Funfetti edible cookie dough you can eat RAW! It’s eggless, gluten free, and made with homemade oat “flour”, so it’s completely fine to eat without baking. It tastes like a mash up between sugar cookie dough and butter-y yummy, rich cake batter. Made with butter, sugar, vanilla pudding mix, vanilla & almond extract, milk, oat “flour”, salt, white chocolate chips, and of course, sprinkles!
If you love this festive dessert, you’ll also love: funfetti cake batter dip, funfetti cheesecake, and golden oreo peanut butter blondies.
Funfetti means there’s something to celebrate.
So what could we possibly be celebrating today?!
MY BIRTHDAY!
My birthday isn’t technically until Saturday, but I believe in entire week birthday celebrations.
Anyone else with me?
I don’t know what we’re going to do on Saturday, but you better believe I’m getting Indian food for dinner. I’ve been craving it like a mad woman.
Luckily for Trevor, dessert is already covered. 😉
Funfetti edible cookie dough, anyone?!
Ingredients in funfetti edible cookie dough:
- Butter
- Granulated sugar
- Instant vanilla pudding mix
- Vanilla extract
- Almond extract
- Milk
- Oats <– trust me, you grind this into “flour”, so you don’t have to worry about eating raw flour!
- Salt
- White chocolate chips
- Sprinkles
How do i make edible sugar cookie dough?
- Place softened butter, granulated sugar, vanilla pudding mix, vanilla extract, almond extract, and milk into a bowl.
- Using your hand mixer, beat until well combined and fluffy.
- Beat in oat flour and salt. [Directions below.]
- Once combined, beat in white chocolate chips and sprinkles.
- Serve immediately, store in the fridge, covered, for later, OR use a cookie scoop to scoop them out into edible cookie dough balls (I made 20), then serve immediately, or store in the fridge, covered, for later.
How do i make homemade oat flour?
- Place oats into a food processor.
- Process until it resembles a fine flour.
Does this taste like edible cake batter cookie dough?
Yes! This funfetti edible cookie dough tastes like a mash up between sugar cookie dough and butter-y yummy, rich cake batter!
It’s seriously so good. Plus, the texture is ah-mazing. You DO get some texture from the ground oats, but I really don’t think that’s a bad thing and I love the creaminess you get from the white chocolate.
Does eggless cookie dough need to be refrigerated?
Yes! Whether you’re eating this with a spoon, or rolling these into individual cookie dough balls, these need to be refrigerated until you’re ready to serve.
If you like them softer and less chilled, leave them at room temperature for 10 minutes or so before serving.
Can you eat raw sugar cookie dough?
Normally, you can’t eat raw sugar cookie dough, but you can DEFINITELY eat this recipe raw.
Is eating raw flour bad?
“They” (whoever they are) are now saying that raw flour could be contaminated with e. coli, so it’s best to be avoided.
Some people will heat their flour to kill off any bacteria, but that seems like too much work for me, so today, we’re making our own homemade oat flour (make a bunch in advance and it’s ready to go!), which is totally safe to eat raw.
- Sprinkles ✔️
- Cake batter ✔️
- Edible cookie dough ✔️
What else does a girl need for her birthday?!
– Jennifer
Funfetti Edible Cookie Dough
Equipment for this recipe
Ingredients
- 1/2 cup unsalted butter softened to room temperature
- 1/2 cup granulated sugar
- 1 (3.4 oz) package instant vanilla pudding mix
- 1 teaspoon vanilla extract
- 1/4 - 1/2 teaspoon almond extract
- 2 tablespoons milk room temperature, plus more if needed, I never need extra
- 1 1/2 cups homemade oat flour directions below
- 1/2 teaspoon salt
- 1/3 cup white chocolate chips
- 1/3 cup sprinkles
Instructions
- Place softened butter, granulated sugar, dry instant vanilla pudding mix, vanilla extract, almond extract, and milk into a bowl.
- Using your hand mixer, beat until well combined and fluffy.
- Beat in oat flour and salt.
- Once combined, beat in white chocolate chips and sprinkles.
- Serve immediately, store in the fridge, covered, for later, OR use a cookie scoop to scoop them out into edible cookie dough balls (I made 20), then serve immediately, or store in the fridge, covered, for later.
Notes
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Nutrition Information
*Note: Nutrition information is estimated and varies based on products used.
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