This quick and easy recipe produces the most dreamy, no-bake cookie dough bites ever.
After a quick spin in the microwave, the flour is perfectly safe to eat. And there are no eggs in sight, so go ahead and have two (or three!).
They’re sweet and fudgy and kind of dangerous in my house. I seriously can’t stop eating these things!
Why You’ll Love These No-Bake Edible Cookie Dough Bites
Full disclosure: all cookie dough is edible in my book!
But if you need something without raw eggs or just want some peace of mind, I’ve got you covered!
Here’s why this recipe is a must-make:
Quick Treat: As the name suggests, this recipe involves zero oven time. And they only need about 30 minutes to chill once rolled.
Egg-Free Snacking: Since we don’t need these to rise in the oven, there’s no need for eggs! So you can enjoy the delicious taste of raw cookie dough without any safety concerns.
Make Them Your Own: Get creative with mix-ins. Try different types of chocolate, chopped nuts, dried fruit, or even sprinkles to customize the flavor.
Party Perfect: Wow your guests with these cute, pop-able treats at your next gathering. They’re sure to be a crowd-pleaser!
Ingredients
Ready to get mixing? Great!
Here’s what you’ll need to make these yummy cookie bites:
- Salted Butter: The creamy base that binds the dough together and adds rich flavor. Feel free to use unsalted butter if you prefer.
- Light Brown Sugar and Granulated Sugar: This duo makes chocolate chip cookies so incredible! So, for that signature taste, use both.
- Vanilla Extract: Infuses the dough with a warm, irresistible aroma and classic cookie flavor.
- All-Purpose Flour: Heat-treated for safe snacking, it provides structure to the bites.
- Cream (or Milk): Just a splash keeps the dough moist.
- Mini Semisweet Chocolate Chips: Bursts of chocolate in every bite-sized morsel.
How to Make No-Bake Cookie Dough Bites
I almost always have a stash of these in my fridge or freezer for when those cookie dough cravings hit.
They’re also great for sharing with friends and family – if you can bear to part with them!
And luckily, they’re a cinch to make! Here are the steps:
1. MICROWAVE. Pour the flour onto a plate and microwave for 2 minutes, stirring after 1 minute. Let it cool completely before proceeding.
2. BEAT the butter and sugars until smooth. Add the vanilla and cream and beat again until fluffy.
3. STIR. Add the flour and mix gently. Stir in the chocolate chips just before all the flour is blended.
4. CHILL. Portion, roll, and chill the balls for at least 30 minutes before enjoying.
Tips For the Best No-Bake Cookie Dough Bites
I had so much fun developing this recipe, and I can’t wait for you to try it!
But before you get mixing, I have a few tips to keep in mind:
- Soften the butter. If you gently press the surface, your finger should leave an indent, but it shouldn’t go through into the block – that’s too soft, and you’ll have to chill the balls for longer before enjoying.
- Use a cookie scoop or a small ice cream scoop. It guarantees evenly sized dough balls.
- Don’t skip the heat treatment. It kills any harmful bacteria, making the flour safe to consume raw. If you don’t have a microwave, bake the flour on a sheet tray at 350°F for 5-10 minutes (until it reaches 165°F).
- Adjust the consistency. Depending on the flour brand, you might find the dough too stiff or too soft. Feel free to play around with more milk or flour, as needed.
- Pair with ice cream. Crumble cookie dough bites over your favorite ice cream for a delicious sundae topping.
- Gift them. Dip or drizzle them with melted chocolate and add a sprinkle of sea salt. Package them in cute bags or boxes and share with friends and family for a sweet homemade gift.
- Blend into milkshakes. Toss a few cookie dough bites into your next milkshake or smoothie for an extra indulgent treat.
Recipe Variations
As mentioned, you can easily add different mix-ins to make these your own. But that’s not the only way to tweak this recipe!
- Make it vegan. Use vegan butter and chopped dairy-free chocolate.
- Go gluten-free. Use a blend of almond flour, oat flour, and gluten-free flour. I suggest 1/2 cup each almond and oat flour. Then, top it up with gluten-free flour as needed.
- Add nut butter. Skip the butter and use peanut, almond, or cashew butter instead. 1/2 cup should be enough as it’s much thinner than butter. Add more as needed.
- Go sugar-free. Swap in Stevia (to taste), or use 1/3-1/2 cup maple syrup.
How to Store
This recipe makes a pretty big batch. Even my family can’t devour them all at once!
But the good news is, they store really well in the fridge and freezer. Here’s what you need to know:
To Store: Keep the cookie dough bites in an airtight container in the fridge for up to 1 week. Enjoy chilled or at room temperature.
To Freeze: Place leftovers in a freezer-safe container or bag and freeze for up to 3 months. Thaw in the fridge overnight or at room temperature for 15-20 minutes before enjoying.
More Cookie Dough Recipes To Try
Edible Cookie Dough
Cottage Cheese Cookie Dough
Pizza Hut Cookie Dough
No-Bake Cookie Dough Bites
24
servings10
minutes30
minutes126
kcalThese dreamy, no-bake edible cookie dough bites are quick, easy, and ready to satisfy all your cravings.
Ingredients
1 1/4 cups all-purpose flour
1/2 cup salted butter, softened
1/2 cup light brown sugar, packed
1/3 cup granulated sugar
2 tablespoons heavy whipping cream
2 teaspoons vanilla extract
1/2 cup mini semisweet chocolate chips
Instructions
- Spread the flour evenly over a large microwave-safe plate. Microwave for 2 minutes, stirring well halfway through. Let cool fully before use.
- In a large bowl, beat the butter, brown sugar, and granulated sugar with an electric mixer at medium speed until light and fluffy. Scrape the bottom and sides of the bowl, add the cream and vanilla, and mix again until smooth.
- Stir in the heat-treated, cooled flour until mostly combined. Add the chocolate chips and stir until no streaks of flour are visible.
- Line a baking sheet with parchment paper. Use a small cookie scoop or spoon to portion the dough into 1-inch balls. Roll them between your palms until smooth, then chill on the baking sheet for at least 30 minutes until firm.
- Enjoy straight from the fridge or let soften at room temp for 10 minutes before eating.
Notes
- If you don’t have a microwave, bake the flour on a sheet pan at 350°F for 5-10 minutes (until it reaches 165°F).
- Depending on the brand of flour, you might find the dough too stiff or too soft. Feel free to play around with more milk or flour, as needed.
- Use unsalted butter + 1/2 teaspoon salt instead of salted butter.
17 Responses
Hello! Sadly I have no heavy whipping cream for the cookie dough bites 😢 might you have a substitution I could use? Thanks for your time!
Hi Jodie!
You can just use milk (any kind) instead.
They just won’t be quite as rich – but still super yummy 🙂
I use canned milk. It makes it evenore creamy!
You really want a mind blowing experience? Dip these in “GOOD” dipping Chocolate. Make chocolate chip cookie dough truffles. SO good!
Sweetened condensed milk should work.
What does microwaving the flour actually do?
Hi Brian!
Raw flour can contain harmful bacteria like E. coli, which can lead to food-borne illness if consumed.
The risk of getting sick from raw flour is relatively low, but it’s still a concern. So, some people like the safety of knowing it’s totally safe to eat 🙂
It says this on my flour package……”please cook before enjoying”. Beware of bugs in flour, too!!
I’m thinking to keep it from having the raw flour flavor.
Any suggestions on how to incorporate some protein powder to increase the amount of protein and still taste like yummy cookie dough?
Hi, Leah!
I have the absolute worst luck with protein powder. Whenever I add it to anything, it tastes…. not great. I don’t know if my taste buds are just super sensitive to it or if it’s something else. But it never works out for me. Hopefully, someone with more experience (and luck!) will respond to your comment with an answer that’s actually helpful (since I know mine wasn’t.) :-p
My èx-mother-in-law would add it to the “dry ingredients” in the recipes she would make. So I would say, mix it in with the flour.
No way to print on a single page!!
Hi, Kevin!
Did you use the “print” button in the picture on the recipe card? I just tested it, and it will print the recipe on one page with the tips rolling into a second. However, I decreased the print settings to 90%, and that got the whole thing on a single sheet. 🙂
Hope that helps.
does this have to be refrigerated?
Hi, Tammy!
Yes, these should be refrigerated once you have them ready. They should last for up to 1 week in the fridge. 🙂
Can coconut flour work?
Hi Danene!
Swapping coconut flour for all-purpose flour in this edible cookie dough recipe can be done, but you’ll need to make adjustments to the ingredient ratios.
Coconut flour is highly absorbent, so you’ll use significantly less. For this recipe, replace 1 1/4 cups all-purpose flour with about 1/4 to 1/3 cup coconut flour.
Add an extra 1–2 tablespoons of heavy cream, as needed, to achieve the right dough consistency.
Add the coconut flour a little at a time, stirring after each addition. Stop when the dough reaches the desired consistency—it should be soft but firm enough to hold its shape when rolled.
Also, coconut flour is safe to eat raw, so you can skip the heat treatment step!
Let me know how it turns out!