Silky chocolate chip cookie dough bars topped with a rich chocolate are guilt free and utterly delicious. This is the ultimate safe edible cookie dough recipe!
Completely safe to eat cookie dough bars
Eating traditional cookie dough is a no-no, and for good reason. We all knew the risks of eating raw eggs, but did you also know that eating raw flour is just as dangerous? No treat, however delicious, is worth the risk of getting food poisoning, so I had to do some research to figure out a way to make a safe and delicious cookie dough bar. This recipe is a-mazing!
What I love about these edible cookie dough bars:
- They’re no-bake ~ perfect for a spring and summer dessert.
- The edible cookie dough is the best ever, silky doesn’t even begin to describe the texture.
- There are no risky ingredients in the recipe.
- I’m not even a cookie dough fanatic and I’m obsessed with these bars.
raw flour facts
- Flour is a minimally processed agricultural ingredient and not a ready-to-eat product.
- As it grows wheat can come into contact with harmful bacteria like E. coli or Salmonella via animal waste.
- Flour is safe in baked products; the baking temperatures will generally kill any pathogens in the flour.
- But uncooked flour can contain harmful bacteria that can cause illness or worse.
so how do I make safe cookie dough bars??
- No raw eggs in these bars, so no worries there.
- We replace regular flour with commercially heat treated flour ~ it’s been heated to kill any potential pathogens so you can safely eat it raw. It’s not widely available, but if you love cookie dough, it’s worth tracking down. You can buy it here.
- You can also use non-wheat flours like oat flour, or finely ground almond flour, both of which are safe to eat raw. But be aware that using these flours will alter the flavor and texture of your bars.
Where to find heat treated flour
Heat treated flour for edible cookie dough can be hard to find. I think we may start seeing it in supermarkets soon, but for now I suggest buying online, here. These cookie dough bars are so delicious it’s worth the effort to track this flour down (see my heat treated flour buying guide, below the recipe card*)
Remember you can use heat treated (pasteurized) flour just as you do regular flour, so you don’t have to save it for just cookie dough.
It’s not safe to heat treat flour at home
Many cookie dough recipes will tell you that you can heat treat your own flour in the oven or microwave, but this is not safe and the FDA advises against it. Here’s why:
Home heat-treating flour can be unreliable because most ovens don’t heat evenly, making it hard to guarantee all parts of the flour reach the necessary 160°F to kill harmful bacteria like E. coli. Workarounds like stirring during baking help distribute heat, but they still can’t guarantee that every bit of flour reaches and holds 160°F evenly.
how to store edible cookie dough bars
The bars are best kept in the fridge until ready to serve, and best eaten while still chilled. They can also be frozen for up to 3 months.
The texture is like fudge when cold, but will soften as it sits at room temperature and becomes more cookie dough-ish. Both ways are extremely deliciously irresistible.
My grandson said, “These are the best things you’ve ever made, Nonna.” Pretty high praise. But when my husband said the same thing, I knew I really had a winner! ~ROSEMARY
Edible Cookie Dough Bars
Equipment
- 9×9 square baking pan
- parchment paper
Ingredients
- 1/2 cup unsalted butter, at room temperature
- 3/4 cup packed light brown sugar
- 1/4 tsp salt
- 1 tsp vanilla extract
- 2 cups heat treated flour*, buy heat treated flour here.
- 14 ounce sweetened condensed milk
- 10 ounces mini chocolate chips
frosting
- 1 cup semi sweet chocolate chips
- 1 Tbsp neutral oil
Instructions
- Cream the 1/2 cup unsalted butter and 3/4 cup packed light brown sugar and 1/4 tsp salt together until fluffy. I use electric beaters. Just beat it really good so it's light and creamy. Scrape down the sides of the bowl as necessary. Mix in the 1 tsp vanilla extract.
- Blend in the 14 ounce sweetened condensed milk and then the 2 cups heat treated flour*.
- Fold in the 10 ounces mini chocolate chips.
- Spray a 9×9 square baking pan with cooking spray and line it with parchment paper with long ends so you can lift out the bars for easy cutting later. You can skip the paper if you want to cut and serve them right out of the pan.
- Turn the dough out into the pan and pat down evenly with your hands. You may want to flour your hands as the dough is sticky. Smooth it out evenly, I used an offset spatula to finish the job.
- Cover and refrigerate until firm, (about 2-3 hours.) The texture will be similar to a fudge.
- To make the chocolate topping, put the 1 cup semi sweet chocolate chips and 1 Tbsp neutral oil in a microwave safe bowl or measuring cup and microwave for 45 seconds. Stir until all the chocolate is completely melted.
- Let the chocolate cool for about 5 minutes, and then pour onto the dough. Spread out evenly. Allow the chocolate to set up before slicing. Cut into 16 squares.
- Keep the bars in the refrigerator until ready to eat.
Notes
Nutrition
*Heat treated flour buying guide
- DŌ, Cookie Dough Confections
- Offers heat-treated flour in various sizes, perfect for baking and edible doughs.
- Available for pre-order on their website.
- Honeyville’s Page House
- Provides consumer-packaged heat-treated flour, ensuring safety for raw consumption.
- Available through the Honeyville website.
- Amazon
- Search for heat-treated flour on Amazon
- Ensure the product description specifies “heat-treated” or “safe for raw consumption.”
- Local Sources
- Check your local bakery supply shops ~ if they don’t carry it, request it!
The reason raw cookie dough isnt good for you is becuase it has raw eggs in it. This recipe doesn’t so i dont see the harm. Im going to try.
Actually, I understand raw flour is a big culprit for food illness.
The raw flour issue can be easily resolved … Just preheat oven to 350F/175C then evenly spread flour on a baking tray and bake for 5 minutes prior to using in your recipe.
Many recipes will tell you that you can heat treat your own flour in the oven or microwave, but this is not safe and the FDA advises against it.
Anyone who says they HAVEN’T had raw cookie dough WITH eggs (and raw flour) is a liar, unless they actually happen to have an allergy to eggs. I practically grew up on the stuff, and I am very much still alive. The only real reasons why you need to stay away from it are A: The aforementioned egg allergy (which is a thing that happens; my mother’s brother can’t go near eggs, or he’ll go into anaphylactic shock), or B: Celiac disease. If neither of these is a health issue, then you’re fine.
Yes, many recipes will tell you that you can heat treat your own flour in the oven or microwave, but this is not safe and the FDA advises against it.
These look like pure heaven, got to try them, yum
Can I use Gluten Free Flour????
If you want to make them gluten free you might try oat or almond flour, both of which are safe to enjoy uncooked.
I think this would be the perfect tasting cookie dough flavor if it had a dash of salt in it. For me something is slightly off and it’s not the flour flavor others have mentioned. I think it’s salt. You know how when you omit the salt from a cookie recipe they don’t taste quite right? I think that’s the case here, otherwise it’s a great consistency and a super easy recipe that I can see many people enjoying. I used Hershey milk chocolate for the top and a thinner layer because I was worried about it being sickening sweet. I’m glad I did, however I think I’ll stick w/semi-sweet chips next time. Thanks for the recipe! Gorgeous photos captured my attention!
Great point, Heidi, I’m going to make a note in the recipe, thanks!!
yes the salt will enhance the flavor! So its not too sugary sweet. It definitely makes a difference! Love this recipe the pic caught my attention real quick! TY! 🙂
I made these several weeks ago and took some to work for a few people… Oh my goodness were they yummy!!! One of the best comments was (while taking his second bite) “this thing owns me right now.” LOL I’d say they were a hit!! I am taking them again tomorrow for a going away party and this time I am using milk chocolate chips for the top. Thanks for sharing this amazing recipe!!
I’m so glad they were a hit – I think the milk chocolate will be great!
Any info on the calorie content?
The nutrition and calorie info is below the recipe.
We loved these …. We cheated and used canned chocolate frosting instead! Wonderful and no worries about melting and/or chilling after frosting !!
Just finished and put in the fridge, do I need to wait the four hour before putting the chocolate topping? Also I noticed some said it tasted “floury” and you said be sure to put in the vanilla, guess what I forgot! The beater tastes a little floury but I think it will even out with the topping. I hope.
You probably don’t need to wait before putting on the topping, but I do think that they need to be really well chilled and firm to be at their best.
Made these for 4th of July picnic. I added red, white, and blue sprinkles to the dough. Also, since I am not suppose to have chocolate, I frosted them with cream cheese frosting. Cookies snd cream bars!
That sounds fantastic – I the sprinkles!
Do you use milk chocolate chips at all in these? Or only semi-sweet?
I used mini semi-sweet chips for the dough, and regular semi-sweet chips for the topping, Darren, but you can use any type you like.
I wonder if you can use gluten-free flour in these?
If you want to make these gluten free you could use oat or almond flour, which can be enjoyed without cooking.