Safe edible cookie dough recipe to enjoy raw
Okay, so the first time I tried making safe edible cookie dough, I was convinced I didn’t need a recipe. Big mistake. I just threw flour, sugar, and butter together like regular cookie dough—then remembered raw flour can be risky. Oops. After a frantic Google search and a sad bowl of wasted ingredients, I finally learned about heat-treating flour. Now, this recipe is my go-to for movie nights, stress-eating, and convincing my niece that I’m the “cool aunt.” No salmonella, just pure cookie dough joy.
Recipe Card
| Recipe Title | Safe edible cookie dough recipe to enjoy raw |
|---|---|
| Servings | 4 |
| Prep Time | 15 minutes |
| Cooking Time | 5 minutes (for flour) |
| Calories | ~180 per serving |
Ingredients
- 1 cup all-purpose flour (heat-treated)
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 tbsp milk (or any milk substitute)
- 1/4 cup mini chocolate chips
That butter needs to be SOFT, not melted. One time I got impatient and nuked it for too long—ended up with greasy soup instead of dough. And the flour? Yeah, don’t skip heat-treating it. I learned that the hard way after my sister yelled at me for “living dangerously.”
Directions
- Heat-treat the flour: Spread it on a baking sheet and bake at 350°F for 5 minutes. Let it cool.
- Cream the butter and both sugars together until fluffy.
- Mix in vanilla, salt, and milk.
- Gradually add the cooled flour, stirring until combined.
- Fold in chocolate chips.
- Eat immediately or chill for 10 minutes if you prefer it firmer.
That “gradually add flour” step? Yeah, I once dumped it all in at once and nearly choked on a flour cloud. My kitchen looked like a blizzard hit. Now I add it spoon by spoon like a sane person. Also, don’t skip chilling if you want that classic cookie dough texture—it’s worth the wait.
This stuff disappears fast in my house. My husband once hid a bowl in the back of the fridge, and I still found it because, well, I have a sixth sense for cookie dough. It’s also perfect for last-minute desserts—no baking, no fuss, just spoonfuls of happiness.
Next time, I might try adding a pinch of cinnamon or swapping the chocolate chips for M&Ms. Because why not? Life’s too short for boring cookie dough.
Nutrition Info (per serving)
| Calories | Carbs | Fat | Protein |
|---|---|---|---|
| 180 | 22g | 10g | 2g |
Okay, it’s not health food, but it’s way better than eating raw eggs and flour, right? I’ve tried using almond flour and coconut sugar to lighten it up, and honestly? Not terrible, but not the same. If you’re gluten-free, oat flour works if you heat-treat it too.
Ingredient Swaps
| Ingredient | Substitution |
|---|---|
| Butter | Coconut oil (but it tastes coconutty) |
| Milk | Almond milk or oat milk |
| Chocolate chips | Crushed Oreos or sprinkles |
I once used margarine instead of butter, and the dough tasted like sadness. Stick to real butter if you can. Oat milk works fine, but skip the sweetened kind—it makes the dough too sugary. And sprinkles? Fun, but they bleed color everywhere. Cute for parties, messy for your couch.
Tips
- Let the flour cool COMPLETELY before mixing. Warm flour = weird, pasty dough.
- Use mini chocolate chips—they distribute better, and you won’t bite into a giant chunk.
- If the dough feels too dry, add milk 1 tsp at a time. Too wet? A sprinkle more flour.
That first tip? Learned it after burning my tongue testing warm flour like a rookie. And the mini chips thing? My niece once complained my dough had “too much chocolate” (blasphemy), so now I keep it balanced. Also, if you overdo the milk, just roll with it—call it “cookie dough dip” and grab some graham crackers.
FAQ
Can I freeze this? Yep! But it’s best fresh. Frozen dough tastes good but gets crumbly. I froze some for “emergencies,” then ate it straight from the freezer at 2 AM. No regrets.
Why can’t I just use regular flour? Salmonella risk, friend. Heat-treating kills bacteria. Unless you enjoy playing food poisoning roulette, just bake the flour. Trust me.
Can I add eggs? NO. The whole point is it’s safe to eat raw. If you want eggs, bake cookies. This is for spoon-lickers only.
That’s everything I know about making safe edible cookie dough! Hope you give it a try. And if you mess it up, you’re in good company—I still do it sometimes. Now go forth and eat dough guilt-free.
Safe edible cookie dough recipe to enjoy raw
A delicious and safe-to-eat raw cookie dough recipe, perfect for movie nights or stress-eating without the risk of salmonella.
Ingredients
- 1 cup all-purpose flour (heat-treated)
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 tbsp milk (or any milk substitute)
- 1/4 cup mini chocolate chips
Instructions
-
Heat-treat the flour: Spread it on a baking sheet and bake at 350°F for 5 minutes. Let it cool completely.
-
In a mixing bowl, cream the softened butter, granulated sugar, and brown sugar together until fluffy.
-
Mix in the vanilla extract, salt, and milk until well combined.
-
Gradually add the cooled, heat-treated flour, stirring until fully incorporated.
-
Fold in the mini chocolate chips until evenly distributed.
-
Enjoy immediately or chill for 10 minutes for a firmer texture.
Nutrition (Per Serving)
