Who else secretly (or not so secretly) loves cookie dough more than baked cookies? You’re in good company! This Eggless Edible Cookie Dough is completely safe to eat raw—no eggs, no worries—just buttery, chocolate-studded goodness you can dig into straight from the bowl.
Why You’ll Love This Edible Cookie Dough Recipe
Let’s be real—most of us sneak a bite or two of cookie dough while baking. But with raw eggs and untreated flour, traditional cookie dough isn’t exactly food-safe. This version solves that problem!
- Egg-free & heat-treated flour = totally safe to eat raw
- Quick to make in just 15 minutes
- Customizable with all your favorite mix-ins
- Great for sharing (or not—we won’t judge)
I actually whipped up this recipe one weekend when my husband took the kids camping. My plan was to save a little for them… but between snacking and mixing some into ice cream, let’s just say the bowl was pretty empty when they got home.
Fun Ways to Use Edible Cookie Dough
This isn’t just for sneaking spoonfuls at midnight—though that’s definitely encouraged. Here are some creative ways to use it:
- Mix it into ice cream (vanilla, chocolate, or even strawberry!)
- Stuff cupcakes with mini cookie dough balls before frosting
- Make cookie dough truffles dipped in melted chocolate
- Sandwich between pretzels for a sweet & salty bite
- Whip up cookie dough fudge—rich, sweet, and indulgent
Ingredients
Here’s what you need to make this edible chocolate chip cookie dough:
- 1½ cups all-purpose flour (heat-treated, see below)
- ½ cup salted butter, softened
- ⅔ cup light brown sugar, packed
- 3 tablespoons granulated sugar
- 2–3 tablespoons heavy cream (or milk)
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½–1 cup mini semisweet chocolate chips
How to Make Edible Cookie Dough
Step 1: Heat-treat the flour
To kill any bacteria, you’ll need to heat-treat your flour first.
Two methods:
- Oven: Spread flour on a parchment-lined baking sheet and bake at 350°F for 8 minutes. Let cool.
- Microwave: Microwave flour in a bowl for 60 seconds, stirring every 15–20 seconds.
Step 2: Mix it up
In a large bowl, cream together the butter, brown sugar, and granulated sugar for about 2 minutes until light and fluffy.
Step 3: Add liquids
Mix in the heavy cream, vanilla, and salt.
Step 4: Combine & fold
Add the cooled flour and stir until just combined. Then fold in the mini chocolate chips with a spatula.
Step 5: Enjoy!
Scoop it into a bowl, grab a spoon, and enjoy it right away—or chill it to firm it up a bit!
Storage Tips
- Refrigerator: Store in an airtight container for up to 1 week.
- Freezer: Freeze for 3–4 months. Thaw in the fridge and bring to room temp before eating.
Variations to Try
This base recipe is totally adaptable. Here are a few ways to change it up:
- Swap the chips: Use sprinkles, white chocolate, M&M’s, chopped Oreos, pretzels, or toffee bits.
- Peanut Butter Version: Add ½ cup peanut butter and an extra ½ cup flour.
- Oatmeal Cookie Dough: Sub ¼ cup flour with ½ cup oats.
- Chocolate Cookie Dough: Replace ⅓ cup flour with ⅓ cup unsweetened cocoa powder.
- Sugar Cookie Dough: Use all granulated sugar (⅔ cup) and add ¼ tsp almond extract.
Want a Smaller Batch?
Craving just a little treat for yourself? Here’s how to make a single-serving:
- ¼ cup flour (heat-treated)
- 2 tbsp butter, softened
- 2 tbsp brown sugar
- 3 tsp granulated sugar
- 2–3 tsp cream or milk
- ¼ tsp vanilla extract
- Pinch of salt
- 2–3 tbsp mini chocolate chips
Mash it all together with a fork—no mixer needed!
Frequently Asked Questions
Why is it safe to eat this cookie dough?
It contains no raw eggs, and the flour is heat-treated to kill bacteria. That means no risk of E. coli or salmonella.
Why is my dough gummy or sticky?
It could be too warm, or the flour ratio might be off. Chill it briefly if needed and check your measurements.
What temp kills bacteria in flour?
Flour needs to reach at least 160°F to be considered safe to eat.
Do I have to bake the flour?
Yes! Raw flour can carry harmful bacteria. Either bake it or microwave it to make it safe.
More Cookie Dough-Inspired Recipes
- Chocolate Chip Cookie Dough Ice Cream
- Chocolate Chip Cookie Dough Cheesecake
- Chocolate Chip Cookie Dough Cake
Try This Recipe?
We’d love to hear what you think! Leave a comment and rating below, or snap a pic and tag @houseofnasheats on Instagram or Pinterest so we can see your sweet creations!
Eggless Edible Cookie Dough
Prep Time: 10 mins | Cook Time: 5 mins | Total: 15 mins | Servings: 6
Ingredients
- 1½ cups all-purpose flour (heat-treated)
- ½ cup salted butter, softened
- ⅔ cup packed light brown sugar
- 3 tbsp granulated sugar
- 2–3 tbsp heavy cream or milk
- 1 tsp vanilla extract
- ¼ tsp salt
- ½–1 cup mini semisweet chocolate chips
Instructions
- Heat-treat flour (oven or microwave) and cool.
- In a large bowl, cream butter and sugars until light and fluffy.
- Add cream, vanilla, and salt; mix again.
- Stir in cooled flour, then fold in chocolate chips.
- Serve immediately or chill and store.