Edible Cookie Dough for Two
As if the holidays haven’t flooded you with more treats than you can handle, here’s one more for good measure. This recipe is a childhood dream come true and can easily be made gluten free, dairy free, and vegan. This recipe is a great start into making your own edibles because cooking is at an absolute minimum, and takes under an hour from start to finish. Easily personalize this dough by adding in your own flavors and additions.
Servings: 2 Total Time: 10 minutes
¼ cup of brown sugar
5 tablespoons of all-purpose flour
2 tablespoons of cannabutter (can substitute infused coconut oil)
2 tablespoons of chocolate chips, (or any chocolate, cut/chopped into pieces)
1 tablespoon of milk, (or any dairy free milk works as well)
1/8 teaspoon of vanilla extract
1/8 teaspoon of coarse salt
1 large bowl
1 potato masher or wooden spoon
Bake flour at 350°F for 5 minutes. (This will help to kill and avoid any bacteria if the edible cookie dough is stored)
Add the cannabutter, brown sugar, vanilla extract and salt to a large mixing bowl.
Crush those ingredients together using a masher or a large mixing spoon until thoroughly combined.
Add the milk to the bowl, then stir it in until the mixture reaches a smooth and even consistency.
Slowly add only 1 teaspoon of flour at a time, mixing it into the dough until it results in the perfect edible cookie dough texture.
Pour the chocolate chips onto the dough, and serve as is, or mix them in for a little bit of chocolate in every single bite.
Though just about everyone enjoys a good old-fashioned chocolate chip cookie from time to time, the vast variety of flavor choices that are possible with this recipe will have you wanting something brand new and exciting every time you whip up a batch. Just remember to add the equivalent of flour, to ensure a thick and chewy texture. Choose any one, or mix and match, by adding up to a tablespoon of any these addition at a time:
Chocolate fudge sauce
Hot chocolate mix (no additional flour necessary)