Edible Cookie Dough
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If you love cookie dough then you need to try this edible cookie dough. It’s made without eggs and no raw flour, so it’s completely safe to eat. Plus it’s a quick and easy recipe that comes together in no time. Pour yourself a cold glass of milk – because this eggless cookie dough is delicious.
**This post was updated September 19, 2025 with new photos, recipe tips and make ahead instructions**
A Note from Fiona
Why you’re Going to Love this Edible Cookie Dough!
This edible cookie dough tastes just like the dough from your favorite cookie recipe. It’s indulgent, decadent and delicious. It’s designed to be eaten with a spoon or as a topping on brownies, cookies or mixed into ice cream. It’s thick like cookie dough, as opposed to a dip.
This recipe has been one of my most popular recipes on the blog over the years. It’s quick and easy. You can freeze leftovers, or store in the fridge.
Is Cookie Dough Safe to Eat?
We all know that cookie dough isn’t normally safe to eat – at least not in large quantities.
Raw eggs have a small chance of potentially giving you Salmonella. But even though it’s a small risk – it’s definitely not worth the risk.
Eating uncooked flour also isn’t a good idea because uncooked flour can contain E. Coli. By heating/cooking the flour, you kill the bacteria. You will need to bake the flour on a cookie sheet at 350F (180C) for 10 minutes to ensure it’s safe to eat.
**In previous versions of this recipe, I gave the option of heat treating the flour in the microwave. However, I heard from some readers that the flour burned. Therefore, I have removed that option from the recipe.
Ingredients
- 1 1/3 cups All-Purpose Flour.
- 1/2 cup Unsalted Butter. The butter should be almost starting to melt, but not melted. I therefore, cut it into cubes then microwave for 15 seconds. I typically do 2-3 intervals.
- 1/2 cup Brown Sugar. Light or dark, I used light in the photos
- 1/4 cup Granulated Sugar.
- 3 tablespoons Milk. Any variety works.
- 1 teaspoon Vanilla Extract. Absolutely necessary for the best flavor.
- 1/4 teaspoon Salt. To balance out the sweetness. You can omit the salt if using salted butter.
- 3/4 cup Chocolate Chips. I use mini, but any variety works.
Method – How to Make Cookie Dough without Eggs
- Heat Treat the Flour. Sprinkle the flour on a cookie sheet and bake in a preheated oven for 10 minutes at 350F (180C).
- Mix Together the Butter and Sugars. You can either do this using an electric mixer or fork. You want the butter to be so soft that it’s almost starting to melt. I cut into cubes and microwave for a few 15 second intervals.
- Beat in the Milk and Vanilla Extract. The milk ensures that the cookie dough tastes fluffy, creamy & not too thick.
- Mix in the Flour and Salt. If the flour is lumpy after it’s bake, sift it first.
- Stir in the Chocolate Chips.
Made this and wow! It hits the spot for sweets on the run. Stores nicely and easy to make
Freezing and Storage
Always store in an airtight container in the fridge. If the cookie dough has been in the fridge, I recommend taking it out at least 15 minutes before enjoying and letting it sit on the counter to warm up slightly.
Leftovers can also be frozen in an airtight container for up to 3 months. Then thaw in the fridge.
Recipe Tip
This recipe can easily be doubled for an extra big batch, or halved. If making a big batch, you can freeze any leftovers.
If you love this eggless cookie dough, then be sure to try this edible brownie batter or edible double chocolate cookie dough. Or try these other chocolate chip cookie recipes:
Edible Cookie Dough
Ingredients
- 1/2 cup unsalted butter (112 grams), softened, almost starting to melt
- 1/2 cup brown sugar (105 grams), light or dark, I used light
- 1/4 cup white sugar (50 grams)
- 3 tablespoons milk (45 ml), any variety – 1%, 2%, oat or almond
- 1/2 teaspoon vanilla extract
- 1 1/3 cups all-purpose flour (156 grams), if you prefer the dough a little thinner and sweeter, only use 1 1/4 cup flour
- 1/4 teaspoon salt
- 3/4 cup chocolate chips (about 120 grams), I used mini chocolate chips
Instructions
- Preheat the oven to 350F (180C). Sprinkle the flour onto a clean cookie sheet. Bake in the preheated oven for 10 minutes. Remove from the oven and turn off. This is to heat treat the flour so that it's safe to eat.
- In a medium bowl, beat together the butter and sugars until creamed – about 2 minutes. You could do this with a fork if your butter is very, very soft.
- Mix in the milk and vanilla extract.
- Stir in the flour and salt. Note, that if you prefer your cookie dough a little sweeter and thinner, only use 1 1/4 cup flour.
- Stir in the chocolate chips.
Notes
- Butter: To get the butter very soft, I cut it into cubes and microwave for 15 seconds. I then repeat the process until it’s almost starting to melt.
- Flour: Be sure to measure the flour properly. Whisk first, then spoon into dry measuring cups. Alternatively, weigh using a scale. Gluten free flour works perfectly for this recipe.
- Storage: Store in an airtight container in the fridge for up to 5 days. Let it sit on the counter for about 15-30 minutes to warm up slightly and soften before enjoying. Cookie dough can also be frozen for up to 3 months. Thaw in the fridge.
- Nutrition: Details are an estimate only and based on the recipe being equally divided into 6 portions.
Nutrition
Half way through the mixing it wasn’t the best then it got a little better!! 4/5 but still good
Great
This is a very good I made this for like an afternoon snack and I really like ended up liking it 10 out of 10
Made this and wow! It hits the spot for sweets on the run. Stores nicely and easy to make
This recipe was really cool! Thank you! I just wanted to know, what are the nutrition facts on this?
Delicious! I will definitely make this again. Great for holiday gifts.
What a delicious gift!
Great recipe. I love sugar and butter so sometimes I add a little less flour and chocolate chips to the recipe but still great either way