No-Bake Edible Cookie Dough
I still remember the first time I tested this no-bake edible cookie dough — it disappeared before I could chill it. It’s the instantly gratifying, safe-for-scooping version of cookie dough that tastes like childhood without the worry. Egg-free and made with heat-treated flour, this recipe gives you that classic cookie flavor and a soft, scoopable texture in just a few minutes.
Why you’ll love this dish
This no-bake edible cookie dough is perfect when you want dessert fast, a kid-friendly snack for parties, or a safe “raw” cookie dough fix without eggs. It’s budget-friendly, uses pantry staples, and requires no oven time beyond heat-treating the flour. Make it by the bowl, spoon, or roll into bites for an easy, shareable treat.
“Soft, sweet, and perfectly safe — the family raided the bowl before dinner. A new weeknight staple.” — A taste-test review
If you’re also into quick cookie projects, you might enjoy this 3-ingredient sugar cookie recipe for simple baking sessions: 3-Ingredient Sugar Cookies.
How this recipe comes together
Start by heat-treating the flour so it’s safe to eat raw. Cream butter with both sugars until light and smooth, then add vanilla and a splash of milk to loosen the mix. Gradually stir in the cooled, treated flour and salt to form a soft dough. Fold in chocolate chips and eat right away or chill for a firmer scoop. That’s it — minimal steps, maximum nostalgia.
What you’ll need
- 1 cup all-purpose flour (see note on heat-treating below)
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1/2 cup butter, softened (room temperature) — or use unsalted and add a pinch more salt
- 1 teaspoon vanilla extract
- 2 tablespoons milk (dairy or any plant milk)
- 1/2 cup chocolate chips (mini chips work great)
- 1/4 teaspoon salt
Notes/substitutions:
- For a slightly richer taste use browned butter (cool it first).
- Swap chocolate chips for chopped nuts, M&Ms, or white chocolate.
- To make it dairy-free, use vegan butter and plant milk.
Step-by-step instructions
- Preheat oven to 350°F (175°C). Spread the 1 cup of all-purpose flour on a baking sheet. Bake for 5–10 minutes to heat-treat; the flour should feel warm and lose any raw smell. Let the flour cool completely.
- In a mixing bowl, cream the softened butter with the brown and granulated sugars until smooth and slightly fluffy.
- Stir in the vanilla extract and 2 tablespoons milk until combined. Add more milk a teaspoon at a time if you want a softer dough.
- Add the cooled, heat-treated flour and 1/4 teaspoon salt gradually. Mix until fully incorporated and the dough comes together.
- Fold in 1/2 cup chocolate chips evenly through the dough.
- Serve immediately by the spoonful, or chill in the fridge for 20–30 minutes if you prefer firmer scoops. Store leftover dough as directed below.
Best ways to enjoy it
- Scoop into small bowls with a spoon for a quick, nostalgic dessert.
- Roll into 1-inch balls and chill for cookie dough bites — dip in melted chocolate for a candy-style shell.
- Use as an ice cream topper or swirl into softened vanilla ice cream for a cookie-dough sundae.
- Spoon onto graham crackers for instant cookie-dough s’mores.
Pair with a cold glass of milk, iced coffee, or vanilla ice cream for extra indulgence.
How to store & freeze
Refrigerator: Store in an airtight container for up to 1 week. Chill will firm it, making scooping cleaner.
Freezer: Portion into tablespoon-sized balls on a baking sheet and freeze until solid, then transfer to a freezer bag for up to 3 months. Thaw in the fridge or enjoy semi-frozen.
Safety note: This recipe is egg-free, and the flour must be heat-treated to reduce the risk of foodborne bacteria. Always cool the flour completely before mixing to keep butter from melting.
Pro chef tips
- Heat-treat flour on a rimmed baking sheet and spread in a thin, even layer so it cooks uniformly. Let it cool fully to avoid melting the butter.
- If your dough feels greasy, chill it 20–30 minutes; the butter firms and texture improves.
- Use a cookie scoop for evenly sized bites and quick freezing.
- Prefer a less sweet dough? Reduce granulated sugar by 2 tablespoons, but don’t cut both sugars too much or the texture will change.
For a rich shortbread-style base in other no-bake desserts, check this buttery shortbread recipe: Buttery 3-Ingredient Shortbread Cookies.
Creative twists
- Peanut butter cookie dough: Replace 1/4 cup butter with 1/4 cup natural peanut butter.
- Double chocolate: Swap 1/4 cup flour for cocoa powder and add white chocolate chips.
- Oat cookie dough: Substitute up to half the flour with quick oats for chew.
- Mini cookie dough pies: Press into small tart shells and chill for single-serve treats.
- Add spices: Cinnamon, nutmeg, or a pinch of espresso powder adds depth.
If you’re planning a dessert spread for guests, consider adding a savory or substantial baked dish alongside — something like this indulgent Million Dollar Lasagna pairs surprisingly well on a potluck table: Million Dollar Lasagna.
Your questions answered
Q: Is it safe to eat raw flour?
A: Raw flour can contain bacteria, so heat-treat the flour by baking it at 350°F (175°C) for 5–10 minutes, then cool it completely before using. That step makes this cookie dough safe without eggs.
Q: Can I use almond flour or gluten-free flour?
A: Almond flour has different absorbency and texture; you can try a 1:1 swap but expect a softer, denser dough. For gluten-free, use a 1:1 gluten-free flour blend and still heat-treat it.
Q: Can I reduce sugar or use a sugar substitute?
A: You can reduce sugar slightly (try 2–4 tablespoons less total), but big reductions change texture and spread. For sugar substitutes, use baking-specific erythritol blends and test for taste and texture adjustments.
Q: How long does chilled cookie dough last?
A: In the fridge, up to 1 week in an airtight container. In the freezer, up to 3 months if portioned and sealed well.
Q: Is this recipe kid-safe?
A: Yes — it’s egg-free and uses heat-treated flour, making it a safe treat for children when you follow the heat-treating step.
Conclusion
This no-bake edible cookie dough recipe is a quick, crowd-pleasing dessert that’s safe, customizable, and perfect for scooping by the spoonful or shaping into bite-sized treats. For more variations and similar crowd-friendly ideas, see this classic Edible Cookie Dough Recipe, or try making small frozen treats with ideas from these No-Bake Edible Cookie Dough Bites.
No-Bake Edible Cookie Dough
Ingredients
Method
- Preheat oven to 350°F (175°C). Spread the all-purpose flour on a baking sheet. Bake for 5–10 minutes to heat-treat; the flour should feel warm and lose any raw smell. Let the flour cool completely.
- In a mixing bowl, cream the softened butter with the brown and granulated sugars until smooth and slightly fluffy.
- Stir in the vanilla extract and 2 tablespoons milk until combined. Add more milk a teaspoon at a time if you want a softer dough.
- Add the cooled, heat-treated flour and 1/4 teaspoon salt gradually. Mix until fully incorporated and the dough comes together.
- Fold in the chocolate chips evenly through the dough.
- Serve immediately by the spoonful, or chill in the fridge for 20–30 minutes if you prefer firmer scoops. Store leftover dough in an airtight container for up to 1 week.
