Ultimate No-Bake Edible Cookie Dough

1.In a large mixing bowl, combine the cassava flour, tapioca flour, oat flour, whole wheat flour, and gluten free flour. Mix well until all flours are evenly blended.

2.Add the stevia, natural brown sugar, and Truvia brown sugar blends to the flour mixture. Stir until the sugars are fully incorporated into the dry ingredients.

3.In a separate bowl, mix together the sugar free vanilla almond milk, filtered water, palm oil, and soy lecithin until well combined.

4.Gradually pour the wet mixture into the dry ingredients, stirring continuously to form a dough. If the dough is too dry, add a little more almond milk or water until the desired consistency is reached.

5.Once the dough is well combined and has a smooth texture, fold in the turbinado sugar for added crunch and sweetness.

6.Scoop the cookie dough into small balls or press it into a lined baking dish for easy slicing later. If desired, sprinkle a little extra turbinado sugar on top for decoration.

7.Refrigerate the cookie dough for at least 30 minutes to firm up before serving. Enjoy your no-bake edible cookie dough straight from the fridge!