from 1 vote
Healthy Cookie Dough Frosting
A simple dairy free cookie dough frosting, melt in the mouth delicious, speckled with chocolate chips, only 4 ingredients, and surprisingly includes fiber-rich oat flour. Frosts about 18 cupcakes or 1 2-layer cake.
vegan, dairy-free, gluten-free
chocolate chip cookie dough frosting, cookie dough frosting, vegan cookie dough frosting
Does it keep?:
I used Earth Balance vegan butter
I used Nutiva organic plant-based shortening
organic powdered sugar
I used almond milk
mini semi-sweet chocolate chips
Set the butter stick out (1 butter stick = ½ cup) to reach room temperature, about two hours or overnight.
Cream the butter, shortening and vanilla together until, well, creamy. Add the milk and vanilla and cream again.
Pour in the powdered sugar and oat flour. No need to sift. I mix this up with a hand mixer.
Fold in chips and spoon frosting into frosting bags, or slather on cupcakes or a cake. No need to refrigerate this frosting to make it pipable.
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.
Recipe by Dee Dine of GreenSmoothieGourmet.com