No-Bake Cookie Dough

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This No-Bake Cookie Dough is made with ingredients you can safely enjoy without baking, giving you all the indulgence of classic cookie dough with no eggs, no raw flour, and no oven required!

I’ll admit it my favourite part of baking cookies as a kid was sneaking a bit of cookie dough before the tray went in the oven.

If you were anything like me, you’ll love this recipe.

cookie dough in bowl to serve with spoon in it

Ingredient Highlights

Oat flour: Naturally safe to eat raw, oat flour gives these bites a soft and doughy texture.
Maple syrup: Adds sweetness and helps the dough come together.
Coconut oil: Keeps the texture rich and smooth without butter.
Chocolate chips: more sweetness and crunch
Vanilla extract (optional): Enhances that classic cookie dough flavours

Ingredients

1 ¼ cups oat flour
¼ teaspoon salt
¼ cup maple syrup
3 tablespoon coconut oil, melted
¼ cup unsweetened coconut chips
Optional: 1 teaspoon vanilla extract for extra flavour

Instructions

Add all ingredients to a medium bowl and mix until a smooth, dough-like texture forms.

Taste and adjust sweetness or salt if needed

Grab a spoon and enjoy right away — or chill for 20–30 minutes for a firmer, scoopable dough.

Storage

Store in an airtight container in the fridge for up to 1 week.

Tips & Variations

Try adding crushed nuts for extra texture.
Swap the maple syrup for honey or date syrup if you prefer.

Enjoy a spoonful whenever you’re craving something sweet, need a little afternoon pick-me-up, or want to end a meal with something sweet.

FAQs: No-Bake Cookie Dough

1. Can I use regular flour instead of oat flour?

No — regular flour shouldn’t be eaten raw. Oat flour is safe to consume without baking and gives the perfect cookie dough texture.

2. What can I use instead of coconut oil?

You can swap it for melted butter or a neutral oil like avocado oil, though the flavour and texture may vary slightly.

3. How long does this cookie dough last?

Store it in an airtight container in the fridge for up to 1 week or freeze for up to 3 months.

More sweet treats

Recipe

Juliana Crimi, RD