Chocolate peppermint edible cookie dough made with Navitas Organics Superfood+ Longevity Blend in bowls with spoons

Chocolate Peppermint Edible Cookie Dough Recipe

Edible cookie dough? Yes, please! This double chocolate peppermint edible cookie dough is packed with calming magnesium and body-balancing adaptogens, thanks to the inclusion of Cacao+ Longevity Blend. Fluffy, rich and oh-so-delicious, it's the perfect treat for when you're craving something sweet!

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

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Image of Chocolate Peppermint Edible Cookie Dough Recipe

Servings

2 cups

Edible cookie dough? Yes, please! This double chocolate peppermint edible cookie dough is packed with calming magnesium and body-balancing adaptogens, thanks to the inclusion of Cacao+ Longevity Blend. Fluffy, rich and oh-so-delicious, it's the perfect treat for when you're craving something sweet!

Ingredients

  • ½ cup all-purpose flour
  • 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

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Directions

  1. 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.
  2. Once flour has cooled to room temperature, whisk in Cacao+ Longevity Blend and salt.
  3. 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.
  4. Add dry mixture and beat on low until a soft dough forms. Fold in the chocolate chips.
  5. Refrigerate dough for 15 min. before serving.