When two of the best worlds collide, you get Edible Brownie Batter Cookie Dough. Yep that’s right, brownies and cookie dough! You get that creamy cookie dough texture with the rich flavor of brownie batter. PLUS, using heat treated flour, it’s safe to eat. I’ve also included dairy free (vegan) and gluten free (grain free) options so EVERYONE can enjoy this delicious brownie batter recipe!
How to heat treat flour at home
First things first, I had to make sure this cookie dough was safe to eat. If you didn’t know, it’s not just the raw eggs in cookie dough that can make you sick. The real culprit here is the flour.
It’s usually consumed after baking, thus undergoing high heat to kill off potentially harmful bacteria. Since it’s a raw agricultural product that could come in contact with dirt or other substances, it needs to be properly heated before eating it. Luckily, it’s pretty easy to do so and only takes a couple minutes.
To heat treat your flour, spread an even layer on a baking sheet lined with parchment paper. Bake at 350F for 5 minutes. Let it cool completely before adding it to your cookie dough. See, easy!
With my gluten free option, I used coconut flour which does not have to be heat treated. Since it’s made up coconut pulp (what’s leftover from making coconut milk), it’s safe to eat raw.
How to make edible brownie cookie dough
What I love about edible cookie dough is how easy it is to make. It was definitely the quickest recipe testing processes I’ve ever had!
Mainly because all you have to do is mix, chill, and you’re done. For the standard recipe, I used butter which needs to be melted down before mixing.
I found that melted and slightly warm butter helps to dissolve the sugar more than room temperature butter would. That’s why you let the two ingredients sit together for a couple minutes before mixing.
After that, just mix in the heat treated flour, cocoa powder, and maple syrup. The maple syrup doesn’t disrupt the flavor but it does act as the sticky egg-like binder that regular brownie batter would have.
Let this mixture sit in the fridge for about 10 minutes to thicken. Then mix it up again and toss in your chocolate chunks. It’s ready to eat!
A very similar process is to be followed for the dairy free (vegan) and gluten free options.
How to make vegan edible brownie cookie dough
Just between you and me, this one turned out to be my favorite. All of these brownie batter variations are almost exactly the same, there’s just something about this vegan option that tasted extra creamy! I also really like the slight taste of coconut with the chocolate. It’s kind of amazing.
Here is what you will need for the dairy free / vegan edible brownie cookie dough:
- 1/3 cup unsweetened cocoa powder
- 2/3 cup all-purpose flour, heat treated (or 1/3 cup coconut flour to also be gluten free)
- 1/3 cup coconut oil, melted
- 1/2 cup granulated sugar
- 2 tbsp maple syrup
- 4 tbsp almond milk
- 1/2 cup chocolate chunks or chips, optional
Follow the same process as the standard recipe with the addition of the almond milk. You could use any dairy free milk option here, I just prefer almond!
How to make gluten free edible brownie cookie dough
The gluten free brownie batter version turned out almost exactly like the standard recipe. I even had Nick do a blind taste test and this one was his favorite!
Since coconut flour is much more absorbent than regular flour, I used less in this recipe to keep that creamy and smooth texture that brownie cookie dough should have! With that change, this version turned out a bit more chocolatey which I am not complaining about.
Here is what you will need for the gluten free edible brownie batter cookie dough:
- 1/4 cup unsweetened cocoa powder
- 1/3 cup coconut flour
- 1/2 cup unsalted butter, melted
- 1/3 cup granulated sugar
- 2 tbsp maple syrup
- 2 tbsp almond or regular milk
- 1/2 cup chocolate chunks or chips, optional
Again, follow all the same instructions with the addition of the milk. This is mixed in last, just before popping the brownie batter in the fridge.
All images in this post are of the vegan version but, all of these brownie batter variations look exactly the same!
For more of my most popular recipes, check out my:
- Better than Boxed Chocolate Fudge Brownies
- Chocolate Chip Banana Bread
- Healthy Brownie Cookie Dough Bars
MAKE SURE TO TAG ME @BUTTERNUTBAKERY ONINSTAGRAM OR COMMENT BELOW IF YOU MAKE THIS EDIBLE BROWNIE BATTER COOKIE DOUGH. TO PIN THIS RECIPE AND SAVE IT FOR LATER, YOU CAN USE THE BUTTON ON THE RECIPE CARD, THE BUTTONS ABOVE OR BELOW THIS POST, OR ON ANY OF THE PHOTOS ABOVE. HAPPY BAKING!
Edible Brownie Batter Cookie Dough
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4.9 from 10 reviews
- Author: Jenna Barnard
- Total Time: 30 minutes
- Yield: 2-3 cups
Description
This creamy and rich edible brownie batter cookie dough is completely safe to eat using heat treated flour. The recipe also includes gluten free and dairy free (vegan) variations so everyone can enjoy it!
Ingredients
Standard Brownie Batter Cookie Dough Recipe*
- 1/3 cup cocoa powder, sifted
- 2/3 cup all-purpose flour, heat treated* and sifted
- 1/2 cup unsalted butter, melted
- 1/3 cup granulated sugar
- 2 tbsp maple syrup
- 1/2 cup chocolate chunks or chips, optional
Instructions
- In a bowl, combine the melted butter and sugar. Make sure the butter is still warm and let the two ingredients sit together for a few minutes until the butter reaches room temperature.
- Then, whisk the two together until combined.
- Sift in the cocoa powder and heat treated flour and stir to combine. Mix in the maple syrup.
- Pop the batter into the refrigerator for about 10-15 minutes until thickened. The longer you keep it in there, the thicker it will get.
- Mix the batter again to loosen it up then stir in the chocolate chunks. Now dig in!
Notes
- *Ingredients for vegan and gluten free options are listed within the post.
- **Spread the flour onto a baking tray lined with parchment paper and bake for 5 minutes at 350F. Let it cool before adding it to the mixture.
- Prep Time: 30 minutes
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