If you crave the deep, intense chocolate rush of a fresh brownie but want to skip the oven (and the eggs), this Edible Brownie Batter Cookie Dough is about to be your new obsession. In just ten minutes, you can whip up a rich, fudgy dough loaded with pockets of melty chocolate chips and a satisfyingly nutty, creamy bite—pure spoonful bliss! Completely gluten-free, customizable, and secretly wholesome, this treat lets you indulge all your brownie cravings with zero worries and all the childhood joy.

Edible Brownie Batter Cookie Dough Recipe - Recipe Image

Ingredients You’ll Need

This recipe comes together with just a handful of pantry staples, but every ingredient pulls its weight in flavor and texture. As you gather what you need, know that the right choices here build the irresistible taste and smooth, scoopable dough that makes Edible Brownie Batter Cookie Dough so special.

Blanched almond flour: Ensures a soft, fine texture and a boost of nutty richness—don’t use almond meal here!
Unsweetened cocoa powder: Delivers that signature brownies-in-a-bowl depth; for ultimate chocolate flavor, sift out any lumps first.
Coconut sugar or brown sugar: Both add caramel-like sweetness; coconut sugar keeps it unrefined if you prefer.
Almond butter or peanut butter: Lends creamy, decadent body—use whichever nut butter you love most.
Milk of choice: Helps bring everything together; any unsweetened milk works, so this dough is easily vegan.
Vanilla extract: Heightens the chocolate and rounds out the flavor with a classic bakery note.
Salt: A pinch makes the chocolate pop and balances the sweetness—don’t skip it!
Mini chocolate chips: Every bite gets a little melty, chocolatey surprise; mini chips distribute more evenly.
Melted coconut oil: Smooths out the dough for a fudgy, rich mouthfeel (and keeps it dairy-free if you wish).

How to Make Edible Brownie Batter Cookie Dough

Step 1: Combine the Dry Ingredients

Grab a medium mixing bowl and whisk together the blanched almond flour, unsweetened cocoa powder, coconut sugar, and salt. This helps evenly distribute the cocoa and sweetener so every scoop has balanced flavor—and sifting the cocoa powder here is a quick trick to avoid lumps in your cookie dough base!

Step 2: Add in the Wet Ingredients

Now, mix in your almond butter, milk of choice, vanilla extract, and freshly melted coconut oil. Stir everything together until a thick, glossy dough forms. You’ll notice it turn rich and fudgy as the almond butter and coconut oil meld into the dry mixture—don’t be afraid to use a sturdy spatula for this step.

Step 3: Fold in the Chocolate Chips

Scoop in those mini chocolate chips and gently fold them into the dough. If you’re a major chocoholic, sneak in a few extra! At this point, taste the dough and see if you’d like a pinch more salt or sugar to suit your sweet tooth.

Step 4: Chill for the Perfect Texture

Cover and pop your bowl in the fridge for about 10–15 minutes. This quick chill firms up the Edible Brownie Batter Cookie Dough just enough so it’s still scoopable but irresistibly fudgy—and makes portioning for serving or snacking a breeze.

How to Serve Edible Brownie Batter Cookie Dough

Garnishes

Take this over the top with a shower of flaky sea salt, a handful of chopped nuts, or a sprinkle of extra mini chocolate chips. If you’re feeling playful, try a dusting of powdered sugar or a swirl of extra almond butter for creamy, eye-catching appeal.

Side Dishes

This treat is a showstopper alongside a scoop of dairy-free vanilla ice cream or fresh strawberries for that classic chocolate-and-berry pairing. Serve mini cookie dough balls beside coffee for an elevated afternoon pick-me-up.

Creative Ways to Present

Scoop heaping spoonfuls into small jars for instant no-bake brownie batter parfaits, or roll into bite-sized balls for a sweet (and safe!) truffle platter. For parties, press the dough into silicone molds and jazz up dessert platters with adorable shapes—every bite is a guaranteed crowd-pleaser.

Make Ahead and Storage

Storing Leftovers

Leftover Edible Brownie Batter Cookie Dough can be kept fresh in an airtight container in the refrigerator for up to five days. Not only does this preserve its velvety texture, but it also makes sneaking a midnight spoonful oh-so convenient!

Freezing

If you’d like to make a bigger batch or want dough on hand for sudden cravings, freeze portions in a sealed container for up to three months. Thaw overnight in the fridge or let a portion sit at room temperature for about 20 minutes before enjoying.

Reheating

While there’s no need to reheat, if you’d like a slightly softer texture, just let your chilled cookie dough sit out for five minutes before scooping. Avoid microwaving, which can melt the chocolate chips and change the consistency.

FAQs

Is this Edible Brownie Batter Cookie Dough safe to eat raw?

Absolutely! There are no eggs, and using blanched almond flour means you skip any flour-related safety concerns—this recipe is designed for safe, tasty snacking by the scoop.

Can I substitute the almond flour with regular flour or oat flour?

For best results, stick to blanched almond flour which gives the dough its soft and creamy texture. Using regular all-purpose or oat flour will change both the flavor and mouthfeel, but superfine oat flour may work in a pinch for a nut-free option.

Can I make this nut-free?

Certainly! Swap almond flour for sunflower seed flour and use a nut-free seed butter. Double-check your chocolate chips and milk to keep things allergy-friendly.

How do I make sure the dough isn’t too dry or crumbly?

If your dough feels a bit dry, simply add a splash more milk, one teaspoon at a time, until you reach that ideal fudgy, scoopable consistency. The chill time helps it set up without drying out, so don’t skip it!

Can I bake this dough into cookies?

This Edible Brownie Batter Cookie Dough is meant to be enjoyed raw, so it won’t behave like a traditional cookie dough in the oven. For baked brownies or cookies, try a recipe designed for baking instead!

Final Thoughts

If you’re ready for a rich, chocolatey treat that’s as easy as it is indulgent, don’t wait another minute to make Edible Brownie Batter Cookie Dough! You’ll love every chewy, decadent bite—so grab a spoon and treat yourself to pure brownie bliss, no baking required.

Edible Brownie Batter Cookie Dough Recipe

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4.6 from 29 reviews

Author: admin
Total Time: 10 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

This delightful recipe for Edible Brownie Batter Cookie Dough gives you a guilt-free way to enjoy the flavors of brownie batter in a safe-to-eat form. It’s easy to make, vegan, gluten-free, and utterly delicious.

Ingredients

Scale

Dry Ingredients:

1 cup blanched almond flour
1/4 cup unsweetened cocoa powder
1/4 cup coconut sugar or brown sugar
1/4 teaspoon salt

Wet Ingredients:

1/4 cup almond butter or peanut butter
1/4 cup milk of choice
1 teaspoon vanilla extract
2 tablespoons melted coconut oil

Additional:

1/4 cup mini chocolate chips

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Instructions

Mix Dry Ingredients: In a medium bowl, whisk together almond flour, cocoa powder, coconut sugar, and salt.
Add Wet Ingredients: Stir in almond butter, milk, vanilla extract, and melted coconut oil until a dough forms.
Combine: Fold in mini chocolate chips. Adjust sweetness or salt if needed.
Chill: Refrigerate for 10–15 minutes before serving for best texture.
Store: Keep any leftovers in an airtight container in the refrigerator for up to 5 days.