Edible Cookie Dough Recipe

When you're making a batch of cookies, it's pretty much impossible to resist dipping your finger into the dough for a little taste. Raw cookie dough is simply delicious, but unfortunately, it isn't the safest thing to consume. If only there were a way to make cookie dough that's perfectly safe to eat without baking — oh wait, there is! Recipe developer Jaime Shelbert has crafted this edible cookie dough recipe, and yes, it is 100% safe to eat without even a glance towards the oven. 

"Uncooked flour and eggs, two common ingredients in cookie dough, should not be consumed raw according to the CDC," Shelbert explains, adding that the two ingredients can lead to food poisoning if you consume them raw. "This recipe is egg-free and utilizes a nut flour — almond flour. It is safe to eat unbaked almond flour because it is made from nuts that are not raw." Raw cookie dough is undeniably delicious, but it's not worth the risk of getting sick. Thanks to Shelbert's recipe, you can have the best of both worlds: delicious, sweet cookie dough, and a happy, unbothered stomach. 

Gather the ingredients for edible cookie dough

Unsurprisingly, to make edible cookie dough, the ingredients list will look pretty similar to a chocolate chip cookie recipe. You'll need almond flour, brown sugar, salt, unsalted butter (melted), vanilla, mini chocolate chips, and some almond milk. As we've already covered, the lack of eggs contributes to the edible-ness of this recipe, along with the use of almond flour, which happens to Shelbert's special ingredient. 

Mix up the cookie dough

No oven preheating needed here — let's jump right into mixing the dough! Add the almond flour, brown sugar, and salt into a bowl, and stir these ingredients together. Next, add in the melted butter and vanilla, mixing them right in, and finally, fold in the chocolate chips. At this point, the mixture should somewhat resemble cookie dough, but it will be very loose and crumbly. 

Add in the almond milk to form a cohesive dough

Add 1 tablespoon almond milk into the dough, then mix it all up. Then, one at a time, add the remaining 2 tablespoons of almond milk, and be sure to mix after each addition. The dough should slowly come together and, after 3 tablespoons, it shouldn't be crumbly any more. In fact, it should resemble regular cookie dough! It probably will still be a bit soft though, so use a cookie scoop to scoop out balls of dough and place them onto a parchment paper-lined baking sheet. Place the baking sheet into the fridge and allow the cookie dough to firm up. 

Serve your edible cookie dough

Once the cookie dough has chilled in the fridge, there's only one thing left to do, and it certainly does not involve an oven. You can dive right into this edible cookie dough, and Shelbert notes that it's the perfect sweet treat all on its own. "They are also delicious rolled into smaller bites as a topping for ice cream," Shelbert says of these little dough balls. "Paired with vanilla, it tastes like cookie dough ice cream."

And, in case you were wondering, it's definitely best to not put this dough anywhere near a hot oven. "This dough will not yield a perfectly baked cookie and is best eaten raw," Shelbert explains. With raw dough that tastes this good, you won't even be concerned with baking cookies. 

Edible Cookie Dough Recipe
5 from 45 ratings
This cookie dough is egg free and uses almond flour, so it's safe to eat raw on ice cream, in milkshakes, or by the spoonful.
Prep Time
Cook Time
cookie dough ball and scoop
Total time: 10 minutes
  • 1 ¾ cups almond flour
  • ½ cup brown sugar, packed
  • ¼ teaspoon salt
  • ¼ cup unsalted butter, melted
  • 1 teaspoon vanilla
  • ½ cup mini chocolate chips
  • 3 tablespoons almond milk
  1. Add the almond flour, brown sugar, and salt to a medium mixing bowl. Stir to combine.
  2. Add the butter and vanilla to the bowl. Mix well.
  3. Add the chocolate chips and stir until evenly distributed.
  4. Add the almond milk 1 tablespoon at a time, mixing after each addition, until the dough comes together.
  5. Using a cookie scoop, scoop out the dough and place it on a cookie sheet or plate lined with parchment.
  6. Place the dough in the refrigerator until firm.
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