Edible Chocolate Chip Cookie Dough Recipe You Can Eat Raw

Made from simple pantry ingredients, this Edible Chocolate Chip Cookie Dough comes together in minutes. Because it uses heat-treated flour and contains no eggs, it’s safe to enjoy straight from the bowl.

If you love sneaking bites of raw cookie dough, this easy recipe is for you. It requires no special equipment and can be mixed by hand, so you can have a bowl of safe, delicious cookie dough ready in just a few minutes.

Why You’ll Love This Recipe

• This eggless edible cookie dough uses heat-treated flour, so you can safely enjoy it raw.
• You can mix the dough by hand with a spatula to keep cleanup minimal, though a mixer works too.
• It’s fast to make—especially if you microwave the flour instead of oven-baking it—so you can whip it up whenever a cookie dough craving hits.
• Made from pantry staples, it’s budget-friendly and easy to customize with what you have on hand.

Ingredients You’ll Need

• Flour — all-purpose or 1:1 gluten-free flour (heat-treated prior to use).
• Butter — unsalted is preferred; if using salted butter, omit the added pinch of salt.
• Sugar — dark brown sugar gives that classic chocolate chip cookie flavor; light brown or granulated sugar will also work.
• Salt — a small pinch to enhance flavor.
• Milk — a splash of whole milk keeps the dough creamy and prevents dryness.
• Vanilla extract — use pure vanilla since the dough won’t be baked.
• Chocolate chips — mini chips are ideal for getting chocolate in every bite.

How To Make This Edible Chocolate Chip Cookie Dough Recipe

• Preheat the oven to 350°F (175°C). Spread the flour evenly on a lined sheet pan and bake for about 10 minutes, stirring once at the 5-minute mark, until the flour reaches 165°F (74°C). Allow to cool completely.
• Cream together the diced, softened butter and brown sugar until combined. You can use a mixer or mash together with a fork.
• Add the pinch of salt, milk, vanilla, and the cooled, heat-treated flour. Mix until smooth and well combined.
• Stir in the mini chocolate chips and fold them evenly through the dough.
• Enjoy immediately or chill briefly if you prefer firmer dough.

Variations

• Funfetti: replace chocolate chips with sprinkles and swap brown sugar for white sugar.
• Double chocolate: add 1 tablespoon cocoa powder when mixing in the flour.
• Peanut butter cookie dough: swap chips for peanut butter chips and stir in 2 tablespoons creamy peanut butter.

Tips and Notes

• Do not skip heat-treating the flour. The FDA advises against consuming raw flour, so bring the flour to 165°F (74°C) to reduce bacteria risk.
• If you prefer not to use the oven, you can microwave the flour in short bursts (stir every 30 seconds) until it reaches 165°F.
• To cream butter and sugar without a mixer, dice the butter and mash it with a fork before finishing with a spatula.
• Sift flour first if it’s clumpy to avoid lumps in the finished dough.
• If you want a firmer dough for rolling, add a touch more flour once the base is mixed. Rolled cookie dough balls make a fun garnish for cheesecakes, cupcakes, or folded into ice cream.

Recipe

More Recipes You May Like

• Nama Chocolate
• Blueberry Danish
• Instant Pot Mini Cheesecakes in a Mason Jar
• Strawberry Danish

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