Chocolate Peppermint Edible Cookie Dough Recipe

INGREDIENTS ½ cup all-purpose flour ½ cup Navitas Organics Cacao+ Longevity Blend ¼ tsp. salt ¼ cup room-temperature vegan butter ⅓ cup brown sugar 1½ Tbsp. non-dairy milk 1 Tbsp. maple syrup ¼ tsp. peppermint extract ½ cup dark chocolate chips	DIRECTIONS Heat-treat the flour by placing it in a microwave-safe bowl and heating on high for 50-60 seconds until the internal temperature reaches 166°F. Once flour has cooled to room temperature, whisk in Cacao+ Longevity Blend and salt. In a separate large mixing bowl, use an electric mixer to cream together the vegan butter and brown sugar until fluffy. Add in non-dairy milk, maple syrup, and peppermint extract. Beat on low until combined. Add dry mixture and beat on low until a soft dough forms. Fold in the chocolate chips. Refrigerate dough for 15 min. before serving. Makes 2 cups Submitted by Taavi Moore \| Healthienut

INGREDIENTS

½ cup all-purpose flour

½ cup Navitas Organics Cacao+ Longevity Blend

¼ tsp. salt

¼ cup room-temperature vegan butter

⅓ cup brown sugar

1½ Tbsp. non-dairy milk

1 Tbsp. maple syrup

¼ tsp. peppermint extract

½ cup dark chocolate chips

DIRECTIONS

Heat-treat the flour by placing it in a microwave-safe bowl and heating on high for 50-60 seconds until the internal temperature reaches 166°F.

Once flour has cooled to room temperature, whisk in Cacao+ Longevity Blend and salt.

In a separate large mixing bowl, use an electric mixer to cream together the vegan butter and brown sugar until fluffy. Add in non-dairy milk, maple syrup, and peppermint extract. Beat on low until combined.

Add dry mixture and beat on low until a soft dough forms. Fold in the chocolate chips.

Refrigerate dough for 15 min. before serving.

Makes 2 cups

Submitted by Taavi Moore | Healthienut