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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 antioxidants, thanks to the inclusion of minimally processed cacao powder. 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 Powder 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 Powderand 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 antioxidants, thanks to the inclusion of minimally processed cacao powder. 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 Powder
- 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 Powder 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.