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Edible Cookie Dough Recipe With Oats

Edible Cookie Dough Recipe With Oats

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!

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.

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 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.

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!

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.

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!

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.

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!

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.

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! #cookiedough #cookiedo #glutenfree #gf #nutfree

Like this recipe?

Prep time: Yield: 20 cookie dough bites

Ingredients

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)

Directions

  • 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.

Love,
Nicole

Comments are closed.

  • Christina Kruk
    June 27, 2018 at 10:27 PM

    I have been downloading and am going to print out some recipes for my 3 grown children as a gift as 2 are contemplating marriage in the near future. I really love it you had a printout form I could save with the pictures as well.
    I have used a lot of recipes from this site (including all names and credits) for the books and most I have pictures for but some I can download.

    • Nicole Hunn
      June 28, 2018 at 8:20 AM

      Just click “Toggle Image” on the printer-ready page, Christina!

  • Mic
    June 24, 2018 at 7:49 PM

    So I’ve been following Nicole for a couple years, always reading her columns here and occasionally making a recipe or two. Tonight I was craving something sweet, saw the recipe, so made a 1/2 batch. Oh my! This batch isn’t even going to make it into little round balls, I’m afraid I may eat it all right from the bowl! This is an absolute 10, thanks Nicole!

    • Nicole Hunn
      June 24, 2018 at 8:56 PM

      That’s so awesome, Mic!! So glad you loved it.

  • Doreen Garrett
    June 24, 2018 at 9:59 AM

    These are delicious! And yes, I did have all the ingredients to hand! Thank you…

  • Barbara
    June 24, 2018 at 8:24 AM

    Hi Nicole,
    This recipe also works with almond flour if you don’t have oats. I also replaced butter with my home made ghee to make it dairy free. I put all the ingredients in a gallon ziploc bag and let the grand kids squeeze it until completely mixed. We then spread it in a thin layer to fill the bag and pop it in the freezer. Break off frozen chunks and add to vanilla ice cream for cookie dough ice cream! They loved it! Thanks for your books, I buy them for kindle!

  • Maureen
    June 20, 2018 at 6:06 PM

    I’m dying to try this! We used to make cupcakes that had a ball of cookie dough in the middle- I’d freeze the edible bites and then bake the cupcake – but we haven’t made them since our celiac diagnosis. I hope it works but I have a feeling it would be a delicious experiment either way! Thanks!

    • Nicole Hunn
      June 21, 2018 at 8:18 AM

      It definitely works, Maureen!! In fact, have a look at these cookie dough cupcakes here. I took them a few years ago to a birthday party for my youngest, and they were a big big hit!

  • CE
    June 20, 2018 at 5:24 PM

    Yum! As soon as this landed in my inbox I checked for the ingredients. So easy and delicious.
    Thank you again for an awesome recipe.

    • Nicole Hunn
      June 21, 2018 at 8:18 AM

      That’s awesome, CE! Thanks for letting us know. Love instant gratification!

  • Cheryl
    June 20, 2018 at 4:10 PM

    Could coconut oil be used in place of the vegan butter substitutes? I can’t have dairy, and tend to use coconut oil as my butter replacement.

    • Nicole Hunn
      June 21, 2018 at 8:20 AM

      Hi, Cheryl,
      I don’t recommend using all virgin coconut oil in this recipe, I’m afraid, as it tends to either be rock-hard if it’s very cold or too oily if it’s warmer. I hope that helps!

  • Merideth
    June 20, 2018 at 2:03 PM

    Can you recommend a substitute for GF oat flour?

    • Nicole Hunn
      June 20, 2018 at 2:27 PM

      Hi, Merideth,
      Yes, I can! Please see the section titled “Ingredients and substitutions” for full information on that. :)

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