Cookie Dough

As I was searching Pinterest for some snack ideas, I suddenly wondered, “why is eating raw cookie dough bad?”

I researched to see what makes raw cookie dough so harmful. As a result, I found raw eggs have the potential to cause serious health issues. For instance, salmonella and E.coli. However, Flour, if left raw, also carries the same risks!


Salmonella Explained

Salmonella, also known as gastroenteritis (gastro), is a bacterial infection of the intestines, can be symptom-free. However, can also present with diarrhea, fever, nausea, and abdominal cramps. Infection occurs via contaminated water or food. It is spread from raw eggs and egg products, and also raw or undercooked meats.

E.Coli. Explained

E.Coli is bacteria. Different types of E.Coli found in people and even animals are harmful causing serious symptoms. As a result, can even cause death. Found in Unprocessed milk, cheese, yogurt, ground meat, and contaminated water.

Essential Ingredients For Cookie dough

Above all, ingredients that cookie dough requires are a type of flour, a type of milk, Flavour, butter, and sugar. Substitute ingredients as needed. For instance, Need it dairy-free? Soy or almond milk and dairy-free margarine or butter. Maybe Gluten-free? Gluten-free flour. The variations will be in the recipe card for convenience.

Ingredients Measured to make cookie dough

Eating cookie dough on dietary restrictions

In addition, It’s possible to enjoy this treat while on dietary restrictions by substituting some ingredients. For convenience, I added substitutes to the recipe itself. Because, I believe everyone should be able to enjoy food!

Equipment needed to make cookie dough
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5 from 1 vote

Edible Cookie Dough

A delicious treat for those days you just want to be naughty!
Prep Time20 mins
Refridgerate1 hr
Total Time1 hr 20 mins
Servings: 10
Calories: 291kcal


  • Electric Mixer


  • ¾ cup Butter Unsalted, room temperature
  • 1 cup Brown Sugar Light
  • 1 tsp Vanilla Extract Pure
  • ½ tsp salt
  • cups Flour All-purpose, toasted
  • ¼ cup Milk
  • 1 cup Chocolate Chips Dark


  • Add your butter, sugar, vanilla, and salt to a large bowl. Beat with an electric mixer on low until all of the ingredients are thoroughly combined
  • Increase speed a high-medium and continue to beat until its pale and fluffy (up to 3 minutes)
  • Lower the speed and slowly add the flour. Continue to mix the dough until the flour is fully combined. Then add the milk and increase speed to a medium, Beating until it resembles cookie dough (up to about 30 seconds)
  • Fold through the chocolate chips using a wooden spoon and refrigerate for 1 hour or overnight


Toast the flour! To do this, place flour spread out on a lined shallow tray and bake in 180 degree oven for 10 minutes.
Dairy-Free – Use soy or almond milk in place of normal milk and choose a dairy free butter or spread in place of normal butter.
Gluten-Free – Replace the normal flour with gluten-free plain flour or all purpose.
Fodmap – This recipe is already fodmap friendly
Vegan – Follow the dairy-free option
Keto – Use almond meal instead of flour and a sweetener instead of sugar
Fructose – 0
Lactose – 0.58
Fructans – 0.21
Gos – 0
Polyols – 0 

Serving Suggestions

These would be a fantastic go-to snack rolled into bite-sized balls! Try coating them in chocolate.

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2 Comments Add yours

  1. Gavin says:

    A cracker of a recipe – my 3yr old is gonna love making this with me

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