Vegan Edible Cookie Dough Bites - The Scran Line
Cookie Dough Bites
150g - 1 cup all-purpose flour
110g - 1/2 cup unsalted dairy free spread
140g - 2/3 cup caster sugar (see notes)
1/2 tsp salt
1 tsp vanilla extract
50g - 1/4 cup mini semi-sweet chocolate chips (vegan)
50g - 1/4 cup white chocolate chips (vegan)
1 1/2 tbsp plant-based milk
1/2 cup vegan funfetti sprinkles
Cookie Dough Bites
Preheat your oven to 350°F. Line a baking tray with baking paper. Add the flour and spread around evenly. Bake for 7 minutes and then take out and allow to cool.
Add the dairy free spread, sugar and salt to a medium sized mixing bowl and use an electric hand mixer to mix until fluffy and pale. About 3 minutes. Add the milk and vanilla and continue mixing until well combined.
Add the cooled down flour and mix using a spatula until well combined. Then add the chocolate chips and sprinkles and fold in.
Roll out into 10 balls and serve.
Notes
Storage: Cookie Dough bites can be stored in an airtight container for up to five days. Can be frozen for up to two weeks.
Flour: we bake the flour to help kill any bacteria that may be in it, making it safe to eat.
Sugar: Some sugars are not vegan friendly and contain animal products in them to stop them from clumping up. When using sugar for this recipe, make sure it is vegan friendly.
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FOLLOW ME HERE:
Instagram: https://www.instagram.com/TheScranLine/
Facebook: http://facebook.com/TheScranLine
Pinterest: https://au.pinterest.com/TheScranLine/
Twitter: http://www.twitter.com/TheScranLine
HELPFUL LINKS:
To convert grams into US cups, please follow this link: https://www.dovesfarm.co.uk/resources/conversion-tables/us-cups-conversion-table/
To convert grams into metric cups, please follow this link: http://www.taste.com.au/how+to/articles/369/weights+measurement+charts
About The Scran Line
Oh hey there! My name is Nick. I’m a pastry chef and graphic designer. Combine these two passions together and you get The Scran Line! Join me on my baking adventures twice a week I post every Tuesday and Friday.
150g - 1 cup all-purpose flour
110g - 1/2 cup unsalted dairy free spread
140g - 2/3 cup caster sugar (see notes)
1/2 tsp salt
1 tsp vanilla extract
50g - 1/4 cup mini semi-sweet chocolate chips (vegan)
50g - 1/4 cup white chocolate chips (vegan)
1 1/2 tbsp plant-based milk
1/2 cup vegan funfetti sprinkles
Cookie Dough Bites
Preheat your oven to 350°F. Line a baking tray with baking paper. Add the flour and spread around evenly. Bake for 7 minutes and then take out and allow to cool.
Add the dairy free spread, sugar and salt to a medium sized mixing bowl and use an electric hand mixer to mix until fluffy and pale. About 3 minutes. Add the milk and vanilla and continue mixing until well combined.
Add the cooled down flour and mix using a spatula until well combined. Then add the chocolate chips and sprinkles and fold in.
Roll out into 10 balls and serve.
Notes
Storage: Cookie Dough bites can be stored in an airtight container for up to five days. Can be frozen for up to two weeks.
Flour: we bake the flour to help kill any bacteria that may be in it, making it safe to eat.
Sugar: Some sugars are not vegan friendly and contain animal products in them to stop them from clumping up. When using sugar for this recipe, make sure it is vegan friendly.
-
FOLLOW ME HERE:
Instagram: https://www.instagram.com/TheScranLine/
Facebook: http://facebook.com/TheScranLine
Pinterest: https://au.pinterest.com/TheScranLine/
Twitter: http://www.twitter.com/TheScranLine
HELPFUL LINKS:
To convert grams into US cups, please follow this link: https://www.dovesfarm.co.uk/resources/conversion-tables/us-cups-conversion-table/
To convert grams into metric cups, please follow this link: http://www.taste.com.au/how+to/articles/369/weights+measurement+charts
About The Scran Line
Oh hey there! My name is Nick. I’m a pastry chef and graphic designer. Combine these two passions together and you get The Scran Line! Join me on my baking adventures twice a week I post every Tuesday and Friday.
