Edible Red Velvet Cookie Dough is a fun, simple, and gluten free dessert you can make in under 10 minutes. This recipe has that classic 'red velvet' flavor, but is completely safe to eat and doesn't require any baking. Best of all, you only need 7 pantry staple ingredients!
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Edible red velvet cookie dough is such a fun, easy dessert that you can whip up in under 10 minutes. It's colorful, flavorful, and so festive to enjoy around holidays such as 4th of July, Christmas, or even Valentine's Day!
You might also like to try this edible brownie batter, no-bake cookie dough bites, or even this high protein cookie dough!
Why You'll Love This Recipe
- No-bake: Unlike the classic red velvet cake, this cookie dough doesn't require you to turn on the oven at all!
- Safe to eat: The flour is heat treated and there's no eggs in the recipe, so it's completely safe to eat raw.
- Minimal dishes: This recipe only needs one bowl, a scale, and a wooden spoon to come together.
- Quick and easy: Not only do you need minimal ingredients and dishes, but also minimal time! You'll have fun, delicious dessert in under 10 minutes with this red velvet cookie dough.
- Full of flavor: With a hint of cocoa, a splash of vinegar, and those sweet white chocolate chips, this dough is full of incredible, and authentic, red velvet flavor!
Key Ingredients Needed
*the full list of ingredients and measurements can be found in the recipe card below*
- Flour: For this recipe I used a gluten free all purpose flour, but you could use regular all purpose flour. (just see the notes for amount substitutions)
- Butter: I like to use salted butter, but you can use unsalted butter or even a dairy free butter if needed. Just make sure it's softened to room temperature.
- Sugar: You can use either granulated sugar or brown sugar both work well and give a nice flavor.
- Cocoa powder: Since it is a no-bake recipe you can use any cocoa powder. Regular unsweetened, Dutch processed, or even Black cocoa powder all work, however black doesn't give a strong flavor and will make it hard to dye.
- Milk: I used whole milk because it's what I typically have on hand. However, you can use any percentage of cow's milk or even a non-dairy milk if you have that in your fridge.
- Vinegar: You need a small amount of vinegar to give this dough that tang that's so familiar to red velvet.
- Red food coloring: You NEED to use gel food dye if you want to get any sort of bright red color. The watery dye adds a little too much moisture and doesn't give a vibrant color at all.
- White chocolate chips: These are optional, but not really ;-). The white chocolate adds a sweet, creamy note that's reminiscent of the traditional cream cheese frosting.
Step-By-Step Instructions
STEP ONE: Heat treat the flour. (see note below)
STEP TWO: In a medium sized mixing bowl, stir together the softened butter, sugar, milk, vinegar, and red food coloring.
STEP THREE: To the wet ingredients, add the heat treated flour, cocoa powder, and a pinch of salt. Stir until fully combined, then fold in the white chocolate chips until evenly distributed.
STEP FOUR: Chill until needed, then serve and enjoy your delicious red velvet cookie dough!
How To Heat Treat Flour- Two Ways
Microwave: I prefer the microwave method because it's much faster. All you have to do it place your flour into a microwave safe bowl and heat it for 3, 30 second increments. Stir between each increment to ensure it all gets heated evenly, then let the flour cool before using it in your recipe.
Oven: Heat your oven to 350°F. Spread your flour out evenly onto a baking sheet and bake for 7-10 minutes, or until the flour reaches 160°F.
I do recommend you stir the flour every 2 minutes to prevent any brown spots from forming, and I also recommend sifting it after baking to get out any lumps.
Expert Tips
- Heat treat flour: Please do not skip this step, it's important to kill off any bacteria that may be found in the flour by heating it to 160°F.
- Cool the flour: Before you mix all the ingredients together, it's important to cool your flour to room temp first! Otherwise, you'll begin to melt the butter and the white chocolate chips and the whole texture will be off.
- Measure properly: I've given this recipe in grams in order for your to accurately measure and achieve a delicious treat with little room for error.
- Use regular flour: If using regular flour instead of gluten free, only use 120g. Gluten free flour is finer and weighs less, so you need more of it to get the same result.
- Gel food dye: I cannot recommend these gel colors enough! They always give a bright, vibrant hue without the need for an excessive amount of dye.
- Chill first: Personally, I prefer the taste of this edible red velvet cookie dough after it's chilled in the fridge for 20-30 minutes!
Frequently Asked Questions
Normal cookie dough is not considered safe to eat because of the raw eggs and flour. This recipe is eggless and made with heat treated flour so it's perfectly safe to eat.
You need to heat treat the flour before eating it raw because sometimes it contains bacteria that can make you sick.
I can't force you do do anything, so if you don't want to heat treat it, you don't have to. All I can do is advise you of the risks of not heat treating it.
Nope! The food coloring only changes the color and makes it look red, but if you don't want to use it, no problem!
Red velvet is commonly referred to as red, chocolate cake, but that's actually not what it tastes like!
Instead it's more of a faint chocolate flavor with a tangy note to it.
Recipe Variations
Regular: If you're not gluten free, you can substitute the gluten free flour with 120 grams of heat treated all purpose flour.
Dairy free: Substitute the butter and white chocolate chips with a dairy free/vegan variety if needed.
Double chocolate: For more chocolate flavor, add in 60 grams of mini chocolate chips in addition to the white chocolate chips.
No food coloring: If you're out of food dye, or don't want to use it, no problem! It doesn't affect the taste, just the color. So instead of red, the dough will be a light chocolate brown color.
Storing and Freezing Instructions
STORING: Keep leftover cookie dough in an airtight container in the fridge for up to 4 days.
FREEZING: If you can't eat it quick enough, you can actually freeze cookie dough! Scoop it into a freezer safe container, place a layer of plastic wrap directly on top of the dough, then add the lid and freeze for up to 2 months. Eat directly out of the freezer or thaw in the fridge if desired.
A quick note about baking in grams...
You may notice that most of my newer recipes are listed in grams instead of cups. That's because it's really the most accurate way to measure and bake exceptional treats every time with little room for error.
I do try and include cup measurements, but I highly suggest investing in a $10 kitchen scale. It's really worth it!
More Recipes You'll Enjoy!
Edible Red Velvet Cookie Dough
Edible Red Velvet Cookie Dough is a fun, simple, and gluten free dessert you can make in under 10 minutes. This recipe has that classic 'red velvet' flavor, but is completely safe to eat and doesn't require any baking. Best of all, you only need 7 pantry staple ingredients!
- Prep Time: 10 Minutes
- Total Time: 10 minutes
- Yield: 10 Servings 1x
- Category: Cookie Dough
- Method: No-Bake
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 148g gluten free all purpose flour (1 cup)
- 113g room temperature butter
- 100g light brown sugar (½ cup)
- 4 tablespoons whole milk
- 1 teaspoon white vinegar
- 2 teaspoons red gel food dye
- 24g Dutch process cocoa powder
- Small pinch of Kosher salt
- 60g white chocolate chips
Instructions
- Heat treat your flour first! Microwave flour in a microwave safe bowl for 3, 30 second intervals making sure to mix between each interval so it all gets evenly treated. Once heat treated, set the flour aside to cool completely to room temperature.
- In a medium sized mixing bowl, stir together the room temperature butter, sugar, milk, vinegar, and red food coloring until well combined and smooth.
- To the wet ingredients, add in the safe, cooled flour, cocoa powder, and a small pinch of Kosher salt. Use a wooden spoon to mix everything together until well combined.
- Lastly, fold in the white chocolate chips until evenly distributed.
- Serve and enjoy!
Notes
- Heat treat flour: Please do not skip this step, it's important to kill off any bacteria that may be found in the flour by heating it to 160°F.
- Cool the flour: Before you mix all the ingredients together, it's important to cool your flour to room temp first! Otherwise, you'll begin to melt the butter and the white chocolate chips and the whole texture will be off.
- Measure properly: I've given this recipe in grams in order for your to accurately measure and achieve a delicious treat with little room for error.
- Use regular flour: If using regular flour instead of gluten free, only use 120g. Gluten free flour is finer and weighs less, so you need more of it to get the same result.
- Gel food dye: I cannot recommend these gel colors enough! They always give a bright, vibrant hue without the need for an excessive amount of dye.
- Chill first: Personally, I prefer the taste of this edible red velvet cookie dough after it's chilled in the fridge for 20-30 minutes!
- Storing: Keep leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.
June says
This was so good!! Love the addition of white chocolate chips as well