Today we are sharing the 3rd episode of my fresh milled cookie series: Safe, edible cookie dough!!

This is our go-to “midnight snack” dough. It’s perfect for popcorn and a movie night, and has become a bit of a tradition for us. It disappears fast in our house and is a true treat for us.

It’s egg-free, perfectly scoopable, and made for eating straight from the spoon, stirring into ice cream, or folding into cake.

We usually make a batch and keep it in the fridge… unless we eat it all that night!

I’ve tried doubling this recipe before, and interestingly, it just never tastes quite as good as a single batch. I can’t fully explain it. Maybe it’s the way it mixes, maybe it’s the balance, or maybe it’s just one of those recipes that’s meant to be made and enjoyed fresh. You absolutely can double it — it stores beautifully in the fridge or freezer — but in my kitchen, this is one of those small-batch treats that seems to shine when kept simple.

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Ingredients

• ½ cup soft butter (not melted)
• ½ cup brown sugar (dark brown sugar is especially nice here)
• ¼ cup white sugar
• 2 tsp vanilla
• 2 Tbsp milk
• 2 tsp molasses
• 1⅓ cups (200 g) flour (see flour notes below)
• ½ tsp salt
• ¾ cup mini chocolate chips (large ones work too, but the mini ones are my favourite) and/or any other mix ins you want!

Flour Notes (Fresh-Milled Friendly)

This recipe is written for a 50/50 blend of flour, lightly sifted for the best texture:

• 50% hard grain (hard white, hard red, or Kamut)
• 50% soft grain (spelt, Red Fife, or soft white, einkorn)

Other options work too:

• 100% hard flour: may need a little extra milk
• 100% soft flour: may need slightly less milk
• 100% spelt or einkorn: very tender and works beautifully

I usually use my fresh-milled all-purpose baking blend, which gives a smooth, balanced dough.

Instructions

1. Cream the base. In a mixing bowl, cream together the soft butter, brown sugar, white sugar, and vanilla until smooth and fluffy.
2. Add liquids. Add the milk and molasses, then mix again until fully smooth.
3. Add dry ingredients. Add the flour and salt. Mix for 1–2 minutes until the dough comes together into a soft, scoopable cookie dough.
4. Stir in the chocolate chips. Mix in the mini chocolate chips until evenly distributed.
5. Enjoy! Eat right away or refrigerate in a covered container, dough firms up in the fridge but is delicious to sneak a bit every time you open the fridge 😉

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Texture Tip (Because Every Flour is a Little Different)

Fresh-milled flour can vary depending on the grain, bran level, and how finely it’s milled. Small adjustments are normal. You’re aiming for a soft, scoopable dough that holds together easily when pressed.

• If it’s soft and smooth: perfect, you’re done.
• If it’s crumbly and not coming together after a couple minutes of mixing: add milk 1 tsp at a time, mixing between each addition, until it becomes soft and cohesive.

You’ll rarely need more flour. A small splash of milk is usually all it takes.

Optional Safety Step: Heat-Treating the Flour

This dough contains no eggs, which removes the main traditional concern with raw cookie dough. However, raw flour can carry bacteria depending on how and where the grain was grown and handled.

Because I mill my own flour from a trusted source, I’m personally comfortable using it as-is for our family. That said, if I were making this for guests or serving it outside our home, I would ALWAYS heat-treat the flour first, just to be extra cautious. Everyone’s comfort level is different, and either approach is completely okay.

How to Heat-Treat Flour

1. Preheat oven to 300°F (150°C).
2. Spread the flour in a thin, even layer on a baking sheet.
3. Bake for 8–10 minutes, stirring once halfway through.
4. Let the flour cool completely before using (warm flour will melt the butter and change the texture).

Can I Freeze the Flour Instead?

Freezing flour helps preserve freshness and prevent insect activity, especially with fresh-milled flour. However, freezing does not replace heat-treating if you’re looking for the lowest possible risk when eating dough raw. It’s great for storage, but heat is the reliable safety step.

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Egg-Free Cookie Option (Baked “Sugar Cookie Bites”)

This dough is designed for eating, but it also makes a simple egg-free cookie. Because there are no eggs, these won’t bake up like a classic chewy chocolate chip cookie. Instead, expect soft, tender little “sugar cookie bites” with mini chips throughout. They’re perfect as small snacks and don’t need to spread much to be delicious.

How to Bake

1. Preheat oven to 350°F (175°C).
2. Roll into small balls (about 1 Tbsp each) and place on a lined baking sheet.
3. Bake for 8–10 minutes, until the bottoms are lightly golden and the tops look set.
4. Let cool on the tray for 5 minutes (they’ll be delicate while hot), then move to a rack.

Storage

• Store covered in the fridge.
• Best texture when slightly chilled but still scoopable.
• Perfect for spooning, stirring into ice cream, or layering into cakes.