Description
This Edible Brownie Batter Cookie Dough is a safe-to-eat, no-bake treat that combines rich chocolate flavors with the classic comfort of cookie dough. Made with heat-treated flour and almond milk, this recipe offers a creamy, fudgy texture that’s perfect for scooping and snacking straight from the bowl. Ideal for satisfying sweet cravings without the need for baking, and it comes together in just about 35 minutes.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour (heat-treated)
- 1/4 teaspoon salt
- 2 tablespoons unsweetened cocoa powder
- 1/2 cup chocolate chips
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 2 teaspoons vanilla extract
- 2 tablespoons almond milk
Instructions
- Cream butter and sugar: In a large bowl, beat the softened butter and brown sugar together until the mixture is light, fluffy, and creamy, which creates a smooth base for the dough.
- Add vanilla: Stir in the vanilla extract thoroughly to infuse the dough with a rich, sweet aroma and flavor.
- Mix dry ingredients: Gradually add the heat-treated flour, cocoa powder, and salt to the wet mixture, stirring continuously until all dry ingredients are fully integrated into a uniform dough.
- Add almond milk: Pour in the almond milk and stir until the dough reaches a smooth, soft, and slightly fudgy consistency that is easy to scoop and shape.
- Fold in chocolate chips: Gently fold in the chocolate chips to distribute them evenly throughout the dough, adding bursts of chocolate flavor in every bite.
- Chill (optional): For a firmer texture, cover the dough and chill it in the refrigerator for 30 minutes, which helps it set and makes it easier to handle.
- Serve and enjoy: Scoop the cookie dough into portions of your desired size and enjoy it straight from the bowl as a delicious, safe-to-eat dessert or snack.
Notes
- Make sure to heat-treat the flour to eliminate any harmful bacteria since the dough is not baked.
- You can substitute almond milk with any other plant-based or dairy milk according to preference.
- If you prefer a firmer or sliceable dough, chilling is recommended but optional.
- Store leftover dough in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.
