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Edible Vegan Funfetti Cookie Dough

June 12, 2021
This Edible Vegan Funfetti Cookie Dough recipe is a healthy, naturally sweetened, egg-free, and dairy-free option for your sweet tooth. Don't worry----this cookie dough tastes and feels like the real thing! Loved by kids and adults alike.

Edible Vegan Funfetti Cookie Dough

A big scoop of edible cookie dough is sometimes better than an actual baked cookie! This Edible Vegan Funfetti Cookie Dough is colorful, sweet, and safe to eat for all of my plant-based friends!

Edible Vegan Funfetti Cookie Dough

Welcome, all! Let’s kick off another Funfetti Week recipe with my Edible Vegan Funfetti Cookie Dough. Almost everyone sneaks some cookie dough before baking off the cookies in the oven. Why not skip that extra step and just make cookie dough that is already edible?!

Contrary to popular belief, not all cookie dough is edible when raw. Cookie dough traditionally has eggs and raw flour inside, both of which should not be consumed without cooking.

My Edible Vegan Funfetti Cookie Dough does not contain eggs and I toast the flour before adding it to the dough. This way, my cookie dough recipe is totally safe for eating raw! Many cookie dough recipes are not edible or vegan, but this recipe is formulated to consume without cooking. Otherwise, traditional cookies require a binder such as an egg or vegan egg substitute.

You can serve this vegan edible cookie dough as dough balls, in a pretty glass, or in individual serving cups. It’s a party-friendly food fit for most diets. It can be enjoyed by itself or as a topping to ice cream, cakes, cupcakes, cheesecake, or anything else!

Edible Vegan Funfetti Cookie Dough

Funfetti Week 2021

Also, this recipe is keeping with my theme of Funfetti Week! Funfetti Week is a fun way I like to celebrate my birthday week on this blog, leading to awesome colorful recipes such as:

If there’s one thing I’ve learned from Funfetti Week, it’s that you can add sprinkles to almost anything! Once you add sprinkles, a dish is immediately transformed into something to celebrate with. I find the little multicolored flecks to be elegant and fun!

If your mom’s birthday is coming up, make her breakfast in bed and add little sprinkles to her waffles. Add some sprinkles to your next batch of bake sale cookies. Sprinkles are also fantastic in sundaes and shakes. They take any ordinary food and make it special.

Edible Vegan Funfetti Cookie Dough

A little color from sprinkles can brighten up anyone’s day. Mixing them into your favorite desserts makes them just a little bit more special, which is why I usually save them for birthdays and celebrations.

Just look at those beautiful colors! Funfetti definitely screams “celebrate”, don’t you think?

Also, if you have little kiddos in the house, this is the perfect recipe for them to dig their little hands into. And since you don’t need the oven or stove, it is a totally kid-safe recipe. Let the kids choose their favorite additional mix-ins for their favorite edible cookie dough ever.

Now let’s make this edible cookie dough!

Edible Vegan Funfetti Cookie Dough

Why Does Flour Need Toasting?

You’ll see that I recommend toasting your flour before adding it to the cookie dough. This is not to add additional flavor or color. In fact, it is for sterilization purposes. 

Raw flour often contains E. Coli, a common bacteria that is often responsible for food poisoning. Flour has not been cooked or sterilized upon distribution, so it is technically considered raw food, much like meat.

It is recommended that no matter what flour you are using, do not eat it raw. Many packaged cookie dough varieties will also advise to not consume raw for this reason. The best way to remove any bacteria from the flour is by baking it to toast it.

Toasting the flour will also give a lightly toasted flavor that mimics the flavor of a baked cookie. So with toasting the flour in the oven, it has a double purpose. Be sure to not skip on this step!

Edible Vegan Funfetti Cookie Dough

Ingredients in Vegan Edible Cookie Dough

  • 1 cup organic all-purpose flour, toasted
  • 1/2 cup vegan butter, softened at room temperature
  • 3/4 cup organic cane sugar
  • 2 tablespoons almond milk (or your favorite plant-based milk!)
  • 1 tsp vanilla extract
  • 1/2 cup rainbow sprinkles, vegan-friendly

Edible Vegan Funfetti Cookie Dough

How to Make Vegan Cookie Dough

Preheat the oven to 350 degrees Fahrenheit.

On a large baking sheet, add the flour and toast for 8-10 minutes. Once toasted, remove from oven and let it cool completely.

Edible Vegan Funfetti Cookie Dough

In the bowl of an electric stand mixer (fitted w/ a paddle attachment) on medium-high speed, cream together the butter and sugar until pale and fluffy, about 2-3 minutes.

Add in 1 tablespoon of milk and vanilla and continue mixing until combined. Add in the flour and mix until the dough is combined, adding in the additional milk (1/2 tablespoon at a time), until slightly moist and comes together.

Scoop the batter directly into a mason jar or using a cookie scoop, add them until a baking dish before refrigerating them for 5-10 minutes or until thickened.

Edible Vegan Funfetti Cookie Dough

Remove from the refrigerator and enjoy!

Edible Vegan Funfetti Cookie Dough

Other Vegan Desserts for Your Sweet Tooth

If you love Edible Vegan Funfetti Cookie Dough, celebrate the beauty of vegan desserts with these excellent sweets!

Edible Vegan Funfetti Cookie Dough

Edible Vegan Funfetti Cookie Dough

Edible Vegan Funfetti Cookie Dough

Edible Vegan Funfetti Cookie Dough

Prep Time: 10 mins
Total Time: 10 mins
Serves: 2 cups
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Ingredients

  • 1 cup organic all-purpose flour, toasted
  • 1/2 cup vegan butter, softened at room temp.
  • 3/4 cup organic cane sugar
  • 2 Tbsps Almond milk (You can use your favorite plant-based milk!)
  • 1 tsp vanilla extract
  • 1/2 cup rainbow sprinkles, vegan-friendly

Instructions

  • Preheat the oven to 350 degrees Fahrenheit.
  • In a large baking sheet, add the flour and toast for 8-10 minutes. Once toasted, remove from oven and let it cool completely.
  • In the bowl of an electric stand mixer (fitted w/ a paddle attachment) on medium-high speed, cream together the butter and sugar until pale and fluffy, about 2-3 minutes.
  • Add in 1 Tbsp of milk and vanilla and continue mixing until combined. Add in the flour and mix until the dough is combined, adding in the additional milk (1/2 Tbsp at a time), until slightly moist and comes together.
  • Scoop the batter directly into a mason jar or using a cookie scoop, add them until a baking dish before refrigerating them for 5-10 minutes or until thickened.
  • Remove from the refrigerator and enjoy!
  • Bon Appetit!

Tips & Tricks

  • STORAGE: Cookie dough is best stored in an airtight container and refrigerated for 2-3 days. You can also freeze leftovers for 2-3 months. To serve, let it sit at room temperature until softened enough and loosened.
  • LARGER BATCHES: To make more cookie dough, simply multiply the ingredients.
  • USES: This edible cookie dough can be enjoyed by itself or added to ice cream, cake, cupcakes, cheesecake, etc. as a topping.

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Shanika

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