Just for eating, not baking, this eggless edible cookie dough recipe is made with oats for a safe, delicious treat—all without turning on the oven. Have your dough and eat it too!
Why you don’t need eggs.
Whenever anyone thinks about eating cookie dough that’s meant for baking, the first thing we think of is that eating raw, unpasteurized eggs is dangerous. And it can be, for sure.
Eggs and egg yolks, especially, are really important to a classic chocolate chip cookie, for sure. But when you sneak a bite of raw cookie dough, you’re not in it for the egg. Raw eggs don’t have any sort of classic cookie taste.
When cookie dough is raw, it just needs some extra moisture to hold it together. That’s easy peasy to do with some added milk. A different balance of ingredients in general also helps.
Why you don’t need an “all purpose” flour.
The other potential danger ☠ in eating raw cookie dough is that raw flour can also be contaminated with salmonella or other food-borne bacteria. That’s true whether you’re using conventional wheat-based all purpose flour or all purpose gluten free flour.
But good news, because flour doesn’t flavor the cookie dough, so who needs it? You do need something to add bulk, though. Oat flour is a natural replacement, since it adds bulk and some texture, but isn’t at all dangerous to eat raw. That’s why we can eat overnight oats without worry.
Oh, and I never buy oat flour. It’s too expensive and for no good reason. I buy certified gluten free oats and grind them into a flour in a blender or food processor. It takes only moments, and it works just as well since any recipe in which I’m using oat flour, I want some “chew” from the oats. I don’t need a superfine flour.
We talk about ingredients and substitutions in depth below. But if you’re gluten free and also can’t tolerate oats or don’t want to eat them even when they’re certified gluten free, you can replace oats in any sort of baking. The oats do lend the perfect texture to this recipe, but I think that quinoa flakes would be a perfectly good substitute.
You can’t bake it, but you can bite it
I have many, many recipes for gluten free chocolate chip cookies on this blog. If you’d like to make, shape and bake cookie dough into actual cookies, I encourage that sort of behavior!
But this cookie dough is definitely not designed to be baked. Most other recipes I’ve seen for edible cookie dough are softer and made to be eaten with a spoon. This one is written to be divided into individual bites.
I find the idea of eating an entire dish of cookie dough by the spoonful to be, well, kind of overwhelming. Making the dough into bite-sized truffles has a few benefits.
First, it doesn’t feel too indulgent. Indulgent is good; too indulgent is bad. Second, you can add these chewy bites of cookie dough heaven to anything else you like, including some homemade vanilla ice cream.
Ingredients and substitutions
Dairy-free: The only ingredient in this edible cookie dough recipe that necessarily has dairy is the butter. It’s easy to find dairy-free chocolate chip cookies (I like Enjoy Life brand).
Plus, when you use a butter substitute, I find that you don’t really need to add milk to help the dough come together. If you find that you do, just use any nondairy milk you like.
I’m happy to report that I’ve successfully made this recipe with a number of different vegan butter-style substitutions. My favorite butter replacement in this recipe is half nonhydrogenated shortening (Spectrum brand is my favorite), half Earth Balance buttery sticks.
I’ve also made the recipe successfully using Melt brand VeganButter substitute. In either case, though, reduce the added salt in the recipe from 1/4 teaspoon to 1/8 teaspoon. Those vegan butter substitutes tend to be quite salty.
Oat-free: In this recipe, I’d replace the oat flour with quinoa or buckwheat flakes. Just grind the flakes even finer in a blender or food processor to ensure that there aren’t any big pieces. And of course, if you’d prefer, you can use my original edible cookie dough recipe, made with almond flour.
Sugar-free: You really do need a brown sugar-type flavor for this recipe to taste like, well, cookies or cookie dough. I’d try replacing both sugars with Swerve brand’s sugar substitute for each. You’ll almost certainly need more added milk, as those replacement sugars tend to be drying.
Edible Cookie Dough Recipe With Oats
1 1/2 cups (180 g) (certified gluten free) oat flour
1/2 cup (100 g) granulated sugar
1/3 cup (73 g) packed light brown sugar
1/4 teaspoon kosher salt
6 tablespoons (84 g) unsalted butter, at soft room temperature
1 tablespoon pure vanilla extract
3 ounces semi-sweet chocolate chips
1 to 3 teaspoons milk (any kind)
Line a rimmed baking sheet and set it aside. In a large bowl, place the oat flour, granulated sugar, light brown sugar and salt, and mix to combine well, breaking up any lumps in the brown sugar. Add the butter and vanilla, and mix to combine, pressing the back of the mixing spoon down into the mixture to help distribute the butter. The mixture will seem crumbly. Add the chocolate chips and mix until evenly distributed throughout. Add milk by the teaspoonful, mixing to combine after each addition, until the dough holds together when squeezed tightly in the palm of your hand.
Scoop the dough (I used a #50 ice cream scoop) onto the prepared baking sheet. Roll each piece into a round and replace on the baking sheet. Place the baking sheet in the refrigerator for an hour or in the freezer for about 20 minutes or until mostly firm. Store in a sealed container in the refrigerator or freezer. The cookie dough will not freeze solid. Serve chilled.