Description
This Edible Brownie Batter Cookie Dough is a safe-to-eat treat that combines the rich flavors of buttery brown sugar, cocoa, and chocolate chips without any raw eggs. Perfect for snacking straight from the bowl or chilling for a firmer texture, this no-bake dessert satisfies your sweet tooth with a fudgy, brownie-inspired taste.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 2 teaspoons vanilla extract
- 2 tablespoons almond milk
Dry Ingredients
- 1 cup all-purpose flour (heat-treated)
- 1/4 teaspoon salt
- 2 tablespoons unsweetened cocoa powder
Add-ins
- 1 cup brown sugar
- 1/2 cup chocolate chips
Instructions
- Cream butter and sugar: In a large bowl, beat the softened butter and brown sugar until light and creamy, ensuring a smooth texture.
- Add vanilla: Stir in the vanilla extract to incorporate a rich aromatic flavor throughout the dough.
- Mix dry ingredients: Gradually add the heat-treated flour, cocoa powder, and salt, mixing until fully combined and no dry streaks remain.
- Add almond milk: Pour in the almond milk and stir until the mixture reaches a smooth, dough-like consistency.
- Fold in chocolate chips: Gently combine the chocolate chips evenly throughout the dough for bursts of chocolate flavor in every bite.
- Chill (optional): For a firmer texture, cover and chill the dough in the refrigerator for 30 minutes before serving.
- Serve and enjoy: Scoop and eat directly from the bowl or use as desired. Enjoy this safe, delicious edible cookie dough anytime.
Notes
- Heat-treat the flour before using to make it safe for raw consumption by baking at 350°F (175°C) for 5-7 minutes or microwaving in short bursts.
- Use almond milk or any other plant-based milk alternative to keep the recipe dairy-friendly.
- Refrigerate leftovers in an airtight container for up to 5 days.
- For a firmer, brownie-like texture, chilling is recommended but optional.
- This recipe contains no eggs, making it safe to eat raw cookie dough.
