Ingredients
• ½ cup (1 stick) unsalted butter, softened (or vegan butter)
• ½ cup brown sugar, packed
• 1 tsp vanilla extract
• ¼ tsp salt
• 2 tbsp milk or almond milk
• 1 cup all-purpose flour (heat-treated – see instructions)
• ¼ cup creamy peanut butter or almond butter (optional, for richness)
• ⅓ cup mini chocolate chips
Optional add-ins:
• Crushed Oreos, sprinkles, or chopped nuts
Instructions
- Heat-treat the flour (to make it safe for raw consumption):
→ Spread flour on a baking sheet. Bake at 350°F (175°C) for 5 minutes. Let cool completely. - In a large bowl, beat butter and brown sugar until light and fluffy (2–3 minutes).
- Mix in vanilla, salt, and milk.
- Gradually add heat-treated flour and beat until smooth and thick.
- Stir in peanut butter (if using) and fold in chocolate chips.
- Chill 15–20 minutes for a thicker, scoopable dip.
- Serve cold with:
→ Apple slices, banana chunks, strawberries
→ Pretzel rods, graham crackers, or cookies
✨ No eggs, no risk—just rich, buttery cookie dough flavor you can enjoy guilt-free!
💡 Make ahead: Store in an airtight container in the fridge for up to 1 week.
PREP TIME & NUTRITION :
Prep Time : 15 mins (includes flour treatment) , Cook Time : 5 mins , Total Time : 20 mins , Servings : 8 (2-tbsp servings) , Calories : 140 , Net Carbs: 14g , Fats: 9g , Protein: 2g