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Gluten Free Vegan Mint Chocolate Chip Edible Cookie Dough

Gluten Free Mint Chip Edible Cookie Dough (Vegan, Top 8 Allergy Free)

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Cook Time: 10 minutes
Flour Cooling Time: 30 minutes
Course: Dessert
Keyword: Cookie
Author: Kathlena, The Allergy Chef

Equipment

  • Mixer
  • Oven
  • Baking Sheet
  • Parchment Paper

Ingredients

Flax Gel/Egg

  • 3 TBSP Golden Flax Meal (Gerbs for Proper Results)
  • 6 TBSP Water

Part 1

  • 120 g Organic GF PP Oat Flour, glutenfreeoats.com OR Tiger Nut Flour (tuber, NOT a nut) (tiger nuts are tubers, not a nut)
  • 100 g Sorghum Flour, superfine
  • 100 g Brown Rice Flour, superfine

Part 2

  • 225 g Dairy Free Butter (8 ounces) room temp
  • 150 g Organic White Cane Sugar
  • 150 g Organic Dark Brown Sugar
  • 8 drops Food Grade Organic Peppermint Oil food grade

Part 3

  • 2 tsp Baking Powder
  • 2 tsp Organic Vanilla Extract
  • 2 tsp Organic Apple Cider Vinegar
  • 1/2 tsp Sea Salt

Part 4

  • 120 g Chocolate Chips of Choice

Instructions

  • Combine your flax and water in a small bowl and set aside.
  • Place all of your flour on a baking tray lined with parchment paper. Bake at 325f/160c for 10 minutes.
  • Allow the flour to cool completely before using.
  • Cream your butter and sugars together in a mixing bowl. I use an electric stand mixer with the paddle attachment. If using the peppermint, add it now as well.
  • Add the salt, baking powder, vanilla, and vinegar. Lightly mix.
  • Add your cooled flour and chocolate chips. Mix again until a cookie dough forms.

Video

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