Edible Cookie Dough (Safe, No Eggs, Creamy)

This creamy, scoopable edible cookie dough is made without eggs and uses heat-treated flour for a totally safe, worry-free treat.

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Prep Time 10

Cook Time 5

Total Time 15

Course cookie dough recipe edible, Dessert

Cuisine American

Servings 6 servings

Calories 220 kcal

Ingredients

1 cup 120g all-purpose flour, heat-treated
½ cup 113g unsalted butter, softened
½ cup 100g packed light brown sugar
¼ cup 50g granulated sugar
1 teaspoon vanilla extract
2 tablespoons milk any kind
¼ teaspoon salt
½ cup 90g mini chocolate chips

Instructions

Heat-treat the flour: spread it on a baking sheet and bake at 350°F for 5 minutes. Let cool completely.
In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 2 minutes.
Mix in the vanilla extract and milk until combined.
Add the heat-treated flour and salt. Stir until just combined – do not overmix.
Fold in the mini chocolate chips.
Scoop into balls or serve directly from the bowl. Refrigerate for 15 minutes if too soft for scooping.

Notes

1. To make vegan: use dairy-free butter, plant-based milk, and vegan chocolate chips.
2. To make gluten-free: use a certified 1:1 gluten-free flour blend and heat-treat it as directed.
3. Store in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months.
4. If dough is too dry, add 1 teaspoon of milk at a time. If too wet, add 1 tablespoon of extra heat-treated flour.