Edible Cookie Dough
Updated Jul 21, 2025
Learn how to make edible cookie dough that's safe to eat at home, made with almond flour! This easy edible cookie dough recipe is GF and dairy-free!
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Edible Cookie Dough is so good!
This easy edible cookie dough emerged from a late-night sweet craving when I didn’t feel like baking or waiting. It’s made with almond flour, so I don’t need to heat-treat anything, and it mixes up in one bowl without much effort.
I’ve made this edible cookie dough a bunch of different ways, but this version with coconut oil and almond milk is my favorite when I want something quick.
Happy Cooking!
– Yumna
Edible Cookie Dough Ingredients
- Dry Ingredients: You’ll need almond flour, salt, and sugar for this edible cookie dough recipe! I’d recommend looking for cane sugar rather than granulated because it’s less processed (and tastes better, imo).
- Unsweetened almond milk: I like the taste of almond milk here, but oat milk or soy milk will work, too (just keep in mind, other alt milks will likely contain added sugar).
- Coconut oil: Use refined coconut oil if you want to avoid that distinct coconut taste or scent! And if you want a really classic cookie flavor, you can swap in butter here (though your dough will no longer be vegan).
- Vanilla extract: Pure vanilla extract is best, but almond extract will be tasty, too.
- Dark chocolate chips: Look for mini chocolate chips so they’ll spread through your dough more evenly! And if you don’t wanna use chocolate, I like to experiment with chopped walnuts, almonds, hazelnuts, or even pretzel pieces as mix-ins as well.
Recipe Video Tutorial
How to Make Edible Cookie Dough
Edible Cookie Dough Recipe
Video
Ingredients
- 2 cups almond flour plus more if needed
- ½ cup granulated sugar
- ¼ teaspoon salt
- ¼ cup unsweetened almond milk
- ¼ cup coconut oil melted and cooled
- 1 teaspoon vanilla extract
- ½ cup mini chocolate chips
Instructions
- In a medium mixing bowl, whisk together the almond flour, granulated sugar and salt until well combined.
- Add the unsweetened almond milk, melted coconut oil, and vanilla extract to the almond flour mixture. Stir until a dough-like consistency forms. Add more almond flour if it feels too sticky.
- Fold in the chocolate chips using a spatula or a wooden spoon.
- Once the dough is well mixed, you can either enjoy it immediately or refrigerate it for about 30 minutes to firm it up.
- After chilling, enjoy as is or use a 1.5 tablespoon-size spring loaded cookie scoop to scoop out portions of the cookie dough.
Equipment
Notes
- You can use granulated sugar instead of cane sugar.
- You can use melted butter (regular or vegan) instead of coconut oil.
- You can use any type of milk.
- You can use white, milk or semi-sweet chocolate chips if you prefer.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Taste as you go! Unlike with regular cookie dough, you can actually taste this one as you go! Since this recipe isn’t terribly sweet, I sometimes add in more sugar or vanilla extract as I’m mixing.
- Adjust your dough consistency as needed. This cookie dough should have a slightly sticky but moldable texture. If my dough feels too sticky, I gradually add more almond flour, one teaspoon at a time, until it becomes easier to handle. If my dough feels too dry, I’ll add more milk, one teaspoon at a time, until I’ve reached my desired consistency.
- Roll your dough into balls. While technically you can just dig right into the bowl with a spoon, I like to roll my edible cookie dough into snack-sized balls. This recipe makes 12 servings (and the individual serving sizes make it easier to avoid eating the entire bowl in one sitting).
- Melt and cool your coconut oil: Make sure your coconut oil is melted but not scorching hot before using it in your dough. Hot oil might change the texture of your dough and potentially melt the chocolate chips, so be sure to let it rest for a bit after heating.
- Be patient! If you can resist (it’s tough, I know), allow your edible cookie dough to chill in the fridge for about 30 minutes before scooping and serving to allow the flavors to meld together and the dough to firm up.
FAQs
If you place your cookie dough in an airtight container in the fridge, it should stay good for up to 5 days. Just be sure to check the dough before eating. If it has any odd smells or colors, it’s best to err on the side of caution and discard it, since it contains no preservatives!
Yes! This freezes beautifully and will keep well for up to a month. I like to freeze my dough in individual balls on a baking sheet first, then transfer them to a freezer bag or container. This will allow for quick and easy one-at-a-time thawing when you want a treat. I even like to eat them straight out of the freezer!
You’re looking for a dough that’s not too dry and crumbly, but not too wet and sticky either. It should hold together well when you press it, but it shouldn’t stick to your fingers.
Unfortunately not! This cookie dough is made to be eaten raw, not baked. The dough has no leavening agents, so your cookies won’t rise or spread out.
If you don’t have a cookie scoop, a regular tablespoon will work just fine. I often just use my hands to roll the dough into balls, too!
Comments
Nice and easy. I used all purpose flour and butter. Added a little more milk until the dough was a little soft. I like the details you put in the recipe, like how it explained what to do if we substitute with a regular flour. Thank you!
So happy you found the tips for swapping out the flour helpful and enjoyed the recipe, Oula! Thanks!!
My dough is really gooey and almost like a glue or cement kind of texture, what did I do wrong? 🙁
I used “normal” flour that I had heated up in the oven and let cool down…is that my mistake?
Love the recipe and would love it to work out for me 🙂
It might be because you used normal flour and not coconut and almond flour!
there is an option to bake it into choclate cookise?
Don’t bake this cookie dough! This cookie dough is made to be eaten raw, not baked into cookies. The dough has no leavening agents so they don’t rise or spread out. If you baked them, they would come out quite dense and greasy, so enjoy them in raw form!
I’m so excited to make this! But question… the nutritional information is it per piece, per batch? I’m looking to try a bunch of your recipes and would love to know how many calories I’m going to be eating. Hehe
It is per serving, which is one twelfth of the recipe!
I just made this – my first edible cookie dough ever – and popped it in the fridge, for the family to try when they all come home. I tried some while making it and it tastes absolutely delicious (the fridge it’s just an excuse to avoid eating it all in one go!). Yum yum 😍
Update on the cookie dough: lasted one evening, everybody (even my husband who doesn’t really have a sweet tooth) here LOVED it and asked me to make it again! Thanks Yumna
I couldn’t be any happier to hear that!
I just made this – my first edible cookie dough ever – and popped it in the fridge, for the family to try when they all come home. I tried some while making it and it tastes absolutely delicious (the fridge it’s just an excuse to avoid eating it all in one go!). Yum yum 😍
Yay! I’m so glad you enjoyed it. Hope your family does too!