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Do you enjoy eating cookie dough?
Do you sometimes make a batch of your favorite cookie dough just so you can have a few bites of that raw dough? I am guilty on both accounts.
Today, I have solved all of the world’s problems. Well, okay just the whole you-shouldn’t-eat-cookie-dough-because-it-has-raw-eggs problem, by making edible cookie dough!!!
And not just in a plain chocolate chip cookie dough flavor. Nope, We’ve got 3 edible cookie dough flavors for you today!!!!! That’s right, there are no raw eggs in these cookie dough batters and it legit tastes like the real deal!!!
We’ve got vanilla edible cookie dough (AKA basic chocolate chip cookie dough flavor), and a peanut butter edible cookie dough, AAAANNNNNDDDDDDDD a triple chocolate edible cookie dough!!! That’s right 3 kinds of chocolate in that cookie dough! Believe me when I tell you that all three of these edible cookie dough recipes are insanely delicious and insanely easy to make.
But the real question remains…….
Which edible cookie dough flavor will you make first? Or if you’re a cookie dough fiend like me, go nuts, make all three!!!
Here’s all you need to make edible cookie dough:
- unsalted butter – room temp (very important that it’s soft)
- pure maple syrup – our natural sweetener
- a lot of vanilla extract – for that classic cookie flavor (If you have vanilla bean paste, even better)
- blanched almond flour – light, fluffy, and the perfect flour to turn everything into a smooth, thick batter. Plus, it’s gluten free so you can party on with everyone.
- pinch of salt – never underestimate what a little salty balance can do to a dessert
- CHOCOLATE CHIPS – I mean, what would a cookie dough be without chocolate chips?!
That’s all you need to make the vanilla edible cookie dough. Easy, right?!
To make the peanut butter edible cookie dough all you do is add some peanut butter and adjust the amount of butter, maple syrup and almond flour. To make the triple chocolate edible cookie dough all you do is add cocoa powder, adjust the amount of flour and maple syrup needed, and add two kinds of chocolate chips in there! That’s right, this is triple chocolate after all. I used dark chocolate chips and milk chocolate chips.
I don’t normally go for milk chocolate but in this recipe I love the contrast of the bitter dark chocolate with the sweeter, soft milk chocolate. But of course, it’s your edible cookie dough, you can add any kind of chocolate chips you want!
All three edible cookie dough recipes are provided in separate recipe cards below. Print them out and hang them on your fridge, because I bet you’ll be making them non stop!
How to make edible cookie dough:
- Add all ingredients to a mixing bowl (except the chocolate chips), use a hand mixer, or stand mixer to cream everything together until a nice thick dough forms.
- Stir in chocolate chips
- Grab a spoon and dig in! OR store in the fridge so it gets nice and chilled. BUT if it’s a cookie dough emergency, I get it, grab that spoon and go to town!
That’s all there is to it. See how simple and easy it is to make edible cookie dough? It’s essentially regular cookie dough, only without the eggs and and the baking powder…. and without the actual baking part, of course…just skip right to the eating part. I mean, who is going to be mad at that?
I am so excited for you to try these edible cookie dough recipes! I honestly can’t decide which one is my favorite, it changes every time I eat them.
The vanilla edible cookie dough is of course a classic that you can never go wrong with. Simple, clean, straight to the point. Thick, dough-y with plenty of dark chocolate chips (or milk chocolate, whatever you prefer), and a hint of vanilla on the back end.
The peanut butter edible cookie dough. Oh my, it’s extra smooth and rich and creamy dreamy. It’s packed with peanut butter, and of course the chocolate chips bring one of my all time flavor combos to life in a cookie dough. Honestly, you could leave the chocolate chips out of this one, if you really just love a good plain peanut butter cookie dough…but peanut butter and chocolate will always win my heart.
And last but not least: the triple chocolate edible cookie dough. You guys know that I am a member of CA, right? You know? Chocoholics anonymous! LOL! And this triple chocolate edible cookie dough is for all of those chocolate lovers. The cocoa powder kind of makes the cookie dough have an almost mousse like texture. And the combo of the bitter dark chocolate chips with the sweet milk chocolate chips just sends me over the moon every time.
Pure heaven. In. Every. Single. Bite.
Story time: You may have heard this one before, if you read my healthy mint chocolate edible cookie dough post. Which BTW that was a good recipe too, but I’m just going to be honest with you, this one is WAY BETTER! It legitimately tastes like you were about to bake a batch of cookies and then decided to eat cookie dough instead.
Okay, back to the story. I love cookie dough so much that when I was in high school I hid a package of store bought cookie dough under my winter jacket and snuck it into the movie theater. Yes, I did that. It really happened.
My friends and I ate almost the entire package. How we didn’t end up getting sick is beyond me.
Although, I am well past my cookie dough movie sneaking days I know I could never have a full on baking blog because I would just eat way too much cookie dough. Can’t resist. It’s a weakness. These edible cookie dough recipes solve that craving. And since they are so dang easy to make I could whip up a batch of the edible cookie dough before I bake actual cookies just so that I can have the egg-less, safe-to-eat, edible cookie dough on the side while my real cookies are baking away.
Too much?
Oh come on, you know you would do it too!
This edible cookie dough is egg free, making it totally safe to eat for anyone! YES!!! It is also gluten free and even grain free, and trust me, you would never be able to tell.
Which is why this edible cookie dough would also make a great edible gift. It’s super quick and easy for you to make. You could put it in a little mason jar, tie a bow around it, if you’re feeling fancy, and gift it to your friends, family, co-workers, or anyone you like. They would all adore you for it!
Who wouldn’t?
One question remains. Which edible cookie dough flavor will you make? Let me know in the comments below.
My suggestion is to make one flavor to gift to whoever, take a spoonful to try it yourself (they will never know) , and then make another flavor to keep for yourself.
Why not? It’s the Holidays!
I hope you enjoy these edible cookie dough recipes as much as we do.
Here are more no bake, edible gift ideas for you to try:
- 5 ingredient vanilla cashew cups
- dark chocolate bark with candied oranges
- dark chocolate peppermint truffles
- homemade vegan chocolate turtles
- Mexican chocolate cake balls (no bake)
- Quinoa crunch chocolate bark with cherries
And here are some actual cookies for you to bake. Cookie swap anyone?
- soft and chewy gingerbread cookies
- peanut butter blossom cookies
- thin and crispy chocolate cookies
- pecan pie cookies (without corn syrup)
Happy Holiday treat making everyone!!!
If you made any of these edible cookie dough flavors…or even all three let me know which one you tried below, I would love to know. Thanks friends!
Print
Vanilla Edible Cookie Dough
- Prep Time: 10 mins
- Total Time: 10 minutes
- Yield: About 1 cup 1x
- Category: dessert, chocolate, easy, one bowl
- Method: mixing
- Cuisine: gluten free, vegetarian
Description
Vanilla edible cookie dough is an easy egg free cookie dough recipe that’s packed with chocolate chips and vanilla.
Ingredients
- 1/4 cup unsalted butter, room temperature
- 1/2 cup + 6 tablespoons blanched almond flour
- Pinch of salt
- 2 tablespoons pure maple syrup
- 1 tablespoon pure vanilla extract (or sub 1 tablespoon vanilla bean paste)
- 1/3 cup chocolate chips (I like dark chocolate chips, but any kind will work)
Instructions
- Prepare: Allow your butter to sit at room temp for at least 4 hours so that it’s nice and soft,
- Mix: To a large mixing bowl add the room temp butter, almond flour, salt, maple syrup, and vanilla – use a hand mixer (or a stand mixer) to whip everything together until it’s nice and smooth and a thick dough forms. Note: you could just use a spatula to mix everything together if your butter is super soft, this can depend on the temperature of your kitchen).
- Add chocolate chips: Use a spatula to stir in the chocolate chips!!!
- Eat/store: You can either eat this cookie dough right away. Dig in with a spoon – delicious! Or you can store it in an air tight container in the fridge for up to 1 week. If serving it from the fridge you may want to let it sit at room temp for 5 minutes to allow the butter to soften slightly.
Notes
Freeze: I haven’t tried freezing the cookie dough yet, but I imagine it would freeze just fine. Let me know if you give it a try.
Peanut Butter Edible Cookie Dough
- Prep Time: 10 mins
- Total Time: 10 minutes
- Yield: About 1 cup 1x
- Category: dessert, chocolate, easy, one bowl
- Method: mixing
- Cuisine: gluten free, vegetarian
Description
Peanut butter edible cookie dough is an egg free cookie dough recipe that’s easy to make. It’s bursting with creamy peanut butter and studded with chocolate chips.
Ingredients
- 1.5 tablespoons unsalted butter, room temperature
- 3.5 tablespoons natural Creamy peanut butter
- 1/2 cup + 2 tablespoons blanched almond flour
- Pinch of salt
- 1 teaspoon pure vanilla extract
- 3 tablespoons pure maple syrup
- 1/3 cup dark chocolate chips (any kind of chocolate chips you like would work, even peanut butter)
Instructions
- Prepare: Allow your butter to sit at room temp for at least 4 hours so that it’s nice and soft,
- Mix: To a large mixing bowl add the room temp butter, peanut butter, almond flour, salt, maple syrup, and vanilla – use a hand mixer (or a stand mixer) to whip everything together until it’s nice and smooth and a thick dough forms. Note: you could just use a spatula to mix everything together if your butter is super soft, this can depend on the temperature of your kitchen).
- Add chocolate chips: Use a spatula to stir in the chocolate chips!!!
- Eat/store: You can either eat this cookie dough right away. Dig in with a spoon – delicious! Or you can store it in an air tight container in the fridge for up to 1 week. If serving it from the fridge you may want to let it sit at room temp for 5 minutes to allow the butter to soften slightly.
Notes
Freeze: I haven’t tried freezing the cookie dough yet, but I imagine it would freeze just fine. Let me know if you give it a try.
Triple Chocolate Edible Cookie Dough
- Prep Time: 10 mins
- Total Time: 10 minutes
- Yield: About 1 cup 1x
- Category: dessert, chocolate, one bowl
- Method: mixing
- Cuisine: vegetarian, gluten free, easy
Description
Triple chocolate edible cookie dough is an egg free cookie dough recipe that’s super easy to make. Packed with chocolate-y goodness and studded with dark chocolate chips and milk chocolate chips.
Ingredients
- 1/4 cup unsalted butter, room temp
- 3/4 cup blanched almond flour
- 3 tablespoons + 2 teaspoons cocoa powder
- Pinch of salt
- 1 teaspoon pure vanilla extract
- 2 tablespoons pure maple syrup
- 1/4 cup milk chocolate chips
- 1/4 cup dark chocolate chips
Instructions
- Prepare: Allow your butter to sit at room temp for at least 4 hours so that it’s nice and soft,
- Mix: To a large mixing bowl add the room temp butter, almond flour, cocoa powder, salt, maple syrup, and vanilla – use a hand mixer (or a stand mixer) to whip everything together until it’s nice and smooth and a thick dough forms. Note: you could just use a spatula to mix everything together if your butter is super soft, this can depend on the temperature of your kitchen).
- Add chocolate chips: Use a spatula to stir in the chocolate chips!!!
- Eat/store: You can either eat this cookie dough right away. Dig in with a spoon – delicious! Or you can store it in an air tight container in the fridge for up to 1 week. If serving it from the fridge you may want to let it sit at room temp for 5 minutes to allow the butter to soften slightly.
Notes
Chocolate chips: you can use any variety of chocolate chips you like. I normally don’t go for milk chocolate but I really like the contrast it gives against the more bitter, dark chocolate.
Freeze: I haven’t tried freezing the cookie dough yet, but I imagine it would freeze just fine. Let me know if you give it a try.
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