Edible Cookie Dough

5 from 1 vote

This edible cookie dough recipe is egg-free, gluten free, and will satisfy your craving for chocolate chip cookies. And, there’s no fussing around with heat treating flour because it’s made with oat flour.

Course cookies, Dessert

Cuisine American

Keyword chocolate chip, cookie dough, edible

Prep Time 10

Cook Time 0

chilling time 30

Total Time 40

Servings dough balls

Calories 94kcal

Author Debi

Ingredients

½ cup packed dark brown sugar
8 tablespoons unsalted butter cut into 8 pieces and softened
2 tablespoons whole milk
1 teaspoon vanilla extract
½ teaspoon table salt
1 1/3 cups oat flour
½ cup mini chocolate chips

Instructions

Place brown sugar and butter in a food processor and process until well combined, about 30 seconds, scraping down bowl as needed. Add milk, vanilla, and salt and pulse until well combined, about 6 pulses.
Add oat flour and pulse until incorporated, about 10 pulses, scraping down bowl as needed.
Transfer cookie dough a bowl. Using silicone spatula or wooden spoon, stir in chocolate chips, giving dough final stir to ensure no flour pockets remain.
Refrigerate until firm, about 45 minutes. Serve chilled.

Notes

Makes about 25-27 dough balls, 13 servings or about 3 cups total

I’ve given instructions using the food processor because it’s quick and easy. But really you could make this with a stand mixer, handheld mixer, or even by hand with a sturdy fork.

I recommend using unsalted butter. That allows you to control the salt level in the dough. If all you have is salted butter, reduce the salt to ¼ teaspoon.

I recommend dark brown sugar here; it has a stronger flavor. But you can certainly use light, dark, or a combination of the two.

This recipe is easily doubled or tripled. Just use the servings slider on the recipe card to make the calculations for you.

This won’t work as a baked cookie recipe. It doesn’t contain any leavening or binding agents like eggs, baking soda, or baking powder so it will fall flat in the oven.

Store cookie dough in an airtight container in the fridge for up to 1 week, or in the freezer for longer storage, up to 3 months. I recommend scooping into balls before freezing. It’s delicious straight from the freezer too.

Nutrition