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Easy Late Night Cookie Dough Recipe Safe to Eat Raw Perfect for Snacking

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A quick and easy cookie dough recipe that is safe to eat raw, perfect for late night snacking or anytime you crave a sweet treat without baking.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, softened to room temperature
  • 3/4 cup (90g) heat-treated almond flour
  • 1/2 cup (100g) brown sugar (light or dark)
  • 1 teaspoon pure vanilla extract
  • Pinch of salt
  • 12 tablespoons milk or dairy-free milk
  • 1/2 cup (90g) mini chocolate chips (semi-sweet or milk chocolate)

Instructions

  1. Soften unsalted butter at room temperature for 30-45 minutes.
  2. In a mixing bowl, beat the softened butter and brown sugar together until light and fluffy (3-4 minutes with mixer, 5-7 minutes by hand).
  3. Add vanilla extract and a pinch of salt; mix briefly to combine.
  4. Gradually add almond flour, mixing on low speed or folding gently with a spatula until dough starts to come together but remains soft.
  5. Add 1-2 tablespoons of milk to achieve a creamy, scoopable consistency; dough should hold together but not be sticky or dry.
  6. Fold in mini chocolate chips evenly throughout the dough.
  7. Taste and adjust sweetness if desired by adding more brown sugar or vanilla.
  8. Serve immediately or cover and chill for about 30 minutes to firm up for a thicker texture.

Notes

Use heat-treated almond flour to ensure safety. Softened butter is key for smooth mixing. Adjust milk quantity to get the perfect dough consistency. Dough can be chilled to firm up or eaten immediately. For dairy-free, substitute butter with coconut oil or vegan butter and milk with plant-based milk. Optional add-ins include chopped nuts, cinnamon, espresso powder, or sprinkles. Dough can be baked at 350°F for 8-10 minutes for cookies, but texture will be softer than traditional baked cookie dough.

Nutrition

Keywords: cookie dough, safe to eat raw, no bake, late night snack, almond flour, chocolate chips, easy recipe, dairy-free option