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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!
INGREDIENTS½ 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 |
DIRECTIONSHeat-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 |
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.