Edible Cookie Dough

A small bowl of cookie dough filled with chocolate chips, and a spoon sticking out of the side.

This edible cookie dough tastes just like the real thing! It's easy to make it dairy-free, gluten-free, sugar-free, and/or vegan.

Course Dessert, Desserts, Snack, Snacks

Cuisine American

Prep Time 10

Total Time 10

Servings servings

Calories 282

Author Dorothy Bigelow

Ingredients

4 tablespoons butter softened (or dairy-free spread)
¼ cup brown sugar packed (or sugar-free brown sugar)
3 tablespoons granulated white sugar or sweetener of choice
1 ½ teaspoons vanilla extract
¼ teaspoon salt
1 cup all-purpose flour* or gluten-free, almond flour, oat flour, etc (heat-treated)
1-4 tablespoons milk or oat milk
6-7 tablespoons chocolate chips (or sugar-free chocolate chips)

Instructions

Heat treat the flour: If using all-purpose flour, gluten-free flour, or oat flour, heat the flour in the microwave or oven. See the recipe notes* for step-by-step instructions.
Add the softened butter, brown sugar, and white sugar (or sweeteners of choice) to a medium bowl. Cream the butter and sugars together with an electric mixer or a silicone spatula. It will look clumpy at first, but it will slowly come together.
Add the vanilla extract and salt, then mix until well incorporated.
Stir in the flour a little at a time. It will look very crumbly, which is normal. We will add some milk in the next step, which changes the texture.
Add the milk, 1 tablespoon at a time, and mix well. Add as much milk as you like to achieve the desired texture. Use less for a very firm dough, and a little more for a soft, scoopable dough. Keeping in mind that the dough will stiffen once refrigerated, we like to make it a little softer.
Sprinkle in the chocolate chips and fold them in until well combined. Taste and adjust the sweetness, salt, or milk to your preference.
Serve immediately, or refrigerate until needed.

Notes

Nutritional information is an estimate only and is based on the use of regular sugar, brown sugar, and chocolate chips. If you use sugar-free versions, you may want to enter the information into the nutritional calculator of your choice for accurate info.

Heat Treating the Flour: For edible cookie dough, you will need to heat-treat the flour first – even if using gluten-free flour (but not almond flour). This can be done in an oven or in the microwave. Let the flour cool before using.

Microwave method: Add the flour to a bowl and cook at full power for 30 seconds. Stir well, then return to the microwave for another 15 seconds, or as long as it takes to reach a temperature of 160ºF (72ºC) throughout.
Oven method: Spread the flour out onto a baking sheet lined with parchment paper. Bake at 350ºF for 6-10 minutes; check the temperature to ensure it reaches 160ºF (72ºC) throughout.

Storage: Transfer your cookie dough to an airtight container and place it in the refrigerator, where it should keep for up to 5 days. For longer storage, freeze your cookie dough (we roll it into balls) and store it in a labeled freezer bag. Thaw before serving. Discard your cookie dough if there are any signs of spoilage, such as mold, off-smell, color change, off-taste, etc.

Gluten-free: Use your favorite gluten-free flour blend (we like Bob’s Red Mill), but be sure to heat-treat it first!

Sugar-free or low-carb: Swap the brown sugar for golden sweetener (we use Lakanto), the sugar for your favorite one-to-one sweetener, and sugar-free chocolate chips. If low carb is desired, use almond flour instead of all-purpose flour (almond flour is less "thirsty" and requires less milk too).

Dairy-free/vegan: Use your favorite dairy-free spread, dairy-free milk (we like oat milk), and dairy-free chocolate chips (we like Enjoy Life).

Flavor variations: You can create all kinds of flavor variations by making just a few simple swaps.

Funfetti: Use white chocolate chips and rainbow sprinkles!
Peanut butter cookie dough: Replace 2 tbsp. of butter with peanut butter.
Mocha chip: Add ½ teaspoon instant espresso powder.
Double chocolate: Add 2 tablespoons of cocoa powder to the dough.

Nutrition