No need to wait for cookies to be baked with this edible cookie dough recipe!
Of course all cookie dough is edible but this version is safe to eat without baking! It contains no eggs and heat-treated flour making it perfect to scoop right out of the bowl!
Swap up the add ins in this cookie dough recipe, if you love pecans or other goodies by all means, stir some in!
Edible Raw Cookie Dough
- This cookie dough contains no eggs and heat treated flour to ensure it’s safe to eat without baking!
- It’s a decadent snack is packed with all the raw, buttery sugary goodness edible cookie dough has to offer!
- Customize to your liking by adding your favorite nuts, candies or sprinkles! Endless possibilities.
- Eat it once you make it or divide it up into smaller portions and freeze them for future snacks.
- Add it to ice cream for Cookie Dough Ice Cream, turn it into cookie dough brownies, put some on a baked cake, or stir chunks into your fave frosting. Or do what I do, just eat it with a spoon!
Ingredients and Variations
Flour – We use all purpose flour in this recipe. Any heat treated (see notes) flour or even oat flour or heat treated cake mix can be used too!
Sugar – What would cookie dough be without it? Brown and white sugar give the best flavor.
Butter – Use real salted butter for that perfect cookie dough texture. This recipe will also work witha solid coconut oil if dairy is off the menu. Use real vanilla extract if you have it, since this isn’t baked you can taste the hint of vanilla.
Food Safety First
It’s not just eggs in cookie dough that can pose a health risk, raw flour can contain dangerous bacteria like E. Coli too.
It’s really easy to heat treat flour! Bake it on a baking sheet in the oven at 350°F for 5 minutes. Let the flour cool completely, so it doesn’t melt the butter when making this cookie dough recipe.
Flour can also be heat treated by placing it in the microwave for 30-second intervals until the flour reaches 165°F. Stir after each 30 seconds.
Edible Cookie Dough Add-Ins & Variations
Of course, chocolate chip cookie dough needs chocolate chips (either milk or dark chocolate chips will do)! But feel free to try peanut butter chips, white chocolate chips, or caramel chips.
- We love chopped and toasted nuts like pecans.
- Try chopped pieces of raisin, cranberries, or even some toasted coconut or Rice Krispies for extra crunch!
- A sprinkle of cocoa powder is yummy too.
How to Make Edible Cookie Dough
Heat-treat the flour before beginning this recipe to avoid any possibility of flour contamination.
- Beat butter with a stand mixer or hand mixer. Add sugars, milk, and vanilla.
- Add flour a bit at a time until mixed through. Fold in mix-ins or chocolate chips.
- Scoop into balls or a log and slice into uniform pieces.
Enjoy immediately or save cookie dough bites in the freezer for whenever the sweet tooth hits!
Tips for a Great Snack
- The ratios in this cookie dough aren’t suitable for baking (but you can find our favorite chocolate chip cookie recipe here).
- No baking soda is needed as these cookies do not need the help of a leavening agent to rise.
- Make sure the flour is completely cooled before adding it to the recipe so the butter doesn’t melt!
- Edible cookie dough will last a few weeks in the refrigerator as long as it’s kept in a zippered bag or sealed container.
- It will keep fresh even longer in the freezer, with the date labeled on the outside.
More Quick No-Bake Treats
Did you love this Edible Cookie Dough? Be sure to leave a rating and a comment below!
Edible Cookie Dough
Equipment
Ingredients
- 1 cup all purpose flour *see note
- ½ cup salted butter softened
- ⅓ cup brown sugar
- ¼ cup granulated sugar
- 2 tablespoons milk or cream
- 1 teaspoon vanilla extract
- ½ cup mini chocolate chips
Instructions
- Cook and cool flour per the notes below.
- Beat butter with a hand mixer until fluffy. Add brown and white sugar and continue beating until combined.
- Mix in milk and vanilla. Add flour a little bit at a time until incorporated and the dough reaches desired consistency. You may not need all of it.
- Fold in chocolate chips and enjoy!
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dessert, Snack
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Recipe Adapted from Cookie Dough Brownies, SpendWithPennies.com, 2014
60 years eating cookie dough. Not sick yet. Just saying…
Many people do eat with eggs and without heat treating the flour. Although now that I know there is a risk, I prefer to heat treat the flour since it’s easy to do!
Its a lovley recipie and my kids loved it!
Hi Holly ,
I can’t wait to try this recipe!! I was just wondering, however, if coconut flour and coconut brown sugar can be used as substitutes for their non-coconut counterparts? And if so, does coconut flour need to be “baked” as well?
Thanks for your help!
~Michelle
I haven’t tried it and don’t have a ton of experience with coconut flour but I do think it would work. You might need to adjust the amount slightly.
As for baking the coconut flour, you might like to check on the brand packaging if there is info re: eating it raw. Let us know how it works out for you!
Hi Holly,
I really love your recipes. So far I have make the Turkey Pot Pie, Apple Crumble Pie and the Blondies. I love cookie dough and am looking forward to trying your recipe. How long do I bake the flour for at 350°? I will be making a batch for my niece’s birthday and want to make sure it’s safe for them to eat.
Thank you,
Debbie : )
I bake the flour for about 5 minutes. Enjoy the recipe!