Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Edible Brownie Batter Cookie Dough Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 61 reviews

  • Author: admin
  • Total Time: 10 minutes (plus optional 30 minutes chilling)
  • Yield: 8 servings 1x
  • Diet: Vegetarian

Description

This Edible Brownie Batter Cookie Dough is a safe-to-eat, delicious treat made from heat-treated flour and no eggs, offering the rich flavors of classic brownie batter in a creamy, scoopable dough. Perfect for snacking straight from the bowl or chilling for a firmer texture, this recipe combines butter, brown sugar, cocoa powder, and chocolate chips for an indulgent yet simple dessert.

Ingredients

Scale

Wet Ingredients

  • 1/2 cup unsalted butter, softened
  • 1 cup brown sugar
  • 2 teaspoons vanilla extract
  • 2 tablespoons almond milk

Dry Ingredients

  • 1 1/2 cups all-purpose flour (heat-treated)
  • 1/4 teaspoon salt
  • 2 tablespoons unsweetened cocoa powder

Add-ins

  • 1/2 cup chocolate chips

Instructions

  1. Cream butter and sugar: In a large bowl, beat the softened butter and brown sugar together until the mixture becomes light and creamy, ensuring the sugar is well incorporated for a smooth base.
  2. Add vanilla: Stir in the vanilla extract to infuse the dough with rich, aromatic flavor, blending it evenly throughout the mixture.
  3. Mix dry ingredients: Gradually sift and add the heat-treated flour, cocoa powder, and salt into the wet mixture, stirring until just combined to create the chocolatey dough base without overmixing.
  4. Add almond milk: Pour in the almond milk and stir carefully until the dough reaches a smooth and doughy consistency, adjusting texture as needed for softness.
  5. Fold in chocolate chips: Gently fold the chocolate chips into the dough, distributing them evenly for bursts of chocolate in every bite.
  6. Chill (optional): For a firmer, more scoopable texture, cover and chill the dough in the refrigerator for about 30 minutes before serving.
  7. Serve and enjoy: Scoop the cookie dough into bowls or onto plates and enjoy immediately as a safe, edible treat without baking.

Notes

  • Ensure flour is heat-treated to make the dough safe to eat raw by spreading the flour on a baking sheet and baking at 350°F (175°C) for 5 minutes.
  • Almond milk can be substituted with any milk or plant-based alternative of your choice.
  • You may store the dough refrigerated for up to 5 days in an airtight container.
  • For added texture, consider mixing in chopped nuts or sprinkles along with the chocolate chips.
  • This recipe contains no eggs, making it safe and suitable for eating raw cookie dough lovers.
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

 

Find it online: https://jonschelanderpugh.com/edible-brownie-batter-cookie-dough-recipe/