Most cookie bakers have snuck a taste of the dough before popping the treats in the oven—and occasionally, the nuggets of dough don’t even make it to the oven. Unfortunately, thanks to the raw flour and eggs in the recipe, there’s a health risk involved in diving into unbaked dough.

Growing brand Dible Dough gives those sneaky snackers the chance to indulge in unbaked cookies, safely and without having to get their mixers out. The products put the dough in bar form, giving consumers a convenient, portable way to enjoy. To learn more, we checked in with Jolene Conway, founder of the company.

Jenni Spinner: Could you please tell us a bit about Dible Dough—how you got your start in baking/catering, how the idea for Dible Dough came about, how you took it from idea to a successful CPG product, etc.?

Jolene Conway: Dible Dough all started with one undeniable truth: the dough is always better than the cookie. I was a stay-at-home mom with three daughters, serving up sweet treats for friends, family, and my husband’s football players. The cookies were a hit, sure—but the real magic happened before anything went in the oven.

One day, my best friend Suzy finally said what everyone else was thinking: “Forget the cookie—just give me the dough.”

That moment sparked the idea. I headed back to the kitchen and got to work, determined to turn that nostalgic, straight-from-the-bowl taste into something safe, snackable, and totally spoon-free. After lots of late nights and plenty of taste testing, I landed on the perfect bar—made with heat-treated flour, no eggs, real ingredients, and all the cookie dough goodness you crave.

What started as a fun idea quickly grew into a real-deal brand. I rolled up my sleeves (again), figured out how to scale the recipe, and brought Dible Dough to life—without ever losing that small-batch charm. Today, you’ll find our bars online and in select nationwide retailers, still wrapped with joy and just as crave-worthy as that very first bite.

JS: What makes Dible Dough stand out from other products playing in a similar space?

JC: We’re not out here trying to be a protein bar. Dible Dough is a sweet little indulgence you actually look forward to—a treat that totally hits the spot without wrecking your day. While other cookie dough brands go all in on indulgence, we’re about balance. Think: nostalgic, just-sweet-enough, and a little rebellious (because yes, you can eat this dough raw). It’s safe, satisfying, and made for real life—no spoon, no guilt, no regrets.

What really sets us apart?

• We’re a bar, not a tub or a tube. No spoon needed, no mess to clean up—just grab it and go. Toss one in your bag, your kid’s lunchbox, or your desk drawer, and you’re set.
• We use heat-treated flour and skip the eggs, so yep—it's totally safe to eat straight out of the wrapper.
• No weird stuff here. Our bars are made with real ingredients you can pronounce (and probably already have in your pantry).
• We’re women-owned, family-run, small-batch, and made in the USA—so you know we’re all about quality, not shortcuts.
• And the flavor? Let’s just say we didn’t mess around. These are family cookie recipes, so every bite tastes like something straight from Grandma’s kitchen.

Consumers want healthy indulgence, and it seems like Dible Dough is hitting that target—could you talk about some of the challenges you’ve encountered in creating and producing products that are decadent while BFY so many ways?

People want a treat, but they’re also turning the package over and checking every label. Totally fair. The real challenge for us? Keeping that soft, nostalgic cookie dough texture and making sure the ingredients stay clean, and the nutrition doesn’t go off the rails.

We went through so many rounds with our family recipes—cutting out the artificial stuff, skipping the eggs, using heat-treated flour to keep it safe, and dialing in the right balance of sugar and brown sugar.  Every little tweak meant another trip back to the kitchen to make sure it still tasted like, well… cookie dough.

And let’s be honest—everyone wants something different. Some want fewer calories. Some want more protein. Others just want a snack that doesn’t come with a side of guilt. We decided to keep it simple: real ingredients, no preservatives, nothing weird—and absolutely no compromising on taste.

At the end of the day, we think we landed in the sweet spot. Dible Dough is craveable, clean, and made to fit into real-life snack routines.

JS: You tout your eco-friendly packaging—please talk about that, and why sustainability is a priority for the company.

JC: We’re a snack brand, but we’re also a small team of real people who care about the impact we make on our customers and our communities. While we’re not a fully eco-friendly brand yet, we’re actively making choices that move us in the right direction.

From packaging materials to production practices, we’re always looking for ways to be more thoughtful and less wasteful. We know we’re a work in progress, but every decision—down to the box your bars arrive in—is made with care. We continue to work with our packaging partners to utilize wrappers and boxes that use recyclable components. If we’re going to bring joy to snack time, we want to feel good about how we’re doing it. 

JS: What’s next for Dible Dough? If you have new products, new retail partners, production expansion plans, or other news in the works, please share if you can.
 JC: We’re just getting started! After seeing such a great response to our original flavors, we’re mixing up new product flavors that stay true to our mission: nostalgic joy, made modern.

We are exploring ideas of limited-time seasonal flavors and continued growth in the gluten-free space. Also, we’ve created a food service line that includes cookie dough inclusions and unwrapped bars to use in recipes from ice cream to other desserts. All of this, while staying rooted in clean ingredients and our signature soft, snackable dough texture.

On the retail front, we’re continuing to partner with more regional and national retailers to get Dible Dough into more hands—and more lunchboxes. And behind the scenes, we’re scaling production to meet growing demand while staying committed to small-batch quality.

JS: Do you have a favorite product in the lineup? 

JC: Picking a favorite? That’s basically impossible—it’s like choosing your favorite kid. But if we had to? Monster Cookie might take the win. It’s loaded with oats, peanut butter, and chocolate chips—total childhood cookie jar vibes.

That said... it really depends on the day. Sugar Cookie with Sprinkles is our go-to when we’re in the mood for something bright and fun. It’s based on my grandmother’s Christmas cookie recipe. She put a little almond extract in hers, so we do too! Snickerdoodle Churro? It’s like eating the inside of a cinnamon roll (the best part, right?). Of course, everyone loves the OG, Chocolate Chip. It’s usually the flavor people tend to try first, because it’s the most familiar, but once you try our other flavors, you’re bound to have a favorite too.

Related—State of the Industry 2025: Cookies show their fun side