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.

They 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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Dessert

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!
4.89 from 9 votes
Rows of small scoops of edible cookie dough on brown parchment paper
Prep Time 10 mins
Cook Time 0 mins
Total Time 10 mins
Servings 8 servings

Ingredients 

  • 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

Instructions 

  • 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!

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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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Nutrition

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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Comments

  1. 5 stars
    My whole family loved it and literally couldn’t tell the difference between the oat flour and the real flour when we make actual cookies! So thank you for this recipe! Also I was wondering if I ever have to much of it and don know what to do with it, do you think I would be able to put a portion of it in the microwave or oven to made a cookie whenever I want???

    1. I’m so glad you enjoyed the recipe, Sloan! Do not try to bake (or microwave) this cookie dough. The lack of flour and eggs will leave you with a melted mess!

  2. 4 stars
    While it is very Tasty not having a stand mixer makes it very difficult to mix as told in the directions. It ended up coming out runny for me. I’m really hoping that with it sitting in the fridge it firms up to a doughy consistency. Also adding in a little coconut is really yummy too.

  3. 5 stars
    Amazing!!! so tasty!! if you don’t have chocolate chips just use cocoa powder works just as well! thanks for the recepie.

  4. 5 stars
    I’m so going to make this today it looks AMAZING and I love cookie dough ill tell you how I liked it when I try it:)

  5. 5 stars
    I made these for myself and shared them with my 35 year old daughter…she loved them and said this is going to be her “go to” from now on. I’m making another batch now! Yum!!

  6. 5 stars
    sooo yummy! i can’t stop eating it. the picture looked gross at first but it is soo good. highly recommend.

  7. It’s just the me & myself. Tossed in raisins and 1c finely shredded carrots, lots of cinnamon. We wipe them out in 2 days. Nice batch I made this morning and now lives in the freezer Fabulous recipe, really great to grab one or Two and go. Up next sugar free chocolate chips and crushed, roasted walnuts.

  8. 5 stars
    Thank you so much for sharing this recipe. I had seen a similar recipe that used graham cracker crumbs but using oats is a more budget-friendly alternative. I had a bag of crushed Butterfinger candy left from Christmas baking so used 3/4 c. of that thrown into my mini food processor just briefly instead of chocolate chips. So good. Next time, I am using mini cinnamon chips and maybe just a pinch of cinnamon in the dough. Then I am going to use crushed baking toffee bits. Lots of variation ideas swimming in my head. This recipe could keep me busy for a while. I also have to admit there is not a kid in sight.

    1. I love all the different variations you are dreaming up! I’m thrilled you enjoyed the recipe. :)

  9. This sounds fantastic!!!
    The calories on the nutritional information is for the whole batch?
    Thanks!