Confetti Sugar Cookie Dough

Welcome to Foodie Friday! I’ve been livin’ it up in terms of Yelp virtual events lately, so I’m finally back with another recipe today– (vegan) confetti sugar cookie dough!

If you’ve always been a fan of licking the cookie batter bowl clean but would like to avoid potential salmonella from the eggs or E. coli from potentially contaminated flour, keep on chuggin’ along for the recipe!

The Yelp virtual cooking class was led by Casey over at The Flavor Labs! They’re a kid’s cooking studio located in north Jersey and their mission is to change the way children engage with food, encouraging them think “outside the bowl.” :P (P.S. Hella not a sponsored post although the Yelp event was free for me to attend.)

This recipe is egg-less (you probably knew this already since it’s vegan) and safe to eat because the flour has been heat-treated! Heating the flour to at least 165 degrees kills the bacteria + it only takes ~60 seconds to do so (you can use your microwave!).

I put this together on a weeknight, which is saying a lot because I’ve been fairly exhausted from work lately. It takes maybe 5-10 minutes, tops. If I’m to be honest, it only took me a long time because I couldn’t find my sprinkles. (I got mine from Sprinkle Pop!) No need to break out your stand mixer either–just a bowl, a fork, and some measuring tools + you’re good to go!

This recipe is incredibly versatile and can be made with mosttt anything you have on hand. It doesn’t necessarily have to be vegan (but don’t add a raw egg please)–you can use whatever milk you like, nuts, different sprinkles, chocolate chips, raisins…the world is your cookie. Go forth and experiment!

Confetti Sugar Cookie Dough

Print Recipe

5 from 7 votes

Confetti Sugar Cookie Dough

Ever wanted to make your own edible cookie dough? This recipe is safe to eat + vegan!

Prep Time5 minutes mins

Cook Time0 minutes mins

Course: Dessert

Cuisine: American

Keyword: easy, quick, vegan

Servings: 2 servings

Ingredients

• 1/4 cup butter-flavored coconut oil, melted I used Barleans!
• 5 tbsp granulated sugar
• 1 pinch salt
• 1/4 tsp vanilla extract
• 1/4 tsp almond extract
• 2 tbsp vanilla soy milk
• 1/2 cup your choice of heat-treated flour
• 2 tsp sprinkles

Instructions

• Microwave flour in microwave-safe bowl, stirring every 30 seconds until flour reaches 165 degrees on an instant thermometer (~60 sec).
• Add melted butter-flavored coconut oil + sugar to a bowl and use a fork to mix together.
• Add the salt and vanilla + almond extracts.
• Add milk to the bowl and use fork to mix ingredients together until well blended and fluffy.
• Add flour in spoonfuls to the butter/sugar mixture and use the fork to mix until there are no longer any streaks of flour.
• If the mixture is too dry/crumbly, add a tsp of milk and mix.
• Add sprinkles + mix until they're spread evenly throughout the dough
• Use a spatula to scrape the sides/bottom of the bowl to form a ball of dough.
• Enjoy!

P.S. Please don’t actually try to bake this as it has no leavening agents. It’s made to be eaten as raw cookie dough!

If you manage to somehow not finish this in one sitting, this can be refrigerated for ~5-7 days. (It can also be frozen for a few weeks.) Just make sure you leave it out to soften prior to eating it!

The Flavor Labs is now able to offer in-studio classes for all ages! There are classes for pizza + cannoli, cupcake decorating, baked donuts, teriyaki + summer rolls, fajitas and guac, cake pops…need I continue? They also have virtual parties specifically designed for kids, with minimal supervision needed. (Parents, if you need a break, this is your chance!) Be sure to check em’ out on social media too!

End-of-Week-ish Recap!

• We’re virtually in Utah now — come join me for a hike up Angels Landing (it’s closed right now, so all the more reason to visit virtually) for this week’s Travel Tuesday!

Check out other Foodie Friday recipes!

• What’s your favorite type of cookie?
• What kind of toppings would you put in your cookie?