This Edible Cookie Dough recipe tastes amazing and it’s great for eating right out of the bowl.
Edible cookie dough is also perfect for chocolate chip cookie dough ice cream or any raw cookie dough dessert. I’ve included useful affiliate links which also support the maintenance of this site.
Lately I have been eyeing all the wonderful cookie dough recipes going around and I’ve been wanting to make my own to try. Oh how I LOVE cookie dough! Making a recipe to eat just as cookie dough is great because you can control what goes into the recipe and make it safer to eat. Who hasn’t snuck in a bite of cookie dough when baking cookies? I know I do every time! Now I can eat as much as I want without the risks that usually come from eating raw cookie dough.
The risks associated with most cookie dough recipes is the raw eggs and the raw flour. I really had never thought to worry about raw flour before, but there have been recent outbreaks of E Coli that were found to be in the flour of raw cookie dough (not the eggs). It may be overly cautious to worry about the flour in cookie dough, but I’ve had one too many stomach aches to totally discount it.
This recipe for Edible Cookie Dough has been made with heat treated flour to reduce the chances of getting sick. There are also no raw eggs involved either!
When I first made this post back in 2012 there were no options other than buying HUGE bags of heat treated flour to make cookie dough with. In 2018, the nice folks at Honeyville informed me that they had a heat treated flour that they are selling on Amazon and on their website. They sent me a bag to try and it’s great for this recipe! I am so excited about this product because it opens up so many possibilities with edible cookie dough.
Buy the Heat Treated Flour here (Amazon affiliate link).
I am no longer suggesting the microwave method for heat treated flour since we now have the option to buy it. If you want to try the microwave method then I say go ahead and try it. Microwaving flour “probably” works because the flour gets real hot inside the microwave. It should at least reduce the risk a little.
I microwave my flour on high for 1 minute and 15 seconds for heat treating. I also stirred the flour after each 15 second interval. The stirring is important to make sure that it all heats evenly.
I always check the temperature to make sure that it got hot enough to kill the germs. I read somewhere that most bugs will be killed at temps above 160 so I made sure to reach that and then some! You can also reach this temperature by roasting the flour in the oven at 200 degrees F for around 10 minutes, but I tried this method and didn’t like the taste as much.
Don’t just take my word for it though; do your own research.
Best Tips for making Edible Cookie Dough for Eating:
- Use Heat Treated Flour. You can use my microwaved method to make it or my new suggestion of buying the heat treated flour. I do believe that using the heat treated flour is the best option.
- Use Pasteurized Eggs or No Eggs. My recipe does not use eggs at all. If you feel you must have raw eggs then I suggest using pasteurized eggs. We can’t ever find them as whole pasteurized eggs here, but the cartons of egg whites would work in a pinch.
- Use colorful chocolate chips &/or sprinkles. Make your cookie dough even better by adding add ins like sprinkles and fun colored chocolate chips. I used these candy coated chocolate chips here (Affiliate) If you are going to eat this as cookie dough then why not go all out?
- Refrigerate when not eating and store in the refrigerator for up to 5 days. This recipe uses milk and butter which will spoil if left out. Just make sure that it stays cold when not using.
Edible Chocolate Chip Cookie Dough is SO good and very rich just like my favorite cookie recipe. We nibbled on it for the last few days and it seemed to last forever compared to other desserts. You could always freeze any leftovers (up to 4 months if wrapped well) and thaw it out whenever you want to eat it. I also love to use it in other cookie dough recipes like ice cream and truffles!
Check out the yummy recipe I made with this cookie dough linked below.
Edible Cookie Dough
This Edible Chocolate Chip Cookie Dough tastes amazing and it's great for eating raw or in your favorite cookie dough dessert!
This would be the perfect cookie dough to have with ice cream for chocolate chip cookie dough ice cream! Just roll the dough into little balls and mix in with vanilla or chocolate ice cream. YUM!
Ingredients
- 1 cup Heat Treated Flour or microwaved flour making sure that the temp gets to at least 160
- 1 stick butter softened
- 1/4 tsp salt mixed with 2 Tbsp. milk
- 1/2 cup white sugar or 1/2 cup powdered sugar for less graininess
- 1/2 cup brown sugar
- 1/2 cup mini semi sweet chocolate chips
- 1 tsp vanilla extract
Instructions
-
Cream butter and sugars. Slowly add flour, salt/ milk mixture, and vanilla until thoroughly mixed then add chocolate chips. Refrigerate for a couple of hours or eat right away!
Recipe Video
Recipe Notes
Find the heat treated flour here!
This recipe was created strictly for eating while it is still dough. I cannot attest to how it will actually bake since there are no eggs in it (I suggest adding an egg if you want to bake it).
Disclaimer: I am not a scientist and I have no proof that microwaving will kill all bacteria in the flour. Please use this method with caution. I personally trust that it will, but eat at your own risk! I suggest using the heat treated flour I mentioned above for eating raw cookie dough.
Want to know how to use Edible Cookie Dough? I wouldn’t use this for baking cookies, but it is perfect for Cookie Dough Cheesecake Bars! Yum!
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Tonia @The Gunny Sack
I never heard about the flour thing…that is really gross! But the recipe looks delicious!!
Rachel
Thanks! I know It’s crazy.. It was the Nestle Tollhouse premade cookie dough and they had several people get really sick from eating it raw. They traced it back to the flour!!!
Cada E
Very good, Just made it because I wanted cookie dough to eat, but not bake, and again didn’t wanna use raw eggs (I only eat small amounts of prepackaged cookie dough occasionally, but I love it and would eat it all). It is very rich, but not super rich like some cookies or chocolate is. It’s not a Large amount either, which is perfect for personal snacking. I will say I used water instead of milk (Was out of Milk), and it still turned out really good.
Heather
Mine tasted too brown sugary.
Rachel
You can try adjusting the ratio of brown sugar to granulated sugar to alter the taste.
Ruth
Microwaving things only works when there is moisture. So unless your flour is damp, I don’t think your doing anything. Just thought I’d pass on my wisdom from my microbiology class.
Chrissy
Actually you only need moisture to COOK food in a microwave (cook read: change the state of the molecules) moisture is not required to HEAT things in a microwave (read apply enough ambient heat to kill bacteria) so microwaving should work as long as the temperature is correct. Think of it this way you’ll die faster in a pot of boiling water at 100 degrees Celsius than you would entering in a room heated to 100degrees Celsius but no matter what you die at 100 degrees 🙂
Kate
I never considered any health risk with raw flour…just knew the taste is unappealing. I learned from America’s Test Kitchen a while back that if you toast flour in a sauce pan for a few minutes on low it will prevent that ‘raw flour taste’. I’ve used the technique before in a few of their recipes and as always – they’re right. I’ve made an eggless cookie dough once before using a recipe that called for sweetened condensed milk but I did not like it. I think I’ll try your recipe out and toast the flour rather than microwave. Thanks for the idea!
janet
It’s so wonderful to finally see someone with a food blog that knows raw flour should never be consumed. Every time I see another blog post advertising “SAFE cookie dough!” with raw flour in it, I want to bang my head on my desk. You are one of very few food bloggers that should actually be blogging. Great job with your research and attention to safety. You have a new fan!
Rachel Rockwell
Thanks, Janet! Just the chance there might be a weevil makes me cringe! lol
shalese
I heard cooking flower in a microwave can cause a toxic fume. So I would be careful.
Hailly
Rachel,
I’m in Microbiology right now and recently learned about the conditions used to sterilize wet or dry things. You are quite a bit off on how to make sure the flour is safe, and because you care to make the flour safe I thought you and the readers might want to know. I believe the 160 degrees is Celsius, but most thermometers and ovens are in Fahrenheit. I found a website showing how long you need to have the powder at which Celsius degrees to sterilize. The ratios are 180 minutes at 160 C, 60 minutes at 170 C, or 30 minutes at 180 C. So it seems the best way to sterilize the flour and truly know it’s safe is to bake in the oven at 180 C (which is 356 F, so set your oven to 360 or so) for 30 minutes. By doing this you are using the same standards used to sterilize powders for healthcare settings. The amount of time the powder is at the given temperature is very important to killing pathogens, so I don’t believe the microwave option truly works.
I’d recommend laying the flour out on a cookie sheet and baking in the oven. You could also lay aluminum foil down first so you can easily pick up the aluminum foil to pour the flour into the bowl or standmixer.
Hope this is helpful.
-Hailly
Crystal
I was going to mention something similar to Hailly about the length of time needed to kill bacteria in a powder versus a liquid. There is also more information about how companies are heat-treating flour here: http://www.foodbusinessnews.net/Opinion/Joshua%20Sosland/Understanding%20heat%20treated%20flour.aspx?cck=1
The recipe does look terrific! 🙂
DJ
Hi I wanted to know if i could bake this cookie dough or will my cookies turn out bad?
Rachel Rockwell
this is made to be eaten raw. Not sure how they would taste cooked.
Emily
Anyone know if it would be safe to use fresh ground oat flour (grind my own oats)? Sould there still be bacteria in oats? Thanks!
Rachel Rockwell
I’m not sure.
Emily
*Could
Kyra
How much does this make? I’m doing a speech for class and I would like to use this recipe, but I plan on letting everyone have some. There are about 25 people in my class, should I double the proportions?
Sarah Ortiz
My fear is the flour I just had my flour recalled for that reason and I am now wondering if there might be another binding agent I could use other then flour? Do you have any you might be able to recommend if you don’t mind
Evee
Amazing cookie dough recipe! Will be using this again 😉