Making cookies is an amazing experience. Their texture is super chewy and satisfying, but sometimes we just lack enough time to bake them. Edible cookie dough is just the right thing for those lazy days.
You get to enjoy perfectly soft dough with an impeccable cookie flavor, and the best part is that you can eat it with a spoon. Talk about pampering yourself!
There are endless ways to enjoy the cookie dough besides digging in with the spoon. You can add some dough in muffins, cupcakes, use as a frosting, or sprinkle over the brownies.
There is really no reason why there should not be a big bowl of edible cookie dough in your fridge right now.
It would be so easy just to take a spoon and eat that dough straight away. Still, eating raw dough is not safe. The cookies usually contain eggs and eating a raw egg may cause salmonella infection.
Raw flour is not safe to eat. Although it looks like no big deal, the raw flour may be contaminated with various bacteria including E. Coli.
To protect yourself from bacteria, the flour must be cooked.
How To Prep Flour For Edible Cookie Dough
The recipe we are sharing does not contain any eggs and is made with cooked flour. So, this is a perfectly simple and safe recipe.
When choosing the flour, you can go either with plain white flour or a nut-based flour (I like this cup-for-cup almond flour you can get on Amazon). You can use the same amount as indicated in the recipe, just change the cooking time.
For all-purpose flour, the cooking time is around 7-8 minutes over the stove, or for 10 minutes at 375 F in the oven. Make sure you stir occasionally.
For the nut flour, the cooking time is around 3 minutes.
This recipe has no rising agent as there is no need for one. Since you will not be baking these, there is no point in adding it to the mixture.
How To Tell If The Flour Is Cooked
When baking or toasting the flour make sure you use your senses – sight and smell. Observe the flour and color it changes.
The safe flour should have a light golden color and not dark brown. If dark brown, the flour is burnt and you will have to make it all over again.
Regarding the smell, the flour should have a mixture of popcorn/nutty fragrance. If these two smells are present, you will have a perfectly safe flour to use.
Edible Cookie Mix-ins
When choosing chocolate chips, go with classic or mini. The cocoa content is up to your personal taste, and you can use plain milk chocolate, or rich and dark.
For a twist, add white chocolate chips. If you do not have any in the pantry, the chopped chocolate will work just fine. Make sure you add this in the cooled mixture otherwise the chocolate may melt.
This is the recipe for plain cookie dough, but if you want you can enrich with cocoa powder. A tablespoon of cocoa powder will be enough, but you can increase to 2 tablespoons for a richer taste.
We have used a vanilla extract in the recipe, but adding a rum extract will give a completely new mixture (I like this one from Amazon). It is so worth trying.
How To Make Edible Cookie Dough Without Brown Sugar
Follow these simple steps for making the best edible cookie dough you’ve ever had! And if you love this recipe, you’re also sure to love my recipe for hot cookie dough!
Step 1: Gather your ingredients.
Step 2: In a large skillet over medium heat, cook the flour until golden. You can also bake the flour in the oven at 375F for 5-7 minutes.
Step 3: Beat the sugar and butter until soft. Add milk and vanilla and whisk until fluffy.
Step 4: Add the vanilla and cinnamon. Stir to combine.
Step 5: Fold in cooled flour and stir to combine.
Step 6: Fold in the chocolate chips.
Step 7: Refrigerate the dough for 10 minutes before serving.
Step 8: Serve and enjoy!
- ¾ cup all-purpose flour (spoon and level to avoid overpacking the dough with flour)
- 1/3 cup butter, partially melted (melt in a microwave and cool well)
- ½ cup sugar
- 1 tsp vanilla extract
- 1 tbsp milk
- ½ cup chocolate chips
In a large skillet, over medium heat cook the flour until golden. You can also bake the flour in the oven at 375F for 5-7 minutes.
Make sure you stir the flour during the cooking time.
Place the flour aside to cool.
In the meantime, beat sugar and butter until soft. Add milk and vanilla and whisk until fluffy.
Fold in cooled flour and stir to combine.
Finally, fold in the chips.
Refrigerate the dough for 10 minutes before serving.
Serve and enjoy.
If by any chance your dough is too firm or just does not feel right, you can fix it by adding more butter or more milk.
1-2 tablespoons of melted butter or milk will do the trick. As mentioned, make sure the flour is cold before adding into the butter otherwise you are risking to have a mess in a bowl, rather than a soft dough.
Nutrition Information:Yield: 8 Serving Size: 1/4 cup
Amount Per Serving: Calories: 213Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 20mgSodium: 63mgCarbohydrates: 29gFiber: 1gSugar: 19gProtein: 2g
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