Edible cookie dough recipe made without eggs and with heat-treated flour, for a safe, soft, and easy treat to enjoy by the spoonful.
This edible cookie dough has the classic buttery cookie dough flavor, a soft scoopable texture, and plenty of mini chocolate chips in every bite.
Made with heat-treated flour and no raw eggs, this easy edible cookie dough recipe is safe to eat and perfect for snacking, scooping, or mixing into ice cream.
Why you’ll love this recipe
- Safe to eat: no raw eggs and heat-treated flour
- Quick to make: simple ingredients and no baking needed
- Perfect texture: soft, creamy, and filled with mini chocolate chips
Ingredients you need for edible cookie dough
- Sugar - white granulated sugar and brown sugar.
- Unsalted butter:
- Vanilla extract and salt
- Milk: helps adjust the texture (dairy or plant-based)
- All-purpose flour: heat-treated before using for safe edible cookie dough
- Mini chocolate chips or chunks: for rich chocolate in every bite
Tips before you start
- Heat treat the flour: bake it first to make the edible cookie dough safe to eat
- Let the flour cool: warm flour can melt the butter and affect texture
- Use softened butter: not melted, for a smooth and creamy dough
- Adjust with milk: add a little at a time for the perfect soft consistency
- Sift the flour: prevents lumps after heat treating and keeps the dough smooth
How to make edible cookie dough
This recipe is inspired by my classic chocolate chip cookies, adapted into a safe-to-eat, no-bake version.
Bake the flour on a lined baking sheet at 180°C (350°F) for about 10 minutes, then let it cool and sift to remove lumps
Mix softened butter with granulated sugar and brown sugar for 2 to 3 minutes until creamy
Add milk and vanilla extract, then mix until light and smooth
Stir in the heat-treated flour and salt until a soft, smooth dough forms
Fold in chocolate chips until evenly distributed
Your edible cookie dough is ready to enjoy right away or chill for a firmer texture
How to use edible cookie dough
Enjoy it straight from the spoon or use it in easy desserts and sweet treats.
- Eat as is: scoop and enjoy straight from the bowl
- Mix into ice cream: fold into vanilla ice cream for a cookie dough dessert
- Roll into bites: shape into small balls for easy snacking
- Add to desserts: use in milkshakes, brownies, or as a topping
Storage
Store edible cookie dough in an airtight container in the fridge up to 5 days or freeze up to 2 months.
Variations
- Chocolate: replace part of the flour with cocoa powder
- Peanut butter: mix in creamy peanut butter
- Oreo: fold in crushed sandwich cookies
- Funfetti: add sprinkles
- Vegan: use plant-based butter and milk
Recipe Questions
Is edible cookie dough safe to eat?
Yes, it’s made without raw eggs and with heat-treated flour.
Can you bake edible cookie dough?
No, it won’t bake like regular cookies.
Why heat treat flour?
To make it safe to eat by removing bacteria.
Can I freeze cookie dough?
Yes, store it well wrapped up to 2 months.
More chocolate chip cookie recipes
- Oreo chocolate chip cookies
- Nutella stuffed chocolate chip cookies
- Caramel chocolate chip cookies
- Peanut butter chocolate chip cookies
I hope you’ll love this recipe. If you try it, feel free to leave a comment. Happy baking!
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Edible Cookie Dough Recipe (Safe & Eggless)
- Total Time: 25 minutes
- Yield: 8 portions
Description
Easy edible cookie dough made without eggs and with heat-treated flour, soft, creamy, and perfect to enjoy by the spoonful.
Ingredients
- 80 g (⅓ cup) granulated sugar
- 40 g (¼ cup) brown sugar
- 75 g (¼ cup) unsalted butter, softened
- 3 tbsp (20 ml) milk or plant-based milk
- 1 tsp vanilla extract
- 125 g (¾ cup) all-purpose flour (heat-treated)
- 1 pinch sea salt (fleur de sel)
- 40 g (¼ cup) chocolate chips
Instructions
- Preheat the oven to 180°C (350°F) and spread the flour evenly on a baking sheet lined with parchment paper.
- ake for about 10 minutes to heat treat the flour, then remove it from the oven and let it cool completely. Once cooled, sift the flour at least twice to remove any lumps and ensure a smooth texture.
- In a large mixing bowl, combine the granulated sugar, brown sugar, and softened butter.
- Mix with a hand mixer on medium speed for 2 to 3 minutes until the mixture becomes creamy and smooth.
- Add the milk and vanilla extract, then continue mixing for about 2 minutes until the mixture is lighter in texture and well combined.
- Add the cooled and sifted flour along with the sea salt, then mix again until a soft and smooth dough forms. Make sure everything is well incorporated without overmixing.
- Add the chocolate chips and gently mix them into the dough using a spatula or your hands until evenly distributed.
- The edible cookie dough is ready to enjoy immediately, or you can cover it and chill it in the refrigerator for a firmer texture.
Notes
Storage: Store in an airtight container in the fridge up to 5 days or freeze up to 2 months
Tips:
- Use fully cooled flour to avoid melting the butter
- Sift the flour well to remove any lumps
- Use softened butter for a smooth and creamy texture
- Adjust the texture with a little milk if needed
- Chill the dough if you prefer a firmer consistency
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: cookies
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 209
- Sugar: 17.8 g
- Sodium: 1564.7 mg
- Fat: 9.2 g
- Carbohydrates: 30.1 g
- Protein: 2.1 g
- Cholesterol: 20.2 mg
Wattoote
my favorite cookie dough ice cream
Fadela
Me too, it goes too well together
Priscilla
Coucou, do you think it can be mixed with a ganache to fill a cake design?
thanks
Fadela
Hello, no it's not possible, it won't mix properly with the ganache.