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This recipe is for my friends in the audience who bake cookies purely to eat spoonfuls of batter straight from the bowl. Meet Healthy Cookie Dough. It’s 100% safe to eat, you can customize it every which way, and I lightened it up with everyday ingredients like peanut butter.

bowl of healthy edible cookie dough with a spoon

Eating cookie dough out of the bowl is a small pleasure in life and a serious perk of baking cookies from scratch.

If you are the kind of person who thinks heaven is diving into a big bowl of cookie dough with a spoon, you’ll want to make sure you are eating cookie dough that was designed to be eaten that way and is safe.

white bowl with healthy cookie dough made with peanut butter

Today’s healthy cookie dough recipe is nutty and warm, made with peanut butter, whole wheat flour, maple syrup and molasses, and of course, chocolate chips.

It does not contain eggs and the flour is “cooked” to a safe temperature, making this healthy edible dough safe to eat.

healthy cookie dough you can eat in a bowl with a spoon and chocolate chips

5 Star Review

Made this for my Cookie Monster who also loves peanut butter, and it was a huge hit! Thanks for what has to be the 100th recipe of yours that we love, Erin!!!!

— Morgan —

How to Make Healthy Cookie Dough

Since this healthy chocolate chip 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 with wholesome ingredients.

Let’s take care of that sweet tooth NOW!

The Ingredients

  • Peanut Butter. This makes the cookie dough taste rich and satisfying (like it does in my Chocolate Mug Cake), all while providing protein and healthy fats. It’s also the reason we can get away with making this edible cookie dough without eggs, as it provides the needed creamy texture and richness. While I have yet to experiment with another nut butter, I think almond butter or cashew butter would be a tasty swap too.

Dietary Note

Need a nut-free healthy cookie dough? Try swapping the peanut butter for sunflower seed butter.

  • White Whole Wheat Flour. A pantry staple, this light and mild-tasting flour is 100% whole grain but tastes like regular all-purpose flour. It’s an easy healthy swap I love to make in many of my cookie recipes.
  • Maple Syrup. A delicious and natural sweetener. I wasn’t able to come up with an healthy 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.
  • Butter. This recipe does include some butter for true cookie batter flavor.

Substitution Tip

If you wish to make healthy 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. If you need an edible vegan cookie dough recipe, make sure you are also using dairy-free chocolate chips.

  • Molasses. Not required, but it gives the dough a rich, edgy taste that I enjoyed.
  • Vanilla Extract. I never can stop myself from using a heavy hand with this golden liquid.
  • Chocolate Chips. Do I even need to explain this? Surely my love is well established by now. Dark chocolate chips all the way. The mini chocolate chips are fun because you get so many in a spoonful.
  • Your Favorite Cookie Mix-Ins. Whatever you have in your pantry! Peanut butter chips, toasted nuts, dried cranberries or raisins, M&M candies, a sprinkle of cinnamon, the works! Any mix-ins you love in your cookies are fair game for your healthy cookie dough variations. Use this recipe as a start, then get creative.

The Directions

  1. Cook your flour to 160 degrees F in the microwave or oven. Now your healthy cookie dough will be safe to eat!
  1. Beat all the ingredients together except the flour, milk, and chocolate chips.
  1. Once the mixture is smooth, mix in the flour.
  1. Then, add the milk and fold in the chocolate chips (or other mix-ins of choice). Chill in fridge until dough is set, then ENJOY!

Note On Serving Size

  • This healthy cookie dough recipe yields about 1 1/3 cups, depending upon how crazy you decide to get with the mix-ins. 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).
  • If you’re looking for healthy cookie dough bites, these No Bake Cookie Dough Protein Balls are a delicious treat. I think you could also roll this recipe into cookie dough balls if you are looking to portion it.
healthy cookie dough in a bowl with plastic wrap covering it

Storage Tips

  • 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. Store it in the refrigerator for up to 1 week.
  • To Freeze. Store cookie dough in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw in the refrigerator before serving.
a spoonful of healthy cookie dough with chocolate chips

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.

Eating dough from the bowl is baker’s prerogative after all, and since this is a healthy one, you can really GO FOR IT!

Frequently Asked Questions

Is Raw Cookie Dough Safe to Eat?

According to the CDC, raw cookie dough poses risks due to potential bacteria in both the raw eggs and the raw flour, so it’s best to make cookie dough that is designed to be edible.

How Can I Make Healthy Cookie Dough that is Gluten Free?

Though I have not yet tested gluten-free healthy cookie dough recipe, I believe you could 1:1 swap your preferred gluten-free flour, like almond flour or coconut flour, in place of the whole wheat flour.

How Healthy is Cookie Dough?

Although cookies are one of the food groups in my book, unfortunately, cookie dough is called a treat for a reason. While typical cookie dough is not healthy as it is loaded with butter and sugar, this healthy cookie dough recipe makes some more nutritious swaps.

Healthy Cookie Dough

5 from 1 vote
Healthy cookie dough that you can eat is made with wholesome ingredients like whole wheat flour, natural sweeteners, and peanut butter.

Prep: 10 minutes
Cook: 1 minute
Total: 2 hours 45 minutes

Servings: 5 (.25 cup servings)


  • 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°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°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°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!


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  • Refrigerate leftovers for 1 week or freeze for up to 3 months. Let thaw overnight in the refrigerator.


Serving: 1(.25 cup serving)Calories: 286kcalCarbohydrates: 37gProtein: 6gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 13mgPotassium: 122mgFiber: 3gSugar: 21gVitamin A: 160IUVitamin C: 0.1mgCalcium: 51mgIron: 1mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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