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Home » Desserts » Edible Cookie Dough Dessert Tacos

Published: Jul 14, 2020 by Karly · This post may contain affiliate links

Edible Cookie Dough Dessert Tacos

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Every day is Sundae when you whip up these Edible Cookie Dough Dessert Taco Sundaes! This vegan treat features my favorite So Delicious Dairy Free Vanilla Bean Coconutmilk frozen dessert, CocoWhip, and French Vanilla Coconutmilk creamer, and like my apple crumble dessert tacos, is full of flavor and easy to make. In the time of our new normal, have a little fun with this dessert and celebrate, because every day can be sundae!
five edible cookie dough dessert tacos with a hand holding one

Why Make This Sundae?

Because why not?!

The edible cookie dough recipe is so simple, with a sugar cookie flavor, and it mimics the soft flour tortilla-style of traditional tacos, but for dessert instead!

After that, all you need to do is fill it, and eat it!

ingredients for edible cookie dough dessert tacos on a gray background

What’s In This Recipe?

Even with social distancing, we can still take a moment to enjoy the little things in life, so grab you some:

  • vegan butter
  • sugar
  • So Delicious Dairy Free French Vanilla Coconutmilk Creamer
  • vanilla extract
  • flour
  • kosher salt

That’s all you need for the sugar cookie dough! To fill these bad boys, you need:

  • So Delicious Dairy Free Vanilla Bean Coconutmilk frozen dessert
  • So Delicious Dairy Free CocoWhip
  • vegan hazelnut spread
  • fresh cherries

two images, one of edible cookie dough in a bowl, and one of edible cookie dough tortillas on wax paper

How To Make Edible Cookie Dough

It is super simple! Cream the vegan butter and sugar until light and fluffy, then whip in the coconutmilk creamer and vanilla extract, then beat in the flour and salt.

Boom, done!

When it comes to the flour, for safety’s sake, I recommend throwing it in the microwave for two minutes to kill any possible bacteria. You could also heat the oven to 350 degrees and lay the flour out on a baking sheet for 5-6 minutes, but I like the speed of throwing it in the microwave.

edible cookie dough dessert tacos with so delicious dairy free frozen dessert and cocowhip in the background

What Size Should I Make These Sundae Tacos?

Any size you can comfortably form. You want something with a smooth, even, flat surface to smash each dough ball into a tortilla-like disc.

Larger, thicker discs will hold up better when you form your taco sundae, but you can always make them with a bit of parchment on the bottom to hold things together.

I find the best size to be around 4-5 inches, similar to the size of a street taco. You can fill it with just enough sundae goodness to satisfy without being overwhelmed.

angled view of edible cookie dough dessert tacos with frozen dessert in the background

Edible Cookie Dough Dessert Tacos

Every Day is Sundae when you make these edible cookie dough dessert taco sundaes featuring all my favorite So Delicious Dairy Free frozen desserts! With an edible sugar cookie base and super simple fillings, you can make new memories while adjusting to the new normal this summer. Let’s eat!

Edible Cookie Dough Dessert Tacos

Every day is Sundae when you make these edible cookie dough dessert taco sundaes with an edible sugar cookie base and super simple fillings for a delightfully vegan dessert!
5 from 3 votes
Print Pin Rate
Course: Dairy Free, Dessert, Vegan
Cuisine: Vegan
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 12
Calories: 338kcal
Author: Karly Gomez

Ingredients

  • ½ cup vegan butter softened
  • ¾ cup while granulated sugar
  • 3 tablespoons So Delicious Dairy Free French Vanilla Coconutmilk Creamer
  • 1 ½ teaspoon vanilla extract
  • 1 ½ cup all-purpose flour
  • ¼ teaspoon kosher salt
  • ¾ cup vegan hazelnut spread
  • 1 pint So Delicious Dairy Free Vanilla Bean Coconutmilk frozen dessert
  • ¾ cup So Delicious Dairy Free CocoWhip
  • ¾ cup cherries roughly chopped

Instructions

  • In a large mixing bowl, beat together the vegan butter and sugar with a hand-mixer until fluffy and smooth. Add the French Vanilla creamer and vanilla extract and beat until combined. Stir together the flour and salt then add to the mixing bowl and beat until combined. Chill briefly if desired.
  • To make cookie dough tacos, roll dough into 12 balls, then press each ball between two sheets of wax paper to roughly 4-5 inches in diameter. Spread 1 tablespoons of hazelnut spread on each cookie dough tortilla, then spoon the Vanilla Bean Coconutmilk frozen dessert onto each taco. Add 1 tablespoon of the CocoWhip to each taco, then sprinkle with chopped cherries and enjoy immediately!

Notes

  • for the purpose of food safety, I recommend briefly heating the flour to kill any possible bacteria. Microwave for 2 minutes on high, or lay on a baking sheet and cook for 5-6 minutes in a 350 degree oven.
  • for a more stable cookie dough tortilla, roll out the dough while cold

Nutrition

Calories: 338kcal | Carbohydrates: 46g | Protein: 3g | Fat: 16g | Saturated Fat: 11g | Sodium: 122mg | Potassium: 125mg | Fiber: 2g | Sugar: 30g | Vitamin A: 365IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 2mg
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About Karly

From her childhood home in Southern Minnesota, Karly embraces the crazy of everyday life by creating delicious dishes her family and friends love, while experimenting with new flavors and techniques and photographing the results. Karly’s love for beautiful foods and joy for creating is infectious to all who meet her.

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author karly gomez of a simple pantry with a background of red bell peppers
Hi, I'm Karly! Welcome to A Simple Pantry, where you’ll find inspiration for any meal and every occasion with tried-and-tested recipes, step-by-step tutorials, and occasional cooking videos that help you prepare easy gourmet dishes the whole family will love.
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i prefer margaritas and sitting in the shade to piña coladas and getting caught in the rain.

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