Edible Biscoff Cookie Dough

Prep time: 5-10 minutes
Cook time: 7-8 minutes
Total time: about 15-20 minutes
Servings: 1-2
Cuisine: European
Recipe Info

Edible biscoff cookie dough is made in under 15 minutes. This recipe for eggless raw cookie dough uses heat treated flour and is completely safe to eat.

1¼ cups flour heat treated
½ cup unsalted butter room temperature
¾ cup light brown sugar
¾ cup lotus biscoff cookie butter
2 tsp vanilla extract
¼ tsp salt
2 tbsp milk
¾ cup white chocolate chips

Preheat the oven to 300 degrees F. Add flour to a parchment paper lined baking sheet and bake at 300 degrees F for 7-8 minutes or until the flour reaches 165 degrees F. Make sure the flour is spread out evenly and open the oven to stir the flour around every 2 minutes so it doesn’t burn. Remove the flour from the oven and let it cool completely before adding it to the raw cookie dough. In a stand mixer, cream together the butter and sugar. Add lotus biscoff cookie butter, vanilla extract, salt and milk to the mixer. Mix to combine. Mix in the flour about a ¼ cup at a time, stopping to scrape the sides of the bowl as needed. Pour in the white chocolate chips and fold them into the cookie dough using a spatula. Serve straight from the bowl or scoop out with a cookie scoop and enjoy.

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