This small batch best edible cookie dough is the perfect late night treat. It’s quick, satisfying, and made with wholesome ingredients like almond flour and old-fashioned oats. No eggs or baking required. It’s the kind of treat that feels a little indulgent but still balanced enough to enjoy on a regular night in.
Instead of traditional all-purpose flour, I use almond flour for a soft, nutty base that blends well with the warm flavor of maple syrup and vanilla. The old-fashioned oats add just the right amount of texture. Everything comes together with chocolate chips for that classic cookie dough taste.
Over the past year, I’ve tested this recipe more times than I can count. I wanted something that felt indulgent but still used better for you ingredients like almond flour and oats. After countless small batches and plenty of taste tests, I’ve finally perfected a version that’s satisfying, and consistently delicious every time.
Why you’ll love this best edible cookie dough
- Small batch Friendly: Makes just enough for one or two servings, perfect for a quick treat.
- No Baking Required: Ready in minutes, no oven needed. Just mix, scoop, and enjoy!
- Safe to Eat Raw: Made without eggs and with almond flour and oats, so there’s no need to worry about raw ingredients.
- Wholesome Ingredients: Almond flour and old-fashioned oats give it a nutty, hearty texture with a more nourishing twist.
- Totally Customizable: Add your favorite mix-ins like chocolate chips, nuts, or sprinkles.
- Make it Vegan: Want to make this recipe vegan? Follow my instructions below!
Ingredients needed
Step by step instructions
Note: Find the full ingredient measurements and instructions in the recipe card at the bottom of this page.
- Add 3 tablespoons unsalted butter to a heatproof, medium-size mixing bowl. Microwave for about 30 seconds until melted.
- Add peanut butter, maple syrup, and vanilla extract, and mix until combined.
- Add almond flour and old-fashioned oats. Mix until combined.
- Stir in chocolate chips.
- Top with flaky sea salt and enjoy!
Frequently asked questions
Is it safe to eat raw?
Yes! This recipe is completely egg free and made with almond flour and oats. No raw all-purpose flour, which means it’s safe to enjoy straight from the bowl.
Do I need to heat treat the oats?
Old-fashioned oats are generally safe to eat raw, but if you’re concerned, you can toast them in a dry pan for a few minutes to slightly soften and warm them.
Can I use regular flour instead of almond flour?
You can, but you’ll need to heat treat it first to kill any potential bacteria. Almond flour gives the dough a naturally sweet, nutty flavor and a softer texture, so the result may be a bit different.
Can I make this dairy-free or vegan?
Yes! Swap the butter for a plant-based butter or coconut oil, and use dairy-free chocolate chips to make it completely vegan.
How should I store leftovers?
If you somehow don’t eat it all right away, store any leftovers in an airtight container in the fridge for up to 3 days. It will firm up when cold, so let it sit at room temp for a few minutes before enjoying again.
Tips for the best edible cookie dough
- Use super-fine almond flour for the best texture. Coarser almond meal can make the dough feel gritty.
- Add flaky sea salt on top. It brings out the sweetness and makes the flavor pop, just like in baked cookies.
- Chill it briefly if the dough feels too soft; 5–10 minutes in the fridge can help it firm up a bit.
- Taste as you go. Since there are no raw eggs or raw flour to worry about, you can tweak the sweetness or vanilla to your liking.
- Try fun mix-ins like chopped nuts or rainbow sprinkles to make it your own.
Storing and freezing instructions
To Store:
Keep any leftover cookie dough in an airtight container in the refrigerator for up to 3–4 days. The dough will firm up slightly in the fridge, so let it sit at room temperature for about 10 minutes before eating to soften it back up.
To Freeze:
You can freeze the dough for longer storage! Roll it into a log, wrap tightly in plastic wrap or place in a freezer-safe container, and freeze for up to 2 months. When you’re ready to enjoy, thaw at room temperature for about 30 minutes.
Pro Tip: Freeze individual portions using a cookie scoop so you can grab just one or two whenever a craving hits!
DID YOU MAKE THIS RECIPE? ❤️
Please rate the recipe and leave a comment below. This helps other readers decide if this is a great recipe to bake. Be sure to tag me on Instagram using @schmidtybakes so I can see. I love to see what you’re baking!
Best Edible Cookie Dough
- Total Time: 10 minutes
- Yield: 1–2 Servings 1x
Description
This small batch edible cookie dough is the perfect late night treat. It’s quick, satisfying, and made with wholesome ingredients like almond flour and old-fashioned oats. No eggs or baking required.
Ingredients
- 3 tablespoons unsalted butter or coconut oil
- 3–4 tablespoons peanut butter
- 1/2 teaspoon vanilla extract
- 2 tablespoons maple syrup
- 1 cup (100g) almond flour
- 1/2 cup (52g) old-fashioned oats
- 1/2 cup (75g) chocolate chips of choice
- flaky sea salt
Instructions
- Add 3 tablespoons unsalted butter to a heatproof, medium-size mixing bowl. Microwave for about 30 seconds until melted.
- Add peanut butter, maple syrup, and vanilla extract, and mix until combined.
- Add almond flour and old-fashioned oats. Mix until combined.
- Stir in chocolate chips.
- Top with flaky sea salt and enjoy!
- Prep Time: 10 minutes
Sara
The BEST edible cookie dough, full stop. The small batch version is so perfect, so you can snack on it a little during the week and not have a lot leftover. Thank you for sharing this one, Tyler!!