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.
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.
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!
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
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.