An easy, healthy dessert the whole family will love!
This Edible Cookie Dough is the perfect packable sweet treat or after-dinner dessert! Made without egg or milk, you can enjoy this delectable dessert straight from the bowl. Whip up a batch at the beginning of the week and you’ll be set with a clean treat that’s hard to resist.
Hi there! I’m coming at you with yet another killer recipe that’ll become one of your go-to desserts.
This oat flour based Edible Cookie Dough is not only crazy delicious, it’s also allergen-friendly and healthier than the traditional.
A dessert your whole family will go bonkers for.
Whether you’re a household of one or five, I promise these chocolatey goodies won’t last long!
Cookie Dough Ingredients
- Gluten-free oat flour (can be made from gf oatmeal)
- Pure maple syrup
- Coconut oil
- Vanilla extract
- Chocolate chips
5 simple ingredients. It doesn’t get any easier than that!
If you don’t have oat flour on hand, you can make it from gluten free oatmeal. Place 1 cup of gf rolled oats in a food processor (full size or single serve cup) and blend on high until the oats turn into fine powder (like flour). It takes 1-2 minutes, so be patient.
And if I had to pick the best allergen-friendly chocolate chips, it would be Enjoy Life, no question. All their chocolate is dairy-free, gluten-free, and FODMAP-friendly 👍🏼 But if you’re not picky, than any mini choc chip will work!
You likely have all these ingredients in your pantry already, so what are you waiting for?! 🤷🏽♀️
How to Make Edible Cookie Dough
No milk. No eggs. Grab the spoons because this dessert can be ready in less than 30 minutes!
First, blend the gluten free oatmeal into oat flour in the food processor. Once oats are a fine powder, add 1 cup to a medium sized bowl and add ¼ cup pure maple syrup, 3 tablespoons melted coconut oil, 1 tablespoon vanilla extract. Stir until combined.
Then, add 1/3 cup chocolate chips and a sprinkle of sea salt and stir once more until everything is mixed together.
At this point, the dough will be a slight runny, so place the cookie dough in the fridge for at least 20 minutes or the freezer for 10.
Once firm, take it out of the fridge/freezer and spoon out as much as you like 😋
If you don’t eat it all in one sitting (which will be hard to do 😉), then you can roll them into small ½ inch balls and place them back in the fridge for a quick dessert throughout the week.
I promise everyone will be begging for more. Enjoy!
- • 1 cup gluten free oat flour
- • ¼ cup pure maple syrup
- • 3 tablespoons coconut oil, melted
- • 1 tablespoon vanilla extract
- • ⅓ cup mini chocolate chips
- • sprinkle of sea salt
- Blend gluten free oats into oat flour in food processor (high speed for 1-2 minutes).
- Add 1 cup oat flour to medium bowl and add ¼ cup pure maple syrup, 3 tablespoons melted coconut oil, and 1 tablespoon vanilla extract. Stir until combined.
- Add ⅓ cup mini chocolate chips and sprinkle of sea salt and stir once more until everything is mixed together.
- The dough will be a slight runny, place cookie dough in the fridge for at least 20 minutes or freezer for 10 minutes until set.
- Once firm, take it out of the fridge/freezer and enjoy!
- Optional: roll cookie dough into ½ inch balls/bites and place back in fridge in air tight container for up to 2 weeks.
Love quick and easy desserts? Try these afitcado favorites:
- Chocolate Molten Lava Cake
- Healthy Gluten Free Chocolate Chip Cookies
- Peanut Butter Banana Ice Cream
