minutes of hands on time, and if you are wanting to roll it into bite size balls it will require 20 minutes of set/ freeze time in the freezer.How Can I Make Gluten Free Edible Cookie Dough? Dairy free chocolate-I love the enjoy life brand, however, any dairy free brand will work! If you are not dairy free, you can use regular chocolate chips.Sea sat-The combination of salty and sweet, this adds a nice salty touch.If you cannot tolerate the alcohol, you can use vanilla powder. Coconut oil-The coconut oil makes these paleo edible cookie dough balls oh so smooth.The maple syrup will act as the blinder in this recipe, so do not skip! Make sure whatever brand you buy does not have any filler added ingredients. Pure maple syrup-I like the Costco Kirkland brand! It is the good stuff and in my opinion the best bang for your buck.Almond flour- I like using almond flour for this recipe because it is dense and holds up well.What Do I Need To Make Gluten Free Edible Cookie Dough? This recipe only requires 10 minutes of hands on time and is perfect for all of your snacking and dessert needs. The coconut oil combined with the pure maple syrup makes this paleo cookie dough oh so smooth. It is so simple and naturally dairy free. My go to gluten free edible cookie dough is literally to die for. ![]()
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