This edible cookie dough recipe tastes like you made your favorite chocolate chip cookie recipe and snuck into the fridge for a naughty bite of raw cookie dough.
But I have good news: this recipe is egg-free, uses easy heat-treated flour, and can be eaten raw! It's also easy to make dairy-free, gluten-free, sugar-free, and/or vegan.
This recipe is a great way to enjoy cookie dough for one (or for fun). In all honesty, it makes a pretty generous amount (more like 4-6 servings), but it freezes well and makes a perfect little sweet treat for after dinner (or a midnight snack).
What we love about this recipe is how easy it is to customize. You can make swaps to make it gluten-free, sugar-free, dairy-free, and all the things! Best of all, it actually tastes like cookie dough, unlike many of the "cookie dough" recipes out there (no tea, no shade - they have their place).
My husband has thoroughly enjoyed the testing process (since he is the first to taste everything), and he gives this one two big thumbs up. As for me? I'm obsessed with making homemade cookie dough ice cream. I know you're going to love it as much as we have!
Why You'll Love It:
- Made without nut butter. Many "raw cookie dough" recipes are made with peanut butter (or cashew butter), but it always TASTES like nuts, which isn't the same as cookie dough if you ask me. This version actually tastes like cookie dough.
- Easy to make dairy-free (or sugar free). This recipe has been tested thoroughly with dairy-free alternatives, and it tastes great!
- You might not need to heat treat flour. Traditional wheat flour and gluten-free blends need to be heated in order to make them safe. If you use almond flour to make this recipe, you can likely skip that step.
Ingredients
- Flour: You can use all-purpose flour, gluten-free flour blend, almond flour, or oat flour. You will need to heat treat the raw flour (unless using almond flour), but don't worry - it's quick and easy!
- Sugar (or sweetener): This recipe uses a combination of white sugar and brown sugar for a balanced sweetness. If desired, you can swap it for your favorite sweetener that measures cup for cup with sugar. We like to use a mix of Lakanto granulated and golden brown sweetener.
- Butter: This gives it an authentic raw cookie dough flavor! We recommend salted butter that has been softened at room temperature, but you can use your favorite dairy-free spread in its place. If using unsalted butter, add an extra pinch of salt.
- Chocolate chips: Use your favorite chocolate chips or mini chocolate chips. Feel free to make swaps like dairy-free chocolate chips or sugar-free chocolate chips.
You will also need:
- A few splashes of milk (or oat milk)
- Vanilla extract
- Salt
Check the recipe card for a full list of ingredients and the quantities needed.
How to Make Edible Cookie Dough
This edible chocolate chip cookie dough features all of your favorite cookie ingredients - minus the raw eggs, of course. It's also made without nut butter, blended chickpeas, or anything slightly suspicious - good news for cookie dough lovers!
- Add the softened butter, brown sugar, and white sugar to a medium bowl.
- Mix well until smooth and creamy (it may take a bit of work), then add the vanilla extract and salt. Stir well.
- Add your heat-treated flour (see below), and stir it in gradually.
- The flour will look a bit crumbly at first, which is totally normal. Add some milk (or oat milk) and mix well until you get the consistency you prefer. If a smooth, scoopable dough is desired, you may need to add a bit more milk.
- Sprinkle in the chocolate chips.
- Fold the chocolate into the cookie dough base until well distributed. You're ready to serve and enjoy immediately, or store it for later!
How to Heat-Treat Flour
Both all-purpose flour and gluten-free flour blends need to be heated to 160ºF (72ºC) before using them in raw applications like edible cookie dough.
There are two ways to do this: the oven or the microwave.
- Oven method: Spread the flour onto a baking sheet lined with parchment paper. Bake in a 350ºF (180ºC) oven for 6-10 minutes, until it reaches a temperature of 160ºF (72ºC) throughout. Allow the flour to cool down before using it in your recipe.
- Microwave method: Pour the flour into a bowl and cook at high power for 30 seconds, stir, and return to the microwave for an additional 15 seconds, or as long as it takes to reach a minimum temperature of 160ºF (72ºC) throughout. Let the flour cool at room temperature before using it to make raw cookie dough.
Storing Your Cookie Dough
Transfer the edible cookie dough to an airtight container. Store in the refrigerator for up to 5 days. If the texture becomes too firm after refrigeration, add a splash of milk and mix until you get the perfect consistency.
Can you freeze it?
Yes! Roll into balls and place them in a freezer-safe bag or container. Freeze for up to 2 months. Let it sit at room temperature for 10-15 minutes before serving.
Flavor Variations
- Funfetti dough: Use white chocolate chips instead of regular ones, and a few tablespoons of rainbow sprinkles.
- Peanut butter cookie dough: Replace 2 tablespoons of butter with your favorite smooth peanut butter.
- Mocha chip: add ½ teaspoon instant espresso powder.
- Double chocolate: Mix 2 tablespoons of cocoa powder into the cookie dough mixture and double the chocolate chips (if desired).
Dietary Substitutions
Dairy-free: Swap the butter, milk, and chocolate chips for dairy-free versions. These are easy to find and fairly affordable! We love oat milk for its creaminess.
Sugar-free (or reduced sugar): Use your favorite sweetener that measures cup for cup with sugar. We use Lakanto granulated sweetener, golden brown sweetener, and sugar-free chocolate chips.
Oat flour or almond flour: You can use almond flour, oat flour, or a mixture of both. If the flour was made with raw grains/nuts/seeds, be sure to heat treat it first. Almond flour is less "thirsty" than all-purpose or gluten-free flours and will need much less milk. We used just 1 tablespoon!
Homemade Cookie Dough Ice Cream
One of my favorite ways to use leftover edible cookie dough is to make my very own cookie dough ice cream! Just cool the dough, then roll it into little balls, freeze it, and add it to your favorite vanilla ice cream base - or the mix-in cycle of your Ninja Creami. It's SO good - and gluten-free of course!
Recipe FAQs
No. Edible cookie dough is intended to be eaten raw, and because it does not contain eggs (or another binder), it does not have the structure needed for baking.
Yes, just like all-purpose flour, it is intended to be used for baking, and so in order to use uncooked flour in "raw" recipes like edible cookie dough, you will need to heat it to a minimum internal temperature of 160ºF (72ºC) throughout. Make sure to cool before using!
Yes! Since this recipe is already egg-free, all you have to do is make vegan swaps for the butter, milk, and chocolate chips, which are all easy to find at your local grocery store.
If you loved this edible cookie dough recipe let me know by leaving a 5-star review in the recipe card or comment below! You can also tag me on Instagram @dashfordinner.
Edible Cookie Dough
Ingredients
- 4 tablespoons butter softened (or dairy-free spread)
- ¼ cup brown sugar packed (or sugar-free brown sugar)
- 3 tablespoons granulated white sugar or sweetener of choice
- 1 ½ teaspoons vanilla extract
- ¼ teaspoon salt
- 1 cup all-purpose flour* or gluten-free, almond flour, oat flour, etc (heat-treated)
- 1-4 tablespoons milk or oat milk
- 6-7 tablespoons chocolate chips (or sugar-free chocolate chips)
Instructions
- Heat treat the flour: If using all-purpose flour, gluten-free flour, or oat flour, heat the flour in the microwave or oven. See the recipe notes* for step-by-step instructions.
- Add the softened butter, brown sugar, and white sugar (or sweeteners of choice) to a medium bowl. Cream the butter and sugars together with an electric mixer or a silicone spatula. It will look clumpy at first, but it will slowly come together.
- Add the vanilla extract and salt, then mix until well incorporated.
- Stir in the flour a little at a time. It will look very crumbly, which is normal. We will add some milk in the next step, which changes the texture.
- Add the milk, 1 tablespoon at a time, and mix well. Add as much milk as you like to achieve the desired texture. Use less for a very firm dough, and a little more for a soft, scoopable dough. Keeping in mind that the dough will stiffen once refrigerated, we like to make it a little softer.
- Sprinkle in the chocolate chips and fold them in until well combined. Taste and adjust the sweetness, salt, or milk to your preference.
- Serve immediately, or refrigerate until needed.
Notes
- Microwave method: Add the flour to a bowl and cook at full power for 30 seconds. Stir well, then return to the microwave for another 15 seconds, or as long as it takes to reach a temperature of 160ºF (72ºC) throughout.
- Oven method: Spread the flour out onto a baking sheet lined with parchment paper. Bake at 350ºF for 6-10 minutes; check the temperature to ensure it reaches 160ºF (72ºC) throughout.
- Funfetti: Use white chocolate chips and rainbow sprinkles!
- Peanut butter cookie dough: Replace 2 tbsp. of butter with peanut butter.
- Mocha chip: Add ½ teaspoon instant espresso powder.
- Double chocolate: Add 2 tablespoons of cocoa powder to the dough.
Nutrition
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Dorothy Bigelow says
This really tastes like raw cookie dough! I tried it with sugar-free swaps and it was really delicious too. Perfect for a snack or adding to protein ice cream for a little extra oomph.