Edible Cookie Dough
I love cookie dough! This recipe is so easy to whip up, freezes beautifully, and can be used in a lot of different ways. You can make your dough balls teeny or bigger, depending on what you are using them for. Minis would be great in dairy-free cookie dough ice-cream! I use larger sized ones for cake filling (pairs great with my cream-cheese cookie dough icing). It freezes well for a fun snack, a filling for cupcakes, addition to a sweets board...the possibilities are endless! Toasting your flour is a must for safe consumption--I use a dry pan and toast my flour until I start to smell a warm, toasty smell. Remove from heat before it burns :)
1/2 cup vegan butter
1/2 cup brown sugar
1 cup toasted flour
1 tsp vanilla extract
1/2 cup chocolate chips
Using a hand-mixer, cream together butter and sugar until blended and fluffy. Add vanilla and mix to combine.
Add flour in thirds to reduce mess. When the dough forms into a ball, fold in chocolate chips and sprinkles (if using).
Store in an air-tight container in the fridge or freeze in a resealable bag.