When I’m craving something sweet, this edible cookie dough is everything.

While chocolate chip cookies are easily one of my favorite foods, I prefer the dough to the cookies. You can’t beat that gooey texture.

In high school – deep in my days of disordered eating – I’d treat myself by heating up pre-made cookie dough.

And it was delicious. But, of course, there are a few problems with that scenario.

For starters, cookies and cookie dough don’t need to be a treat. In fact, when they’re allowed more regularly, they get taken off that pedestal that makes them feel overly special.

Allowing them often helps to keep them neutral and in turn, helps you to enjoy them mindfully – without feeling like you have to eat them all at once before you can’t have them again.

(This is something called the last supper mentality. I explain it a lot in my Food Freedom course!)

Additionally, uh…. the salmonella??? Raw eggs, raw flour… just no.

And look, we all take bites of raw cookie dough when we’re making it. How could you not?! But raw cookie dough by the spoonful — that’s where a line has to be drawn for safety reasons.

I love that this edible cookie dough is perfectly safe to eat in large batches.

And let me be clear: it’s not the same as a sugary, buttery standard cookie dough. This is a more nutritious version, made with hearty oats and peanut butter.

It’s a perfect snack for when you want something sweet and also nutrient-dense.

That’s what I love about being an intuitive eater. It gives you the opportunity to not only recognize what you want to eat, but also how you want to feel after eating.

Sometimes, you want sugary, buttery cookie dough. And in that case, nothing else will satisfy (and that’s what you should have!).

Other times, you might want a little extra nutrition or something that helps you feel energized. And that’s where this edible cookie dough can come in.

It’s a delicious, ideal snack that will satisfy your sweet tooth and give you some nutrients too.

Prep ingredients

Prep cooking oats, ground into a fine powder. Prep creamy natural peanut butter, maple syrup, vanilla extract, salt and chocolate chips.

Add ingredients

In a large bowl, add the ground oats, peanut butter, maple syrup, vanilla extract, and salt.

Mix

Mix well until smooth.

Add chocolate chips

Add 1/2 cup of chocolate chips. Mix until they’re well incorporated throughout. Sprinkle with flaky salt and serve.

Optional: roll into balls

Feel free to roll into balls to serve….

Serve

or eat right out of the bowl!

Notes

Oats: Make sure they’re very finely processed into a flour-like texture. The bigger the oats, the heartier the cookie dough texture will be. A fine texture helps to give a smooth cookie dough. Alternatively, you can also use almond flour. Note that these flours are used because all-purpose flour cannot be eaten raw!
Peanut butter: I used a natural, unsweetened peanut butter in this recipe. If using a sweetened version, add less maple syrup.
Chocolate chips: Opt for semi-sweet chips here!
Storage: Store cookie dough in an airtight container in the fridge for up to 5 days.