EDIBLE COOKIE DOUGH 8 Ways | Vegan & Paleo

Mix together 1 cup almond flour, 1/4 cup coconut flour, and 1/4 teaspoon salt in a bowl.

Add 1/4 cup melted coconut oil, 1/4 cup coconut sugar, 1/4 cup maple syrup, 1 teaspoon vanilla extract, and 1/4 cup almond milk to the dry ingredients and mix until combined.

For chocolate chip cookie dough, add 1/2 cup chocolate chips to the base and mix.

Chill the dough for 30 minutes to 1 hour for best results.

For funfetti cookie dough, add 1/4 cup rainbow sprinkles and 1/4 cup chopped white chocolate chips to the base and mix.

For cookies and cream cookie dough, add 1/2 cup crushed Oreos to the base and toss with a little coconut oil to help mix.

For oatmeal raisin cookie dough, toast 1/4 cup chopped walnuts and 1/4 cup oats in the oven for about 10 minutes, then mix with 1/4 cup raisins and 1/2 teaspoon cinnamon, and add to the base.

For snickerdoodle cookie dough, add 1/2 teaspoon cream of tartar and 1/2 teaspoon cinnamon to the base and mix.

For blueberry lemon cookie dough, add 1 tablespoon lemon juice, 1 tablespoon lemon zest, and 1/4 cup dried blueberries to the base and mix.

For peanut butter and chocolate pretzel cookie dough, add 1/4 cup peanut butter, 1/4 cup mini chocolate chips, and 1/4 cup chopped pretzels to the base and mix.

For rocky road cookie dough, add 1/4 cup mini marshmallows, 1/4 cup almonds, and 1/4 cup chocolate chips to the base, and sprinkle 1/4 cup cocoa powder on top before mixing.

To bake the dough, add an egg before refrigerating and bake at 350 degrees Fahrenheit for 8 to 12 minutes.

Equipment Needed

Spice Level:

Dietary