With this Edible Cookie Dough recipe in your pocket, you’ll never feel the need to sneak nibbles from your batches of cookies again! This recipe is egg-free, quick & easy, totally customizable, and completely safe to eat right from the bowl!
One of the fondest memories I have of cookie baking is the clean up.
And I don’t mean washing the dishes.
Scraping the last bits of cookie dough from each bowl right into my mouth before tossing it aside for the next batch. Sometimes sneaking a nibble when Nana wasn’t looking.
If she had let me, I’d have eaten scoops of raw cookie dough without batting an eyelash. She was always really good about catching me in the act, but food safety in the 90s wasn’t what it is today.
This page includes step by step instructions, as well as tips and notes. If you’d like to skip all that, feel free to scroll down to the full, printable recipe card at the bottom of the post.
Thank goodness for whoever accidentally left the eggs out of their cookie dough and found out how good it was anyway.
Eggs are just a binder, anyway. If you’re whipping up a batch of cookie dough strictly for eating, they’re not essential – they have zero influence on the spot-on flavor of this homemade edible cookie dough!
Trust me when I say this is the best thing since sliced bread! An eggless cookie dough recipe – who knew it would taste so good?!
There are endless ways to use raw cookie dough!
If you decide to actually save any of it after you mix it, that is…
- As a surprise filling in cupcakes
- As a base for no-bake brownies
- In homemade cookie dough ice cream
- Dipped in chocolate and turned into truffles
- As a filling for macarons
And let’s not forget how many flavor combinations there are! Classic chocolate chip is always a winner, but mixing in festive holiday sprinkles, some cinnamon sugar, crushed Oreo cookies, or some toasted oats and raisins add exciting textures and dimensions to this snack.
Even subbing out some flour in place of cocoa powder to create a brownie batter-style cookie would be delicious!
What’s the difference between traditional cookie dough and edible cookie dough?
This recipe resembles normal cookie dough very closely, with the exception of…
- No rising agents. Baking soda and baking powder are used when baking to puff the cookies. They’re not needed in cookie dough – they would only throw off the flavor!
- Your choice of fat. I love butter in my cookie dough, but margarine, coconut oil, or ghee would be great options as well.
- No eggs. Store-bought cookie dough packages warn you not to eat the dough for good reason. Raw eggs present the danger of salmonella and food poisoning, so skip it in your dough.
- Baked flour. Raw flour can actually contain bacteria as well, so toast it prior to mixing it in the recipe.
Is it safe to eat raw flour?
This raw edible cookie dough has no eggs, so there’s not need to worry about salmonella. It does contain flour, however, which in extremely rare cases has been found to be contaminated with E. Coli.
BUT. There’s an easy fix to solve those worries too!
Simply bake the flour to kill any possible bacteria.
Spread the flour in an even layer on a baking sheet and toast it at 350 degrees F for 6-7 minutes until it reaches 160 degrees F. It will start to brown lightly, but won’t affect the flavor of the cookie dough.
If you’re still concerned about illness, or want to make this gluten-free: Pulse an equal amount of old fashioned oats in the blender until it resembles the texture of flour. Or, you could also just make a batch of cookie dough fudge instead!
Ingredients
This is an easy recipe that uses common ingredients (basic pantry staples) so you don’t have to go to a fancy grocery store. Best yet, it tastes just as good as real cookie dough!
- toasted all-purpose flour – you can also use wheat or 1:1 gluten free-flour here. See the directions in the recipe card on how to toast it!
- butter – salted or unsalted, your call
- brown sugar and granulated sugar
- vanilla extract
- kosher salt
- milk
- mini chocolate chips and/or sprinkles
You can even make this into a vegan cookie dough if you sub the butter for coconut oil, milk for almond or cashew milk, and use vegan chocolate chips!
How To Make The Best Edible Cookie Dough
- First, toast the all purpose flour. Preheat the oven to 350 degrees F. Spread the flour in an even layer on a baking sheet and toast it for 6-7 minutes until it reaches 160 degrees F.
- While the flour is toasting, use an electric mixer or stand mixer to whip the butter and sugars together in a large bowl until light and fluffy, 2-3 minutes.
- Now, mix in the vanilla and salt until combined.
- Add the flour to the bowl shortly after it comes out of the oven. Adding warm flour is key to getting that cookie dough texture without the addition of eggs. Mix until it’s just combined.
- Add milk 1 tablespoon at a time until the batter comes together.
- Finally, add in the chocolate chips, sprinkles, crushed Oreos, or whatever different mix-ins your heart desires into the raw dough.
Should edible cookie dough be refrigerated?
Yes…if you somehow manage to have any of this stuff left over, seal it up in a plastic zipper bag or airtight container and chill it. Eat it within 5 day, or transfer it to the freezer for up to 3 months.
To soften it up again when you decide to finish it off around midnight, let it sit out at room temperature for 15-20 minutes, or nuke it in the microwave for 10-20 seconds until it softens.
HELPFUL KITCHEN TOOLS FOR MAKING THIS RECIPE
Want to whip up a batch of cookies?
Try some of my other favorite cookie recipes! You’ll like them just as much as this delicious edible cookie dough!
If you love this recipe, please consider leaving a 5 STAR RATING! If you really love it, leave us a comment and let us know – we appreciate all forms of feedback!
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Edible Cookie Dough
Ingredients
- 1 cup flour toasted
- ½ cup unsalted butter softened
- ½ cup brown sugar packed
- ¼ cup white sugar
- 1 teaspoon vanilla extract
- ½ tsp kosher salt
- 2 tablespoons milk
- 1 cup mini chocolate chips or sprinkles
Instructions
- Preheat the oven to 350 degrees F. Spread flour in an even layer on a baking sheet. Toast 5-7 minutes until the internal temperature reaches 160 degrees F.
- In a bowl, combine butter and sugars. Using a hand mixer or stand mixer, cream the ingredients together 2-3 minutes until light and fluffy.
- Add the vanilla and salt and mix until combined.
- Add the warm flour and mix until just combined.
- Mix in milk one tablespoon at at time, adding more if needed until the dough starts to come together.
- Use a rubber spatula to stir in the miniature chocolate chips and/or sprinkles.
- Store leftovers in a plastic zipper bag or covered container in the refrigerator. When ready to eat, allow to soften at room temperature at least 15 minutes.
Kayla says
Abery and I made it. It was good. Mom said not to eat two whole sticks of butter anymore though :(. It was delicious!
Abery says
Very cool kayne!
Aubrey says
Can I use margarin instead of butter?
Erica says
If that’s your preference, yes you can. I wouldn’t recommend it personally, however, but that’s because I don’t care for margarine.
Colleen says
How do you test the flour temperature?
Ruth says
Thank you!