Who can resist a WW Friendly Edible Cookie Dough? This it WW Friendly Edible Cookie Dough is sinfully delicious, and so easy to make! This WW Friendly Cookie Dough Edible is safe to eat straight from the bowl-go on..try it!  I won’t judge you! ENJOY! 

Makes 1 cup

What ingredients do I need to make this WW Friendly Edible Cookie Dough?

• All purpose flour-BE SURE to heat treat the all purpose flour by microwaving the flour for 1-2 minutes in a microwaveable bowl or until the flour until it reaches at least 165 degrees. Heating the flour will eliminate and kill all bacteria in the flour. 
• Light butter– softened-I like to use Land O’ Lake light butter made with canola oil. If you use unsalted light butter you’ll want to add 1/8 tsp salt to the flour.
• Regular light brown sugar– unpacked- if you wanted you could substitute the regular brown sugar for a zero point brown sugar substitute- such as: Lakanto Golden Monk-Fruit Sweetener, Swerve brown sugar, or Surkin Gold. Be sure to check the back of the sweetener package you use for the equivalent of regular sugar.  This substitution will save you 1 point per serving. However; if I’m being honest-when it comes to creating recipes I LOVE using Lakanto monk fruit sweeteners vs. regular sugar. HOWEVER- when it’s comes to using sweeteners in recipes that don’t require cooking I tend to opt for a small amount of regular sugar vs. sweetener. The erythritol in sweeteners can have a strong cooling effect-which isn’t my favorite. 
• Vanilla extract
• Skim milk- or you can use unsweetened almond or coconut milk as a substitute.
• Sugar Free Chocolate chips and/or sprinkles-I recommend ChocZero milk chocolate chips, Lily’s sugar free milk chocolate chips, or Lakanto sugar free chocolate chips. You can omit the sugar free chocolate chips and use sprinkles instead or why not make use them both?! 

Where can I purchase ChocZero sugar-free chocolate chips?

You can buy ChoZero sugar-free milk chocolate chips HERE online. Save yourself 10% using discount code pounddropper at checkout!

Is this WW Friendly Edible Cookie Dough to eat?

According to the CDC, flour may not look raw, but typically it is. It can be contaminated with various bacteria including E. Coli. This means it hasn’t been treated to kill germs such as Escherichia coli (E. coli), which causes foodborne illness. Bacteria is killed only when food made with flour is heated. Therefore, it is critically that you don’t skip STEP 1- which is to heat up the flour prior to making this edible cookie dough! 

Raw eggs are another ingredient in uncooked batter and dough that can make you sick. Raw or lightly cooked eggs can contain Salmonella, a germ that causes food poisoning- This edible cookie dough recipe eliminates those risks because it’s made WITHOUT eggs and the all purpose raw flour is heated up to kill any bacteria. 

How do I make this WW Friendly Edible Cookie Dough?

Put flour in a microwave-safe bowl. Heat for 75 seconds, remove from microwave and set aside to cool.

In a small mixing bowl cream together the soft light butter, and brown sugar until it’s nice and smooth.

Add in the milk and vanilla and continue mixing until well combined. 

Mix in the flour until well incorporated and dough is formed. 

Fold in chocolate chips and/or sprinkles. 

Stir until chocolate chips are well incorporated. 

Place plastic wrap over cookie dough and refrigerate for 10 minutes before serving.

Using a tablespoon form dough into 16 cookie ball servings.. 

Enjoy!!

Ingredients:

• 1/2 cup all purpose flour
• 2 Tbsp light butter*(see notes) softened-I use Land O’ Lake light butter made with canola oil 
• 3 Tbsp light brown sugar 
• 1 tsp vanilla extract
• 1 Tbsp skim milk
• 1.0 oz. or 2 Tbsp Sugar-free milk chocolate chips and/or sprinkles-I recommend ChocZero milk chocolate chips, Lily’s sugar free milk chocolate chips, or Lakanto sugar free chocolate chips.

Directions:

1. Put flour in a microwave-safe bowl. Heat for 75 seconds, remove from microwave and set aside to cool.
2. In a small mixing bowl cream together the butter, and sugar until it’s nice and fluffy. Add in the milk and vanilla and continue mixing until well combined. 
3. Mix in the flour until well incorporated and dough is formed. If needed, add additional milk, for desired consistency.
4. Fold in chocolate chips and/or sprinkles. 
5. Place plastic wrap over cookie dough and refrigerate for 10 minutes before serving.
6. Remove from fridge. Using a tablespoon form dough into 16 cookie ball servings.
7. Enjoy!!

Makes 1 cup or 16 Tablespoons

1 Points® for 1 Tablespoon or 3 Points®for 2 Tablespoons

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. Be sure to edit the recipe with any ingredients that you use that are different. The recipe builder is the most accurate way to create, obtain, and track the Points®

*The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder. 

Notes:

• If you are using unsalted butter, add 1/8 tsp salt to the flour before microwaving.
• The overall point values would be the same for the ChocZero milk chocolate chips, Lily’s sugar free milk chocolate chips, and/or Lakanto sugar free chocolate chips.
• This edible dough is not intended for baking cookies because it does NOT contain a leavening agent-therefore this dough should not be cooked. 
• Store leftovers in an airtight container in the fridge for up to 5 days.