This healthy edible cookie dough is a quick, satisfying treat you can make in just minutes. It has a rich cookie dough flavor with a soft, scoopable texture, while being completely safe to eat raw. Made with wholesome ingredients, it’s naturally dairy-free, gluten-free, and sweetened without refined sugar, making it perfect for a nourishing dessert or snack.

Why You’ll Love This Recipe

This recipe comes together in one bowl with minimal prep and no baking required. It’s made with simple pantry staples and is naturally plant-based. The dough is high in fiber, provides a bit of protein, and can be easily customized to suit your taste or dietary needs. It’s ideal for quick cravings, meal prep snacks, or a healthier dessert option.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 ½ cups homemade oat flour
3 tablespoons coconut oil, melted and cooled
¼ cup maple syrup
4 tablespoons almond milk
⅓ cup mini chocolate chips

Directions

Add the oat flour to a medium mixing bowl.
Pour in the melted and cooled coconut oil, maple syrup, and almond milk.
Stir the mixture with a spatula until a thick cookie dough forms.
If the dough feels too dry or crumbly, add an additional tablespoon of almond milk and mix again.
Fold in the mini chocolate chips until evenly distributed.
Serve immediately or shape into small balls for later use.

Servings and timing

Servings: 6 servings (about 2 tablespoons each)
Prep time: 5 minutes
Total time: 5 minutes

Variations

For a lighter texture, replace ½ cup of the oat flour with almond flour.
For a lower-sugar version, use sugar-free maple syrup and sugar-free chocolate chips.
For added crunch, replace the chocolate chips with chopped nuts such as almonds or walnuts.
For a flavored dough, add ½ teaspoon of vanilla extract or a pinch of cinnamon.

Storage/Reheating

Store the cookie dough in an airtight container in the refrigerator for up to 4 days.
For longer storage, roll the dough into balls and freeze them in a sealed container or freezer bag for up to 1 month.
Thaw frozen cookie dough in the refrigerator before serving. Reheating is not required.

FAQs

Is edible cookie dough safe to eat?

Yes, this recipe is safe because it uses oat flour instead of raw wheat flour and contains no eggs.

Can I use store-bought oat flour?

Yes, but store-bought oat flour is finer and more absorbent. Start with a smaller amount and add gradually.

What can I use instead of coconut oil?

You can use any neutral-flavored oil, such as light olive oil or avocado oil.

Can I make this recipe nut-free?

Yes, use oat milk instead of almond milk and choose nut-free chocolate chips.

Is this cookie dough gluten-free?

Yes, as long as you use certified gluten-free oats to make the oat flour.

Can I make it sweeter?

You can add an extra tablespoon of maple syrup if you prefer a sweeter dough.

Why is my dough too dry?

Oat flour absorbs liquid quickly. Add almond milk one tablespoon at a time until the texture improves.

Can I eat this as a dessert every day?

It’s made with wholesome ingredients, but moderation is still recommended as it is calorie-dense.

Can I freeze the dough?

Yes, the dough freezes very well when shaped into balls and stored airtight.

Can I turn this into cookie dough bites?

Absolutely. Roll the dough into bite-sized balls and chill or freeze them for a grab-and-go snack.

Conclusion

This healthy edible cookie dough is proof that indulgent treats can also be nourishing and simple. With just a handful of ingredients and no baking required, it’s an easy recipe to keep on hand whenever a sweet craving hits. Whether enjoyed by the spoonful or as cookie dough bites, it’s a delicious way to treat yourself while sticking to wholesome ingredients.

Print