Double Chocolate Chip Edible Cookie Dough (GF, VG, No chickpeas)
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One of the best things about baking is licking the bowl right? Well now with this double chocolate chip edible cookie dough recipe. You can eat the entire batch. With heat treated flour and no eggs this cookie dough is safe to eat straight out of the bowl. It’s also gluten free and vegan which means everyone can enjoy it.
This double chocolate chip edible cookie dough is great in the summer. When it’s boiling hot outside and you want a cookie to make an ice cream sandwich. But there’s no way you want to turn on your oven and make your house even hotter.
Whip up a batch of this edible cookie dough and roll it into small balls. Then mix them into a bowl of your favourite ice cream. To get your cookie and ice cream fix without having to turn on your oven or wait for a batch of cookies to bake.
How to make double chocolate chip edible cookie dough
What I love most about edible cookie dough is how simple and easy it is to make. Simple mix together all your ingredients in a bowl and your done. Told it was simple and easy not to mention fast. This recipe can be made in 15 minutes.
How to heat treat your flour
There is two ways to heat flour, either in the oven or microwave.
Either way you do it make sure your flour reaches 160c or 320f. To kill of any bacteria that could be in the flour.
Spread the flour on a baking tray and bake in the oven at 170c or 350f for 5 minutes. Let it cool before using.
Put the flour in a microwave safe bowl. In 15 second burst on high power microwave the flour until it reaches in internal temperature of 160c or 70f. If you don’t have a thermometer then this usually takes 1 minute 15 seconds for most microwaves. Let it cool before using.
Related recipe >>>>>> Chocolate Chip Edible Cookie Dough
Easy no fail recipe
Recipes like these are great for all skill levels in the kitchen. As this recipe requires no baking and minimal utensils.
All you need is
- microwave safe bowl
Am sure most people have both these utensils already in their home.
How long does this cookie dough last?
You can store this cookie dough in the fridge for up to a week. Store it in the freezer for 1 to 2 months to make it last longer.
Although this cookie dough never last more than a couple of days in my house.
How much does the cookie dough recipe make?
Personally I like to make smaller batches of baked goods since I live alone. For that reason this makes the equivalent to 5 or 6 cookies worth if you were to bake it.
For me the recipes creates two servings. Of course you can double or even triple the recipe. Depending on how many people you are making it for.
Don’t forget you can also make extra and then freeze the rest for a later date. Which would make this recipe even quicker to make in the future.
Love cookies try these recipes next
- Soft and Chunky Chocolate Chip Cookies (GF, VG, RSF)
- Trail Mix Cookies (GF, VG)
- Cherry Bakewell Cookies (GF, DF, Low Sugar)
Can I bake this cookie dough?
The simple answer no.
With a few minor adjustment though you can turn this into a cookie dough you can bake.
Without the use of any leavening agents the cookies wouldn’t turn out like a normal cookie you would eat.
By adding either a teaspoon of baking powder if you want your cookie to puff up. Or adding baking soda if you want your cookie to spread out. You can create some very delicious double chocolate chip cookies.
You can also skip the step at the very beginning of heat treating your flour. Since your baking your cookies that will kill of any bacteria in the flour for you.
GF plain flour
Dairy free butter
Non dairy milk (optional)
Vegan dark chocolate
Am super happy how this turned out its not overly sweet it’s smooth and very addictive. The coconut sugar gives it a perfectly sweet taste with a hint of caramel and the dark chocolate is rich and indulgent. A perfect combo if you ask me.
Grab the recipe below. Enjoy!
Double Chocolate Chip Edible Cookie Dough (GF, VG. No Chickpeas)
One of the best things about baking is licking the bowl right? Well now with this chocolate chip edible cookie dough recipe. You can eat the entire batch. With heat treated flour and no eggs this cookie dough is safe to eat straight out of the bowl. It’s also gluten free and vegan which means everyone can enjoy it.
- 120 grams GF plain flour
- 20 grams Cacao powder
- 50 grams Dairy free butter i used Pure
- 30 grams Coconut sugar
- 3 tbsp Aquafaba
- 10 grams Liquid sweetener I used Fruit syrup
- 2 tbsp Non dairy milk Optional
- 25 grams Vegan dark chocolate
Add your flour to a microwave safe bowl and microwave on high until the internal temperature reaches 160c. This usually takes about 1 minute 15 seconds, Leave to cool before using.
Place butter in a microwave safe bowl and melt in the microwave. Add coconut sugar to the melted butter and stir. Leave it for 2 minutes to help the sugar dissolve.
Add the flour and cacao powder to a medium sized mixing bowl, stir to combine.
Add the melted butter and sugar to the mixing bowl along with the liquid sweetener, and aquafaba. Mix everything together until well combined.
If the cookie dough is still a little dry then you can add a tbsp of non dairy milk at a time until you get the desire consistency.
Roughly chop the chocolate then stir it through the cookie dough.
Your cookie dough is complete. Either scoop it into balls or grab a spoon and get stuck in. Enjoy.
Store any leftovers in the fridge for up to a week in an airtight container. Or in the freezer for up to 2 months.