Rainbow Edible Vegan Cookie Dough


1 1/4 cups King Arthur Flour all-purpose flour (can use gluten free all-purpose flour)

1/2 cup Earth Balance Soy Free butter, softened

1/2 cup Wholesome granulated sugar

1/4 tsp. Kosher salt

2 Tbsp. So Delicious Coconut Unsweetened Original Coconut milk or non-dairy milk of choice

1/2 tsp. Frontier Co-op vanilla extract

1/4 tsp. Simply Organic almond extract

1/4 tsp. Simply Organic almond extract

1/4 cup Watkins Rainbow Sprinkles


Step 1

To heat flour; preheat oven to 350. Evenly spread the flour over a rimmed baking sheet. Bake in a preheated oven for 7 minutes. Remove from oven and allow to cool completely. This is very important, you must cook the flour.

Step 2

In a large bowl, add your non-dairy butter, sugar, and salt. Beat with an electric mixer or by hand until light and fluffy.

Step 3

Add in your non-dairy milk, vanilla, and almond extract. Mix together.

Step 4

Add your flour in, half at a time, mixing thoroughly before adding the rest.

Step 5

Fold in your sprinkles, refrigerate for 30 minutes. Scoop with an ice cream scoop. Keep refrigerated.