Decadent & Wholesome Edible Cookie Dough

If you love your cookies and a soft, gooey centre in your cookies, you will love this edible cookie dough recipe! It is soft, smooth, light, creamy and very delicious. All the deliciousness of cookies without the effort to bake them. A simple and easy recipe that takes just minutes to make and you can eat them straight out of a bowl or cup.

If you are feeling confused as to why am I calling this cookie dough edible, a regular cookie dough is not considered safe to consume, even if you can technically lick the bowl. In a regular cookie dough the flour is raw, it can have raw eggs as well and it almost always has some leavening agents like baking soda or baking powder that is raw too. So an edible cookie dough is made with heat treated flour, i.e. flour that is cooked until it is safe to consume, without eggs and leavening agents.

This recipe uses wholesome ingredients to make this decadent treat that is quickly gaining popularity all over the world. Made with wholewheat flour and sweetened with jaggery, this cookie dough recipe is very easy to whip up and is a great treat for kids and adults alike! You can customise them as per your preference. Add some chocolate chips or chunks, toasted nuts, dried fruits, sprinkles, swirls of nut butter or nutella, or a combination of a few. You can flavour them however you like, or try a different flavour each time you make them!

Here are the main Ingredients:

Wholewheat flour forms the base for this recipe. It is our pantry staple Gehu ka aata. It is a fine milled wholewheat flour that is nutritionally superior to all purpose flour (maida), has more fibre and it works really well in baking, even though this is a no bake recipe.

Jaggery is the only sweetener in this recipe. Powdered jaggery is easy to use and brings a very beautiful caramel note to the flavour. As jaggery is an unrefined sugar, it retains nutrients from sugar cane and is considered nutritionally superior to refined sugar.

Butter/Ghee is needed to bring fluffiness and richness to the cookie dough. You can use either ghee or butter in this recipe, in the same quantity.

Milk is needed to bind and bring the dough together. It helps in creating a creamier mouthfeel and not let the cookie dough taste dry.

Vanilla, Cinnamon and Salt all enhance the flavour of this cookie dough. You can skip the cinnamon if you want to, or use any one, vanilla or cinnamon. A little bit of salt creates a nice balance with the sweetness.

Now that we have covered all the main ingredients, here is the detailed recipe for you!

Wholewheat Edible Cookie Dough

Serves: 4 Prep Time: 15 mins

Rating: 5.0/5

( 1 voted )

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Ingredients

1 cup (130 g) - Whole Wheat Flour

1/3 cup (65 g) - Butter/Ghee

1/3 cup (45 g) - Jaggery

1/4 tsp - Cinnamon

1 tsp - Vanilla

1/8 tsp - Salt

3 tbsp (45 ml) - Milk

1/2 cup (50 g) - Chocolate Chips

Instructions

1. Take the wholewheat flour in a pan and dry roast it on medium flame, stirring continuously until the flour turns lightly golden and you notice the aroma getting nutty.
2. You can also roast the flour in the oven. Spread the flour on a parchment lined baking sheet and bake it in a preheated oven at 160 C for 10-15 minutes, depending on your oven.
3. Let the cooked flour cool down completely.
4. Take soft butter in a bowl (at room temperature) and add the jaggery. Whisk it until the mixture turns pale and fluffy. The swirls should hold their shape.
5. Add in the vanilla, cinnamon and salt. Give it another whisk.
6. Add the cooled flour and milk. Fold it gently to incorporate all the flour and milk evenly.
7. Add in chocolate chips or toasted and chopped nuts etc and gently fold to combine.
8. Scoop and serve!
9. If you want to store it, scoop out portions in a container and place it the refrigerator for a couple of days.
10. If you want to freeze it, scoop out portions, place them on a parchment lined tray and freeze them. Transfer the portions in a freezer safe container and keep them in the freezer for upto a month.
11. Before serving, take out the individual portions and let them thaw (if from the freezer) or sit at room temperature for around 15-30 minutes until they have softened slightly.
12. You can also place them in the microwave for 30 secs.

Notes

1. If you want to use a thermometer to check the flour temperature, it should be around 75 C before it is safe to consume.
2. Using room temperature butter makes the whipping process faster and easier.
3. Be gentle while folding the flour in. We want to keep the lightness of the whipped butter/ghee for a fluffier texture.
4. If storing the cookie dough in the refrigerator or freezer, it helps to scoop the cookie dough first, as the cookie dough will harden a lot as it cools. Scooping becomes very tough with the hardened cookie dough.
5. Use as much or as less toppings as you would like!

Did You Make This Recipe?

Have you made this recipe? Tag me on Instagram at @VanillaTrails and use the hashtag #MadeWithVanillaTrails.