![]() ![]() ![]() Made with heat treated flour so you can munch away to your hearts content. Because when you have the intention to eat ALL the cookie dough as is, and never bake it, then you need edible cookie dough. So you may be wondering why we need a dedicated recipe for vegan cookie dough. Okay so….some of us (most of us?) already eat some of the raw cookie dough for ANY cookies we’re baking. Though it's safe to eat it right out of the bowl, it's even better chilled, so if you have the patience, pop it in the refrigerator for a bit and then enjoy.The best vegan cookie dough you will ever eat! No need to wait for the cookies to be baked, this edible cookie dough is rich and decadent and packed with chocolate chips. Your mixture should look just like classic raw cookie dough when finished. Remove the bowl from the mixer and fold in semi-sweet chocolate chips or any mix-ins you choose. Be sure to scrape down the sides of the bowl to catch any excess, and mix once more for another 15 seconds. Then pour the remaining half into the bowl and mix on low until fully combined. Start with half of your flour mixture, and mix for about 15 seconds on low until the flour disappears. Split your flour mixture into two halves and add each separately.Do so for about two minutes until everything is fully mixed. Mix in pasteurized egg whites and vanilla.Scrape the bowl with a rubber spatula so it doesn't stick. ![]() Pour in granulated sugar and brown sugar and mix on medium speed for about four minutes until light and fluffy. Beat the butter with a paddle attachment on medium speed for about two minutes until smooth and creamy. Do so in a medium mixing bowl, then set aside.
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