Edible Cookie Dough (No Cook)

Turn five basic ingredients into the yummiest Edible Cookie Dough that’s completely safe to eat. This recipe has protein and lower added sugar and is one of the most fun desserts to share with the kids!

Whenever we make cookies, my kids always want to taste the dough. And since it’s not advised to eat raw flour or eggs from a food safety perspective, I decided to make a recipe we could all safely enjoy.

This edible cookie dough has the exact texture of raw cookie dough but is safe to eat since it contains no raw flour or eggs.

It differs from other recipes because it is lower in added sugar and it requires zero electric cooking tools—no mixer, no oven, nothing but a bowl and a spoon. Plus, you do not have to cook a thing, and it simply mixes up in a bowl!

It also has some protein (which isn’t common in other similar recipes), which means that it is a great dessert for kids…that you will likely enjoy too!

(You may like my other no-bake snacks, including my No-Bake Cheesecake Cups, and my favorite cookies for kids.)

Ingredients You Need

Here’s a look at the ingredients you need to make this easy edible cookie dough so you know what to have on hand.

• Almond flour: I use almond flour or almond meal in this recipe to avoid having to heat regular flour to make it safe to consume. This ingredient has the added benefit of adding a little protein to the finished dough, too. Look for it with other specialty flours in your grocery store as it is widely available.

• Unsweetened creamy peanut butter: This type of peanut butter is my preference as it adds flavor and nutrients without added sugar. It also helps the batter hold together nicely.
• Honey: I like to use honey as the sweetener in this recipe since it has a neutral flavor and has a stickiness that works well in the finished dough.
• Vanilla extract: Adding vanilla flavor to the cookie dough enhances the flavors and makes it taste so much more like actual cookie batter.
• Chocolate chips: I like to add mini chocolate chips to this recipe so they are more evenly distributed throughout, though regular sized ones work, too.

Ingredient Substitutions

To make this recipe nut-free, use melted unsalted butter in place of the peanut butter. And all purpose flour in place of the almond flour. If using all-purpose flour, you MUST make it heat-treated flour by putting it in the microwave for 30-60 seconds or until it reaches 165 degrees F to make it safe to consume and kill any potentially harmful bacteria or food borne illnesses. DOUBLE CHECK THIS

To reduce the added sugar, use half the amount of chocolate chips.

Step-by-Step Instructions

Below is an overview of how to make edible cookie dough so you know what to expect from the process. Go down to the end of the post for the full recipe, including the timing and amounts.

Step 1. Add the ingredients to a medium bowl.

Step 2. Stir together well to make a uniform batter.

Step 3. Form into balls or simply serve in a bowl.

Step 4. If you prefer your cookie batter to be chilled, you can put this into the refrigerator to chill for a bit.

How to Store

Store the edible cookie dough in an airtight container in the fridge for up to two weeks. It is best stored and served cold, though it does hold its shape at room temperature.

Best Tips for Success

• If you prefer a basic chocolate chip cookie dough without peanut butter flavor, use melted unsalted butter instead of the peanut butter in the recipe.
• Add a sprinkle of coarse salt on your portion for a hit of extra flavor.
• Use a mini ice cream scoop to make little dough balls or serve to eat with a spoon.

I’d love to hear your feedback on this recipe, so please comment below to share!

Get Recipe Ingredients

• If your peanut butter and/or honey are firm, warm them for 15 seconds in the microwave in a heat-safe container to soften to make them easier to stir.

• Add the ingredients to a medium bowl. Stir well with a spoon to make a batter that is evenly combined.

• Portion out 1 tablespoon-size balls of dough and serve or store in the fridge as a future dessert.

• Store the cookie dough for up to two weeks in an airtight container at room temperature.
• Use mini chocolate chips or full size ones. I prefer to chop up full size ones so there’s a more even distribution of chocolate throughout.
• Use 1 cup all-purpose flour instead of the almond flour if you prefer. You MUST warm it in a heat-safe bowl in the microwave until it reaches 165 degrees F with an instant read thermometer to make it safe to consume.
• Use melted unsalted butter in place of the peanut butter to make this nut-free.
• Use raisins for the chocolate chips if you’d like.
• Look for dairy-free chocolate chips from brands including Guittard, Tollhouse, Enjoy Life Foods, and Ghiardelli.

Calories: 119kcal, Carbohydrates: 9g, Protein: 3g, Fat: 8g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Cholesterol: 0.03mg, Sodium: 67mg, Potassium: 65mg, Fiber: 1g, Sugar: 6g, Vitamin A: 0.3IU, Vitamin C: 0.04mg, Calcium: 30mg, Iron: 0.5mg