Go Back
Print
bowl of cookie dough

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.

Course Dessert
Cuisine DF, VG
Keyword Double Chocolate Chip Edible Cookie Dough
Prep Time 10 minutes
Cook Time 0 minutes
Servings 2
Author emma

Ingredients

  • 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

Instructions

  1. 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.

  2. 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.

  3. Add the flour and cacao powder to a medium sized mixing bowl, stir to combine.

  4. Add the melted butter and sugar to the mixing bowl along with the liquid sweetener, and aquafaba. Mix everything together until well combined.

  5. 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.

  6. Roughly chop the chocolate then stir it through the cookie dough.

  7. Your cookie dough is complete. Either scoop it into balls or grab a spoon and get stuck in. Enjoy.

  8. Store any leftovers in the fridge for up to a week in an airtight container. Or in the freezer for up to 2 months.