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Learn how to make my edible cookie dough recipe without eggs, so it’s safe to eat! My favorite chocolate chip cookie dough that you can customize with chocolate chips, nuts, or sprinkles to make it your own with simple ingredients! Done in under 15 minutes!

cookie dough mixed with chocolate chips in pastel colored bowls.

Are you a cookie dough fan? I certainly am – especially when it’s eggless cookie dough I can eat by the spoonful! This is an easy 15-minute recipe, and you can customize it with all of your favorite add-ins. It’s my favorite chocolate chip cookie recipe without baking soda, no eggs, and heat-treated flour!

ingredients in edible cookie dough laid out on a white counter.

Ingredients Needed

  • Butter: for this recipe I use softened unsalted butter, but you can use salted butter and omit the addes salt.
  • Sugar: just like my favorite cookies, we are using a combination of granulated and light brown sugar
  • Milk: this is used for binding in place of egg
  • All-purpose flour: if you don’t want to eat raw flour, did you know you can bake flour for putting in edible cookie dough? Heat treated flour is pasteurized and safe to eat raw.
  • Your favorite add-ins, like semi-sweet chocolate chips – see below for ideas.

Click to see the recipe card below for full ingredients & instructions and below the recipe card for process shots.

process shot of edible cookie dough being made.

How to Pasteurize Flour

Just like how raw eggs can be full of harmful bacteria like salmonella, flour can also harbor bacteria. To make it safe to eat raw, you just need to toast it in the oven. You can pasteurize it by baking it on a baking sheet for 5 minutes at 350°F. Read my post about how to pasteurize flour here.

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process shot of edible cookie dough being made.
  • The process is just like making regular cookie dough that you bake. Cream the butter and sugar until it’s light and fluffy.
  • Mix in the salt, vanilla, and milk.
  • Once the mixture is smooth, add the flour and then mix in your add-ins.
  • To serve it, you can scoop it like ice cream and serve it in bowls. Or, serve it in one bowl as a dip.
cookie dough mixed with chocolate chips in pastel colored bowls.

Cookie Dough Mix-Ins

  • White chocolate chips, peanut butter chips, or butterscotch chips
  • Make chocolate chip cookies with basic chocolate chips or mini chocolate chips, dark chocolate chips or even white chocolate.
  • Nuts – basically any chopped nuts that you like!
  • M&Ms – M&M cookies are great, so is cookie dough with them (or a mini m&m cookie dough)!
  • Chopped candy like chocolate bars, chocolate mints, or other candy you like
  • Chopped pretzels for a salty-sweet treat
  • Mini marshmallows or raisins
  • Sprinkles

For this recipe, you can add up to 1 ½ cups of add-ins that you like. Feel free to mix and match to create your own unique edible cookie dough.

Make chocolate cookie dough by adding unsweetened cocoa powder, or my sugar cookie dough that’s edible too!

Want to use this cookie dough to make your favorite ice cream flavor? Scoop little balls of dough, chill it, then stir it into homemade ice cream.

cookie dough mixed with chocolate chips in pastel colored bowls.

Storage

Store leftover edible cookie dough in the refrigerator for up to four days. Just keep it in an airtight container. You can also put it in the freezer for a few months.

FAQs

Can you bake edible cookie dough?

Technically you can, but it won’t be like a cookie if you do. Without eggs and baking soda, it won’t bake properly.

How do you leave eggs out of dough to eat it?

 Substitute milk for the eggs to make cookie dough safe to eat.

Is it safe to eat raw flour?

To be totally safe, I recommend baking flour first before adding it to your cookie dough. It only takes five minutes, and it will kill any bacteria that are in the raw flour.

cookie dough mixed with chocolate chips in pastel colored bowls.

Edible Cookie Dough

4.75 from 4 votes
This Edible Cookie Dough is the best! Safe to eat and you can customize it with all kinds of add-ins to make it your own – serve it as a dip or just eat it by the spoonful!
Prep Time 15 minutes
Total Time 15 minutes
Yield 24 servings
Serving Size 1 serving
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Ingredients
 

  • ½ cup (113g) unsalted butter, softened
  • ½ cup (100g) packed brown sugar
  • ¼ cup (50g) granulated sugar
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk
  • 1 cup (124g) all-purpose flour
  • 1 cup (170g) chocolate chips
  • ½ cup (50g) chopped nuts optional
  • ¼ cup (47g) sprinkles optional

Instructions

  • Cream butter and both sugars on low speed until light and fluffy, 1-2 minutes. Mix in salt, vanilla extract, and milk and beat until smooth.
  • Add flour and mix until smooth then stir in chocolate chips and nuts, if using.
  • Serve in individual bowls or in one bowl as a dip.
  • Store in an airtight container in the refrigerator for up to 4 days.
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Recipe Notes

Click here to learn how to bake your flour if you are concerned about eating it raw.

Flavor Variations:

  • White chocolate chips, peanut butter chips, or butterscotch chips
  • Make chocolate chip cookies with basic chocolate chips or mini chocolate chips.
  • Nuts – basically any chopped nuts that you like!
  • M&Ms – M&M cookies are great, so is cookie dough with them!
  • Chopped candy like chocolate bars, chocolate mints, or other candy you like
  • Chopped pretzels for a salty-sweet treat
  • Mini marshmallows
  • Sprinkles
For this recipe, you can add up to 1 ½ cups of add-ins that you like. Feel free to mix and match to create your own unique edible cookie dough.

Recipe Nutrition

Serving: 1serving | Calories: 96kcal | Carbohydrates: 11g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 84mg | Potassium: 26mg | Fiber: 1g | Sugar: 7g | Vitamin A: 121IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
Course Dessert, Snack
Cuisine American
Author Dorothy Kern

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Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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4.75 from 4 votes (1 rating without comment)

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5 Comments

    1. So I know the article talks about pasteurizing the flour but the recipe itself does not nor does it call for “pasteurized” flour just “all purpose” floor.

      Reply