My best friend is pregnant…and sometimes that makes my life difficult.  She can be very demanding; she requests/demands treats quite often and guilt trips me if she doesn’t get them in the timeframe that she wants.  (Love you Baylee)

A couple of weeks ago she requested (demanded?) edible chocolate chip cookie dough.  I was thinking about make it for her but kind of forgot and then I took her some of the chocolate chip banana muffins so I thought we were good.  I was wrong.

For Valentine’s Day, my buddy Sara brought me monster dip…which is essentially edible peanut butter chocolate chip cookie dough.  It was delicious and at some point I will post the recipe for it.  I made the mistake of telling Baylee about it…and then I received the wrath of a pregnant woman and I was scared.  Needless to say, first thing Friday morning I made edible chocolate chip cookie dough and I delivered it to her at work.  Because I’m nice like that. (Love you Baylee)

It’s certainly not overly pretty…but it’s delicious so does it actually matter?

In order to make it safe to eat I knew I needed to eliminate the eggs and flour.  I decided to use oats in place of the flour but didn’t want the texture of oats, so the first thing I did was to finely grind the oats in a food processor; a spice or coffee grinder might work a little better for this but I don’t drink coffee so why would I have a coffee grinder?

Oats
Oats after grinding in food processor

Once the oats are to the consistency that you want, put them aside and begin mixing the rest of the ingredients.   You’re essentially going to start mixing this as if you’re actually making cookies: mix the softened butter and the sugars together until smooth.  The softer the butter the easier this will be.  I also found that using a whisk helped more than a rubber spatula.

 

Once the butter/sugar mixture is smooth add the vanilla extract, milk, and salt and mix until it’s incorporated.  I love vanilla so I’m always a heavy pour and I often times add extra from what’s usually recommended.  You may want to start with 1/2 teaspoon vanilla extract then add more if needed if you’re not as crazy about vanilla.  Then fold in the finely ground oats and chocolate chips.  I used regular semi sweet chocolate chips but I’m curious to try this recipe using mini chocolate chips.  Once that’s added you’re done!  You can enjoy this with a spoon or if you’re feeling fancy you can use it as a dip with treats like vanilla wafers, pretzels, and graham crackers.  Yum!

Print Recipe
 Edible Chocolate Chip Cookie Dough Yum
For when you just want cookie dough and can't have it...this edible version is egg and flour free. It's super easy and quick to make too!
Prep Time 10 minutes
Servings
cups
Ingredients
  • 1/4 Cup Unsalted Butter, softened at room temp.
  • 3 Tablespoons Granulated Sugar
  • 1/4 Cup Light Brown Sugar, lightly packed
  • 3/4 Teaspoon Vanilla Extract
  • 1 Tablespoon Milk
  • 1/4 Teaspoon Salt
  • 3/4 Cup Rolled Oates, finely ground
  • 1/2 Cup Chocolate Chips
Prep Time 10 minutes
Servings
cups
Ingredients
  • 1/4 Cup Unsalted Butter, softened at room temp.
  • 3 Tablespoons Granulated Sugar
  • 1/4 Cup Light Brown Sugar, lightly packed
  • 3/4 Teaspoon Vanilla Extract
  • 1 Tablespoon Milk
  • 1/4 Teaspoon Salt
  • 3/4 Cup Rolled Oates, finely ground
  • 1/2 Cup Chocolate Chips
Instructions
  1. In a medium mixing bowl, combine the softened butter and sugars; stir with a rubber spatula until smooth.
  2. Add the vanilla, milk, and salt to the butter/sugar mixture. Mix until well-incorporated.
  3. Fold in the rolled oats until combined. Add the chocolate chips. Can serve immediately or refrigerate for a firmer dough.
Recipe Notes

You can eat this with just a spoon or use it as a dip with treats like pretzels, vanilla wafers, or graham crackers. 🙂