Edible cookie dough (eggless, gluten free)

make this edible cookie dough 4 different ways! plus how-to make it safe to eat with our quick tip. making this safe-to eat and eggless cookie dough with just 7 simple ingredients! dreams do come true.

Edible cookie dough (eggless, gluten free)

Ingredients:

• ½ cup (113g) butter or dairy-free butter option, softened
• ¼-1/2 cup (50g-100g) cane sugar
• ¼ cup (55g) brown sugar
• 1 teaspoon vanilla extract
• 1 cup (160g) gluten-free baking flour
• ½ teaspoon sea salt
• ¼ cup (38g) mini chocolate chips
• 2 Tablespoons chocolate chunks
• 1/4 cup milk or dairy-free alternative

Directions:

1. In a medium bowl, cream together butter, cane sugar, brown sugar, and vanilla extract.
2. Add sea salt and stir in flour. Stir in milk, add an additional splash of milk and stir until cookie dough reaches desired consistency. If dough is still crumbly you may need to kneed the dough and it should come together.
3. Fold in chocolate chips.
4. Best if stored in the fridge in an airtight container.

Full Recipes Source : www.veggiebalance.com

EASY KOOL-AID SHERBET

Easy Kool-Aid Sherbet is a delicious frozen treat that is made with only three ingredients! You can make strawberry sherbet, orange sherbet, watermelon sherbet – any flavor you want!

EASY KOOL-AID SHERBET

Ingredients :

• 1 pkg Kool-Aid mix any flavor
• 1 cup sugar
• 3 cups milk I used 1% because that's what we usually have, but I'm sure any kind would work

Instructions :

1. In a large bowl, whisk together all three ingredients until sugar and Kool-Aid mix is dissolved. Pour into a shallow dish, cover and then place in the freezer for about 2 hours, or until mostly set.
2. Place the partially frozen sherbet back in a bowl and mix with an electric mixer until smooth. Refreeze in the covered, shallow container until set (at least a few hours, I freeze mine overnight). Set the sherbet out about 10-15 minutes prior to serving to make it easier to scoop.

Full Recipes Source : butterwithasideofbread.com