Skip turning on the oven and reach for a spoon—this easy edible cookie dough is both flourless and eggless, ready in minutes and perfect for snacking straight from the bowl.
Can you make cookie dough without flour and eggs?
Yes. This recipe removes traditional wheat flour and raw eggs, replacing them with oat flour and butter as the primary binding ingredients. Because the oats are ground from rolled oats—oats that are steamed during processing—they can be eaten without any additional cooking. The result is a safe, scoopable cookie dough that tastes indulgent but skips the baking step.
How do you make oat flour?
Making oat flour at home is quick and inexpensive: place old-fashioned rolled oats in a food processor or high-speed blender and pulse until they reach a fine, powdery texture. Stop and scrape the bowl as needed so the oats grind evenly. The homemade oat flour will be slightly heartier than store-bought all-purpose flour, but it works well here as the sole dry ingredient.
What is the texture like with oat flour?
Because oat flour is made from whole rolled oats, the dough has a lightly grainy, pleasantly chewy texture rather than the silky smoothness of dough made with refined white flour and eggs. Grinding the oats as finely as possible helps minimize grittiness, but you should expect a bit of oat body and bite—this is part of the dough’s charm.
Can you freeze edible cookie dough?
Yes. Scoop the dough into small portions, place them on a baking sheet lined with parchment, and freeze until firm. Transfer the frozen scoops to a sealed container or freezer bag for longer storage. Frozen dough makes a great crunchy topping for ice cream or can be enjoyed as frozen bites straight from the freezer. Note: this dough is designed to be eaten raw—don’t try to bake it, as it lacks the structure regular flour and eggs provide and will not hold up in the oven.
If you enjoyed this recipe, leave a note below to share how you served it—straight from the bowl, folded into ice cream, or frozen as a snack.
Edible Cookie Dough (Flourless and Eggless)
Skip the oven and grab a spoon for this quick, flourless and eggless cookie dough made with oat flour and chocolate chips.
Author: Kelly Senyei
Ingredients
- 1 1/2 cups old-fashioned (rolled) oats
- 3/4 cup (1 ½ sticks) unsalted butter, at room temperature
- 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 rolled oats to a food processor and pulse until they reach a fine, flour-like texture. Transfer the ground oats to a bowl and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream together the room-temperature butter, white sugar, and brown sugar until light and fluffy, about 2 minutes. Scrape the sides of the bowl as needed.
- Add the vanilla extract and mix briefly to combine.
- Fold in the ground oat flour and the kosher salt, mixing just until everything is incorporated. Avoid overmixing.
- Stir in the semisweet chocolate chips until evenly distributed.
- Serve immediately, or cover tightly and refrigerate or freeze until ready to enjoy.
Kelly’s Notes
- Old-fashioned rolled oats are safe to eat without baking because they are steamed and then rolled during processing. Grinding them creates a safe, edible oat flour for this recipe.
- Scooping and freezing individual portions makes an easy, grab-and-go treat and gives a lovely texture contrast when added to cold desserts.
Nutrition
Calories: 416 kcal, Carbohydrates: 41 g, Protein: 4 g, Fat: 27 g, Saturated Fat: 16 g, Cholesterol: 47 mg, Sodium: 80 mg, Potassium: 197 mg, Fiber: 3 g, Sugar: 28 g, Vitamin A: 543 IU, Calcium: 33 mg, Iron: 2 mg
Did you try this recipe? Leave a comment below with your star rating and any tweaks you made.