Heat Treat The Flour: Spread the flour over a baking pan and bake it at 350 degrees Fahrenheit for 5-7 minutes. Allow heat-treated flour to cool to room temperature, for about 15 minutes. This edible sugar cookie dough is a safer, eggless cookie dough you can enjoy--Mom can't yell at you for this one! To ensure there is no breakage while frosting the cake, transfer them to the fridge to chill for at least an hour before assembling the cake. Almond flour – I have not tested with other flours but oat flour should also work nicely. I do not recommend using coconut flour unless you know your measurements because coconut flour cannot be substituted 1:1. To bake them into the cake, first evenly distribute the cake batter between 3 8-inch round cake pans. Then, press 5 cookie dough “patties” into each cake pan. They should be evenly distributed all around the cake (see picture above). Then, carefully spread the cake batter on top until you can no longer see the cookie dough. Now they’re ready to bake!

Feel free to get creative with different add-ins to truly make these energy bites your own! I like to add:Add the dry ingredients. Mix in the almond flour and flaxseed meal until a dough starts to form. If it feels too wet, add another tablespoon or two of almond flour or flaxseed meal. Funfetti or Birthday Cake Cookie Dough– Eliminate the chocolate chips. Instead add in white chocolate chips and 2-3 tablespoons of rainbow sprinkles. This is my kids favorite edible cookie dough.

Freeze the dough for a few hours until it’s firm, then transfer the portions to a resealable freezer bag. Label the bag with the date and store it in the freezer for up to 3 months. I know I said “if I make this again,” but it’s not that I don’t like this cake. I haven’t eaten any of it yet, but the pieces I had while assembling it were delicious! I just like to try a bunch of different recipes. I don’t like making the same thing all the time. Almond flour: you’ll want a little bit of blanched, tremendous almond flour to carry these vitality bites collectively and hold them gluten free. No subs!STEP 7: Chocolate frosting. Make the chocolate ganache in a small bowl. If there are any chocolate chunks remaining, heat in the microwave in 10 second intervals. Pure maple syrup – you can use honey or a sugar free alternative like liquid monk fruit, brown sugar or different types of artificial sweeteners. Flaxseed meal: we’re adding some flaxseed meal to further hold them together and add a boost of omega-3’s, fiber and protein. I haven’t tested any substitutes and love that the flaxseed adds nutrition, so sub at your own risk. This delicious dessert is easy, fast, and so much fun to make; it tastes just like funfetti cake batter but in cookie dough form.