Raise your hand if you love cookie dough! 🙋🏼‍♀️ I’m raising BOTH of my hands because I’d rather eat cookie dough than actual cookies 🍪. If you feel the same way, you’re going to love today’s recipes!

Edible cookie dough is the ultimate treat for anyone who loves sneaking bites straight from the mixing bowl. But is it safe? Traditional cookie dough contains raw eggs and uncooked flour, both of which can carry bacteria. This edible version skips the eggs and heat-treats the flour, making it completely safe to eat while still tasting just as good as the real deal!

Why You’ll Love This Recipe

✅ Safe to eat raw—no eggs & heat-treated flour
✅ Packed with protein for a macro-friendly treat
✅ Customizable with your favorite mix-ins
✅ Perfect for meal prep—stores well in the fridge or freezer!

What is Edible Cookie Dough Made Of?

While most of the ingredients found in edible raw cookie dough are the same as regular cookie dough, there are a few key differences:

🟣 No eggs 🥚 – Since raw eggs can carry Salmonella, edible dough recipes should never include them.
🟣 No rising agents – Baking soda and baking powder aren’t needed since this dough isn’t meant for baking.
🟣 Baked flour – Heat-treating flour at 350°F for 5 minutes kills any potential bacteria, making it safe to eat.

How to Store Edible Cookie Dough

This edible dough can be stored in an airtight container in the refrigerator for up to 5 days. You can also freeze it for up to a month (though mine never lasts that long 😅). Just let it sit at room temperature for a few minutes before eating for the perfect consistency.

Edible Cookie Dough Recipe

Edible Cookie Dough Base

Makes: 2 servings
Macros per serve: 27g Protein / 38g Carbs / 13.5g Fat

Ingredients:

  • 200g Plain Flour
  • 50g Whey Isolate (any flavor)
  • 15g Sucralose
  • 75g Reduced Fat Butter
  • 1 tsp Vanilla Essence
  • Pinch Salt
  • 30ml Salted Caramel Protein Shake (or milk alternative)

Reese’s Peanut Butter Chocolate Chip Flavor

Makes: 1 serving
Macros per serve: 1433 kcals / 43g Protein / 144g Carb / 76g Fat

Ingredients:

  • 1 Serve Dough Base
  • 40g Peanut Butter
  • 35g Chocolate Sandwich Cookie
  • 38g Chocolate Chip Cookie
  • 3x Reese’s Peanut Butter Mini Cups
  • 30g Mini Chocolate Chips

White Chocolate Pecan Biscoff Flavor

Makes: 1 serving
Macros per serve: 1516 kcals / 32g Protein / 164g Carbs / 80g Fat

Ingredients:

  • 1 Serve Dough Base
  • 50g White Chocolate Chips
  • 75g Biscoff Spread
  • 35g Carrot Cake Sandwich Cookie (or similar)
  • 25g Candied Pecans
  • ½ tsp Cinnamon

How to Make Edible Cookie Dough

Step 1: Heat-Treat the Flour

To kill off any bacteria, bake your flour at 350°F for 5 minutes before using it in the dough.

Step 2: Make the Dough Base

  • Add dry ingredients (flour, whey isolate, sucralose, salt) into a food processor and blend for a few seconds to combine.
  • Add liquid ingredients (butter, vanilla essence, protein shake) and mix until a smooth dough forms.

Step 3: Add the Mix-Ins

  • Divide the dough into two equal portions.
  • For the chocolate peanut butter version, mix in the sandwich cookie, chocolate chip cookie, Reese’s cups, and chocolate chips.
  • For the Biscoff version, mix in the Biscoff spread, white chocolate chips, candied pecans, and carrot cake cookie.

Step 4: Chill & Enjoy!

  • Transfer each dough mixture into separate ramekins or airtight containers.
  • Store in the fridge for up to 5 days or freeze for up to a month.

Final Thoughts

This edible cookie dough is seriously addicting! Whether you go for the chocolate peanut butter or the white chocolate Biscoff version, you’re in for a treat. Try it out, customize it with your favorite mix-ins, and let me know which flavor is your favorite! 🍪💜

Tag me on social media if you make this recipe—I’d love to see your creations!

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