Tie Dye Edible Cookie Dough

Vegan, Dessert, Sweet, Snack


The best cookie dough is the kind you can eat right out of the bowl.


2 ½ C King Arthur Flour all-purpose flour (can sub gluten free all-purpose flour)

1 C Earth Balance Soy Free butter, softened

1 C Wholesome granulated sugar

½ tsp. kosher salt

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

1 tsp. Frontier Co-op vanilla extract

½ tsp. Simply Organic almond extract

Watkins Assorted Food Coloring


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 for it to be edible dough.

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

Divide your dough into 5 sections.

Step 6

Use your dyes to color each section of dough a different color. Mix your red and yellow together to make orange.

Step 7

On a flat surface, lay down one piece of dough. Using your hands or rolling pin, roll out the piece of dough, set aside. Repeat this process with the rest. Stack them on top of each other and lightly roll just to press together. Roll dough over if desired to create another design. Turn the dough and roll up again, to create a semicircular dough ball. Cover and place in the fridge for 1-2 hours to firm up a bit.

Step 8

Spray a cookie or ice cream scoop with nonstick spray, scoop out portions of dough. Roll gently between your hands and place back in the fridge until ready to eat!