Make this Edible Cookie Dough 4 Different Ways! Plus How-To Make it Safe to eat with our quick tip. Making this safe-to eat and eggless cookie dough with just 7 simple ingredients! Dreams do come true.
(Gluten-Free, Lower-Sugar, Dairy-Free friendly)
Edible Cookie Dough Here. I am going to rock your world. I am eggless and totally OK to eat!
It is a good day because we have cookie dough! I mean, there are few things better than cookies, brownies and pies, but what is the very best thing about all of them?
That raw dough (and licking the bowl clean) is the highlight of my baking. Now, I know you aren’t supposed to consume raw eggs; I know this, but that dough is just too darn good!
TIPS for those Concerned with Consuming Raw Flour – Heat Treated Flour!
- If you are concerned about the raw flour as many say is actually the real risk with eating raw cookie dough and NOT the eggs. Follow the following instructions.
- Preheat your oven to about 325 degrees F.
- Take your measured flour and lay it out on a baking sheet.
- Bake for 8-10 minutes.
- Allow it to fully cool before using in recipe.
- This should kill off any bacteria that is lingering in the raw flour that could supposedly make you sick.
Plus, let’s be honest here; it’s blasphemy to let cookie dough go to waste on that spoon! // If I see you wash off a spoon chock full of leftover cookie dough, we cannot be friends.
I’m kidding . . . Sort of.
As you place the cookies on the baking sheet, want to erase the fear of getting sick after realizing you ate a total of 3 cookies of dough? // There is a possibility that this happened.
Have a craving to eat a tube of chocolate chip cookie dough?
Edible Cookie Dough to the rescue!
How to Store Our Cookie Dough and How Long It Will Last
- How to Store our Eggless Cookie Dough: It’s best if it’s stored in an airtight container and stored in the refrigerator.
- How Long It’ll Last? Well, thats entirely up to you. If you can get it to last 5-7 days it will keep great when stored correctly. However, from my experience you’ve got about 24 hours before the entire batch of cookie dough just disappears from your house. Everyone will be sneaking spoonfuls of this edible cookie dough when you are not looking!
How did this edible cookie dough come to existence?
I’ll break it down for you. One night, after a very long day, R was out of town and the house was super quiet. There was a glass of wine consumed along with 4 consecutive episodes of Grey’s Anatomy.
I began dreaming of the countless chocolate chip cookie batches made earlier that week.
What I really wanted though, was that dang dough. I didn’t want to bake it (psh, we don’t need that); I just want to eat that amazing cookie dough!
Voila! That is how this edible chocolate chip cookie dough was born.
What followed after that? Another 3-4 episodes of Grey’s. ????????
That is how I roll when the house is all to myself.
Productive? No.
Relaxing? Heckssssss yes.
I’ve come to the conclusion that is how most ‘eating-raw-cookie-dough-out-of-the-tube’ scenarios begin.
You have a couple options in shoveling this delicious eggless and edible cookie dough into your mouth:
- Option A: Sit there with with the entire bowl and eat with a spoon.
- Option B: Roll into tiny little delicious cookie dough balls. Then devour.
- Both are effective methods.
Is this Chocolate Chip Cookie Dough the best? Yes. 😉
- It’s Gluten-Free
- Dairy-Free
- Made lower-sugar
- Wayyyy better then store bought cookie dough because you have the option to make it gluten-free!
Seriously, dreams really do come true. // Would it be weird that I actually have dreamed about eating cookie dough? Yeah? Ok, never mind then.
Ways to adapt and add in some extra mix-ins to make this cookie dough whatever your heart desires. Cookie Dough made 4 different ways!
- Chocolate Chip Cookie Dough: Make it like normal by the recipe below. See our recipe video too.
- Edible Sugar Cookie Dough: Omit the chocolate chips and add an additional 1/2 cup sugar!
- Birthday Cookie Dough: Add sprinkles for a extra festive birthday touch.
- S’mores Cookie Dough: Add marshmallows and crushed gluten-free graham crackers. Note: This recipe is great if you are serving it the same day. The graham crackers will begin to get a little soft after 24 hours so advised if you are making this version to eat it within that time frame… should really be a problem. 😉
These edible cookie dough balls are more for those days when you just need some cookie dough in your life.
Once rolled into those perfect bites, you can grab one, eat it, then decide you need another. Then this cycle continues until they are all gone. // Not speaking from personal experience or anything.
So whether it’s been a rough day, or a day you just need some comfort cookie dough, speaking from experience, this chocolate chip egg-less edible cookie dough will solve those problems.
Other recipes you might enjoy if you are looking for something tad bit healthier.
Edible Cookie Dough Recipe (Eggless, Gluten Free)
Dessert
Gluten-free, dairy free, lower sugar
American
Yield: 2
Prep Time:5 min
Cook Time:0 min
Total Time:5 min
Ingredients:
- ½ cup (113g) butter or dairy-free butter option, softened
- ¼-1/2 cup (50g-100g) cane sugar
- ¼ cup (55g) brown sugar
- 1 teaspoon vanilla extract
- 1 cup (160g) gluten-free baking flour
- ½ teaspoon sea salt
- ¼ cup (38g) mini chocolate chips
- 2 Tablespoons chocolate chunks
- 1/4 cup milk or dairy-free alternative
Directions:
- 1. In a medium bowl, cream together butter, cane sugar, brown sugar, and vanilla extract.
- 2. Add sea salt and stir in flour. Stir in milk, add an additional splash of milk and stir until cookie dough reaches desired consistency. If dough is still crumbly you may need to kneed the dough and it should come together.
- 3. Fold in chocolate chips.
- 4. Best if stored in the fridge in an airtight container.
Author: Linnie
Recipe Video:
Nutrition Information:
Calories: 65
Other nutrition information: Total Fat: 3.8g , Saturated Fat: 2.3g , Cholesterol: 7.8mg , Sodium: 36mg , Total Carb: 8.1g , Dietary Fiber: .6g , Total Sugars: 3.9g , Protein: .6g
How much did you love this recipe?
Click a star to let me know:
(307 votes, average: 3.85 out of 5)
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Your mouth-watering photos are making me want to eat my screen!! There’s nothin’ better than eating a bowl of cookie dough without worrying about salmonella or any other food-borne grossness. Could this dough be baked as well with the addition of baking soda or baking powder? If I don’t eat it first… 😉
Right!?! My thoughts exactly when it came to this edible deliciousness. 😉
It’s actually a spin-off of my recent GF Chocolate Chip Cookies. I adapted it justtt a little though, so I’d check out the previous recipe to get the cookies right. 🙂
Sometimes ya just need some raw cookie dough in your life. Well, actually, a lot of times I just need some raw cookie dough in my life, and that’s why I’m totally in love with these little guys. Can’t wait to give them a try!
Thanks Karly! I agree, cookie dough is just necessary in life sometimes. 😉
Looks so tasty!
I followed the directions the way I was supposed to and it didn’t work at all. Way too crumbly and not yummy at all. I wish it had, but instead I wasted a ton of ingredients.
It’s way, way too much flour for the rest of the ingredients!
I would start with 1/2 a cup and go from there. Mine was tiny crumbles (regular, unbleached flour) so I tried to save them with milk, more sugar, and more vanilla and they’re still not very good. I think you could get away with less butter too. The the amount is enough for 12 or more of the baked version.
Now I know what to do the next time.
I must like more of a flour taste. It’s about 50/50 I’d say I’ve experienced from readers. Some love that taste, some don’t. Overall I’m glad you perhaps got an idea to try next time to fit your tastebuds. 🙂
Made this earlier cause I was having a craving! I ended up adding an additional tbs of butter. Also, added some extra chocolate chips just because I was feeling it.
Some extra chocolate chips never hurts! 😉
It’s a very forgiving recipe though, adding a little extra butter or sugar is fine. The flour is really the only thing you want to be careful about adding more of. Too much added and can become a little dry. Glad you enjoyed it though!
This is delicious! I ended up using about 2 tbs of coconut milk to soften it up and also added more chocolate chips than what the recipe said. Thanks for creating something a little bit healthier.
So glad you enjoyed it Becca!
These look so decadent! Will love it more with dairy free butter option!
Thanks Megan! I’ve made it with both and the decadence is still there with the dairy-free substitution. 😉
I’m confused about when to add the milk.
At the end after combining all the other ingredients. If it’s a little dry simply add the milk at the end until you get the consistency you want. 🙂
What about making it with regular flour?
You definitely can. The recipe is a very forgiving recipe. If the dough is a little soft (which I suspect it will be with normal flour), simply mix in 1 TBS of flour at a time until you reach the desired consistency.
I just made this and tastes great I added a little dribble of milk and let the mixer run for a few more minutes. It’s the perfect consistency. I used unsalted butter, white flour, and dark brown sugar (because that is what I had open). Perfect for this pregnant girl craving!!! lol. Thanks!
Yay! So glad you enjoyed it Cherie! Glad I could help out with those cravings. 😉
could you tell me the quantities for a non-gluten-free recipe??
Use the same amount of normal flour. It is a very forgiving recipe. If it is too dry for your liking, simply add a TBS of milk or vice versus if it’s too wet, add a TBS of flour at a time until it reaches your desired consistency. 🙂
Hello lovely, I was wondering if i could use unbleached all-purpose since it literally says “do not eat raw flour, dough, or batter” on the side.
So there is a warning on some flours to not eat it raw from the FDA from my understanding. Since flour isn’t ‘processed’ (and even more so with unbleached flour) there is a risk that there could be bacteria in it – just like there is a risk with your fresh produce. There is always a small risk for almost anything. Hope that helps!
Yields two… like two servings? 😳 I cut the recipe in half and feel like there’s at least 2 servings here!
Yields about two cups of cookie dough. So I guess it depends on how much cookie dough you consider a serving. 😉
Is it possible to substitute Peanut Butter for Butter? Has anyone tried? I’m going to give this a shot and play around! Great Recipe!
I have actually! It doesn’t mimic that ‘normal’ chocolate chip cookie dough flavor BUT it’s delicious still. Think almost Peanut Butter chocolate chip cookie dough. 🙂
I used gluten free coconut flour and my cookie dough was very grainy tasting. what could i have done to make the grain-iness go away?
coconut flour is VERY absorbent. I’d cut the coconut flour down by almost 50% (if not more) if you are using that type of flour. That should help out. 🙂
Hey,
thank you so much for this recipe! Sometimes I just „bake cookies“ to have some dough to eat… this recipe is awesome! I love it! And I can store it for days since none of the ingredients is „dangerous“. Thanks a lot!
Additionally, I‘d like to say that in my opinion, the amount of flour is just right. As with many other pastries, you just have to use your bare hands and the dough will become smooth and not crumble at all.
Love, Frieda
I also use to ‘bake cookies’ so I could eat dough LOL so happy you enjoyed it! 🙂
How long will this last in the fridge?
24 hours… At least thats how LONG it lasts in my house. 😉
In all seriousness, I’d say about 7 days when store in an airtight container in the fridge.
I followed your exact instructions and it just would not reach the right consistency… I added flour and yeah it was starting to make it a little more solid and less liquid, but then it started to taste super floury. I am not sure what went wrong. Thanks…
So sorry it didn’t turn out for you! It could of been a variety of factors to be honest. What type of flour did you use?
Your recipe looks delicious. Can you tell me if this recipe could be made into a normal cookie by additing a raising agent like baking powder or baking soda?
I don’t see why not! 🙂
Thank you so much for putting the quantity in grams behind it, this way it is so much easier for non-Americans to make!
You are very welcome! I don’t do it for all our recipes but try to do it when we’ve measured it out. Enjoy!
I’m so excited to make this. We found out that my little boy is dairy intolerant and I haven’t experimented very much with dairy-free alternatives yet. What is the best dairy-free butter substitute to use this in this recipe?
Our favorite is personally earth balance! They have a ton of varieties of dairy-free butter that can fit into a few different intolerances or allergies. It bakes and tastes great as well! 🙂
This recipe is super easy and delicious! I ended up making two batches because I realized one was not enough. I added less almond milk for the second batch and the consistency was better in my opinion.
I’m just curious why 2 types of sugars are needed? I was hoping I could just use coconut sugar for brown sugar.
We personally like the flavor that the brown sugar brings to the dough. You are more than welcome to try using just coconut sugar. Let us know how it turns out!
Great recipe. Who needs to bake cookies when we got edible cookie dough!
BEST edible cookie dough recipe ever! I used unbleached all purpose flour and subbed brown sugar for the cane sugar. I’ve tried several edible cookie dough recipes and they were all very underwhelming, but not this one. Thank you so much for sharing! Highly recommend it!!!
Just a thing or two; the word for mixing the dough by hand is “knead,” not ‘kneed.’ One is meant to handle the dough, the other means you stuck your knee into it and worked it that way–but hey, who knows, to each his own.
I used almond flour, mostly for its taste and texture, partly because it’s GF, largely because it doesn’t fall into the “raw flour” debacle, so can be used without angst. I also add not just ordinary chocolate chunks—no, no, no, I like SUPER DARK chocolate, like 92% cacao, so I add Ghirardelli squares of that percentage, broken down as much as I can by hand, as well as Lindt very dark chocolate with chili. FABULOUS for anyone who likes a back note of heat, and just plain totally adult,especially with a cup of super good coffee.
Can you substitute Stevia instead of the cane sugar? If so, how much would you recommend using? Does it have to be whole milk? Can you use skim milk instead? Just trying to think of some ways to save on calories without skimping on the taste, hopefully. I really want to try this! What do you think?
Thanks!
Any type of milk will work. You can try using just stevia.. This low carb sweetener conversion guide from That’s Low Carb should help.
Can you freeze them in little balls an dip them in chocolate