Edible brownie batter is no cook dessert made with no raw flour, no eggs, and no dairy! Thick and delicious, this chocolate twist on cookie dough takes minutes to make- the ultimate chocolate fix. Keto and low carb.
My childhood dreams are LIVED when making this edible brownie batter cookie dough.
Inspired by my edible cookie dough recipe, I made a chocolate style cookie dough, but changed the texture to be just like a thick brownie batter!
Can I eat brownie batter?
Traditional brownie batters are made with raw flour and raw eggs, so they aren’t suitable to eat on their own.
However, this ready to eat brownie batter is eggless and the flour is heat treated, so you are good to go!
Taste-wise, it’s a cross between a brownie batter and a raw cookie dough. Smooth, sweet, and loaded with sweetness from the chocolate and the batter itself.
Texture wise, It’s smooth, thick, and loaded with different textures, thanks to the use of both chocolate chips and chopped chocolate pieces. You won’t believe it is vegan and gluten free!
How to make edible brownie batter
No fancy gadgets or crazy ingredients needed to make this healthy brownie batter- Just one bowl and 5 minutes!
- Blanched almond flour- A low carb and grain-free flour that is suitable to enjoy in its raw state. It has a mild flavor, without tasting like almonds at all!
- Coconut flour- Another keto approved flour, it’s packed with fiber and helps hold the brownie batter together.
- Unsweetened cocoa powder- Be sure your cocoa powder has no added sugar.
- Granulated sweetener of choice- To give sweetness, and achieve the brownie batter/cookie dough texture. I used a monk fruit sweetener.
- Maple Syrup- Gives sweetness, along with a smooth brownie batter texture.
- Coconut Oil- Gives the brownie batter the delicious, buttery texture. It also helps with a smooth texture.
- Chocolate chips- A must for any chocolate heavy recipe. Use a mix of chocolate chips and broken up chocolate pieces.
- Salt- Brings out the sweetness!
- Milk of choice- Only necessary if your eggless brownie batter is gritty/thick. Add a few tablespoons of milk (as needed) to achieve your desired texture. I used unsweetened coconut milk.
In a large mixing bowl, add your dry ingredients and mix very well, until combined. Slowly, add your softened coconut oil (melted works too!) and sugar free syrup. Using a rubber spatula, mix well. Fold through your chocolate chips and enjoy immediately, or allow to chill for around 20 minutes, to thicken.
Do I need to heat treat the flour?
Heat treating flour refers to baking the flour prior to mixing it into the dough. However, as this recipe uses grain free flours, there is no need to heat treat them at all.
Coconut flour and almond flour and both based off nuts and seeds (almonds and coconut, respectively), and can be both be eaten raw.
Can I make this single serving?
Easily make this recipe single serving, for when you want to make a treat for ONE!
Simply divide the ingredients by 4, or alternatively, adjust the servings toggle on the recipe card, to the number of servings you want!
Storing and freezing tips
- To store: Store leftover edible brownie batter in the fridge. Even though it is eggless, keeping it at room temperature will see the chocolate become gritty and slightly oily. Cover the brownie cookie dough or keep it in a sealed container. It will remain fresh for up to 4 weeks.
- To freeze: Brownie batter is freezer friendly and can be stored in the freezer. Place in a freezer-friendly container. It will keep well frozen for up to 6 months.
- To thaw: This brownie batter must be thawed to at least a refrigerated temperature, otherwise, it will be too thick to eat. Brownie batter is best thawed at room temperature.
TIP: Freeze individual portions of brownie batter for quick and easy single-serving desserts when the sweet tooth hits!
More keto no bake dessert recipes
- Keto English Toffee
- Caramel Cookie Dough Bars
- No Bake Cookie Dough Bars
- Keto Fat Bombs
- Peanut Brittle
Edible Brownie Batter (Keto AND vegan!)
- In a large mixing bowl, add your almond flour, coconut flour, cocoa powder, granulated sweetener of choice and salt and mix well.
- Add your melted coconut oil, sugar free syrup and mix well. Fold through your chocolate chips and mix well. If the batter is too thick, add your milk of choice, one tablespoon at a time, until it is smooth.
- Enjoy immediately, or refrigerate for 20-30 minutes, to thicken.