Description
This edible M&M cookie dough dip is a fun and indulgent treat that’s safe to eat raw. Made without eggs and with heat-treated flour, it’s perfect for dipping with fruit, pretzels, or cookies.
Ingredients
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- 1/2 cup vegan butter, softened
- 1/3 cup brown sugar
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 2 tbsp plant-based milk (almond, oat, or soy)
- 1 cup all-purpose flour (heat-treated)
- 1/4 tsp salt
- 1/2 cup mini vegan M&Ms or candy-coated chocolate
- 1/4 cup vegan mini chocolate chips
Instructions
- To heat-treat the flour, spread it on a baking sheet and bake at 350°F (175°C) for 5-7 minutes. Let cool completely.
- In a large bowl, cream together softened vegan butter, brown sugar, and granulated sugar until light and fluffy.
- Mix in vanilla extract and plant-based milk.
- Gradually add the cooled, heat-treated flour and salt. Mix until smooth.
- Fold in mini vegan M&Ms and chocolate chips.
- Transfer to a serving bowl and chill for 15–30 minutes if desired. Serve with fruit, pretzels, or cookies.
Notes
- Heat-treating flour is essential for food safety when eating raw.
- Store leftovers in an airtight container in the fridge for up to 5 days.
- You can substitute M&Ms with any vegan candy or sprinkles for a colorful twist.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 180
- Sugar: 14g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg