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+ servings
White bowl full of edible cookie dough. Blue napkin and chocolate chips beside it.
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5 from 2 votes

Edible Cookie Dough

Egg free cookie dough with heat treated flour that's safe to eat by the spoonful!
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Dessert
Cuisine: American
Servings: 8
Calories: 511kcal
Author: Julie Evink


  • 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


  • 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.


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.
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.
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.
  • 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.


Serving: 0.25c. | Calories: 511kcal | Carbohydrates: 72g | Protein: 7g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 36mg | Sodium: 161mg | Potassium: 108mg | Fiber: 2g | Sugar: 41g | Vitamin A: 436IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 2mg