Want cookie dough but don’t want to bake? This chocolate chip cookie dough is safe to eat, takes only five minutes to make, and is the perfect dessert for one person. You don’t need eggs, raw flour, or a mixer!
You probably love sneaking bites of cookie dough before it goes into the oven, just like I do. But regular cookie dough has raw eggs and flour in it, which are not safe to eat. This egg-free edible cookie dough is a game-changer for that reason. Rich, buttery, and made with flour that has been heated to kill any germs.
This no-bake treat will satisfy your sweet tooth in no time, whether you eat it by the spoonful, mix it into ice cream, or top it with extra chocolate chips.
This Edible Cookie Dough Recipe Will Make You Happy
- ✔️ Safe to eat: no raw eggs and flour that has been heated.
- ✔️ Portion-controlled so you don’t have any extra dough to eat!
- ✔️ Very quick—only takes 5 minutes to get ready.
- ✔️ Simple to change—mix it into ice cream, add peanut butter, or sprinkles!
Ingredients
To make this no-bake cookie dough for one person, you only need a few basic pantry items:
- Unsalted butter – For rich flavor and creamy texture.
- Brown sugar & granulated sugar – Adds sweetness and chewiness.
- Salt – Enhances the flavor.
- Vanilla – Adds warmth and depth.
- Heavy whipping cream – Creates the perfect consistency (or swap with milk!).
- Chocolate chips – Use a mix of mini chocolate chips and regular chocolate chips for the best texture.
Ingredient substitutions
Here are a few things you can substitute in this recipe if you don’t have:
- Vanilla extract: Use almond extract instead. It will make your cookie dough rich and complex.
- Heavy whipping cream: Use milk instead, it will work just as well.
Safety Tips for Eating Raw Cookie Dough
Eating raw cookie dough is fun, but raw flour can contain harmful bacteria like E. coli. Here’s how to make it safe:
- Heat-treat the flour – Microwave it in 15-second intervals for 90 seconds or bake it at 350°F for 5 minutes.
- No eggs! This recipe skips eggs entirely, so it’s 100% safe to eat.
Do I have to bake the flour for my edible cookie dough?
Yes, baking the flour is what will make this cookie dough safe to eat. Raw flour is not supposed to eaten (same with eggs), but who are we kidding, we all had some raw cake batter, brownie batter, and cookie dough.
But for safety reasons and just to be extra safe, bake or microwave your cake before measuring your flour for this recipe!
Bake the flour at 350F for 5 minutes before letting it cool then using it in your edible cookie dough recipe is a must. This technique will eliminate any harmful bacteria that could be in the flour.
I don’t have an oven. Is it okay to bake the flour in the microwave?
Yes, you can 🙂 The best way to do this is to microwave your flour on the highest setting until it reaches 165F. I know that not everyone has a thermometer, so you can microwave your flour for 1 minute and 15 seconds on the highest setting, stirring it every 15 seconds (5 times), letting it cool, and then using it in this recipe!
Measurements for Ingredients
- ◯ 1 & ½ tablespoon butter softened
- ◯ 1 tablespoon brown sugar
- ◯ ½ tablespoon granulated sugar
- ◯ ¼ teaspoon vanilla extract
- ◯ 1 tablespoon heavy whipping cream
- ◯ 1 pinch salt
- ◯ 3 & ½ tablespoon flour cooked in the microwave for 90 seconds, stirring after each 15 second interval.
- ◯ 1-2 tablespoon chocolate chips Put as much or as little chocolate chips as you’d like! Have fun 🙂
How to Make Edible Cookie Dough
Here is the best way to make this quick treat, make sure to scroll down to the recipe card for the detailed recipe!
- Cream the butter and sugars – Mix softened butter, brown sugar, and granulated sugar until smooth.
- Add liquids – Stir in vanilla and heavy cream for the perfect consistency.
- Mix in heat-treated all purpose flour & salt – This makes the dough safe to eat!
- Fold in chocolate chips – Add as many as you like and enjoy!
- In a small bowl, star by creaming the butter, the brown sugar, and the granulated sugar together.
- Add in the vanilla and the heavy whipping cream and mix again.
- Add in the cooked and cooled flour and a pinch of salt and mix well.
- Add in the chocolate chips, mix one last time and enjoy your fantastic edible cookie dough treat!
💡 Pro Tip: For an even softer cookie dough, add an extra splash of cream!
Customizable Variations
Want to switch things up? Try these fun flavor variations:
- Double Chocolate – Mix in 1 teaspoon of cocoa powder for a fudgy twist.
- Peanut Butter Lover – Stir in 1 tablespoon of peanut butter for a nutty flavor.
- Funfetti – Add sprinkles for a birthday cake vibe!
FAQ
Is it okay to bake this cookie dough?
This recipe won’t bake right because it doesn’t have eggs or leavening agents. If you want real cookies, make small-batch chocolate chip cookies. We make them at least a few times a month because they’re soft and chewy.
Can I put this cookie dough in ice cream?
Absolutely! You can make this cookie dough, roll it into mini logs, wrap it with plastic wrap, and freeze it. Once it’s solid, slice little rounds using a sharp knife and add it to whatever ice cream flavor you want!
Alternatively, you can make little balls of cookie dough and freeze them on a parchment-lined baking sheet and add them to your ice cream.
I love adding this cookie dough to the Tillamook chocolate peanut butter ice cream! So good!
How long does edible cookie dough last?
- Fridge – Store in an airtight container for up to 1 week.
- Freezer – Freeze for up to 2 months.
Can I use almond or oat flour instead?
Yes! Almond and oat flour don’t need to be heat-treated and work great as gluten-free alternatives.
This cookie dough can be stored in the fridge for up to 1 week!
Nutrition Facts
Calories: 372 Calories
Carbohydrates: 38g
Protein: 3g
Fat: 23g
Saturated Fat: 14g
Trans Fat: 1g
Cholesterol: 66mg
Sodium: 201mg
Potassium: 62mg
Fiber: 1g
Sugar: 18g
Vitamin A: 753IU
Vitamin C: 1mg
Calcium: 29mg
Iron: 1mg