This Edible Cookie Dough made with no eggs and heat-treated flour is safe and perfect for anytime the cookie dough craving hits!
Cookie dough is one of those things where you either love it or you just don't. I'm a cookie dough lover! My mom, on the other hand, is not. She firmly believes that cookie dough should be baked. To each their own.
If you prefer your cookies baked, be sure to try out my Brown Butter Pecan Chocolate Chip Cookies for an elevated chocolate chip cookie or Reese's Peanut Butter Cookies for a peanut butter-loaded cookie. My Spicy Oatmeal Raisin Cookies are a great option if you like oatmeal raisin cookies.
This is a recipe for those who love the texture and flavor of cookie dough. Just a little bit of baking soda is added to achieve that true cookie dough flavor. It is entirely unnecessary for the structure of the recipe but only added for taste so you can leave it out if you don't want it.
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⭐️ Why You Need to Make This Recipe
- Texture - Exactly like normal cookie dough down to the slight texture of the sugar noticeable in the smooth dough.
- Flavor - Buttery with flavors of brown sugar and vanilla, finished with a kiss of salt and baking soda for a classic cookie dough flavor.
- Serving Ideas - Eat it straight out of the bowl with a spoon or use it as an ice cream or frozen yogurt topping.
🧈 Ingredients
Here are the ingredients needed to make this easy cookie dough for eating or topping ice cream.
Ingredient Notes
- Butter - I use salted butter that has been softened to room temperature in this recipe. You will need to add an additional ¼ teaspoon of salt if using unsalted butter.
- Sugars - A combination of brown and white sugar achieves that classic cookie dough flavor.
- Flour - We will heat-treat all-purpose flour by baking it in the oven to kill any bacteria present.
- Baking Soda - This is not integral to the recipe but helps make it taste more authentic. You can omit the baking soda if you prefer it without.
See the recipe card for the full list of ingredients with measurements.
📃 Instructions
Step 1: Spread the flour out on a pan that has been lined with parchment paper. Bake at 350℉ for 5 minutes to heat-treat. Let cool.
Step 2: Cream together the softened butter, white sugar, and brown sugar.
Step 3: Add the vanilla and cream and mix until fluffy.
Step 4: Add the cooled-down flour and mix just until combined.
Step 5: Add the mini chocolate chips and fold in until combined.
Step 6: Scoop out or just cover in the bowl and refrigerate until ready to serve or serve immediately.
💡 Top Tip
This cookie dough is delicious eaten on its own, as an ice cream topping, or inside desserts that call for raw cookie dough!
❓ Recipe FAQs
Yes! Use a good gluten-free flour in place of the all-purpose flour in this recipe to make gluten-free cookie dough.
Yes! Use a dairy-free butter substitute and dairy-free cream or milk to make a dairy-free cookie dough.
No. Because this cookie dough is made without eggs or enough leavening agent it will not bake into good cookies.
Store in an airtight container in the refrigerator for up to 4 days or freeze for longer.
🍫 More Chocolate Chip Recipes
Looking for other recipes like this? Try these:
If you tried this Raw Cookie Dough or any other recipe on my website, please leave a ⭐️ star rating and write a little note telling me how it went in the comments below. Thank you!!
📖 Recipe
Edible Cookie Dough
Equipment
- baking sheet
- parchment paper
- mixing bowl
- electric handheld mixer
- measuring cups & spoons
- silicone spatula
Ingredients
- ⅓ cup salted butter softened
- ⅓ cup white sugar
- ⅓ cup brown sugar packed
- 1 teaspoon vanilla extract
- 3 tablespoons heavy cream
- ⅛ teaspoon salt
- 1 cup all-purpose flour * (instructions for heat-treating below)
- ¼ teaspoon baking soda * (optional, see recipe notes)
- ⅓ cup miniature chocolate chips (or regular-size)
Instructions
To Heat Treat the Flour:
- Preheat the oven to 350℉. Line a baking sheet with parchment paper. Spread out all-purpose flour evenly on the baking sheet. Bake in the preheated oven for 5 minutes or until very hot to the touch but not browned. Let cool fully.
To make the Cookie Dough:
- Add the softened butter, sugar, and brown sugar to a mixing bowl and beat with an electric handheld mixer at high speed for 30 seconds. Add the vanilla extract and whipping cream and continue beating on high speed for 1 minute or until light and fluffy. Add the cooled-down heat-treated flour, baking soda (if using), and salt and mix on low speed just until all the flour is incorporated. Fold in the chocolate chips with a spatula.
- You may serve the cookie dough as is right away, scoop it out with a small cookie scoop, or refrigerate it for at least 1 hour to harden before rolling it into balls to serve. This cookie dough is great on its own but I love to serve it with vanilla ice cream, whipped cream, and chocolate sauce for a cookie dough sundae. Enjoy!
jennifer
can i still use the flour if i accidentally browned it? or should i start over
Naomi Andres
I would probably start over as the browned flour might have an unpleasant burnt flavor.
Taryn
I was craving something sweet today but didn't have too much time to spend in the kitchen so I decided to whip up a batch of this! Cookie dough is one of my favourite things ever so I enjoyed not feeling guilty eating this safe kind. 😊 Of course, it pairs perfectly with a glass of cold milk and will keep me going as I do homework this afternoon. Great recipe!
Naomi
That's so great, Taryn!! Thank you for leaving a review!
Naomi
Faith Tucker
This hit the spot! Easy to make and I had almost all the ingredients. Had to substitute 18% cream instead of heavy but is still delicious!