Quick Description
This Edible Cookie Dough is a no-bake treat that tastes just like the raw cookie dough we love, but without the risk of raw eggs. It’s packed with chocolate chips and perfect for snacking, topping ice cream, or enjoying straight from the bowl!
Servings & Timing
- Serves: 6
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Calories: ~300 kcal per serving
- Protein: ~4 g per serving
- WW Points: 8
Ingredients List
| Ingredient | Quantity | Notes |
|---|---|---|
| All-purpose flour | 1 ½ cups | Heat-treated or microwaved to kill bacteria |
| Butter (softened) | ½ cup | Use unsalted butter for control over seasoning |
| Brown sugar | ½ cup | For that classic cookie dough sweetness |
| Granulated sugar | ¼ cup | To balance the sweetness |
| Vanilla extract | 1 tsp | For flavor depth |
| Salt | ¼ tsp | To enhance sweetness |
| Milk | 2 tbsp | Adds moisture, can substitute with almond milk |
| Mini chocolate chips | ½ cup | You can also use regular-sized chips |
Instructions
Step 1 – Heat-Treat the Flour
To safely consume raw flour, spread it out on a baking sheet and bake it at 350°F (175°C) for 5 minutes or microwave it for 1–2 minutes, stirring halfway through. Allow it to cool before using.
Step 2 – Make the Dough
In a large bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy.
Add in vanilla extract and salt. Stir to combine.
Step 3 – Mix the Flour
Gradually add the heat-treated flour to the butter mixture, mixing until combined. Add milk and stir until the dough reaches a smooth, cookie dough-like consistency.
Step 4 – Add Chocolate Chips
Fold in mini chocolate chips, distributing them evenly throughout the dough.
Step 5 – Serve
Scoop the cookie dough into a bowl or container and enjoy immediately! It can also be refrigerated for up to 1 week or frozen for up to 1 month.
Additional Notes
- Make it Vegan: Use dairy-free butter and substitute the milk with a plant-based version.
- Add Ins: Try adding chopped nuts, dried fruits, or even M&Ms for extra texture.
- Storage: Store in the fridge to keep the dough firm for easier scooping. You can also chill it before rolling it into cookie dough balls.
Ingredient Details & Substitutions
| Ingredient | Substitute | Reason |
|---|---|---|
| Butter | Coconut oil | For a dairy-free option |
| Milk | Almond milk | A dairy-free substitute |
| Mini chocolate chips | Chopped chocolate | For a more decadent bite |
| All-purpose flour | Almond flour | For a gluten-free version |
Recipe Variations & Serving Suggestions
- Cookie Dough Bars: Press the dough into a lined baking dish, refrigerate until set, and cut into bars.
- Cookie Dough Ice Cream: Mix the dough into your favorite vanilla ice cream for a cookie dough flavor experience.
- Sundae Topping: Add dollops of the cookie dough on top of your ice cream for a delicious twist.
Storage & Make-Ahead
- Fridge: Store in an airtight container for up to 1 week.
- Freezer: The dough can be frozen for up to 1 month. Allow it to thaw in the fridge before eating.
- Make-Ahead Tip: This dough is perfect for meal prep and can be pre-portioned into individual servings for easy snacking.
Nutrition (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 300 kcal |
| Protein | 4 g |
| Carbs | 40 g |
| Fat | 15 g |
| Fiber | 2 g |
| Sugar | 20 g |
Dietary Info
✅ Egg-Free ✅ Gluten-Free (if using almond flour) ✅ Dairy-Free (if using substitutes)
Final Thoughts
This Edible Cookie Dough is a fun, safe, and delicious treat to satisfy your sweet tooth! It’s great for any occasion and a perfect dessert or snack. With chocolate chips mixed in, it’s like enjoying the best part of making cookies without the hassle of baking.
