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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Anyone else eat their weight in cookie dough when you are making cookies? Now you can make Edible Cookie Dough and eat it without the risk!

It’s 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 you can grab a sweet treat whenever the craving hits!

You will need the following ingredients:

Butter: I used salted butter in this recipe. If using unsalted butter, add in an additional ¼ tsp salt to your batter to offset some of the sweetness.

Brown sugar

Vanilla

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. If you like more of a peanut butter flavor, you can add in as much as ¼ cup to your batter. You can add in any type of nut butter to your cookie dough.

Flour: Make sure that you heat treat the flour before adding it in with the rest of the ingredients. This is to prevent you from getting sick. 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 the nutmeg really adds flavor to the cookie dough. You should taste just a hint of the nutmeg.

Chocolate chips: The type of chocolate chips you use is entirely dependent on your flavor preferences. I prefer to use mini chocolate chips because it makes it easier to eat the cookie dough. You can always add full-size chocolate chips, chocolate chunks, mint chocolate chips, or even your favorite type of candy or sprinkles.  

Milk: I used 2% milk for this recipe, but you can use whole milk or even cream for a creamier cookie dough.

Ready in 15 minutes!

• Preheat oven to 350 degrees F.
• Please 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.

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 soft and chewy chocolate chip 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.

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!

Did you try the recipe? Rate it, please! Seriously though a five-star rating below will make my day! If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!!

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!

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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 c. salted butter softened
• ▢ ¾ c. brown sugar lightly packed
• ▢ 1 tsp vanilla
• ▢ 3 Tbsp creamy or crunchy peanut butter
• ▢ 1 ¼ c. all-purpose flour heat-treated
• ▢ ¼ tsp nutmeg
• ▢ 1 c. mini chocolate chips
• ▢ 1 Tbsp 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.