This Chickpea Cookie Dough Recipe is made from wholesome ingredients, but will still satisfy your sweet tooth! Plus it’s Vegan, Grain-Free, and Refined Sugar-Free.
Why You’ll Love this Edible Cookie Dough Recipe
My edible cookie dough has the same classic taste as the original but without the risk of ingesting some bad bacteria. Heat-treated flour replaces raw flour, and eggs have been eliminated in this dessert to make the treat safe and scrumptious while keeping a taste profile very similar to your favorite cookie dough. Here’s why it’s a must-try:
Taste: Sweet and rich, just like that classic cookie dough-without the eggs.
Texture: Light and fluffy; great for scooping in, rolling, or eating right off of the spoon.
Ease: Just remember to soften your butter in advance; the rest comes together in minutes.
Versatility: Sweet when served alone or accompanied by virtually any dessert.
There are so many ways to enjoy this edible cookie dough! Use it in cupcakes, brownies, as a frosting, a crust layer for ice cream bars or cheesecake, mix it into ice cream, or just eat it all by its lonesome.
Once mixed, stir in mini chocolate chips or sprinkles and serve with graham crackers, Teddy Grahams, or your favorite dipping snacks.
This ultimate guide includes:
How to make cookie dough safe to eat
Step-by-step photos or a YouTube video walkthrough Tips for converting any cookie recipe to edible dough Troubleshooting and tips from over 400 comments A small batch recipe perfect for two Storage and serving suggestions
Ingredients You Need
Butter: It is always best to use unsalted butter to be able to fully control how much salt your recipe calls for. Let it sit at room temperature for 1-2 hours to soften. Then again, too soft may turn the cookie dough into mush.
Sugar: I find light brown sugar nice because of its richness, but then again, dark brown sugar works, too. You will also be needing some white sugar.
Heat-Treated Flour: Treating the flour is important, as it saves one from any kind of food infection. It merely takes a few minutes-just follow the easy steps as mentioned!
Milk: You need milk only when the dough needs its binding. I find that you can go ahead and use 1-2 tablespoons of milk. If your dough feels too dry or crumbly, add milk one tablespoon at a time because this may help the dough bind better without adding the eggs.
Chocolate Chips: Mini chocolate chips are called for in this recipe, but it’s just fine to use the normal ones, of course. You can opt for semi-sweet, milk chocolate, or dark chocolate-whichever you like.
How to Make Edible Cookie Dough
Cream Butter and Sugar
Beat the white sugar, brown sugar, and softened butter on medium-high speed for 2-3 minutes, until light and fluffy.
Add the Dry Ingredients
Add the cooled flour to the raw dough, followed by the salt. Mix on low speed with a mixer until well combined. The dough will be slightly crumbly.
Add Chocolate Chips and Enjoy!
Beat in a couple of tablespoons of milk to bring it all together. I’ve made this with whole milk, almond milk, and other plant milks-all work well! Stir mini chocolate chips into the dough and enjoy! Try a spoonful of dough, roll them into balls or put them in homemade ice cream.
Recipe Variations
Cookies and Cream: Fold in some crushed Oreos for a fun variation.
Cookie Dough with Browning: Melt the butter to brown, then cool it to firm up before adding it to the dough. Add chunks of dark chocolate and a sprinkle of sea salt to give it an extra richness.
Funfetti: Add in almond extract and rainbow sprinkles for a party inside the dough.
Peanut Butter: Mix in 1/4 cup creamy peanut butter. More milk may be needed or not, due to the consistency.
White Chocolate Macadamia Nut: Fold in crushed macadamia nuts and white chocolate chips for the most nutty of tastes.
FAQs for Cookie Dough Recipe
1. Can cookie dough be raw and consumed?
Yes, you can eat cookie dough raw, if it is prepared with heat-treated flour and no eggs it is safe from harmful bacteria. Make sure to follow the recipe instructions for a non-poisonous, edible version.
How do I store homemade cookie dough?
Store homemade cookie dough in an airtight container in the refrigerator for up to 1 week. Freeze portions, if longer storage desired, up to 3 months. Thaw before using or baking.
3. Can this cookie dough bake into cookies?
Yes, you are able to take the cookie dough and bake it into cookies if that is preferred. The baking directions for these cookies are given in the recipe, but you can bake in a preheated oven at 350°F/175°C for 10-12 minutes or until golden brown.
4. What are some things I can add to make my cookie dough extra special?
Customize your cookie dough with add-ins like chocolate chips, nuts, dried fruit, and candy pieces. You can try crushing up Oreos, adding peanut butter, or adding rainbow sprinkles for something else a little different.
5. How would I change the cookie dough’s consistency?
If your cookie dough is too dry or crumbly, add a tablespoon of milk at a time until the desired consistency is reached. In case the dough is too soft, chill it in the refrigerator for a bit to firm it up.
Cookie Dough Recipe
Ingredients
- 2 cups (250g) all purpose flour gluten-free if needed
- 1 Ingredients▢2 cups (250g) all purpose flour gluten-free if needed
- 1/4 cup (50g) granulated sugar
- 1 cup (227g) unsalted butter softened to room temperature
- 2 1/2 teaspoons vanilla extract
- 1 teaspoon salt
- 2 Tablespoons (29ml) milk plus more if needed
- 1 cup (180g) miniature chocolate chips
Instructions
- Heat treatment of flour: Preheat oven to 350°F. Line a baking sheet with parchment paper. Measure the flour and sprinkle it evenly on the pan. Bake it for 6-8 minutes, or until the flour temperature reached 160°F. Allow the flour to cool before mixing into the cookie dough. It may clump up, so sift it into the dough to be assured of a smooth texture.
- Beat the Butter and Sugar: Using an electric or stand mixer, cream together in a large bowl until fluffy and light in color, brown sugar, granulated sugar, and butter – about 1 minute. Then mix in the vanilla and salt until fully incorporated.
- Dry Ingredients Mix: Beat in the heat-treated flour until just combined. Add milk one tablespoon at a time until the dough starts coming together. Gently fold in miniature chocolate chips using a rubber spatula.
- How to Serve and Store: Serve cookie dough immediately. If desired, store dough in an airtight container in the refrigerator up to 1 week. Freeze up to 3 months. Thaw frozen dough in refrigerator overnight, then let sit at room temperature a little before serving.
Notes
Tips
- Cool the flour before adding it to the dough.
- Don’t melt or soften the butter too much or it will be greasy. Chill the dough if this happens.
- Keep mixing if it’s dry and crumbly or add a Tablespoon of milk at a time until it comes together.
- 1/2 cup flour
- 1/4 cup (50g) brown sugar
- 2 Tbsp (25g) granulated sugar
- 1/4 cup unsalted butter
- 3/4 teaspoon vanilla
- 1/4 tsp salt
- 1 1/2 tsp milk
- 1/4 cup mini chocolate chips
Nutrition Facts
- Amount Per ServingCalories482
- % Daily Value *
- Total Fat
21g
33%
- Saturated Fat 13g 65%
- Trans Fat 1g
- Cholesterol 46mg 16%
- Sodium 217mg 10%
- Total Carbohydrate
68g
23%
- Dietary Fiber 2g 8%
- Sugars 37g
- Protein 5g 10%
- Calcium 53%
- Iron 2%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
