This Edible Cookie Dough is made with nutrient-packed ingredients like oat flour, maple syrup and coconut oil. It’s the perfect sweet treat!
Ingredients and substitutions
- Coconut oil – try another neutral oil like avocado oil.
- Maple syrup – honey would make a good substitute but has a slightly different flavour.
- Vanilla – almond extract would also work here.
- Oat flour – use two cups of rolled oats to make your own oat flour.
- Dark chocolate chips – you can use regular chocolate chips but it will increase the calorie count.
- Salt – to taste.
How to make edible cookie dough
- Mix together the coconut oil, maple syrup, vanilla and salt.
- Make your oat flour.
- Combine the oat flour with the wet ingredients.
- Chill the dough for up to 20 minutes.
- Add in the chocolate chips.
- Grab a spoon and dig in!
Different filling ideas
Feel free to change up this recipe to your liking – here are some ideas below:
- Swap out semi-sweet chips for cinnamon or white chocolate ones.
- Add a couple of tablespoons of your favourite nut butter, such as peanut, almond or cashew.
- Use honey instead of maple syrup but watch out – it'll be sticky!
- Add orange zest (great with semi-sweet chocolate) or lemon zest (good with white chocolate).
- Chop up a few tablespoons of walnuts, pecans, pistachios, or cashews.
Frequently Asked Questions
Yes! This is because you won't use any raw eggs in this recipe. The reason many people worry about the safety of eating raw cookie dough is because raw eggs carry bacteria. The danger of this involves the possibility of getting salmonella from eating raw eggs.
This recipe can’t be baked since it doesn’t have eggs, baking powder or baking soda. If you put it in the oven, the dough balls won’t stay together since there’s not enough structure. If you really want to make a great cookie, try my Almond Butter Cookies, which are flourless and have just three ingredients, if you're not counting the baking soda.
Sometimes it's just you and the bowl of dough. And that's okay. If this is the case, and you want to make less, I would reduce this recipe by half. Form the balls as usual, eat a few and store the rest for later.
Storing healthy cookie dough
Once you've formed the dough into balls, keep them in a covered container for up to three days. You don't need to refrigerate them, but I would recommend doing so if you want them to last longer (they'll last up to 30 days in the fridge).
However, if you do let them sit out on the counter, they'll stay a little softer at room temperature so they are easier to eat. In months where it's hotter and your kitchen gets warmer, I would recommend storing in the fridge to ensure the chocolate chips don't melt.
Freezing this recipe
You can freeze cookie dough of any kind. I'd recommend scooping the dough out into individual balls, putting them on a rimmed baking sheet lined with wax paper, and then freezing them.
Once they're frozen, transfer to a freezer-safe Ziploc bag and freeze for up to 3 months. Defrost in the refrigerator or at room temperature in the bag when you want to eat them.
TIP: If the dough seems a little dry or crumbly when it comes to room temperature, feel free to add a tablespoon of milk—any kind will do—to add a little moisture.
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More healthy dessert recipes
Meal prep tools for this recipe
- Grab some glass meal prep bowls to store leftover cookie dough bites.
- You can also order oat flour online.
Healthy Edible Cookie Dough
Ingredients
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup
- 1 tbsp vanilla
- 1/4 tsp salt
- 2 cups oat flour (can use 2 cups rolled oats to make oat flour)
- 1/2 cup dark chocolate chips
Instructions
- Mix coconut oil, maple syrup, vanilla and salt together in a large bowl.
- If making your own oat flour, blend up 2 cups of rolled oats in a blender or food processor to make 2 cups of oat flour. Alternatively you can use store bought oat flour.
- Mix oat flour with wet ingredients, adding it in batches and mixing well. Chill dough in the fridge for 20 minutes.
- Mix in chocolate chips, then serve and enjoy!
Comments & Reviews
Carlee says
Hi there! I’m so excited to try this recipe as I am a cookie dough lover! I have a substitution question though: what can I use in place of coconut oil? I don’t have that in my pantry and it’s not in my budget to get right now. Would love to hear some suggestions!
Thank you so much!
Taylor Stinson says
There’s a list of substitutions available in the blog post! You could use avocado or sunflower oil instead.
Heather says
Love these! I used real almond extract instead of vanilla for a nutty flavour (with dark chocolate chips) and then rolled them in keto/gluten free ‘graham cracker crumbs’ before chilling. I’m really looking forward to adventuring with this recipe as a base and swapping out different flavours.
Erica says
So good!! Just made them tonight and I love them! My daughter who is on a medical diet can also have them, minus the choc chips. It’s a fun safe alternative for her to have when everyone else is having a treat 🙂 thanks for recipe!
Taylor Stinson says
I’m so happy you both enjoyed!
Allexis Khoury says
Just made these cookie dough balls only a few minutes ago and had to jump on to say how much I love it! Thank you for this delicious recipe Taylor 🙂
Taylor Stinson says
I’m so happy you enjoyed 🙂
Nikki says
Literally the best healthy cookie dough I’ve had! Thank you for creating this recipe!
Taylor Stinson says
I’m so glad you enjoyed, Nikki 🙂
Melissa says
This is soon good thank you for creating this. I did a second batch to be a bit more like a thick pudding so I just used less flour. Yummy way to curb my sweet tooth without guilt of a bunch of added sugars and preservatives.
Taylor Stinson says
I’m so happy you enjoyed, Melissa 🙂
Peter says
I think one reason people might have an issue with how loose the batter is Is whether they’re measuring two cups of oats before being ground into flour or two cups of the oat flour.
Two cups of oats will make less than two cups of flour. I ground up 2 and a quarter cups of oats and that seemed to fix the consistency of the cookie dough balls.
I made my first batch following the recipe and then substituted 1/4 cup of natural peanut butter for the coconut oil. Heating that up for a few seconds in the microwave made it easier to stir in the oat flour. I still needed to add a few tablespoons of milk. Both variations are delicious!
Deneen says
You suggest regular flour could be used instead of oat flour, but flour is not safe to eat uncooked as it may contain E. coli. I think most people assume the raw eggs make cookie dough unsafe for consumption, but in realty the flour is not safe unless it has been pasteurized.
Taylor Stinson says
Hi Deneen – yes, you can add regular flour that has been heated in the microwave for a couple of minutes; it is not safe to eat raw as you mention.