This no-bake edible chocolate chip cookie dough is made without eggs and raw flour, so it's safe to eat straight from the bowl! It's easy to make, sweet, and delicious. No oven required!

Scoops of chocolate chip cookie dough in a white ramekin on a gray surface.

You know I LOVE chocolate chip cookies, but I think we can all agree that the best part of baking cookies is snacking on the cookie dough!

As a kid baking alongside my mom, there wasn't a spoon, spatula, or whisk that I didn't lick cookie dough from. And now, as an adult, nothing has changed.

I'm not afraid to risk it and snack on a spoonful (ahem, several spoonfuls) of cookie dough while baking, but this edible chocolate chip cookie dough is a much better option for eating straight from the bowl!

So what makes edible cookie dough different from regular chocolate chip cookie dough?

This edible, no-bake chocolate chip cookie dough is made without eggs and without raw flour, making it safe to eat the unbaked cookie dough. Instead of eggs, we'll use milk to add moisture to the mixture and to help form the dough. And we'll heat treat the flour in the microwave to kill any potential bacteria before mixing it into the dough.

The result? A buttery, chocolatey, irresistible cookie dough that tastes just like the real thing... without the risk of food poisoning!

Ready to whip up a batch? Let's do it!

Ingredient Notes & Substitutions

See recipe card at the bottom of this post for full ingredient list and measurements.

Recipe ingredients with labels on a white surface.

Notice that there's no baking soda or baking powder in this cookie dough recipe? Since we're not baking the dough and don't need it to rise, we'll skip these ingredients.

Unsalted Butter- I prefer unsalted butter for baking so that I can control the amount of salt added to the recipe. If you use salted butter in this dough just skip adding the extra salt.

Brown Sugar - Using brown sugar adds extra moisture and delicious molasses flavor to the cookie dough. I used light brown sugar, but feel free to use dark brown sugar if you like more molasses flavor.

Milk - In place of eggs, milk helps to add moisture to this egg-free cookie dough. You can use any variety of dairy or non-dairy milk that you like.

All-Purpose Flour - We'll heat-treat the flour to kill any potential bacteria before adding it to the dough (more on this in a second).

Chocolate Chips - Semisweet chocolate chips are my go to, but use any variety of chips (or even chopped chocolate) that you like.

Heat-Treating Flour

According to the FDA, raw flour could contain bacteria and therefore should not be eaten.

Since we won't be baking the cookie dough, we'll heat-treat the flour, heating it to 160℉ (71℃) in order to kill any bacteria before using the flour in our recipe.

The easiest way to heat-treat flour is in the microwave, so that's what we'll do for this recipe! We'll add the flour to a microwave-safe bowl and microwave on high for 30 seconds. Whisk, then continue to microwave in 15 second increments until the flour reaches 160℉ / 71℃. Then we'll let the flour cool to room temperature.

If you wanted to make multiple batches of this recipe at once and need to heat-treat more than 3 cups of flour, it would be best to do it in the oven. Preheat your oven to 350℉ (177℃) and spread the flour evenly onto a baking sheet lined with parchment paper. Bake the flour in the preheated oven for 4 minutes before removing the tray from the oven to stir the flour and check its temperature. Continue to bake in 2 minute intervals until the flour reaches 160℉ / 71℃.

Special Equipment

In addition to essential baking equipment (like a mixing bowl and spoon), I recommend some special tools for making this recipe.

An instant read thermometer, for checking the temperature of the flour while heat-treating it.
An electric hand mixer or stand mixer, for creaming the butter and sugar.

Step-By-Step Recipe Instructions

See recipe card at the bottom of this post for detailed recipe instructions.

Hand holding an instant-read thermometer that reads 160℉ in a bowl of flour.

Step 1: Heat treat the flour. Microwave the flour on high for 30 seconds. Whisk, then continue to microwave in 15 second increments until the flour reaches 160℉ / 71℃. Let cool to room temperature.

Wet and dry cookie dough ingredients mixed together in a mixing bowl.

Step 2: Make the cookie dough. Cream the butter and sugar (along with the vanilla and salt) until light and fluffy. Slowly add the flour and mix until it's combined into the butter mixture to form a dough. The dough will be a bit dry and crumbly.

Cookie dough in a mixing bowl with an electric hand mixer.

Step 3: Drizzle the milk over the dough and mix until combined and a smooth dough forms.

Cookie dough with chocolate chips in a mixing bowl with a wooden spoon.

Step 4: Add the chocolate chips and fold into the dough.

Scoops of chocolate chip cookie dough in a white ramekin with spoons.

Allison's Top Tips

Be careful not to overheat the flour when heat-treating it. Be sure to whisk the flour after each stint in the microwave before measuring its temperature. Flour that is overheated may become toasted, turn brown, or become lumpy.

If you notice a few clumps in your flour after heat-treating it, sift the flour or break up the clumps using your hands before adding it to the dough.

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