Edible Cookie Dough

Edible Cookie Dough

Edible cookie dough that’s made without eggs or any “regular” flour is the worry-free, safe way to let your family indulge in everyone’s favorite treat!

Rule #1: No one gets sick!

I work from home, and I always encourage my kids to conduct their social lives at my house as often as possible. What easier way is there to keep tabs on them—not to mention have so much fun hanging out in the process?

So when various teenagers walk into my house and I happen to be making cookies (when am I not making cookies), they usually ask if they can have some of the raw dough. But since I feel an even greater obligation not to endanger the lives of someone else’s child than I do my own, I always say no. Raw eggs 🍳 are not on the menu at my house.

The next best thing? Safe, edible cookie dough. You can use your favorite chocolate chip cookie recipe, leave out the baking soda and add milk to bring the dough together in place of eggs. You could even use pasteurized eggs (which I’ve done).

But then you’re still eating raw flour of one sort or another. And that may or may not be safe to eat (although I’ve eaten it and served it to my children). I’m not exactly sure who started the whole edible cookie dough craze, but at some point, it gave rise to a cafe in Manhattan called DO which serves tons of varieties of the stuff.

I have lately been making a small batch of edible cookie with flour. I’ve just been “pasteurizing” the flour in my microwave.

Once it reaches 165°F on an instant-read thermometer, it’s ready. But that’s a story for another day.

Almonds to the rescue

There’s a better way to enjoy raw cookie dough right now. With this recipe, I’m not afraid to offer it to my own, or someone else’s, children.

This recipe for edible cookie dough uses blanched almond flour. Now, blanched almond flour is just raw almonds that have had their skins removed and then ground into a fine powder. So really, it’s like eating raw almonds. Unless you’re allergic to almonds, that’s safe to eat.

Since nuts have lots of healthy fat, you don’t need much butter (or coconut oil, if you prefer) in the recipe for a rich, creamy texture.

Edible cookie dough that's made without eggs or any "regular" flour is the worry-free, safe way to let your family indulge in everyone's favorite treat!

It doesn’t taste like almonds

Making cookie dough with almond flour does mean that it will taste a bit like, well, almonds. Since almonds are sort of sweet, it works. And if you really love that flavor, try replacing the vanilla extract with almond extract. Go all the way!

If you don’t love the taste of almonds, you can replace it with another nut flour. Keep scrolling for a further discussion on ingredients and substitutions in this recipe.

Edible cookie dough that's made without eggs or any "regular" flour is the worry-free, safe way to let your family indulge in everyone's favorite treat!

Ingredients and substitutions

I’ve tried this recipe a few different ways. Here’s what I know:

Almond flour: I like this recipe with finely ground, blanched almond flour since it gives the smoothest result. But I have tried replacing the almond flour with cashew flour, and it works really well.

Cashew flour has a more neutral flavor profile, so you could even skip the vanilla extract and it will still have the taste and smell of cookie dough.

Commercially ground nut flour is the absolute best since you really can’t get that fine grind without turning raw nuts into nut butter. But I have made this recipe with raw cashews, and even though the texture isn’t the same, it still tastes delicious which may be because cashews are generally a soft nut.

If you’d like to make this recipe without any nuts at all, you can try using sunflower seed flour. Sunflower seeds will have a taste of their own, but it should still work since there are other competing flavors that should be more dominant. Or try my other edible cookie dough recipe made with ground oats!

Edible cookie dough that's made without eggs or any "regular" flour is the worry-free, safe way to let your family indulge in everyone's favorite treat!

Sugars: Brown sugar is what really makes cookie dough smell and taste like, well, cookie dough. But I’ve replaced both sugars with coconut palm sugar, an unrefined, nutrient-dense sugar, and it works although it does taste quite different.

Be sure to grind the palm sugar in a blender or food processor into a fine powder. The granules of coconut palm sugar are quite large otherwise and won’t blend into the cookie dough properly unless they’re ground further.

Dairy: As I’ve indicated in the recipe below, the melted butter can be replaced with an equal amount of melted virgin coconut oil. It does lend a slight coconut flavor.

If you don’t care for that, try using Spectrum nonhydrogenated vegetable shortening. That will make an even firmer edible cookie dough, which is a good thing. Just be sure you’re using dairy free miniature chocolate chips and milk.

If you’re feeling really indulgent (!), try rolling the cookie dough into smaller balls and adding it to ice cream for my favorite Ben & Jerry’s cookie dough ice cream. Imagine the cheers 📣 from your kids—and their friends!

Oh, and if you’d like the recipe to be more scoopable, like the type they serve at DO, just add more milk until it reaches your preferred consistency.


Edible cookie dough that's made without eggs or any "regular" flour is the worry-free, safe way to let your family indulge in everyone's favorite treat!

Like this recipe?

Prep time: Cook time: Yield: 24 pieces


1/2 cup (100 g) granulated sugar*

4 tablespoons (56 g) unsalted butter (or virgin coconut oil), melted

1/4 cup (55 g) packed light brown sugar*

1 tablespoon pure vanilla extract

1/4 teaspoon kosher salt

1 3/4 cups (196 g) blanched finely ground almond flour or cashew flour

3 ounces miniature chocolate chips

1 to 2 tablespoons milk (any kind)

1 to 2 tablespoons (9 to 18 g) tapioca starch, superfine white rice flour or sweet white rice flour (optional)

*Both sugars together can be replaced with 1 cup (160 g) granulated coconut palm sugar, ground into a fine powder in a food processor, spice grinder or simple blender.


  • Line a rimmed baking sheet with parchment paper and set it aside. In a large bowl, place the granulated sugar, melted butter, brown sugar, vanilla and salt, and mix to combine well. Add the almond flour, and mix to combine. 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 begins to clump and come together. For a slightly firmer cookie dough, add up to 2 tablespoons of the optional tapioca starch, rice flour or sweet white rice flour and mix to combine.

  • 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.


Comments are closed.

  • alice
    May 22, 2017 at 9:20 PM

    I was so excited to make this recipe, I even posted the recipe to Facebook before trying it. But I was so disappointed when I tried it. I made it twice, hoping it would be better the second time.

    I used the coconut oil and coconut sugar the first time. Then tried it with the butter and regular sugars the next. I didn’t have blanched almond flour, just regular almond flour. The vanilla was overwhelming. And both recipes were sickeningly sweet. I had to throw both batches out.

    Could it be that it should be a teaspoon of vanilla and not a tablespoon? Or could the blanched flour make that much difference??

    • Nicole Hunn
      May 23, 2017 at 10:40 AM

      The blanched almond flour makes a tremendous difference, Alice. It sounds like what you used is essentially almond meal, which is very coarse and barely combines—especially if you’re using coconut sugar. The recipe works as written!

  • Lu
    May 15, 2017 at 12:46 AM

    Would you recommend Cassava flour? Or is that not safe to eat raw either?

    • Nicole Hunn
      May 15, 2017 at 9:46 AM

      I don’t know whether or not cassava flour is safe to eat raw, Lu, but I don’t think it would be an appropriate substitute here regardless. It’s quite different from nut flour.

  • Alma
    May 11, 2017 at 8:39 AM

    Do you have a brand of Almond and Coconut flour you recommend?

    • Nicole Hunn
      May 11, 2017 at 10:37 AM

      Hi, Alma, yes, I like Honeyville almond flour and nuts.com almond flour. For coconut flour, I usually buy it from nuts.com, but I’ve tried a few others, including Coconut Secret (which is available in many health food stores and larger grocery stores) and they’ve been fine.

  • grace
    May 11, 2017 at 2:36 AM

    Hi Nicole, what happens if I bake the dough to make cookies?? :)

    • Nicole Hunn
      May 11, 2017 at 10:36 AM

      Hi, Grace, it would likely just melt and spread. Just use one of the many, many chocolate chip cookie recipes (Paleo and otherwise) I have here on the blog. Use the search function!

  • Konni Humphrey
    May 10, 2017 at 1:11 PM

    Since we can’t eat almonds or cashews any recommendations, I have no issue eating regular gluten free flour raw?!

    • Nicole Hunn
      May 10, 2017 at 3:00 PM

      Please follow the link for my Ben & Jerry’s cookie dough ice cream in the post, Konni.

  • DP
    May 10, 2017 at 11:45 AM

    Can you bake some of this to make actual cookies, or not recommended?

    • Nicole Hunn
      May 10, 2017 at 3:00 PM

      No, DP, this is not for baking. Please see my (many) recipes for gluten free chocolate chip cookies here on the blog!

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