This edible cookie dough comes together fast, with toasted oat flour giving it that nutty, roasted depth and a cohesive, scoopable texture that tastes just like the real thing without ever seeing an oven. Butter gets whipped until light and fluffy, then folded together with a splash of milk and vanilla for a base that's smooth, rich, and completely spoon-ready. Chocolate chips get folded in at the end for pockets of melty bite in every scoop. It's the kind of no-bake treat you can portion into a jar and keep in the fridge for whenever a craving hits. Straightforward pantry staples and a couple of easy mixing steps make this an easy one to keep on hand for an added sugar kitchen.
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Spread the gluten free oat flour in an even layer on a rimmed baking sheet. Bake at 350°F (175°C) for 5 minutes, until the flour smells lightly toasted and feels dry to the touch. Remove from the oven and let cool completely on the pan, about 15 minutes, before using.
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together with a hand mixer or stand mixer on medium speed until light and fluffy, about 2 minutes.
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