The BEST easy recipe for homemade edible cookie dough! Loaded with chocolate chips, it has no raw eggs, no raw flour and is completely vegan and gluten-free!
Start by heat treating your flour in either the microwave or oven (see post for instructions).
In a mixer, cream your butter with sugars for 2-3 minutes, until combined. Add your milk and vanilla extract, and continue mixing. Slowly add in your flour and mix until just combined.
Using a rubber spatula, fold through your chocolate chips. Transfer to a bowl and enjoy immediately.
Notes
HOW TO HEAT TREAT FLOURMicrowave method: Add the flour to a microwave-safe bowl. Heat in 30-second increments, stirring each time to avoid burning. Use a thermometer to check that the flour is 160-165F. Oven method. Preheat oven to 300F. Spread flour on a baking pan lined with parchment paper. Bake for 10-12 minutes, stirring every 2 minutes and checking the temperature until it reaches 160-165F.TO STORE. Transfer the raw cookie dough to an airtight container and store it in the fridge for up to 5 days. TO FREEZE. Store the cookie dough in a freezer-safe container and freeze for up to 6 months. I like to roll the cookie dough into bite-sized balls first so they’re easy to grab and go.