Edible Cookie Dough
Authentic Edible Cookie Dough made with toasted flour and no eggs so that you can enjoy without worry! I’ll be showing you how to heat-treat your flour (it’s easy) and include suggestions for some of my favorite add-ins. Try your own mix-ins and let me know your favorite!
Recipe includes a how-to video at the bottom of the post.
Edible Cookie Dough Recipe
I know what you’re probably thinking, isn’t all cookie dough “edible cookie dough”?
I know, I know. I certainly treat it like it is (I’m pretty sure I’ve eaten more chocolate chip cookies raw than baked in my lifetime). But you know you’re not supposed to eat raw cookie dough, right?
Most of us know the raw eggs are a Salmonella risk. That was easy enough to omit to make a recipe for edible cookie dough, but have you heard about the warnings against eating raw flour? It’s not exactly easy to leave out flour when you’re trying to make edible cookie dough… it’s kind of a key ingredient.
Well, because I have something of an obsession, I finally perfected a recipe for edible cookie dough. This one not only eliminates the eggs, but also takes into account the concerns about eating raw flour and eliminates them. Today I’ll show you how to heat treat your flour so you can eat as much raw edible cookie dough as you please.
Is Raw Flour Bad For You?
Raw flour isn’t inherently “bad” for you, but it happens occasionally (rarely, but occasionally) that it becomes contaminated with bacteria such as E. coli. If you consume this contaminated flour, you’ll likely get very sick!
However, if the flour is baked, the bacteria is killed off thanks to the heat from your oven. This is why it’s safe to eat flour and eggs that have been baked into a cake, but you’ve always been told not to chow down on the cake batter. Because of this risk, small as it is, we are going to be heat treating the flour that we use for today’s edible cookie dough.
How to Heat Treat Flour
According to this article from Cooking Light, by toasting our flour in a 350F oven for just 5 minutes we kill off any harmful bacteria, allowing us to eat this edible cookie dough without fear.
To make it:
- Preheat your oven to 350F and line a cookie sheet with parchment paper (this will make transferring the flour so easy).
- Measure out your flour and evenly spread it over the parchment paper.
- Bake in your preheated oven for 5-7 minutes.
- To ensure that the flour is really safe, I recommend using an instant read thermometer to verify that the temperature is at least 160F. Allow flour to cool before proceeding with recipe.
During the heat treating process, I found that some of the flour has the tendency to clump or bake together. To keep these clumps out of your cookie dough, run the flour through a sifter before stirring it into your edible cookie dough. Also, make sure you let it cool! It cools quickly, but too-hot flour can melt your other ingredients, leaving you with nothing but an edible mess.
How Do You Make Edible Cookie Dough?
With your flour cooked & cooled and any bacteria eradicated, it takes only a few minutes to mix together a big bowl of edible cookie dough. The cast of characters should be pretty familiar:
- Brown Sugar
- Vanilla Extract
- Flour (heat treated)
- Chocolate chips
- Milk (maybe, read on)
You’ll beat together the butter, sugars, vanilla extract, and salt until creamy and well-combined. Then, gradually add in the flour until it’s well incorporated into good old cookie dough. Finally, stir in your chocolate chips!
Now, here’s why the milk is a “maybe”. I’ve made this edible cookie dough dozens of times and have never needed to add milk. I like my edible cookie dough to have a, well, cookie dough-like consistency. It should be a bit firm, enough to be scoop-able and shape-able. However, the first time I made this I had a few emails from people telling me that their edible cookie dough was actually crumbly and stiff! Not what I was hoping to hear!
I went back to the kitchen and made the edible cookie dough again but couldn’t replicate this. Then I tried two more times, still everything was fine. Then I tried again the next few days, which I claimed was for research but really I just have a problem. Anyway, the point is that I could not replicate this issue, but I’m guessing the problem is that the flour is accidentally being over-measured. Unfortunately, this is really easy to do. We can remedy this problem by adding milk, if needed, but first let’s talk how to properly measure flour.
How to avoid over-measuring flour and ending up with crumbly dough (for any recipe):
Use a scale! This is my number one recommendation for anyone looking to take their baking to the next level! Using a scale means precise measurements, no risk of over or under-measuring anything. It really makes things so much easier, and there are no measuring cups to wash when you’re finished baking!
Here’s the kitchen scale that I use and love (affiliate). It’s inexpensive and I haven’t had to change the batteries in over a year! It makes making edible cookie dough a breeze.
Measure with caution! Ok so you ordered your scale but you still have to wait two days for it to get to you and the edible cookie dough craving is fierce. Here’s the “right” way to measure your flour:
Stir the flour first to loosen it up in case it’s packed tightly into its container. Then, use a spoon to spoon it gently into the measuring cup, then use a knife to level off the top. Whatever you do, don’t scoop the flour directly into your measuring cup. This will pack it in and you’ll end up with a crumbly dough.
Once you’ve made your cookie dough, you can dress it up with all kinds of add-ins. In the photo above I tried a (from top to bottom) peanut butter chocolate chip version, a funfetti version, a cookies & cream version, and traditional
Can you think of any other fun mix-ins for your own edible cookie dough?
Edible Cookie Dough
- 1 3/4 cup all-purpose flour (215g)
- 1 cup unsalted butter softened to room temperature! (226g)
- 1 1/4 cups brown sugar, tightly packed (250g)
- 1/4 cup sugar (50g)
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1-2 Tablespoons milk optional*
- 1/2 cup semisweet chocolate chips I recommend using a mix of mini and regular sized (85g)
- creamy peanut butter
- colored sprinkles
- broken Oreo pieces
- Preheat your oven to 350F. Line a cookie sheet with parchment paper and spread flour in an even layer over the parchment paper.
- Bake on 350F (72C) oven for 5-7 minutes**
- Allow flour to cool, then run it through a sifter to break up any clumps that may have formed while baking. Set aside.
- In a large bowl (preferably a stand mixer), combine softened butter, sugar, vanilla extract, and salt. Use an electric mixer to cream together until very creamy and very well-combined, 1-3 minutes.
- Gradually add cooled, sifted flour, stirring until completely combined. If dough is too stiff after thoroughly stirring, add milk, one tablespoon at a time, until desired consistency is reached.
- Stir in chocolate chips (and any additional add-ins you might like!)
- Store cookie dough in an airtight container in the refrigerator for up to one week. Cookie dough will firm up some in the refrigerator, so for best enjoyment let it sit at room temperature for 10-15 minutes before enjoying leftovers.
This post contains affiliate links, which means that if you purchase anything through these links I will get a small commission at no extra cost to you. Please view the disclosure policy for more information.
This edible cookie dough recipe was originally posted 07/20/2017. Recipe and photos updated 01/27/2019.