Made with just 9 simple ingredients and only 5 minutes of active time with zero cooking, this super versatile gluten-free cookie dough is the sweet treat you need in your life.
In a large bowl, add the vegan butter and heat it in the microwave for 30 to 40 seconds to let the butter melt. Add the brown sugar and granulated sugar and stir until combined. Add the salt and vanilla extract and stir again.
Add the oat flour and almond flour, and stir until a smooth mixture forms. Add 1 tablespoon of the evaporated coconut milk and stir again. If you like a loose cookie dough, add another tablespoon of evaporated coconut milk. The mixture will seem quite loose at this point, but it will firm up in the fridge.
Fold in the chocolate chips, then cover the bowl and let the dough chill in the refrigerator for at least 30 minutes. The longer you let it chill, the firmer the cookie dough will be.
Notes
Storing: Keep edible cookie dough in an airtight container and store it in the fridge for up to 4 days.