Edible Cookie Dough Bites are the best bite-size treat to satisfy a cookie dough craving! They’re made with simple ingredients, tons of mini chocolate chips, and a simple egg substitute to keep them extra creamy without any raw egg. Eat ’em plain or add them to a bowl of ice cream for a fun, easy dessert!
How fun is this quick treat?! This is one time it’s safe to eat raw cookie dough, because we heat treat the flour and there are no raw eggs! Let’s dive in and satisfy those cookie dough cravings.
Published: August 2022. Updated: May 2023.
Why you’ll love these Edible Cookie Dough Bites:
- Edible Chocolate Chip Cookie Dough – Who can resist delicious bites of edible cookie dough?!
- Mini Chocolate Chips – This no bake dessert has mini chocolate chips in every bite.
- Creamy Texture – I used cream cheese to keep these extra creamy, just like regular cookie dough!
- Butter – I always use salted buter for the best flavor, but feel free to use unsalted butter if you prefer.
- All-purpose flour – You’ll need to heat treat your flour, as uncooked flour isn’t considered safe to eat raw. The best way to do this is to bake it on a sheet pan for just 5 minutes and you’re good to go! (Full directions below.)
- Sugars – I use a combination of both white sugar and brown sugar to keep these cookie bites super soft and flavorful.
- Vanilla extract – Use real vanilla extract for the best results and flavor.
- Corn Starch & Water – This acts as our egg substitute, and keeps the cookie dough the right texture since we aren’t using eggs.
- Leavener – Remember not to add a leavener, such as baking soda, since we aren’t actually baking this!
- Dairy-Free – Feel free to swap your favorite non-dairy or vegan butter and cream cheese to keep this recipe dairy-free.
- Gluten-Free – This recipe would theoretically work well with a 1:1 gluten-free all-purpose flour, but I haven’t tested it myself. Let me know if you try it!
How to Make this Eggless Cookie Dough Recipe Step-by-Step:
Step 1: Heat Treat the Flour. This is a super simple step that makes the raw flour safe to eat and eliminates the small chance of any harmful bacteria, like e. coli. Spread your flour on a baking sheet or cookie sheet (no parchment paper needed) and bake at 350 degrees F for 5 minutes. Let flour cool and then use as normal!
Step 2: Make the Cookie Dough. Start with the wet ingredients. Cream your butter and sugars in a medium mixing bowl with a hand mixer or in the bowl of a stand mixer. Add the vanilla and cream cheese, and mix until nice and creamy.
Step 3: Mix in the dry ingredients. Add the heat-treated flour and salt, mixing until just combined. Add the mini chocolate chips last!
Step 4: Roll the Dough into Balls. Scoop the edible cookie dough into bites or balls using a 1/2 tablespoon or tablespoon measuring spoon. You can make them as large or small as you like! Once they’re rolled, they’re ready to eat.
Serving + Storing this Recipe:
Store chocolate chip cookie dough bites in an airtight container in the fridge for up to a week, or freeze for 1-2 months. Let thaw in the fridge overnight before using.
Expert Success Tips:
- Extra Chocolate – Press a few extra chocolate chips into the outside of the cookie dough balls for extra chocolate and a pretty looking treat.
- Softened Dairy – Be sure your butter and cream cheese are at room temperature before mixing, so everything creams together smoothly.
- Chocolate Chips – Be sure to use mini and not regular chocolate chips because they’re too big for these small bites.
- Oven Thermometer – An oven thermometer will tell you if your oven is actually running at the temperature you set it to. It may not be accurate. Accurate temperature is crucial for most bakes, so I leave an oven thermometer in at all times to keep an eye on the calibration.
- Kitchen Scale – A food scale is the best way to make sure your flour is at the proper weight, since amounts will vary SO widely based on how you measure it, as well as the measuring cup you use, as they are not standardized.
Yes you can! Freeze on a baking sheet until solid, then transfer to a freezer-safe container or freezer bag. Thaw in the fridge overnight before eating.
Use my Eggless Chocolate Chip Cookie recipe if you want to bake eggless actual cookies!
Yes! Use a large bowl if doubling, and a small bowl if halving.
- Chocolate Alternatives – Feel free to swap in milk chocolate or dark chocolate for the semi-sweet, or try a mix of chocolate and butterscotch chips, white chocolate chips, or any other type you like!
- Favorite Mix-Ins – Use your favorite mix-ins like chopped walnuts or pecans, or mini m&ms if desired.
- Size – Make tiny balls the size of the cookie dough bites you’d find in cookie dough ice cream if desired. I made mine a little oversize for that, but they’re still perfect for adding to ice cream!
- Mini Ice Cream Scoop – Use a mini ice cream or cookie scoop to quickly scoop the bites instead of using a measuring spoon and rolling them.
I know you’ll love this no bake recipe – once you start making this easy edible cookie dough recipe, you won’t be able to stop! Serve it up in a bowl of ice cream with melted chocolate or caramel sauce. This is one of the best easy treats to make for movie nights at home! Indulge your sweet tooth and eat all the raw dough you like with this recipe!
More Easy Recipes for Chocolate Chip Lovers:
- One-Bowl Chocolate Chip Cookies
- Healthy Cookie Dough Energy Bites
- Chocolate Chip Cookie Dough Cups
- Chocolate Chip Cookie Cups with Nutella
More Cookie Recipes to Love:
- Bakery-Style Peanut Butter Chip Chocolate Cookies
- Bakery-Style Monster Cookies
- Key Lime Slice & Bake Cookies
- Blueberry Lemon Cookies
- Peanut Butter & Jelly Thumbprint Cookies
- Cherry Pie Cookies
- Triple Chocolate Chunk Cookies
Did you make this recipe? Snap a photo and leave a comment!
No Bake Cookie Dough Bites
- 1 and 1/3 cup all-purpose flour 173 grams
- 1/2 cup salted butter, softened at room temperature 8 tbsp, or 113 grams
- 3 tbsp warm water
- 1 tbsp corn starch
- 1/3 cup + 1 tbsp brown sugar, packed
- 1/3 cup + 1 tbsp granulated sugar
- 3/4 tsp vanilla extract
- 1/8 tsp salt
- 1 cup mini chocolate chips, plus more as desired I used semi-sweet chocolate chips
- flaky sea salt, vanilla ice cream, caramel sauce, etc.
- Heat-Treat the Flour: Preheat your oven to 350° F. Evenly spread the flour on a cookie sheet and bake for 5 minutes. Let cool, then use as directed.
- Make the Egg Substitute: Whisk together the cornstarch and water until the cornstarch is dissolved.
- Make the Cookie Dough Bites: In a medium mixing bowl, cream the softened butter for 30 seconds with an electric mixer. Add the granulated sugar and brown sugar and mix until well creamed, about 1 minute. Add the vanilla and corn starch slurry – stir it again before adding as the corn starch will settle. Mix until well combined. Add the flour and salt and mix until just until just combined. Stir in the chocolate chips. Scoop into balls about 1 and 1/2 tsp (1/2 tbsp) or 1 tbsp in size. You can make them smaller or larger – whatever you prefer.
- Serve + Store: Enjoy immediately! Store leftovers in an airtight container in the fridge for up to a week. Let come to room temperature for 15-30 mins before enjoying, so they aren't so stiff from being cold.