Vegan Cookie Dough Crumbles! Perfect for sprinkling over vegan ice cream, snacking, or even making into granola bars! Since these crumbles are egg-free, there’s no need to worry about getting salmonella.. That means, yes, you can eat as much as you want, enjoy! :)
Cookie Dough Crumbles (Vegan) Recipe:
Yield: 10 Servings
Cook Time: 25 Min
Ingredients:
- 1 Cup Whole Wheat Flour
- ¾ Cup All Purpose Flour
- ½ Cup Coconut Sugar
- ¾ Cup Sucanat Sugar
- ¾ Cup Earth Balance
- 1 tsp Sea Salt
- 1-2 tsp Vanilla Extract
- 1/8 Cup Almond Milk* (Optional)
- 1/3 Cup Mini Dark Chocolate Chips
Directions:
1. Preheat oven to 350F. Place both flours [mixed together] onto a sheet tray and bake for 4-5 minutes.
(Flour is raw and should be cooked to at least 165*F before consuming!)
2. Let flour cool, then add coconut sugar, sucanat sugar, and sea salt. Mix to combine.
3. Next, add melted earth balance, vanilla extract, and almond milk if needed. (Don’t add almond milk if you’d like the crumbles to be extra “crumbly”)
4. Fold in dark chocolate chips. Sprinkle the dough onto a lightly greased sheet tray and bake cookie dough for 5-6 minutes, enjoy!
[This process is simply drying out the product to become more crumble-like; You can skip this step if you want to gobble up the dough right away!]
Tips/Tricks:
- You can always form these into cookies and bake for 8-10 minutes at 350*F for easy and simple vegan cookies!
Click Link Below For Recipe PDF:
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