A delicious cookie dough frosting that is melt in the mouth delicious, speckled with chocolate chips, only 4 ingredients, and tastes like a cookie thanks to oat flour.
This cookie dough frosting is just so delicious. It's a mix of buttercream and edible cookie dough, and as you reach for a spoonful, get ready to swoon. And taste is not the only great aspect, it's also healthier with oat flour. And it works perfectly with my healthy chocolate cake or my healthier chocolate cupcakes.
The Healthy Aspects
First off this frosting uses organic powdered sugar which contains essential nutrients and tastes better than non organic powdered sugar. And I include oat flour, an ingredient not normally found in frosting but excellent here for stabilizing and for nutrition. And finally, I use a mix of vegan butter and a healthy organic shortening that actually contains more essential nutrients. Nothing like lard-based Crisco.
Organic Powdered Sugar: This sugar contains tapioca instead of corn starch found in most commercial powdered sugars, and it tastes so much better that you might want to always buy organic. My favorite brand is Wholesome.
Butter: This butter provides half the fat in the frosting.
Brown Sugar: You can use coconut palm sugar for nutritional consistency.
Organic Plant-based Shortening: The other half of the fat portion is shortening. Not the white lard-based shortening such as crisco however. That type is extremely unhealthy. Instead, I use a plant-based shortening that is a mix of red palm oil and coconut oil. Nutiva is a good brand.
Oat Flour: This flour allows for smooth, perfect piping of this frosting, and oat flour brings fiber that aids digestion, as well as some essential nutrients not found in most foods.
See the recipe card at the bottom for full information on ingredients and quantities.
Step by Step Instructions
For more detail, visit the complete and printable recipe at the bottom of this post, but here are general steps.
Step 1: Set the butter sticks out to reach room temperature, about two hours or overnight.
Step 2: Cream the butter, shortening and vanilla together until, well, creamy. I add about 3 tablespoon of my favorite milk here. Almond milk works, so does coconut cream or any other milk you have on hand.
Step 3: Pour in the powdered sugar and flour. No need to sift. I mix this up with a hand mixer.
Step 4: Fold in chips and spoon frosting into frosting bags, or slather on cupcakes or a cake. I don't refrigerate in order to pipe it, the frosting holds any piping shape quite nicely. And as it dries, it creates a tiny stiff surface, just like a bakery cupcake.
Refrigerate the frosting in a sealed container for a week, or freeze for 3 months. Keep frosted baked goods at However, I keep frosting cupcakes on the counter at room temperature for about 24 hours. After that I refrigerate them.
This recipe makes enough frosting to frost about 18 cupcakes or 1 (2-layer) cake.
Other Frosting Recipes
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Cookie Dough Frosting
Cookie Dough Buttercream
- Set the butter stick out to reach room temperature, about two hours or overnight.
- Cream the butter, shortening and vanilla together until, well, creamy. Add the milk and cream again.1 cup (227g) butter, ½ cup (113g) shortening, 2 teaspoon vanilla, ¼ cup (60g) milk
- Pour in both sugars and oat flour. No need to sift. I mix this up with a hand mixer.5 cups (600g) organic powdered sugar, ½ cup (44g) oat flour, ¾ cup (150g) light brown sugar
- Fold in mini chocolate chips.*½ cup (56g) mini semi-sweet chocolate chips
- Spoon frosting into frosting bags, or slather on cupcakes or a cake.
- Refrigerate unused frosting for a week; freeze for three months. Frosted cupcakes or cake can be at room temperature for 1 day and refrigerated after that.