Description
A safe-to-eat, egg-free, dairy-free cookie dough recipe with colorful sprinkles.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup vegan butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 2 tablespoons non-dairy milk
- 1/4 cup vegan rainbow sprinkles
Instructions
- Heat-treat the flour: Spread the flour on a baking sheet and bake at 350°F (175°C) for 5 minutes. Let it cool completely.
- In a medium bowl, whisk together the cooled flour, baking soda, and salt. Set aside.
- In a large bowl, beat the softened vegan butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy.
- Beat in the vanilla extract and non-dairy milk until just combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Do not overmix.
- Fold in the vegan rainbow sprinkles gently.
- Serve the dough immediately or chill for firmer texture.
Notes
- To heat-treat the flour safely, ensure it reaches the correct temperature and cools before mixing.
- Use plant-based milk such as soy, almond, or oat milk.
- Store leftover dough in an airtight container in the refrigerator for up to one week.
- Prep Time: 10 min
- Cook Time: 5 min
- Category: Dessert
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 250
- Sugar: 20
- Sodium: 150
- Fat: 12
- Saturated Fat: 4
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 1
- Protein: 2
- Cholesterol: 0
Keywords: edible cookie dough, vegan, funfetti, eggless, dairy-free, dessert, sprinkles