Edible Cookie Dough
One of the simultaneously exciting and cumbersome tasks that comes along with moving to a new neighborhood is finding your new go-to grocery store. I was strolling the aisles of the one located nearest to our house (auditioning the place, as it were) and was surprised to find an unusually large selection of refrigerated edible cookie dough. Edible cookie dough seemed to me like something that would be easy to make from scratch and be superior in taste and more healthy (not to mention far less expensive) than the pricey cartons lining the store shelves. Fast forward a few weeks—and a few test batches that made my friends very happy to see me—and here we are! An easy recipe for homemade healthy edible cookie dough.
Now, I’ve been tangentially aware of edible cookie dough as a “thing” for a while. As someone who grew up licking the beaters and who intentionally leaves streaks of cookie dough behind in the bowl so that she can “clean” them up with her fingers prior to placing said bowl in the sink, however, I’ve always found edible cookie dough to be a rather funny concept.
Here’s why you should make your own edible cookie dough:
- Short version: It’s bad to eat raw cookie dough, at least in the case of most regular cookie recipes.
- Long(ish) version: Raw cookie dough is dangerous for two reasons, according to the CDC. The first is raw eggs, which carry salmonella (a stomach-upsetting and potentially deadly bacteria). The second is raw flour, which can carry a variety of bad germs, including E. coli.
I’ll admit to living on the edge and sneaking a few bites of raw cookie dough when I bake cookies, but that doesn’t lessen the risk. Also, I’m usually more interested in the finished cookie than I am in the dough anyway, so I’ve never felt the need to tuck in with an entire batch of raw cookie dough and a spoon.
If, however, you are one of those cookie-dough-loving people who really does bake cookies more for the dough than for the cookie itself, or if you are having a cookie dough craving and want a way to enjoy it safely, you can make edible cookie dough safe to eat! Here’s how.
How to Make Edible Cookie Dough (The Safe Way)
Since the two items that make edible cookie dough unsafe to eat are raw flour and raw eggs, to make it safe, we need to eliminate these two items.
^^I KNOW. So smart. How did I get this job?
- Raw eggs are surprisingly easy to eliminate: leave them out! Eggs play a few roles in baked cookies. They add richness, moisten and bind the cookie dough, and make the cookies tender too.
Hmmmm, that all sounds important. How do we make edible cookie dough without eggs?
Since we’re omitting the eggs, we’ll need to replace them with a different ingredient that can play the role eggs usually do: making the dough decadent and moist, and holding it together.
Solution: PEANUT BUTTER.
Since peanut butter chocolate chip cookie dough was practically created to be eaten straight from the bowl, this is an easy and tasty decision.
Adding peanut butter also enables us to make this more of a healthy edible cookie dough recipe (more on that momentarily).
Next up in making this edible cookie dough safe to eat:
- Raw flour. Sorry buddy, you’ve got to go.
Making the edible cookie dough without flour didn’t produce a classic cookie taste or true dough texture that I was happy with, so I opted to “cook” the flour first by microwaving it. In 90 seconds, the flour transitioned from raw to being heated to the recommended 160 degrees F and was safe to eat.
You can also cook raw flour in the oven to a safe temperature—I’ve included that method in the edible cookie dough recipe below as well.
How to Make HEALTHY Edible Cookie Dough
Since edible cookie dough was engineered to be eaten by the spoonful (and healthy desserts that satisfy are the name of the game around here), I took the liberty of lightening up the recipe by using the following ingredients:
- Peanut Butter. This makes the edible cookie dough taste rich and satisfying, all while providing protein and healthy fats.
- White Whole Wheat Flour. A pantry staple, this light and mild-tasting flour is 100% whole grain but tastes like regular all-purpose flour.
- Maple Syrup. A delicious and more natural sweetener. I wasn’t able to come up with an edible cookie dough without brown sugar or granulated sugar that I was happy with, so you’ll still see a moderate touch of regular sugar the recipe too.
Spoiler: This recipe does include some butter. If you wish to make edible cookie dough without butter (say you’d like it to be vegan cookie dough), I’d recommend a buttery vegan substitute like Earth Balance. Coconut oil will work in a pinch, but it won’t have as much flavor.
Bonus Ingredients that Make This Edible Cookie Dough Extra Delicious
The above ingredients are an all-purpose, reliable cookie dough base. From there, feel free to tweak this recipe to suit your mood. A few flavor enhancers I added:
- Molasses. Not required, but it gives the dough a rich, edgy taste I enjoyed.
- Vanilla Extract. I never can stop myself from using a heavy hand with this golden liquid. If you are out and craving cookie dough immediately, you can make this edible cookie dough without vanilla, though I find its natural sweetness and warmth worth adding (be sure to use pure vanilla extract, not imitation).
- Chocolate Chips. Do I even need to explain this? Surely my love is well established by now.
- Your Favorite Cookie Mix-Ins. Whatever you have in your pantry! Peanut butter chips, dried cranberries (or, gasp!, raisins), M&M candies, the works! Any mix-ins you love in your cookies are fair game for your edible cookie dough. Use this recipe as a start, then get creative.
Storing Edible Cookie Dough
- You can store edible cookie dough safely in the refrigerator for about 1 week or freeze it for 3 months (or for longer if you can stand the suspense and it’s not freezer burned).
- To store: Place the cookie dough in an airtight container (or hey, the bowl you made it in), and press a piece of plastic firmly over the top. It looks cute scooped into a mason jar, but I found that when I went after it with a spoon (because isn’t that the entire point of making edible cookie dough?), a wider versus tall and narrow storage container was more efficient.
A Note on Serving Size
This healthy edible cookie dough recipe yields about 1 1/3 cups, more or less depending upon how crazy you decide to get with the mix-ins (I used 1/4 cup of mini chocolate chips). Feel free to scale it up to share or halve the recipe and call it edible cookie dough for two (or, erm, edible cookie dough for one).
While I will probably always fall in Camp Baked Cookie versus Camp Cookie Dough, I really did enjoy this edible cookie dough recipe.
One of the wonderful things about it (in addition to the fact that it makes edible cookie dough safe to eat) is the immediacy. Though it tastes best after it has refrigerated for an hour or two, a spoonful—or several spoonfuls—eaten directly from the bowl as soon as you finish stirring it together won’t disappoint.
Edible Cookie Dough
- 3/4 cup white whole wheat flour
- 1/4 cup creamy peanut butter — or nut butter of choice
- 2 tablespoons unsalted butter — at room temperature (use a nondairy vegan butter substitute to make vegan)
- 3 tablespoons pure maple syrup
- 3 tablespoons granulated sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon molasses — optional
- 1/8 teaspoon kosher salt
- 2 tablespoons unsweetened almond milk or milk of choice
- 1/4 cup mini chocolate chips — dairy free if needed, or mix-ins of choice
Cook the Flour
Option 1, Microwave: Place the flour in a microwave-safe bowl and heat in 30-second bursts, stirring between each, until the flour reaches at least 160 degrees F when checked in the center with an instant read thermometer. OR, cook via Option 2, Oven: Place a rack in the center of your oven and preheat to 350 degrees F. Spread the flour onto a parchment-lined baking sheet. Bake for 10 minutes. To check for doneness, gather the flour into a mound and insert an instant read thermometer into the center; it should register at least 160 degrees F. If it doesn’t, spread out the flour back out and continue baking, rechecking the temperature every 3 to 5 minutes. Via either method: Let the flour cool completely to room temperature, about 30 minutes.
Make the Cookie Dough
In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl, beat the peanut butter, butter, maple syrup, granulated sugar, vanilla, molasses, and salt on medium speed until the mixture is smooth and creamy, about 3 minutes.
Add the cooked flour, then beat again on low speed just until the flour disappears, about 30 seconds. Beat in the almond milk. With a rubber spatula, stir in the chocolate chips. Cover with plastic and refrigerate 1 hour to allow the dough to set and the flavors to marry (feel free to sneak a few bites first). Enjoy!
- Refrigerate leftovers for 1 week or freeze for up to 3 months. Let thaw overnight in the refrigerator.
Nutrition InformationAmount per serving (0.25 cups) — Calories: 248, Fat: 11g, Saturated Fat: 4g, Cholesterol: 13mg, Carbohydrates: 31g, Fiber: 3g, Sugar: 18g, Protein: 5g
Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!
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