Edible Biscoff Cookie Dough

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.

Ingredients:
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

Instructions:
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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