Description
A safe-to-eat, no-bake cookie dough made without eggs and with heat-treated flour, perfect for satisfying sweet cravings without the risk of raw ingredients.
Ingredients
- 1 cup all-purpose flour, heat-treated (see notes below)
- 1/2 cup unsalted butter, softened (room temperature)
- 1/2 cup packed light brown sugar
- 3 Tbsp granulated sugar
- 1/4 tsp salt
- 1 1/2 Tbsp milk (plus more as needed)
- 1/2 tsp vanilla extract
- 1/2 cup mini semi-sweet chocolate chips
Instructions
- Heat-treat the flour: Spread the flour on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring once, until it reaches 165°F (74°C). Let cool completely.
- In a medium bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Mix in the milk and vanilla extract until well combined.
- Gradually add the heat-treated flour and salt, mixing until just incorporated.
- Fold in the chocolate chips and any additional mix-ins like sprinkles.
- Serve immediately or refrigerate in an airtight container for up to 5 days. Let come to room temperature for easier scooping if chilled.
Notes
- Ensure the flour is cooled completely before adding to avoid melting the chocolate chips.
- For a gluten-free version, use heat-treated gluten-free flour.
- Do not skip heat-treating the flour to eliminate any potential bacteria.
- Customize with other mix-ins like M&M’s, nuts, or toffee bits.
- Prep Time: 10 minutes
- Cook Time: 5 minutes (for flour)
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 150
- Sugar: 12g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg