Fluffy and soft cookie dough and no brown sugar necessary! This edible dough is perfect for the raw cookie dough lover, plus there are no eggs so it’s completely safe to eat uncooked.
By the number of edible cookie dough recipes I make (you can search above and find more) it’s obviously no secret how much I love it!
And all my boys enjoy eating them as much as me, and that means I need to make recipes specifically for eating unbaked.
This particular version is for when you don’t have any brown sugar available.
That’s right. You can make edible cookie dough without brown sugar!
Prep time is super fast and after a quick chill in fridge you will have delicious chocolate chip cookie dough ready to eat.
But you can easily substitute any of your other favorite cookie flavors. I often use crushed up candy bars or toffee chips.
I will even use edible cookie dough for a graham cracker or dunkin stick dip. And it makes a ridiculously good cupcake frosting as well.
Simple To Make, No Brown Sugar Cookie Dough
This recipe creates a really good texture and flavor combo, almost exactly like traditional cookie dough.
Make sure that you bring your all-purpose flour to 166 degrees before making your dough. This is necessary because uncooked flour can contain bacteria.
Either heat it in the microwave one minutes at a time until temp is reached, or bake in the oven on a baking sheet at 350 degrees for about eight minutes.
Just watch it closely so it doesn’t burn. When done it will smell cooked, but not burnt.
Ingredients
- 1 Tbs. Whole Milk
- 3/4 Cup All-Purpose Flour
- 1/2 Cup Granulated Sugar
- 1/3 Cup Soft Unsalted Butter
- 1 tsp. Pure Vanilla Extract
- 1/2 Cup Chocolate Chips (any type works)
Remember to bring your flour to 166 degrees before beginning. Your flour should be cooled to room temperature before adding to your cookie dough.
Once your flour is ready to go add your butter and granulated sugar to a mixing bowl and beat until creamy.
Add your milk and pure vanilla extract and blend until completely combined. Now add in your flour gradually while mixing until blended and creamy.
Pour in your chocolate chips and stir until evenly distributed. Put your dough in the refrigerator and chill for at least a half an hour.
Edible Cookie Dough Without Brown Sugar
Equipment
- Mixer
- Mixing Bowl
Ingredients
- 1 Tbs. Whole Milk
- ¾ Cup All Purpose Flour
- ½ Cup Granulated Sugar
- ⅓ Cup Unsalted Butter Softened
- 1 tsp. Pure Vanilla Extract
- ½ Cup Chocolate Chips
- Dash Salt
Instructions
- Heat flour to 166 degrees and cool to room temperature.
- Add butter and granulated sugar to mixing bowl and mix until creamy.
- Add whole milk and vanilla extract and blend until well combined.
- Gradually add flour while mixing. Mix until well combined.
- Stir in chocolate chips until evenly distributed.
- Chill in refrigerator for at least 30 minutes.
- Serve and enjoy.
Nutrition
FAQ
What can I use instead of chocolate chips?
Any of your favorite cookie flavors work great with this dough. Here are some ideas to get you started.
- Crushed peanut butter cups
- Caramel
- Toffee
- Lemon chips
- Cinnamon chips
- Crushed candy bars
- Sprinkles
- Coconut
How do I store my cookie dough?
Store in an airtight container in your refrigerator for up to five days. You can also freeze your dough if you roll it in a log and put it in a freezer safe bag.
How can you tell when the flour is properly heated?
I recommend using a thermometer. But you can also watch and smell it to tell. When light brown and giving off an aroma similar to popcorn your flour is done.
Can I bake this cookie dough?
I don’t recommend it. They do not have the necessary ingredients to make a cooked cookie.