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This edible red velvet cookie dough is a safe-to-eat, no-bake dessert with a classic red velvet flavor. Made without raw eggs and with heat-treated flour, it’s perfect for enjoying by the spoon straight from the bowl or storing for later.
Since you are here, check out this delicious single-serve chocolate chip cookie dough recipe for one, this edible snickerdoodle cookie dough recipe, this safe-to-eat peanut butter cookie dough, these small batch red velvet cupcakes, as well as this edible monster cookie dough recipe.
This edible red velvet cookie dough recipe is a safe-to-eat version of classic red velvet cookie dough made without raw eggs and using heat-treated flour instead of raw flour. It has the same cocoa-rich taste you’d expect from red velvet cookies or red velvet cupcakes, but without the need to bake.
If eating cookie dough straight from the bowl is one of your favorite things, this recipe makes it possible while staying food-safe. It’s a quick, no-bake dessert that works year-round, especially during the holiday season when red velvet treats are everywhere.
If you enjoy edible cookie dough recipes, you may also like my single-serve cookie dough, edible snickerdoodle cookie dough, or peanut butter edible cookie dough.
Why do you need to make this recipe?
- Safe to eat with no raw eggs
- Made with heat-treated flour
- No need to bake
- Ready in under 20 minutes
- Easy no-bake dessert with classic red velvet flavor
Ingredients for Edible Red Velvet Cookie Dough
Here are the ingredients you will need to make this no-bake edible red velvet cookie dough. Make sure to scroll down to the recipe card for the full detailed ingredient measurements.
- Unsalted butter – Softened, for the best texture
- Brown sugar & granulated sugar
- Milk
- Vanilla extract
- All-purpose flour (purpose flour), heat-treated
- Unsweetened cocoa powder or Dutch-processed cocoa powder
- Salt
- Red food coloring
- White chocolate chips or mini semisweet chips
How to make no-bake edible red velvet cookie dough
This is how you can make this easy dessert. Make sure to scroll down to the recipe card for the full detailed instructions!
- In a large bowl, cream the unsalted butter, granulated sugar, and brown sugar until smooth.
- Add the milk, vanilla extract, and red food coloring, mixing on low speed until combined.
- Add the dry ingredients, heat-treated all-purpose flour, cocoa powder, and salt—and mix just until combined.
- Fold in the white chocolate chips. Serve immediately or chill.
Enjoy straight from the bowl with a spoon or use in other desserts.
HOW TO HEAT TREAT FLOUR?
Oven method: Spread the flour on a baking sheet and bake in the oven at 350°F for 5 minutes, stirring once, until it reaches 165°F. Let cool completely.
Microwave method: Place flour in a microwave-safe bowl and microwave in 30-second intervals, stirring each time, until it reaches 165°F. Let cool before using.
This step is essential to make flour safe to eat.
Frequently Asked Questions – FAQ
Yes. Heat-treated flour is what makes edible cookie dough safe to eat.
Store leftover cookie dough in an airtight container with a lid in the fridge for up to 7 days. Let it soften at room temperature before serving.
Yes. Freeze in an airtight container for up to 3 months. Thaw in the fridge or at room temperature.
No. This edible cookie dough recipe is designed for eating, not baking.
To make this recipe GF-friendly, use gluten-free flour instead. My go-to brands are Bob’s Red Mill 1:1 GF flour or King Arthur flour 1:1 GF flour.
Yes! Try this recipe using coconut flour or almond flour for a slightly different texture and flavor.
HOW TO SERVE Edible Red velvet cookie dough?
This is a delicious no-bake dessert that you can enjoy as is but you can also transform it into a different and more fun treat. Here are some of my favorite ways to level up this recipe:
- Roll into balls and mix into ice cream
- Dip spoonfuls in melted chocolate
- Press into liners and top with ganache
- Use as a filling for layered desserts
Red Velvet Edible Cookie Dough Recipe
Ingredients
- 1/4 cup unsalted butter softened
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 1/2 tablespoon red food coloring
- 2/3 cup all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/3 cup mini chocolate chips
Instructions
Heat treat the flour
- Preheat your oven to 350°F and spread the flour on a baking sheet. Bake it for about 5 minutes, stirring every now and then. Check with a thermometer to make sure it reaches 165°F. Once done, let the flour cool completely before using it in your recipe. If you've got extra, store it in a sealed container for later. This simple process makes your flour safe for raw or no-bake recipes. Happy cooking!2/3 cup all-purpose flour
Make the cookie dough
- In a large bowl, cream together the softened butter and granulated sugar until smooth and well combined.1/4 cup unsalted butter, 1/4 cup granulated sugar, 1/4 cup brown sugar
- Add in the milk, vanilla extract, and red food coloring and mix until combined. Add in the flour, cocoa powder, and salt and mix until the flour mixture disappears.1 tablespoon milk, 1 teaspoon vanilla extract, 1/2 tablespoon red food coloring, 1 tablespoon unsweetened cocoa powder, 1/4 teaspoon salt
- Fold in the mini chocolate chips until evenly distributed throughout the dough.1/3 cup mini chocolate chips
- Serve the edible cookie dough in bowls or use it as a topping for desserts, ice cream, or enjoy it with a spoon straight from the bowl.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I use coconut flour?
Absolutely! You won’t even have to heat-treat it!
it’s good I will next time use the recommended amount of red dye. that’s my fault. but how do you store it after its made?
No worries! I’m glad you enjoyed it. You can store the red velvet edible cookie dough in an airtight container in the fridge for up to a week. If you want to keep it longer, you can freeze it for up to 2 months—just let it sit at room temp for a bit before scooping! 😊
mine was pretty stiff when I finished, tasted good. I used cream cheam hersey chips. But it still had lumps of flour. Should I sift the flour? Also can I use a liquid margine?
Yes sifting the flour into the wet mixture should definitely help with that. And the flavor will be slightly different but yeah you can use margarine.
I made this and it was a hit among my family. It was the perfect amount of cocoa powder which with different recipes I thought was too much. Will make this delicious recipe again!
Yay! So glad it worked out and you enjoyed them 🙂
the flavor is very good and overall it’s great. BUT it is very sugary I’d suggest only doing 1/4th all together with sugar so it’s 1/8th of each sugar. of course if you like it sugary it’s great it’s more of a warning so you know that if your not that into sugar just cut it down a bit
I made this and it was a hit among my family. It was the perfect amount of cocoa powder which with different recipes I thought was too much. Will make this delicious recipe again!
Glad to hear that!
I loved it! Has a great flavor and was really easy and quick. I wanted it cold so I put in the fridge. Once chilled it becomes stiff so I let it sit before eating. It was really good.
Letting it sit is definitely key!