Double Chocolate Espresso Edible Cookie Dough

For the chocolate lovers who also love their coffee.

Rich dark cocoa, bold espresso, little pockets of chocolate chips and that thick, fudgy brownie batter texture you just want to eat by the spoonful!

Made with Quay Naturals Gluten-Free All-Purpose Flour and Coconut Sugar for a simple, coffeehouse-inspired treat.

Ingredients

• ½ cup Quay Naturals Gluten-Free All-Purpose Flour
• ¼ cup Quay Naturals Organic Coconut Sugar
• 3 tbsp softened butter
• 2 tbsp cocoa powder
• 1 tsp instant espresso powder
• 2–3 tbsp milk
• ½ tsp vanilla
• ¼ cup mini dark chocolate chips
• Pinch of sea salt

Directions

1. Heat-treat the flour first: spread it on a parchment-lined baking sheet and bake at 350°F for 5–7 minutes, until it reaches 165°F on an instant-read thermometer. Let it cool completely.
2. Cream butter and coconut sugar. Dissolve espresso powder in 1 tbsp milk, then mix into the butter with cocoa, vanilla and salt.
3. Fold in the cooled flour, adding remaining milk until thick and creamy. Stir in dark chocolate chips.
4. Scoop into little jars and chill for 15 minutes if desired.

Tips

Raw flour isn’t ready to eat, so don’t skip the heat-treating step.

No eggs. No baking the dough. Just deep chocolate flavor with a little espresso magic.