Edible Cookie Dough

Always sneaking cookie dough from the bowl? Now you can make this Edible Cookie Dough and it eat without feeling guilty! It’s made without eggs and is easy, sweet and delicious. By heat treating your flour and skipping the eggs you can enjoy it without all the worry!

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This delicious edible cookie dough is made without eggs and with heat treated flour so it’s safe to consume raw. It’s ready in 5 minutes and you can store it in the refrigerator so that it’s ready as a late night snack — or whenever the craving hits! Once you learn how to make edible cookie dough, you’ll never buy the crumbly edible stuff from the store again.

I’m a sucker for a gooey soft chocolate chip cookie, but there’s just nothing like edible cookie dough. There’s something about that slight crunch or sugar and the whole chocolate chips. It’s just so tasty! This is a fun family-friendly recipe that you can whip up whenever you want.

Why You’ll Love this Edible Cookie Dough Recipe

• With just a few simple ingredients you can make edible cookie dough that taste incredible. A great late-night snack or tasty weekend snack!
• Easily adapt this recipe to fit dietary restrictions or preferences. You can easily make it vegan and use a gluten-free flour to make it gluten free!
• Edible chocolate chip cookie dough is much safer than eating raw cookie dough. Munch on this sweet treat without worry!

Ingredients for Edible cookie Dough

• Brown sugar – Make that classic rich flavor of chocolate chip cookies come to life with brown sugar instead of white sugar.
• Vanilla extract – A splash of vanilla extract will create a lovely depth of flavor in this recipe.
• Butter – I used salted butter in this recipe. If you’re using unsalted butter, add in an additional ¼ tsp salt to your batter to offset some of the sweetness.
• Peanut butter – In order to achieve the creamy texture of cookie dough, I found that I needed to add peanut butter or some type of nut butter to the batter. Without it, it felt like something was lacking and I could taste the toasted flour.
• Flour – Make sure that you heat treat the flour before adding it in with the rest of the ingredients. For an even smoother cookie dough, feel free to sift your flour before adding it to the rest of the dough.
• Nutmeg – The nutmeg can be omitted, but I found that it really adds a warm flavor to the cookie dough. You should taste just a hint of the nutmeg.
• Chocolate chips – I prefer to use mini chocolate chips because it makes it easier to eat the cookie dough but you can always add full-size chocolate chips or chocolate chunks.
• Milk – I used 2% milk for this recipe, but you can use whole milk or even cream for a creamier cookie dough.

How to Make Edible Cookie Dough

1. Preheat your oven to 350 degrees Fahrenheit and then add the flour to an oven safe dish and bake for 5 minutes or until flour has reached a temperature above 160 degrees Fahrenheit. Be careful not to overcook.
2. Allow the flour to cool while you prep the other ingredients.
3. Using a stand mixer or electric mixer, beat together softened butter and sugar until light and fluffy — about one to two minutes.
4. Stir in the vanilla extract and peanut butter and then add in the heat treated flour, nutmeg, and mini chocolate chips and stir.
5. Pour in milk and stir. If your cookie dough is too dry, feel free to add in more milk until it reaches your desired consistency.

Why do I need to heat treat flour?

Baking the raw flour in the oven beforehand is a precaution used to prevent ingesting any harmful bacteria, like E. coli, that may be living in your flour. The temperature of the flour should reach 160 degrees Fahrenheit. This will ensure that all of the bacteria has been killed.

It’s very important that you do not overcook your flour. Burning your flour will result in a burnt tasting cookie dough. I found that in my oven, it only took 5 minutes to cook my flour. But you can cook it for up to 7-8 minutes long.

Can I bake this dough into cookies?

When baked, this edible cookie dough will not result in the chewy chocolate chip cookies that we all know. This is because it doesn’t contain any baking soda or baking powder, and it does not contain any eggs.

Raw cookie dough for regular cookies is often not safe to eat without baking. That’s the whole purpose of this specific chocolate cookie dough recipe! However, if you want to bake some good cookies, then check out my classic chocolate chip cookie recipe.

How to Store Leftover Edible Cookie Dough

You can store your cookie dough in the refrigerator or at room temperature.

If storing it at room temperature, I would consume it within three to four days.

FRIDGE: Storing your cookie dough in the refrigerator will extend it’s life a bit. So store it for up to 7 to 10 days.

FREEZER: This can also be frozen for up to six months for best quality. Allow to thaw before consuming.

What can I add to edible cookie dough?

You can essentially add anything you want to this recipe. Just like you would with regular cookies! Here are a few tasty options to mix in:

• dark chocolate chips
• white chocolate chips
• peanut butter chips
• chopped walnuts
• chopped pecans
• mini M&Ms
• sprinkles
• semi-sweet chocolate chips

Enjoy this easy homemade edible cookie dough! It’s one our favorite movie night treats, and I know you’ll love it too.

More Sweet Treats!

• Need another easy no-bake dessert? Funfetti Dip will remind you of your favorite cake when you dip into it!
• Whip up a batch of Cannoli Dip for a creamy dessert treat loaded with Mini Chocolate Chips.
• Got fresh fruit? Make this easy 3 ingredients Fruit Dip to dip it in!
• These No Bake Cookies are a show stopper. A great dessert to make if you don’t want to turn the oven on.

Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!

 

5 from 5 votes

Edible Cookie Dough

Egg free cookie dough with heat treated flour that's safe to eat by the spoonful!

Prep:5 minutes mins

Cook:5 minutes mins

Total:10 minutes mins

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Ingredients

• ▢ ½ cup salted butter softened
• ▢ ¾ cup brown sugar lightly packed
• ▢ 1 teaspoon vanilla
• ▢ 3 Tablespoons creamy or crunchy peanut butter
• ▢ 1 ¼ cups all-purpose flour heat-treated
• ▢ ¼ teaspoon nutmeg
• ▢ 1 cup mini chocolate chips
• ▢ 1 Tablespoon milk plus more as needed

Instructions

• Preheat oven to 350 degrees F.
• Pour flour into an oven safe dish and bake for 5 minutes or until flour has reached a temperature above 160 degrees Fahrenheit. Do not overcook. Let cool.
• Beat together softened butter and sugar until light and fluffy, about one to two minutes.
• Stir in vanilla and peanut butter.
• Add in heat treated flour, nutmeg, and mini chocolate chips and stir.
• Pour in milk and stir. If your cookie dough is too dry, feel free to add in more milk until it reaches your desired consistency.

Tips

WHY DO I NEED TO HEAT TREAT THE FLOUR?

Baking the flour in the oven beforehand is a precaution used to prevent ingesting the bacteria E. coli that may be living in your flour. The temperature of the flour should reach 160 degrees Fahrenheit in order to ensure that all of the bacteria has been killed. It’s very important that you do not overcook your flour. Burning your flour will result in a burnt tasting cookie dough. I found that in my oven, it only took 5 minutes to cook my flour, but you can cook it for up to 7-8 minutes long.

CAN I MAKE IT INTO COOKIES?

When cooked, this cookie dough will not result in the light and fluffy cookies that we all know. This is because it doesn’t contain any type of leavening agent such as baking soda or baking powder, and it does not contain any eggs. This cookie dough is designed to be eaten raw.

STORAGE TIPS!

You can store your cookie dough in the refrigerator or at room temperature.

• If storing it at room temperature, I would consume it within three to four days.
• If storing your cookie dough in the refrigerator, you can store it for up to 7 to 10 days.
• This can also be frozen for up to six months for best quality.

EXPERT TIPS

• It is ideal to let the flour cool completely before adding it into your cookie dough, but it’s not entirely necessary. Mine was still a little bit warm each time that I made this recipe and it turned out fine. If it’s hot you run the risk of melting the chocolate chips!
• Do not melt the butter, just soften it. If it is melted it results in a gainer cookie dough batter. Make sure you cream together the sugar and butter before mixing in other ingredients.
• You can add this to ice cream or just make our Cookie Dough Ice Cream! We recommend adding less milk so it’s easier to shape into cookie dough balls if you make it for ice cream.

Nutrition Information

Serving: 0.25c., Calories: 511kcal (26%), Carbohydrates: 72g (24%), Protein: 7g (14%), Fat: 22g (34%), Saturated Fat: 13g (81%), Cholesterol: 36mg (12%), Sodium: 161mg (7%), Potassium: 108mg (3%), Fiber: 2g (8%), Sugar: 41g (46%), Vitamin A: 436IU (9%), Vitamin C: 1mg (1%), Calcium: 67mg (7%), Iron: 2mg (11%)

© Julie's Eats & Treats ®

We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box is calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.