Why I’ll Love This Recipe

I love that I can enjoy that nostalgic raw cookie dough flavor without worrying about raw eggs or flour. This recipe is egg-free and the flour is heat-treated, making it completely safe to eat. It’s fast—ready in about 15 minutes—and endlessly customizable.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1½ cups (about 188 g) all-purpose flour
⅓ cup granulated sugar
⅓ cup light or dark brown sugar, packed
½ cup (113 g) unsalted butter, softened
1 tsp vanilla extract
½ tsp salt
2–3 Tbsp milk (as needed)
1 cup (170 g) chocolate chips (mini or regular)

directions

Heat-treat the flour: spread it on a baking sheet and toast at 350 °F (175 °C) for about 5–6 minutes, or microwave in intervals until it reaches at least 160 °F (71 °C) to ensure safety.
Let the flour cool completely.
In a mixing bowl, cream together softened butter, both sugars, vanilla, and salt until light and fluffy (~2 minutes).
Gradually add cooled, heat-treated flour and mix on low. Add milk a tablespoon at a time until the dough reaches soft, scoopable consistency.
Fold in chocolate chips just until evenly distributed.
Enjoy right away, or chill briefly if you prefer firmer dough.

Servings and timing

Makes approximately 2 cups of cookie dough (about 7 large scoops).
Prep time: ~10 minutes (heat-treating takes ~5 min).
Total time: ~15 minutes.

Variations

Mix in M&Ms, chopped Reese’s, sprinkles, or nuts for a creative twist.
Swap half the chocolate chips for white or dark chocolate.
Add a swirl of peanut butter or mini marshmallows for cookie-dough ice cream vibes.

storage/reheating

I store leftover dough in an airtight container in the fridge for up to one week or freeze it for up to one month. Before serving, I let it soften at room temperature for 10 minutes. There’s no reheating—just scoop and enjoy!

FAQs

How do I heat-treat flour safely?

Spread flour in a thin layer and bake at 350 °F for 5–6 minutes until it reaches 160 °F, or microwave in 30-second bursts, stirring in between

Why skip the eggs?

Eggs can carry salmonella, so removing them keeps the dough safe to eat raw and easy to enjoy without any risk

Can I bake this dough into cookies?

No—this dough lacks leavening and eggs, so baked versions will be flat and greasy. It’s designed only for eating raw

Can I make it keto or gluten-free?

Yes! Use a gluten-free flour blend and substitute sugars with low-carb alternatives. Be sure to heat-treat any flour substitute as directed.

How long does it last?

Fresh for up to a week in the fridge or a month in the freezer. Always cover it tightly and let it soften before serving.

Conclusion

This edible chocolate chip cookie dough is my favorite safe-use of raw cookie dough nostalgia. With no eggs, heat-treated flour, and endless customization possibilities, it’s perfect for spooning warm, cold, or swirled into ice cream. I make it in minutes and disappear into blissful snacking territory—no baking required.

Edible Chocolate Chip Cookie Dough

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Safe-to-eat, no-eggs cookie dough loaded with chocolate chips—ready in minutes for snacking straight from the bowl!

Author: Sarah
Prep Time: ~5 min
Total Time: ~15 min (including flour heat‑treating)
Yield: 4 generous servings
Category: Dessert • No‑Bake • Snack
Method: No-bake mixing (stovetop not required)
Cuisine: American / Snack
Diet: Vegetarian

Ingredients

1 cup (120 g) all-purpose flour, heat-treated to 165 °F

¼ cup granulated sugar

⅓ cup packed light or dark brown sugar

½ cup (113 g) butter, softened (salted or unsalted)

2–4 Tbsp milk (dairy or non-dairy), adjust as needed

½ tsp vanilla extract

Pinch of salt (omit if using salted butter)

½ cup chocolate chips

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Instructions

Heat‑treat flour: Microwave in 20 s bursts until 165 °F (~40–60 s), or bake at 350 °F for 3–5 min. Let cool, then whisk or sift to remove lumps.

Cream butter & sugars: Beat butter, granulated sugar, and brown sugar on medium speed until light and fluffy (2–3 min).

Mix: Add cooled flour, vanilla, salt, and 1 Tbsp milk. Mix; adjust milk or flour to reach desired consistency.

Finish: Fold in chocolate chips. Serve immediately or chill for firmer dough.

Notes

Cooling the flour is crucial—hot flour can melt the butter.

Texture can be slightly gritty; chilling helps smooth it out.

For quicker prep, you can microwave melted butter and whisk ingredients by hand, though texture will differ slightly.