An open jar of edible cookie dough with a white spoon in it sits in front of a packaged jar of the dough.

I had a cookie dough tradition with one of my close friends in high school. A couple days a week after school, we’d hop into my black 1985 Crown Victoria and drive the 20 minutes to the closest grocery store (#rurallife).

We’d make a beeline to the refrigerated section and grab a roll of chocolate chip cookie dough from the case. After pooling our change to pay for it, we’d then head back to the Crown Vic. We’d drive all around the county roads listening to the Dixie Chicks (#rurallife), talking about boys, and eating the cookie dough with the spoons we kept in the glove box for this exact purpose. Cookie dough was a way of life for us.

Overhead shot of two jars of eggless cookie dough on a red and black plaid background.

A little bit older (okay a lot) and a little bit wiser (yeah a lot of that, too), I now don’t eat raw cookie dough by the roll from the store. I know now that raw cookie dough has ingredients that could spark nasty foodborne illnesses when eaten unbaked—like salmonella and e. coli.

I also realized that cookie dough from the store includes ingredients that I try to avoid in my own diet, like vegetable shortening, soy, and gluten. So what’s a cookie dough loving girl to do? Make a healthier, safer version of edible cookie dough right at home! And I did. My healthy edible chocolate chip cookie dough is vegan, gluten-free, paleo, grain-free, eggless, and WHOA, SO DELICIOUS!

An open jar of eggless cookie dough with a silver holiday spoon in it sits in front of a packaged jar of the dough.

I’ve been testing healthy edible chocolate chip cookie dough recipes in my house for months now. I was trying to land on the perfect combination of sweetly satisfying and nourishing (both for the body and soul), and I finally nailed it!

My edible cookie dough is made with all whole food ingredients that you probably already have on hand. And it makes a wonderful edible gift. This cookie dough would make perfect teacher gifts, family friend gifts, or stocking stuffers. We’ll show you exactly how to package it up for gift giving in a sec!

Is edible cookie dough safe to eat?

The whole purpose of this recipe is to get a safe-to-eat version of cookie dough—so yes, this recipe is completely safe to eat! With no raw eggs and no raw flour (which has its own contamination issues), this cookie dough is safe to eat.

A mixing bowl full of edible chocolate chip cookie dough sits on a red and black plaid placemat.

But does edible cookie dough taste the same without the eggs?

I was worried about this because I assumed a lot of the cookie dough flavor came from the eggs, but I found that I didn’t think the eggless cookie dough was missing anything! It was sweet, rich, and chocolatey—just like the real thing.

Do you have to bake the flour to make edible chocolate chip cookie dough safe?

If you are following a standard edible cookie dough recipe that includes all-purpose wheat flour, then yes, you must roast or bake the flour before eating to kill any possible food-borne illnesses. Since we don’t use wheat flour here, you can skip that step. Everything is safe to eat in the raw.

Ingredients arranged on a white background with festive fabric and holiday spoons.

What happens if you try to bake cookies with this edible cookie dough?

You’ll have warm edible cookie dough. Ha! There are no binding agents (eggs) or leavening agents (baking soda/powder) here, so they won’t turn into cookies in the oven. If you want legit Chocolate Chip Cookies, try out either my Best Ever Chocolate Chip Cookies or my Paleo Chocolate Chip Cookies. Both are winners, just don’t eat the dough!

How do you store edible cookie dough? And how long does it last?

You can store this cookie dough in an airtight container. It will last at room temperature for up to a week, in the fridge for up to a month, and in the freezer for six months or more.

Close up on a mixing bowl full of eggless chocolate chip cookie dough.

Wait, edible cookie dough doesn’t need to be refrigerated?

Nope. Because this stuff is eggless and packed full of maple syrup or honey (sugar is a natural preservative), it can easily be at room temperature for up to a week. I do recommend moving it to the fridge or freezer for long term storage.

How do you package edible cookie dough for gifts?

Because you don’t need to keep this edible cookie dough chilled, it makes for a great holiday gift! I recommend getting a cute glass jar that your giftee can reuse, packaging it with a small spoon, and then adding a nice label. Here are the supplies we used to package them up for these pictures:

  • Glass Jars with Red Lids—These adorable glass jars are 6 ounces (you’ll get about 2 of them filled per one batch of this recipe), and they are the perfect size to reuse as drinking glasses, yogurt cups, or any kind of food storage.
  • Christmas Coffee Spoons—These holiday-themed steel spoons tie perfectly to the side of the glass jars, and they are just the cutest!
  • Printable Edible Cookie Dough Gift Tags—I created some simple gift tags that you can print, hole punch, and tie to your cookie dough jars. I printed mine on kraft paper cardstock, but you can use whatever type of paper you like. I tied my cards on using baker’s twine.

A small jar with a red lid and "Edible Cookie Dough" label is filled with chocolate chip cookie dough. A silver holiday-themed spoon is tied to the jar with red and white baker's twine.

My protips for making AMAZING healthy edible cookie dough:

  • You can use either butter or softened coconut oil in this recipe. Both are delicious, but butter results in a more authentic chocolate chip cookie dough flavor. And the coconut oil makes it taste, well, coconutty! If you’re looking for a paleo, vegan, or dairy-free version, though, coconut oil is your winner!
  • Mini chocolate chips are your best choice here—that way the chocolate is distributed much more evenly. For a dairy-free and vegan dough, I recommend Enjoy Life Mini Chocolate Chips. For truly strict paleo edible cookie dough, you’ll need to track down a paleo chocolate bar sweetened with coconut sugar and cut it into small chunks.
  • This recipe multiplies with ease, so if you have a lot of gifts to make, whip out a big bowl and double, triple, or quadruple!
  • Stay away from the coconut flour! There is a reason coconut flour isn’t in this recipe—I tested it and it results in a gritty, grainy cookie dough. You might be tempted to swap out either the almond flour or tapioca for coconut flour, but promise me you won’t.
 
An open jar of edible cookie dough with a white spoon in it sits in front of a packaged jar of the dough.

Healthy Eggless Edible Cookie Dough (Gluten-Free, Paleo, Vegan)

Yield: 12 servings (2 tablespoons each)
Prep Time: 5 minutes
Total Time: 5 minutes

Treat your loved ones to something sweet this holiday season with our homemade Healthy Edible Cookie Dough! It's eggless, gluten-free, vegan, and paleo.

Ingredients

Instructions

  1. In a small bowl, combine the tapioca flour, almond flour, maple syrup, coconut oil or grass-fed butter, vanilla, and salt. Cream together using a wooden spoon or using an electric mixer
  2. Fold in the chocolate chips or chopped dark chocolate.
  3. Transfer mixture to an airtight container and store at room temperature for up to a week, in the fridge for up to a month, or in the freezer for up to six months.
  4. Bring the cookie dough to room temperature (or slightly warmer if using coconut oil) before enjoying.

Notes

  • The grass-fed butter gives this cookie dough the most authentic flavor, but use coconut oil (softened to the texture of softened butter) for a vegan, paleo, and coconutty-delicious cookie dough!
  • Mix in 2 tablespoons of grass-fed collagen peptides to turn this cookie dough into a delicious way to take a collagen supplement! Collagen is an animal product, so if you add it, this cookie dough is no longer vegan.
  • Download your printable labels here.

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Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 149Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 3mgSodium: 54mgCarbohydrates: 15gFiber: 1gSugar: 8gProtein: 1g

At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.

8 Comments

  1. Hi! What’s the final weight/volume? I’d like to know how big each serving is. I’m not sure how many batches I need to make.

    1. Hi, Hannah! The jars we used in the photos were 6 ounces each and we were able to fill about two of them per one batch of the recipe. Hope this helps!

  2. For some reason, half of the ingredients don’t appear on my screen ! What are the ingredients and the quantities? I believe I have everything I need in my pantry to make this dessert, and it looks sooo good! Thank you very much 🙂

  3. I have made this recipe twice and it is a great recipe. I made a couple of tweaks the second time. Maybe it goes without saying, but I found that any butter you use MUST be unsalted or the dough tastes too salty. I also found 2 tsp of vanilla for this small amount of dough to be off putting. 1 tsp suited my tastebuds much better. Thanks for satisfying my cookie cravings Cassie!

  4. Hi Cassie! I so enjoy all your recipes! Thanks so much! Is there something in this recipe that I can switch out the almond flour for? Cassava flour or 1 to 1 gluten free flour?

    1. I haven’t tested it with anything except the almond flour, but I don’t’ see why it wouldn’t work with either of the other options!

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