Crumbly Cookie Dough


5 from 7 votes
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This 5-minute no-bake crumbly cookie dough recipe is one of my all-time favorite desserts. Sweet, salty, buttery, and delicious, this egg-free dough is as irresistible as raw chocolate chip cookie dough!

edible crumbly cookie dough.

Show me a person who doesn’t like to taste cookie dough, and I will show you a liar! 

if you’ve tried my edible cookie dough or healthy cookie dough, you know that I don’t discriminate.

This crumbly cookie dough is a little different. Inspired by the crumbly topping on the apple pie or crisp, it’s been given a no-cook and ready-to-eat makeover. This edible crumbly cookie dough will satisfy all your sweet cravings!

Table of Contents
  1. Why you’ll love this recipe
  2. Ingredients Needed
  3. How to make crumbly cookie dough
  4. Recipe tips and variations
  5. Storage instructions
  6. More tasty cookie dough recipes to try
  7. Frequently asked questions
  8. Crumbly Cookie Dough (Recipe Card)

Why you’ll love this recipe

  • It’s 100% safe! Don’t worry about the germs and infections from raw eggs and uncooked flour. Here, I demonstrate a simple way to make a safe, edible dough.
  • Your favorite chocolate chip crumble! We LOVE chocolate! This recipe uses the chocolatey blasts from chocolate chips to give texture and flavor bombs to your cookie dough.
  • FAST! Perfect for last-minute requests or wishes! Whip up this quick surprise for you and your loved ones in under 10 minutes.

Ingredients Needed

Make this quick snack with your humble pantry ingredients. Here is what you will need:

  • Butter. Softened and unsalted. If you use salted butter, don’t add additional salt.
  • Sugar. I have used the combination of light brown and granulated sugar to create a depth of flavor and texture.
  • Milk. Dairy or non-dairy, the choice is yours.
  • Vanilla extract. Recreating the chocolate chip dough? You cannot do it without vanilla!
  • Plain flour. We’ll heat-treat the flour before mixing it with the other ingredients. 
  • Salt. A must to balance out all the sweet flavors.
  • Chocolate chips. You can use milk, white, semi-sweet, or dark chocolate chips.

Step 1- Prep your flour. Here’s how you heat treat your flour at home. Place your plain flour in a bowl and seal it with a cling film. Microwave at high power for a minute and 20 seconds. To make it in the oven, spread the flour on a baking tray and bake at 160°C for 5 minutes. Whichever way you heat treat it, cool the flour before using it!

Step 2- Mix butter and sugar. Cream butter and sugar until it fluffs up slightly and becomes lighter.

Step 3- Make the dough. Add vanilla extract and milk to the creamed butter and mix to combine. Gently fold the prepped flour, salt, and chocolate chips. 

Step 4- Make the crumbles. Break the dough into crumbles, and enjoy! 

cookie dough crumbles.

Recipe tips and variations

  • Watch the milk. Be careful of how much you add. A little more, and it is not crumbly. A little less, and it is too dry!
  • Make it ahead. Keep the flour toasted beforehand in a sealed, airtight container and save time for heating and cooling!
  • Make with warm flavors. Add a bit of ground cinnamon and nutmeg in the spirit of holiday cheer!   
  • Mix well! When folding the dough, mix the creamed butter and flour to engage the chemistry and bond the flavors together!  
  • Make it nutty. Toast some chopped almonds or walnuts with the flour and add extra nuttiness to the cookie dough.

Storage instructions

To store. Finish this cookie dough as soon as possible! Until then, refrigerate for 2 to 3 days in a sealed container.

To freeze. To enjoy over a long time, freeze it, and when you want it, let it thaw slowly in the fridge. Give a good mix, and then share and enjoy!

crumbly cookie dough.

Frequently asked questions

Can I make this recipe vegan?

Sure, you can! Make this recipe using coconut oil or vegan butter instead of butter. 

Why is it dry and not crumbly?

Add a little moisture by stirring in a spoonful of milk. Mix well, and you are back on track.

How can I make it healthy?

Simple! You can reduce the sugar and add protein powder to the mix. Although to be mindful, it is a dessert recipe, it can’t be truly healthy!

crumbly cookie dough recipe.
5 from 7 votes
This 5-minute no-bake crumbly cookie dough recipe is one of my all-time favorite desserts. Sweet, salty, buttery, and delicious, this egg-free dough is as irresistible as raw chocolate chip cookie dough!
Servings: 8 servings
Prep: 5 minutes
Cook: 5 minutes
Total: 10 minutes



  • Heat treat the flour by microwaving it for 90 seconds or bake it in the oven for 10 minutes.
  • In a large mixing bowl, cream the butter with both the white and brown sugar. Add the milk and vanilla extract. Fold through the flour and salt and then the chocolate chips.
  • Using your hands, break apart the cookie dough into crumbles.


TO STORE. Finish this cookie dough as soon as possible! Until then, refrigerate for 2 to 3 days in a sealed container.
TO FREEZE. To enjoy over a long time, freeze it, and when you want it, let it thaw slowly in the fridge. Give a good mix, and then share and enjoy!


Serving: 1servingCalories: 219kcalCarbohydrates: 28gProtein: 1gFat: 12gSodium: 388mgPotassium: 35mgFiber: 0.3gSugar: 18gVitamin A: 355IUCalcium: 19mgIron: 1mgNET CARBS: 28g
Course: Dessert
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Recipe Rating


  1. 5 stars
    This recipe hit the spot for a healthy version of cookie crumble, yum ! I pour some over my rolled oats and it was delicuous! Thank you!

  2. Made the cookie dough crumble tonight. I used almond meal and had to add much more than the recipe called for and still did not get a crumble texture. However in the end the taste was still very good. I would make it again.

  3. I totally, totally, totally agree with you. Myself I chose to reinvent or change slightly, or change drastically, a recipe that I created and love, and not try everything that exists just to say ‘I did it’. I have been disappointed so many times by recipes (unfortunately when they are not mine :/) that I would rather stick to the ones that works GREAT than eating something that is just ‘Eh…’. I can’t stand to waste food/time on something not worth the calories, sincerely. Of course I know there are similarities in the recipes/books of my favorite bloggers, how could I not see it as I reinvent them myself by also comparing many of their recipes and ending by seeing they are so alike? But like you said, like I think: keep what works and play with it! Even if you don’t have to prove anything, you may have been taken aback by these comments (we have feelings 😉 ) but at least you questioned yourself, and questioning oneself doesn’t necessarily mean something is wrong. Keep up the great recipes and thank you!

  4. What a clever recipe! This would be great to put on oatmeal, Greek yogurt, or other pastries as well! I am up for aaaaaaaaaaaaaany types of cookie dough–if it’s cookie dough, I’ll eat it!

  5. I would like the recipe for Unicorn Granola with Pixie Dust Frosting please. Also, keep in mind, no unicorns can be harmed in the making of said granola bars. K, thanks.

  6. I really enjoy your blog and your recipes. I wanted to try this one and I made a few changes and it is terrific! I added hemp and chia seeds and a tablespoon of coconut oil. Then I baked it like a big flat cookie. Its like real cereal!! But its grain free!!!!
    I am eating a bowl of it right now with a sliced banana,coconut flakes and almond milk! Thank you!

  7. I feel like we just had this conversation 😛 I try to keep a little bit of variety on Spoons, but I definitely have a few signature recipes that I switch up flavours for. I mean… they work and people love them, so why fix it if it ain’t broken?

  8. Screw the haters – they’re just jealous they can’t come up with food as delicious looking as this. 😉

  9. Aren’t themes important for a website? I see consistencies, but not the SAME thing. Not boring at all. I guess to each his own. Keep being awesome!! Also can I have a bite.

  10. people are so damn rude sometimes (more like most of the time) but you seem to have exactly the tight attitude!! and this cookie dough is out of this world

  11. It is your blog! You get to write what ever you want! Don’t listen to sad people with too much time on their hands. Keep being your awesome self; nobody can do that better than you!

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