edible cookie dough

Worry-free, indulgent edible cookie dough made with toasted flour and no eggs! Easy to make and store for delicious anytime treat!

Edible Cookie Dough

all-purpose flour (270 grams)

unsalted butter (room temperature, 230 grams)

light-brown sugar (300 grams, packed)

salt (5 grams)

tsp pure vanilla extract (10 milliliters)

tbsp milk

semisweet chocolate chips (300 grams)

Preheat oven to 350 F.

Spread flour onto a baking sheet and bake at 350F (177C) for 12 minutes.

Partially melt the butter in a microwave. Combine the butter with both sugar and mix until well combined.

Add the salt, vanilla, and milk. Beat until well mixed.

Add flour and mix until just combined.

Stir in the chocolate chips.

Enjoy immediately or chill in the refrigerator to firm up. 

For the Cookie Dough

You’ll love this worry-free and DELICIOUS edible cookie dough made with toasted flour and no eggs! Easy to make and store for an indulgent anytime treat! Big notes of vanilla, brown sugar and chocolate take this cookie dough recipe over the top for some serious indulgence. And yes, I bake one and see if this raw cookie dough turns into my dream cookie or a DUD!
Full Recipe: https://preppykitchen.com/edible-cookie-dough/

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Edible Cookie Dough Recipe

Spread some Disney cheer by making a batch of Edible Cookie Dough with mini Oreos on top for dessert. Lots of colorful sprinkles and heat treated flour make this edible cookie dough recipe a fun and safe treat for everyone.

Edible Cookie Dough - Disney Copycat Recipe

unsalted butter, softened

sugar

vanilla extract

salt

all purpose flour (heat treated)

Tablespoons milk

Tablespoons sprinkles (jimmies)

mini Oreos

Beat the butter, sugar, and vanilla until creamy.

Add the salt, flour, and milk and mix...

Add the salt, flour, and milk and mix again until a soft dough forms.

Stir the sprinkles in gently.

Serve in little cups with mini Oreos.

Edible Egg Free Cookie Dough is made for EATING! The taste and texture is just like the real deal- no one will be able to tell the difference!

Edible Egg Free Cookie Dough

butter (room temperature)

brown sugar

vanilla

all purpose flour

tsp salt

mini chocolate chips

Cream together the butter and sugars.

Add the vanilla and milk. Combine thoroughly.

Mix in the flour and salt until combined.&nbsp;

Enjoy!

Safe to eat cookie dough in 3 tempting flavors - Chocolate Chip, Chocolate Chocolate Chunk and Funfetti Sugar Cookie! Made with heat treated flour and no raw eggs so no worry here. No one will be able to resist these!

Edible Cookie Dough {3 Flavors}

(136 grams) all-purpose flour, (heat treated to kill bacteria*)

(113 grams) unsalted butter, (softened)

(110 grams) packed light brown sugar

Tbsp milk, (then more as needed)

tsp vanilla extract

(82 grams) mini semi-sweet chocolate chips

Add butter, brown sugar and granulated sugar to a medium mixing bowl, sprinkle salt evenly over.&nbsp;

Using an electric hand mixer whip together until pale and fluffy, about 3 minutes.

Mix in 1 1/2 Tbsp milk and the vanilla extract.

Add in flour and blend just to combined, while adding milk 1/2 Tbsp at a time to thin if needed.

Using a rubber spatula fold in chocolate chips.&nbsp;

Store cookie dough in refrigerator (note that it will harden up once chilled because the butter will solidify, you can let it rest at room temperature if desired).

FOR CHOCOLATE CHOCOLATE CHUNK COOKIE DOUGH: replace 1/3 cup of the all-purpose flour with 1/3 cup (32g) dutch process cocoa powder. Mix cocoa in with the flour. Replace mini chocolate chips with 2 oz. dark chocolate chopped into small bits.

FOR FUNFETTI SUGAR COOKIE DOUGH: omit brown sugar, use 2/3 cup (136g) granulated sugar (total). Add 1/4 tsp almond extract in with the vanilla extract. Replace chocolate chips with 1/3 cup (52g) white chocolate chips. Fold in 3 Tbsp rainbow jimmies sprinkles with white chocolate chips, serve with more sprinkles on top.

https://content.jwplatform.com/videos/nufGLJvX.mp4

This Edible Chocolate Chip Cookie Dough tastes amazing and it's great for eating raw or in your favorite cookie dough dessert!&nbsp;This would be the perfect cookie dough to have with ice cream for chocolate chip cookie dough ice cream!&nbsp; Just roll the dough into little balls and mix in with vanilla or chocolate ice cream. YUM!&nbsp;&nbsp;

Heat Treated Flour

butter

salt milk

sugar sugar

mini semi sweet chocolate chips

Cream butter and sugars.  Slowly add flour, salt/ milk mixture, and vanilla until thoroughly mixed then add chocolate chips.  Refrigerate for a couple of hours or eat right away!

https://www.youtube.com/watch?v=KNnkBs7F-SA

This recipe is for the best ever chocolate chip cookie dough with brown sugar and butter. Use it for all your favorite cookie dough desserts like chocolate chip cookie dough ice cream!  

FIND OUT MORE: https://sprinklesomefun.com/not-so-raw-cookie-dough-for-eating/

Edible Cookie Dough How to Make Safe to Eat

Grab a Spoon! This Eggless Cookie Dough recipe is for all the cookie dough lovers out there! With NO eggs included in this recipe, you can use this edible cookie dough in shakes, fudge, brownies, or eat it all by itself!!

Eggless Cookie Dough Recipe

butter (softened)

milk

flour

chocolate chips (mini

Cream butter and brown sugar in a bowl, until smooth.

Add milk and vanilla and mix until well combined.

Add flour and sugar.

Fold in chocolate chips. Mix well. ENJOY!

Refrigerate any leftovers (if there are any!).

Edible Vegan Cookie Dough made with chickpeas and loaded with chocolate chips. Tastes nothing like beans! Enjoy it by the spoonful. Gluten free.

Vegan Cookie Dough

(15 oz) can chickpeas, drained and rinsed

oat flour (certified GF if necessary)*

coconut sugar

tbsp melted coconut oil (do not substitute)

tbsp vanilla extract

tbsp non-dairy milk**

tsp fine sea salt

California Walnuts, chopped

chocolate chips

Place all ingredients except chocolate chips and walnuts in a food processor.

Blend until completely smooth and creamy, scraping down the sides as needed. Once smooth, fold in walnuts and chocolate chips by hand with a rubber spatula.

Spoon into an air-tight storage container and refrigerate for at least two hours or ideally overnight before serving. The dough will get much thicker once refrigerated, so resist the urge to taste at this point! The oat flour and solidified coconut oil will firm up the cookie dough and dramatically improve the texture and flavor, so letting it refrigerate before serving is essential.

I made this and I was obsessed. Such a good snack! It really does change flavor the next day so be patient!

I'm loving that this cookie dough has sneaky chickpeas in it! What a great idea. Thanks so much for sharing!

Thank you Alexis! This recipe is the bomb! I still can't believe the base is chickpeas and you can't even taste the beans. Will 100% be sharing with friends and making again.

I made this last night and it is SO GOOD!! It definitely satisfied my craving for something sweet. I’ll keep this in the rotation of weekly meal prep items!

SO good 🙌🏼 Will definitely be making again. + again and again. ☺️

Holy moly...this was soooo good. Ate it all in two sittings!

This was soooo good!!!!  Made it last night for a New Year’s Eve snack for my husband and me, and we both loved it.  It was delicious by the spoonful, and I added some to vanilla gelato which was amazing.  Amazing that it has a whole can of chickpeas, as they can’t be tasted at all!  Thanks for a delicious recipe!

So delicious (I might have eaten most of the bowl :)). Easy to make (my 11 year old made it by herself) and such a family hit!! All the flavor ....without the guilt!! We're making it again tomorrow :)

The best vegan cookie dough you will ever eat! No need to wait for the cookies to be baked, this edible cookie dough is rich and decadent and packed with chocolate chips.

All Purpose Flour ((218 grams))

Vegan Butter ((225 grams))

Brown Sugar ((250 grams))

White Granulated Sugar ((50 grams))

Salt

tsp Vanilla Extract

Non-dairy Milk (Optional*)

Vegan Chocolate Chips ((175 grams))

To heat treat the flour in the oven, line a baking sheet with parchment paper. Spread the flour in an even layer on the baking sheet. Bake for 6-7 minutes at 350°F (180°C). Keep a close watch on it to make sure the flour doesn&#39;t burn. Use an instant read thermometer to check the internal temperature of the flour immediately after removing it from the oven. It should read 160°F (72°C) or above. Alternatively, heat treat it in the microwave.

To heat treat the flour in the microwave add the flour to a microwave safe bowl. Microwave on high for 1 and 1/2 minutes. Use an instant read thermometer immediately after removing the flour from the microwave. The internal temperature should read 160°F (72°C) or above.

When the flour has been heat treated let it cool completely and then put it through a sifter to break up any lumps that might have formed while it was being heated.

Add vegan butter, light brown sugar and white granulated sugar to the stand mixer and cream them together until smooth.

Add salt and vanilla extract and mix them in.

Now add the heat treated flour and mix it in with a spoon (don&#39;t use your stand mixer for this part).

If the dough is dry and crumbly then add 1-2 tablespoons of non dairy milk to get it to the right consistency.

Add vegan chocolate chips and fold them in.

Your cookie dough is ready to enjoy!

These healthy, 100 calorie treats are easy to make, super delicious, kid-friendly, and decadent; but are also vegan, gluten-free and low in sugar!

No Bake Peanut Butter Balls

oats oats

peanut butter (or any nut butter will work!)

mini dark chocolate chips

maple syrup (increase to 2 tbsp if you want it to be sweeter)

sea salt

In a large bowl, using a wooden spoon, stir together the oats, peanut butter, chocolate chips, maple syrup, vanilla and salt until combined.

Line a baking sheet with parchment paper.

Taking small handfuls of the mixture, roll them into small balls 1-2 inches in size. Or you can use a cookie scoop. Place them onto the baking sheet.

Refrigerate the bites for 30 minutes or until solid. Store in an air-tight container in the fridge (they will last at least 1 week, and likely 2!)

This No Bake Cheesecake combines my two favorite sweet treats in one place.
Any edits or changes I made to the original recipe are marked in italics, or noted in the "Notes" section below the recipe.

No Bake Cookie Dough Cheesecake Bars

graham crackers (or 2 1/4 cups graham cracker crumbs)

butter, melted

cake mix (I used Funfetti)

heat-treated all purpose flour (*see note)

cornstarch

butter, room temperature

sprinkles

(8- ounce) packages cream cheese, room temperature

container (4- ounces) thawed whipped topping (like Cool Whip)

Line an 8&#215;8- inch pan (*see note) with parchment or aluminum foil. Set aside.

Make the Crust

Use a food processor or blender to grind the graham crackers into fine crumbs. Add the melted butter and brown sugar and process until evenly moist throughout. Alternately you can crush the graham crackers in a zip-top bag with a rolling pin.

Press the crumb mixture evenly in the pan to form an even, flat layer. Freeze to harden.

Make the Cookie Dough

In a bowl, whisk together the cake mix, flour, cornstarch, and salt. Set aside.

In the bowl of your stand mixer fitted with the paddle attachment mix the butter for 2 minutes until smooth and creamy. Add in the granulated and brown sugars and mix on medium speed until light and fluffy, about 4 minutes. Add in the egg whites, and mix until until combined and smooth.

Turn mixer to low and add in the dry ingredients, mixing until just combined. Scrape the bowl and add in the sprinkles mixing for an additional 15 seconds.

Place 3/4 of the dough into the refrigerator to chill. Leave the remaining 1/4 dough at room temperature.

Make the Cheesecake

In the bowl of your stand mixer (no need to wash it after making the cookie dough) fitted with the paddle attachment, beat the cream cheese on medium speed until very smooth and creamy, about 2 minutes. Add the granulated sugar and vanilla and continue mixing for 1 minute. Add the reserved 1/4 batch of cookie dough and mix into the cream cheese mixture for 30 seconds, or until the dough is evenly dispersed in the mixture. Scrape the sides of the bowl. With the mixer on low, add in the powdered sugar mixing until smooth and combined. 

Remove the bowl from the stand mixer and use a rubber spatula to fold in the whipped topping until just combined. Remove the chilled dough from the refrigerator and break it into dime-sized pieces. Fold 3/4 of the pieces into the dough and half of the sprinkles. Spread the batter onto the chilled crust. Top with the remaining dough and sprinkles.

Freeze for at least an hour until firm, thaw in the refrigerator for 30 minutes and slice with a hot knife. Alternately you can skip the freezer option and chill the cheesecake for at least 2 hours in the refrigerator. The freezer method is to speed this up. 

These cookie dough bars are edible cookie dough filled with chocolate chips and M&amp;M's, then topped with more chocolate and candy. A fun and unexpected dessert that takes just minutes to put together!

Cookie Dough Bars

all purpose flour (see note about baking flour)

can sweetened condensed milk

M&M's

cooking spray

To make the flour safe to eat, spread it out onto a baking sheet and bake at 350 degrees F for 5 minutes. 

Line an 8"x8" square pan with parchment paper or foil. Coat the parchment paper with cooking spray.

For the cookie dough: Place the butter and brown sugar in the bowl of a mixer and beat until fluffy.&nbsp;

Add the vanilla and beat for one more minute.

Alternate between adding the flour and condensed milk, mixing on low speed until everything is combined and a dough forms.

Stir the chocolate chips and M&amp;M's into the dough.

Spread the dough in an even layer in the prepared pan.

Place the bars in the freezer for 30 minutes.

To prepare the topping: Place the chocolate chips and butter in a bowl and microwave in 30 second increments until melted. Stir until smooth.

Spread the chocolate evenly over the cookie dough layer. Press the M&amp;M's into the chocolate.

Chill the bars in the fridge for at least 2 hours. Keep chilled until ready to serve, then cut into squares and enjoy. Store any leftovers in the fridge.

How to make a completely edible cookie dough! This recipe uses no eggs and includes instructions for heat-treating flour to make it safe to eat!Be sure to check out the quick &amp; simple how-to video!

all-purpose flour ((215 grams))

unsalted butter (softened to room temperature! (226 grams))

sugar ((50 grams))

chocolate

peanut butter

colored sprinkles

broken Oreo pieces

Preheat your oven to 350F. &nbsp;Line a cookie sheet with parchment paper and spread flour in an even layer over the parchment paper.

Bake on 350F (175C) oven for 5-7 minutes²

Allow flour to cool, then run it through a sifter to break up any clumps that may have formed while baking. &nbsp;Set aside.

In a large bowl (preferably a stand mixer), combine softened butter, sugar, vanilla extract, and salt. Use an electric mixer to cream together until very creamy and very well-combined, 1-3 minutes.

Gradually add cooled, sifted flour, stirring until completely combined. If dough is too stiff after thoroughly stirring, add milk, one tablespoon at a time, until desired consistency is reached.

Stir in chocolate chips (and any additional add-ins you might like!)

Best enjoyed immediately after preparing, but you may store in an airtight container in the refrigerator for up to one week. Cookie dough will firm up some in the refrigerator, so for best enjoyment let it sit at room temperature for 15-20 minutes before enjoying leftovers. 

https://embed.mediavine.com/videos/vuskv7uygha4szvniieq

Authentic Edible Cookie Dough made with toasted flour and no eggs so that you can enjoy without worry!

No need to get a stomach ache eating raw cookie dough, when you can make edible cookie dough (no eggs!), perfect for eating by the spoonful!

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