Red Velvet Cookie Dough
This edible red velvet cookie dough is quick and easy to make with only 8 ingredients. Every bite is full of decadent red velvet flavor and white chocolate chips. It's completely safe to eat, tastes absolutely delicious, and is ready to enjoy in less than 10 minutes with no baking necessary.
Equipment
- 2 Mixing Bowls
- 1 Rubber Spatula
Ingredients
- ¾ cup gluten-free all-purpose flour (or all-purpose flour)
- ½ cup salted vegan butter, softened (or normal butter)
- ½ cup brown sugar, packed
- 2 tablespoons granulated sugar
- 1 teaspoon pure vanilla extract
- red gel food coloring as desired
- 3 tablespoons cocoa powder
- ½ cup vegan white chocolate chips
Instructions
- Start by heat-treating the flour. Microwave the flour in a bowl for four 20-second intervals, stirring after each one. Then, let it cool for 5-10 minutes.¾ cup gluten-free all-purpose flour
- In a medium mixing bowl, use a rubber spatula or an electric hand mixer to combine the softened butter, brown sugar, and granulated sugar together until smooth and creamy.½ cup salted vegan butter, softened, ½ cup brown sugar, packed, 2 tablespoons granulated sugar
- Mix in the vanilla extract and red food coloring. Start with a small amount and add more coloring to achieve the desired red shade. The color will darken after adding the cocoa.1 teaspoon pure vanilla extract, red gel food coloring
- Add the cooled heat-treated flour and cocoa powder. Mix until a thick, smooth cookie dough forms. If it is too thick for your liking, you can add a splash of water. Add more food coloring if desired.3 tablespoons cocoa powder, ¾ cup gluten-free all-purpose flour
- Fold in the white chocolate chips until evenly combined. Enjoy immediately, or store the dough in an airtight container in the fridge for 3-4 days.½ cup vegan white chocolate chips
Notes
Storage: To ensure freshness, store leftover red velvet cookie dough in an airtight container in the fridge for 3-5 days. It will firm up as it chills, so let the dough soften at room temperature before enjoying it again. For longer storage, you can freeze the dough in an airtight container for up to 3 months.
Heat-Treating: Heat-treating flour is important to make the cookie dough safe to eat. Microwave the flour in four 20-second increments, stirring as you go. Alternatively, you can spread the flour on a baking sheet and bake at 350°F for 10 minutes, just be careful it does not brown. Let the flour cool before use in the recipe.
Flour Options: Gluten-free all-purpose flour or normal all-purpose flour work well.
Butter: Any stick butter works great. Salted is best, or add a pinch of salt to unsalted butter when mixing.
Nutrition: There are approximately 282 calories in each serving of cookie dough when divided into 8 portions.