This edible raw cookie dough is egg free and dairy free but not free of all the flavors you love when licking your fingers when making cookies! Requires no baking so your kids can help too. Try them!
Do you love the taste of cookie dough but know you shouldn’t eat it because of the raw egg in the batter? Well now you can make this batch of edible raw cookie dough and not worry about that! Full of all the chocolate chip cookie flavors you love but egg free and dairy free, you can now have a guilt free bite. What are you waiting for? If you love eating raw cookie dough, try our cookie bites tonight. (affiliate links present)
- We made these into a chocolate chip edible cookie dough recipe but you could use peanut butter chips too! Love toffee, add 1/2 cup of crushed bits. Heck, add them both and have a sinful bite after dinner. (I won’t tell)
This is what ours looked like (above) once they were done. Actually my youngest two daughters made these without my help at all!! That’s what’s great about this edible chocolate chip cookie dough recipe. NO oven, egg, or milk are required. So…let the kiddos help you in the kitchen when you make these treats.
Here she is rolling them up into balls with her hands. No, they don’t have to be perfect. It is nice to have them about the same size, bite sized so you can pop one in but that’s not required.
- My girls love to get in the kitchen and create new yummies. I let mine experiment together and make whatever they wanted using what we had in the pantry and this is what they came up with after a few initial test batches.
They knew the basic ingredients needed to make no bake cookie bites since Miss. middle is taking home ec. in school now. So, they started from there and this is what they came up with. It’s not every time that they have success but these came out so yummy (and pretty) that I thought I’d share with all of you.
One decided to leave them plain and my youngest decided to doctor them up with a little frosting spot at the top. These are great for experimenting with in the kitchen for all ages really.
This is what you’ll need to make this edible raw cookie dough recipe
- Baking sheet
- just for refrigerating purposes
- this is the set I love
- Electric mixer
- if you’d rather have your kids use a spoon that is fine, just comes out smoother this way
- this is the one my kids find easy to use
- Room temperature salted butter
- Vanilla Extract
- All purpose flour
- if concerned about eating this raw here’s how to cook your flour
- it just takes 5 minutes at 350 degrees in a preheated oven
- Large bowl
- Mini chocolate chips
- or peanut butter chips, butterscotch, toffee bits etc…
- Rubber spatula
- Sugars, brown and white
Notes when making these bites
- Make sure to mix your butter and sugar well so they are as smooth as possible
- ensuring your butter is room temperature is the key to this
- Use smaller chips if possible, it makes biting into and eating them easier
- Create bite size pieces that are all relatively the same size
- Store in the fridge
- if keeping for longer than a day put them in an air tight plastic container
- One or two is plenty
- keep in mind there is still raw flour inside. There have been recalls in the past so cook flour to help avoid any issues
What goodies will you add inside of yours??
Want to try other easy dessert recipes?
- This is how to make ice cream at home using baggies! Fun to do with kids.
- Peanut butter cookie brownies are fun using cake mix.
Here are my printable recipe notes:
Edible Raw Cookie Dough
- 3/4 c chocolate chips milk or semi sweet, mini is great
- 1/2 c butter softened, room temp.
- 1/3 c sugar
- 1 tsp vanilla
- 1 c flour all purpose
- pinch of salt optional, for sweet n salty flavor
- 1/3 c brown sugar
- First preheat your oven to 350 and pour flour on a baking sheet, bake for 5 minutes. Allow to cool. (this step is optional but we prefer to do it because of past recalls on flour) Then use a mixer on low speed to blend together your softened butter, brown sugar and white sugar until smooth.
- Add your vanilla and cooled flour. Mix until well blended. Add chocolate chips and use a spoon to combine well.
- Refrigerate for about 30 minutes to stiffen up a bit. Then take a heaping tbsp. full and roll it into your hands to make a ball.
- Place equal sized, bite sized balls on a cookie sheet. Can create a divot on top of each one and squeeze a bit of vanilla frosting on top if desired.
- Keep in fridge on cookie sheet or if keeping for longer than 1 day, put in Tupperware container and enjoy one at a time.