Edible Cookie Dough (Flourless and Eggless)

from 20 votes

Skip the oven and grab a spoon for the ultimate recipe for Edible Cookie Dough that’s both flourless and eggless!

Rows of small scoops of edible cookie dough on brown parchment paper

Can You Make Cookie Dough Without Flour and Eggs?

Yes, indeed you can! Cookies are a family favorite around our house, but when we’re craving something sweet and quick, I’d rather avoid the oven and get straight down to dessert.

Many edible cookie dough recipes are made with flour, which you have to heat in order to kill any harmful germs. If I don’t want to spend time preheating an oven, I’m definitely not cooking flour! So I’ve ditched the flour, and the eggs along with it, to create this recipe for edible cookie dough starring an alternate binding ingredient: oat flour.

How Do You Make Oat Flour?

No need to buy pre-made oat flour because we’re going to transform old-fashioned oats into oat flour with the simple press of a button. To make oat flour, pulse the oats until they are powder-like in consistency. Voila! Oat flour!

It’s a fiber-rich alternative to all-purpose flour, but it functions similarly in binding the cookie dough.

A food processor bowl containing oat flour

What Is the Texture of Edible Cookie Dough Made with Oat Flour?

This edible dough has a different texture than traditional cookie dough made with flour and eggs (and the type that you bake). Because it’s made with oat flour, it has a bit grittier texture, courtesy of all those wholesome oats.

The key is to grind the oats as fine as possible, but even in powder form, they’ll still lend a bit of chewy bite to each flourless, eggless scoop of dough.

A glass mixing bowl containing chocolate chips and cookie dough

Can You Freeze Edible Cookie Dough?

Absolutely! Perhaps my fave way to enjoy cookie dough is as an ice cream topping, and I like to freeze it for an extra-crunchy bite. Simply scoop out the dough and arrange it on a baking sheet. Wrap the baking sheet securely with plastic wrap and pop it in the freezer.

And just like that, you’ve got flourless, eggless cookie dough that freezes like a breeze!

Pro Tip: Do not try to bake this cookie dough! The lack of flour and eggs will leave you with a melted mess.

Rows of cookie dough on parchment paper with an ice cream scoop

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Edible Cookie Dough (Flourless and Eggless)

Skip the oven and grab a spoon for the ultimate recipe for Edible Cookie Dough that's both flourless and eggless!
Author: Kelly Senyei
4.80 from 20 votes
Rows of small scoops of edible cookie dough on brown parchment paper
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings 8 servings


  • 1 1/2 cups old fashioned (rolled) oats (See Kelly's Notes)
  • 3/4 cup (1 ½ sticks) unsalted butter, at room temp
  • 1/2 cup white sugar
  • 1/4 cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
  • 1 cup semisweet chocolate chips


  • Add the oats to a food processor and pulse until they are powdered and flour-like in consistency. Set the ground oats aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, white sugar and brown sugar until light and fluffy, about 2 minutes, scraping down the sides as needed.
  • Add the vanilla extract and mix until combined. 
  • Add the ground oats and salt and mix just until combined.
  • Add the chocolate chips and mix just until combined.
  • Serve immediately or refrigerate or freeze, covered securely with plastic wrap, until ready to serve.

Kelly's Notes:

  • Unlike flour, old-fashioned (a.k.a. rolled) oats can be consumed raw. Oats are actually steamed and rolled (hence the name) prior to being packaged, so they actually aren't raw at all!
  • ★ Did you make this recipe? Don't forget to give it a star rating below!


Calories: 416kcal, Carbohydrates: 41g, Protein: 4g, Fat: 27g, Saturated Fat: 16g, Cholesterol: 47mg, Sodium: 80mg, Potassium: 197mg, Fiber: 3g, Sugar: 28g, Vitamin A: 543IU, Calcium: 33mg, Iron: 2mg


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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.

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4.80 from 20 votes (4 ratings without comment)

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  1. 4 stars
    I love, love, LOVE this!! Me and my sister could down this in one sitting haha 4 stars because it does taste a little grainy but otherwise MWA PERFECT

  2. 4 stars
    The cookie dough is tasty however the amount of butter seems a bit much. They are very buttery and it is a dominating flavor. I also cut the sugar down by cutting the white sugar down to 1/4 cup and they were still very sweet with all the chocalatey goodness. Good base recipe that we will continue to adjust to what suits us. But, cookie dough, YUM!

  3. Hello,

    Are the nutrition facts associated with this recipe per serving? Or for the whole batch?… Calories: 416kcal, Carbohydrates: 41g…

    1. Hi Stacey! They’re all different. Old-fashioned oats are flat and flakey, steel-cut oats are chopped into tiny pieces and have a tough texture before they are cooked, and instant oats are a thinner, more finely chopped version of rolled oats and have a soft texture. However, any of them can be turned into oat flour. Since steel-cut oats are more dense, they require more blending time and yield twice as much flour per cup. :)

  4. It was delicious! Even though I accidentally added the oat flour first with the butter and sugars it tasted great!

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