Edible Cookie Dough Recipe for Safe No-Bake Treats
A creamy, no-bake edible cookie dough made with heat-treated flour and room-temperature butter for a safe, scoopable snack studded with chocolate chips. Perfectly balanced to avoid greasiness while remaining rich and flavorful.
Ingredients
- 1¾ cups all-purpose flour (215 g), heat-treated
- 1 cup unsalted butter, softened (226 g)
- 1¼ cups brown sugar, tightly packed (250 g)
- ¼ cup granulated sugar (50 g)
- 1 teaspoon vanilla extract
- ½ teaspoon table salt
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (180°C)
- Spread flour in an even layer on a baking sheet and toast for 5-7 minutes, stirring once, until lightly golden
- Let cooled completely before use
- In a large bowl, cream softened butter with both sugars until smooth
- Gradually add heat-treated flour mixture and mix thoroughly
- Stir in vanilla extract and table salt until fully incorporated
- Fold in chocolate chips by hand
- Adjust consistency with up to 2 tablespoons of cold milk (optional)
Notes
Heat-treating flour in the oven is crucial for eliminating pathogens in raw flour
Vegan option: substitute butter with dairy-free spread and ensure chocolate chips are dairy-free
Store in an airtight container in the refrigerator for 3-5 days
Customize with mix-ins like chopped nuts, shredded coconut, or sprinkles
Add milk sparingly to adjust texture without over-mixing
Vegan option: substitute butter with dairy-free spread and ensure chocolate chips are dairy-free
Store in an airtight container in the refrigerator for 3-5 days
Customize with mix-ins like chopped nuts, shredded coconut, or sprinkles
Add milk sparingly to adjust texture without over-mixing
Nutrition
Serving: 1gCalories: 180kcalCarbohydrates: 24gProtein: 2gFat: 15gSaturated Fat: 9gCholesterol: 25mgSodium: 120mgSugar: 15g
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