This edible cookie dough comes together fast, with creamy vegan butter and brown sugar beaten until light and fluffy, then folded together with vanilla and plant-based milk for a soft, scoopable texture. The heat-treating step is the real star here, toasting the flour on a baking sheet until it hits a safe temperature, so you can dig in straight from the bowl without worrying about raw flour. Melty pockets of vegan chocolate chips get folded through in the final step, giving every bite that classic sweet-and-toasty flavor. It scoops beautifully, holds its shape in the fridge for snacking throughout the week, and comes together with just one bowl and a mixer. This one is a great option for a gluten free treat, letting you enjoy that nostalgic cookie dough flavor without ever turning on the oven for baking.
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King Arthur Baking Company Gluten-Free Measure For Measure Flour
Bob’s Red Mill 1 to 1 Baking Flour
Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz
Bob's Red Mill Baking Flour, 1 to 1, Gluten Free
King Arthur Gluten Free Measure for Measure Flour
Preheat the oven to 350°F (175°C). Spread the flour in an even layer on a rimmed baking sheet and bake for 5 minutes, until it reaches an internal temperature of 165°F (74°C) on an instant-read thermometer. Remove from the oven and let cool completely, about 15 minutes, before using.
In a large mixing bowl, beat the vegan butter, brown sugar, and cane sugar together with a hand mixer or stand mixer on medium speed until light and fluffy, about 2 minutes.
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