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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!
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
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.
How to make crumbly cookie dough
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!
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!
More tasty cookie dough recipes to try
Frequently asked questions
Sure, you can! Make this recipe using coconut oil or vegan butter instead of butter.
Add a little moisture by stirring in a spoonful of milk. Mix well, and you are back on track.
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
Ingredients
- 3/4 cup all-purpose flour
- 1/2 cup butter softened
- 1/2 cup light brown sugar
- 1/4 cup white sugar
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 1/2 cup chocolate chips
Instructions
- 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.
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!
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.
Thanks Jenny- Different almond meals have different textures, glad this one worked out well in the end for you!
This recipe is my life ???? So good I make it all the time
LOVE IT! CHEERS Stacy! 🙂
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!
You are so welcome! 🙂
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!
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.
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!
Thanks so much for letting me know, Ashley! That sounds delicious- I have a twist coming up you’d love! 🙂
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?
Exactly! Well said! 😀
Screw the haters – they’re just jealous they can’t come up with food as delicious looking as this. 😉
Thanks buddy! I will make you a peanut butter lovers cake 🙂
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.
Thanks buddy. You may have TWO bites. Ha, two bite brownie. Get it?
This is one of the most beautiful things I have ever seen…
haha thank you, Alison!
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
Thank you, Heather! 🙂
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!
Thanks so much Cathi! 🙂
thank you for not reinventing the food blog wheel –> YOu make it MUCH MORE FUN and flavorful. DUH!
😀 Thanks Corn bread!
If all your recipes are the same, then keep ’em coming because this looks delish! Although it is making me sad that I can’t get half the ingredients here 🙁
Hahahaha cheers- Luckily they aren’t! Argh, dang! We need to ship you some!
Hey Arman!! Hope you’ve been well. I’m so sorry it’s been so long since I’ve been over here, life has been pretty crazy and keeping me busy to say the least. I’m so glad I picked today to stop on by, this looks incredibly yummy! Gorgeous photos too. It’s a shame and a bit surprising that a fellow blogger would be so nasty. Rude comments on FB are pretty common but what really bothers me is that it came from another blogger. Oh well, they’re totally wrong so screw ’em! Oh and one more thing, lets go Mets!
No worries at all, Sonali- Good to hear from you 🙂 Thanks for your kind words as always and Go…Hurricanes? Is that a team? haha im so lost!
Well I am not new to your site and while I agree with you that you have a recurring theme, your recipes don’t all look alike and why on earth would you reinvent the wheel when it is what you are known for? Silly person, they don’t need to read your blog if they feel that way. I really don’t understand people who feel the need to make comments like that. If it doesn’t “float your boat” move on! And I love this recipe! Very yummy looking and VERY tempting!
Right? Thanks so much, Michelle! I’d love to branch out more into the savory realm so that’s long term planning! 🙂
This looks yummy, easy to make and something I want to eat – that’s all that’s important! Analysing and comparing it to all your other recipes, ain’t got time for that!
I bet this would be good sprinkled on top of yoghurt…!
Exactly! ohhh this is good by the spoon 😀
Man, I love your recipes Arman, and I hope you keep creating recipes like all the ones you create! And when you put the words healthy + cookie in the same recipe,that sounds like a pretty good deal.
Thanks so much, Emily! 🙂
Love the HR analogy – so true!
And making this tonight…looks/sounds so good!
YES! It’s so good, P!
I wish it was time for a snack because this cookie dough recipe looks incredible! I love the texture and the fact that it serves one so I don’t have to share.
You said it- Single serve = all for one 😀
Really like your recipes! Only came across your site through the Iron You reference this week, but am really enjoying reading your posts. Keep it up 🙂
Thank you so much, Eline- you are far too kind!
I’m really looking forward to the unicorn granola bars. I hope they’re vegan.
They are dairy free, vegan, gluten free and contain 400 grams of protein and a fiber baby.
“Until I come up with a recipe for Unicorn granola bars with pixie dust frosting, you’ll need to build a bridge and get over it.” Well thanks for ruining the recipe I had planned for next week. The pixie dust I’m using is gluten free, obviously. 😉
Urgh, I’m sorry. The unicorn can go jump in a lake!
I’m new to your site, so I can’t comment on whether they are all the same… but this one looks pretty and I actually love the way all of your pictures in the related pics have the same color scheme 🙂 I’m all over the place with colors – I tend to like food in a rainbow for my site!
Love this though– cookie dough is my jam!
Naw, Thanks Julie! That’s what I aim for with the pictures- So it’s related to my site 🙂
Cookie dough for breakfast? Bwahaha! This reminds me of that chocolate chip cookie cereal. Do you know the one I’m talking about? Cookie Crisp! With the little cookie robber on the front. Except this is a healthy version…because we all know that eating actual chocolate chip cookies for breakfast isn’t the best idea. We do know that, right? Right? 🙂
Cookie crisp! I remember Niki and I forked out $14 a BOX for it in Australia- It didn’t taste that good but the novelty!
I do agree that your recipes tend to be in the same color scheme. But I cannot say that your recipes taste the same. I mean I try embarrassingly many and there’s always something different and new. I honesty can’t say that I ever thought recipe a tastes like recipe b.
Crumbly cookie dough it is for breakfast tomorrow 🙂
Cheesy Ryan? Seriously?
Right? I stick to the same color scheme because I want people to be able to spot my recipes- Taste wise THANK YOU! 😀
I think once the whole “don’t reinvent the wheel” thing sinks in, recipe creation is easier and a lot of fun. Cooking is also science, so working from a base also ensures you’ll get edible results 🙂
You said it- Today I failed 5 times with a pie crust. I now really dislike pie!
While I do understand what that commenter might have meant I don’t agree with him/her (?) completely. Yes, you probably have a few recipes that use a similar base but like you said [and I think most of us have learned at some point in life] you don’t have to/can’t always reinvent the wheel. Why steer far into unknown [cooking] territory if – likely after some trial and error – you found what not only works but yields delicious results?
And cookie dough? You can never go wrong with that one!
Right? Each recipe is actually unique in terms of texture and taste but c’est la vie!