This Raw Cookie Dough Recipe is a safe and easy recipe, which is made with heat-treated flour and brown sugar. It’s a no-fuss take on the classic, ready in about 45 minutes.
Jump to RecipeRaw Cookie Dough Recipe Ingredients
- 3/4 cup Unbleached All-purpose Flour, up to double the amount as needed
- 3/4 cup Salted Butter, at room temperature
- 1/2 cup Sugar
- 1/2 cup Packed Light Brown Sugar
- 1/4 cup Milk
- 1 tsp. Vanilla Extract
- 1/4 tsp. Kosher Salt
- 1/2 cup Mini Or Regular Semisweet Chocolate Chips
How To Make Raw Cookie Dough Recipe
- Heat-Treat the Flour: Preheat your oven to 350ºF. Line a rimmed baking sheet with parchment paper. Spread the flour evenly on the parchment and bake for 5 minutes to kill any potential bacteria. Let the flour cool completely before using.
- Cream Butter and Sugars: In a large bowl, use an electric mixer to cream the room temperature butter, granulated sugar, and light brown sugar together until the mixture is light and fluffy.
- Add Wet Ingredients: Mix in the milk and vanilla extract until well combined.
- Combine and Finish: On low speed, mix in the heat-treated flour and salt until just incorporated. Be careful not to overmix. Using a spatula, stir in the chocolate chips.
- Use or Chill: The dough can be used immediately as a filling or spread. For scooping, dipping, or rolling, refrigerate the dough for at least 30 minutes to firm up.
Recipe Tips
- Why do I need to heat-treat the flour? Raw flour can contain harmful bacteria like E. coli. A quick 5-minute bake in the oven is a crucial safety step that makes this cookie dough completely safe to eat raw.
- Can I bake this cookie dough? No, this recipe is not formulated for baking. It lacks the necessary leavening agents (like baking soda or baking powder) and eggs, so the cookies would not rise or set properly.
- How can I adjust the dough’s consistency? The recipe allows for a flexible amount of flour. For a softer, smoother dough that’s perfect for cake fillings or spreads, use the smaller amount of flour. For a firmer dough that’s better for rolling into truffles or for dipping, use a higher amount.
- Can I use other mix-ins? Absolutely! Feel free to substitute the chocolate chips with sprinkles, M&Ms, toffee bits, chopped nuts, or any of your other favorite cookie mix-ins.
How to Enjoy Raw Cookie Dough
This edible cookie dough is delicious in many different ways beyond just eating it with a spoon.
- Rolled into small balls to make cookie dough truffles (delicious when dipped in melted chocolate).
- Mixed into a batch of vanilla ice cream.
- Used as a surprise filling inside cupcakes or brownies.
- As a dip for pretzels, apple slices, or graham crackers.
How To Store Raw Cookie Dough
Refrigerate: Store the edible cookie dough in an airtight container in the refrigerator for up to one week. Freeze: For longer storage, the dough can be frozen in an airtight container for up to 3 months. Let it thaw in the refrigerator before enjoying.
Raw Cookie Dough Nutrition Facts
- Serving: 1/4 cup
- Calories: 350kcal
- Protein: 3g
- Fat: 20g
- Carbohydrates: 40g
- Sugar: 28g
- Sodium: 250mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, it is completely safe. This recipe is egg-free, and the flour is heat-treated in the oven to eliminate any risk from bacteria, making it perfectly safe to enjoy unbaked.
This recipe is designed to be adjustable. If your dough is too soft for your intended use (like rolling into balls), it likely needs more flour. If it’s too stiff, you may have added too much flour. Start with the smaller amount of flour and add more as needed to reach your desired consistency.
Yes, you can adjust the sugars to your preference. Using all brown sugar will result in a softer, more caramelly dough, while using all granulated sugar will make it a bit firmer with a simpler sweet flavor.
Try More Recipes:
- Nutella Oat Crunch No-Bake Cookies Recipe
- Gesine Prado’s Pistachio Star Cookies Recipe
- Butterscotch Pudding Cookies
Raw Cookie Dough Recipe
Course: DessertCuisine: AmericanDifficulty: Easy8
servings15
minutes5
minutes350
kcalA completely safe-to-eat, egg-free raw cookie dough that is perfect for snacking, mixing into ice cream, or using as a fun dessert dip.
Ingredients
3/4 to 1 1/2 cups All-purpose Flour
3/4 cup Salted Butter, softened
1/2 cup Sugar
1/2 cup Packed Light Brown Sugar
1/4 cup Milk
1 tsp. Vanilla Extract
1/4 tsp. Kosher Salt
1/2 cup Mini Chocolate Chips
Directions
- Preheat oven to 350°F. Spread the flour on a parchment-lined baking sheet and bake for 5 minutes. Let cool completely.
- In a large bowl, cream the butter and both sugars together until light and fluffy.
- Mix in the milk and vanilla extract.
- On low speed, mix in the cooled, heat-treated flour and salt until just combined.
- Stir in the chocolate chips.
- Refrigerate for at least 30 minutes to firm up before scooping or rolling.
Notes
- Heat-treating the flour is a crucial safety step and should not be skipped.
- This dough is not meant for baking as it contains no eggs or leavening agents.
- Use a smaller amount of flour for a softer dough (good for fillings) and a larger amount for a firmer dough (good for truffles).
- Ensure the flour is completely cool before adding it to the creamed butter mixture.
