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Completely delicious and full of satisfaction, this healthy and edible chocolate chip cookie dough recipe is the best! This recipe tastes like Store-bought cookie dough but is made with better ingredients! You will love this easy, eggless cookie dough whenever you have the next sweet tooth.
There is nothing quite like homemade cookie dough – especially after you’ve formed all your cookies and you’re left with the dough in the bowl. After many attempts of trying to get my girls to stop eating raw cookie dough, I finally made this eggless version. It’s so good and lighter than the typical store-bought edible cookie dough out there.
Want to make a high-protein version of this? Try my edible cottage cheese cookie dough instead.
Why This Healthy Edible Cookie Dough Is So Good
You will love everything about this easy edible cookie dough recipe! It’s sweet and so full of flavor.
- Quick and easy: This cookie dough is created within minutes! Just mix everything and chill until you’re ready to enjoy the sweet flavors. It’s ready in only a few steps!
- Lighter and satisfying: Made with gluten-free oats and almond flour, this healthier, edible cookie dough is the perfect balance between a light treat and dessert.
- Not overwhelmingly sweet: You won’t have to worry about an overwhelming amount of sweetness in this cookie dough. Just a little bit of sweetener goes a long way!
- Full of flavor: Rich flavors of vanilla, brown sugar, and chocolate chips create the perfect balance of tastiness.
Ingredients
You only need a handful of easy ingredients for this quick recipe. You may already have these ingredients in your pantry or kitchen!
Gluten-free oat and almond flour
Butter– For a vegan cookie dough, use vegan butter.
Almond milk– You can use any kind of milk such as dairy, oat, cashew, etc.
Sweetener– I like to use Truvia or any other granulated sweetener for this cookie dough. You can also use maple syrup or monk fruit sweetener – both options work!
Brown sugar
Vanilla extract
Dark chocolate chips– use any kind.
How To Make Edible Cookie Dough
First, measure all of your ingredients and prepare your workstation. This will allow you to jump straight to the fun part!
Next, in a large mixing bowl with a spoon, stir together the dry ingredients minus the chocolate chips.
Add the melted butter to the dry mixture and stir until combined. Next, add the milk starting at ¼ cup, and stir until a dough forms.
If you want your dough to be creamier, then add one to two extra tablespoons of milk.
Finally, fold in the chocolate chips. Chill the dough in the refrigerator and serve. Enjoy with a glass of milk or all on its own!
Frequently Asked Questions
Edible cookie dough is made without eggs and is intended to be consumed. Regular cookie dough is created for cookies. The two are very different!
The dough will not rise and will likely liquefy in the oven. We do not recommend baking this edible cookie dough! Just eat it as is.
You do not have to refrigerate the edible cookie dough. If storing the dough at room temperature, then be sure to eat it within two to three days.
As long as you are not using eggs and untreated all-purpose flour, then it is perfectly safe and healthy to eat this edible cookie dough.
Notes and Tips
- For vegan cookie dough: Use vegan sweetener, dairy-free chocolate chips, and dairy-free butter.
- Store the leftovers in an airtight container at room temperature for up to three days.
- Instead of dark chocolate chips, try white chocolate chips or mini chocolate chips.
- You can use a rubber spatula, hand mixer, or stand mixer to mix the dough.
- Customize this cookie dough recipe as you would like! To make a chocolate version of this raw cookie dough, you can add 1-2 tablespoons of cocoa powder.
- Freeze the cookie dough in the freezer for up to two months.
Recipes You may also like
- Cookie Dough Overnight Oats
- Peanut Butter Cookie Dough Balls
- No-Bake Healthy Cookie Dough Bars
- Easy Cookie Dough Fudge Recipe
- Healthy Cookie Dough Brownies
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Edible Chocolate Chip Cookie Dough
Equipment
- spatula
- medium bowl
Ingredients
- 1 Cup Gluten-free Oat Flour
- ½ Cup Almond Flour
- 2 Tablespoons Butter, melted
- ¼ – ⅓ Cup Almond Milk
- ¼ Cup Truvia or Granulated Sweetener
- 2 Tablespoons Brown Sugar
- 1 Teaspoon Vanilla Extract
- ¼ Cup Dark Chocolate Chips
Instructions
- In a mixing bowl, stir together the dry ingredients (except chocolate chips).
- Add in the melted butter and stir until combined. Add in the milk starting at 1/4 cup and stir until a dough forms.
- For a creamier cookie dough, add another 1-2 tablespoons of almond milk.
- Fold in chocolate chips. Chill and serve.
Notes
- For vegan cookie dough: Use vegan sweetener and dairy-free butter and chocolate chips
- Store the leftovers in an airtight container at room temperature for up to three days.
- Instead of dark chocolate chips, try white chocolate chips.
- Customize this cookie dough recipe as you would like!
- Freeze the cookie dough in the freezer for up to two months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can you substitute monk fruit for truvia?
Yes, It should be fine
Have you tried making other cookie dough flavors with this base? Just curious! Can’t wait to try this!
Hi. I haven’t but sounds great. Let me know if you do try it.
Can you cook this dough too?
I haven’t really tried so I cant vouch for how it will turn out.
Hi Rena, I have recently started making healthy meals and snacks at home. All your recipes look amazing I cannot wait to try them!
I don’t have almond milk but I do have coconut milk, will it work instead of almond milk for this recipe?
Hi there. Thank you so much. Awe so sweet. Yes the coconut milk will work just fine for this recipe.
Those calories is for how many grams of the dough? Or what is each serving size?
Serving size is about 2 tabelspoons
Forgot to do the star rating
You are awesome. Thanks for the review
Great recipe! Best healthy cookie dough I’ve had! Will definitely make again!