Small Batch Funfetti Cookie Dough
If you're guilty of eating the cookie dough before it makes it into the oven, then this recipe is for you. This cookie dough is made without raw egg and with toasted flour -- making it completely edible!
Ingredients
- 1/3 cup (42g) all-purpose flour*
- 2 tbsp (28g) vegan butter, softened*
- 3 tablespoons (38g) packed brown sugar
- 1/2 tablespoon (8mL) non-dairy milk
- 1/2 teaspoon pure vanilla extract
- 1/16 teaspoon (a dash) of salt
- 1 1/2 tablespoons (15g) non-dairy mini chocolate chips
- 1/2 tablespoon (6g) vegan sprinkles
Instructions
- Preheat the oven to 350°F. Spread the flour onto a baking sheet. Bake in the preheated oven for 5 minutes. Set aside to cool.
- In a medium mixing bowl, add the butter, brown sugar, milk and vanilla. Beat until light and fluffy. Mix in the cooled flour and salt. Finally, mix in the mini chocolate chips and sprinkles.
- Use as desired! This is delicious eaten on its own or used as a decoration for cake or cupcakes.
Notes
- Flour: Measure your flour by weighing it or using the spoon-and-level method to ensure your dough isn't dry and crumbly.
- Softened butter: For best results, allow your butter to soften for 30 minutes to an hour before using so that is mixes well with the other ingredients.
