How to make:
Funfetti Vegan Cookie Dough
No need to wait for cookies to bake! This Funfetti Vegan Cookie Dough is a sweet treat you can eat straight out of the bowl – because eating the dough is the best part about cookies.
Prep Time:
15 mins
Cook Time:
10 mins
Total Time:
25 mins
Author:
Yield:
16 1x
Ingredients
- 1/2 cup non-dairy butter
- 2/3 cup sugar
- 1/4 teaspoon salt
- 1 tablespoon unsweetened non-dairy milk
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 1/4 cup all-purpose flour, heat treated*
- 1/3 cup rainbow sprinkles
Instructions
- To a large bowl, add non-dairy butter, sugar, and salt. Beat with an electric mixer until light and fluffy, about 2 minutes.
- Add non-dairy milk, vanilla, and almond extract. Beat until combined.
- While beating the mixture, slowly add the flour. Stop to scrape down the sides of the bowl as needed. Beat until combined.
- Add sprinkles; use a rubber spatula to mix into the dough.
- Freeze dough for 10 minutes. Roll into small balls or use an ice cream scoop to form 16 balls of dough. Store in the freezer or refrigerator.
Notes
*Raw flour can be tainted with bacteria, so it is very important to heat treat the flour: preheat oven to 350ºF. Spread all-purpose flour onto a baking sheet and bake for 10 minutes. Cool before storing in an airtight container. (thanks Cooking Classy for this tip!)
Nutrition
- Serving Size: 1 dough ball
- Calories: 132.4
- Sugar: 11.2
- Sodium: 90.3
- Fat: 5.6
- Saturated Fat: 1.5
- Unsaturated Fat: 3.8
- Trans Fat: 0
- Carbohydrates: 18.6
- Fiber: 0.3
- Protein: 1.0
- Cholesterol: 0
Find it online: https://www.emilieeats.com/funfetti-vegan-cookie-dough/