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Safely indulge on raw cookie dough with this recipe for eggless, edible chocolate chip cookie dough. This easy recipe is ready in just minutes!
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Cookie dough lovers, I’m calling your name! Sometimes you just want it raw instead of made into chocolate chip cookies, right? It’s hard not to eat a big ol’ spoonful as you mix it up.
When I was a kid we were reckless and ate it even with the raw eggs. Now, as a parent, I just can’t let my kiddos take a chance so we like to make this eggless edible cookie dough recipe instead!
Why I love this recipe
- minimal baking skills required
- safely indulge without worry
- no eggs but that same taste and texture
- this tasty treat takes only 15 minutes!
How to Make Cookie Dough Safe to Eat
The key to making this cookie dough safe to eat is not only to omit the eggs in the recipe (we use milk instead for moisture), but also to toast the flour before making it. (See this article on making raw flour safe to eat from Honeyville.)
Raw flour is not recommended as safe to eat because it can harbor harmful bacteria. Toasting the flour for just 5 minutes is enough to kill the bacteria, making this raw edible cookie dough safe to eat without worry!
- white sugar
- brown sugar
- vanilla extract
- chocolate chips
Step by step
- Toast the flour and allow it to cool.
- Cream together the butter and sugars in a medium bowl, then add vanilla extract and milk.
- Add flour and salt fill out the dough and then fold in the chocolate chips to finish it off!
Easy-peasy, right? Eggless, edible chocolate chip cookie dough in just minutes!
Variations & serving suggestions
You can eat this as is with a spoon but you can also freeze it and cut into chunks to add to brownies, fudge, shakes, or ice cream!
You can also freeze the cookie dough and cut it into single serving size and store in a freezer bag so you can grab a nite or two when the mood strikes!
While regular cookie dough isn’t safe to eat, this recipe omits the raw eggs and raw flour so it is 100% safe to eat!
It is difficult to cream the butter and sugars by hand but it can be done without a stand mixer or electric mixer. Let the butter soften all the way to room temperature, almost to melting prior to trying to cream by hand.
No, this cookie dough doesn’t have eggs or baking soda or baking powder so it will not bake up like regular cookie dough. It will spread in the oven and make a flat, tough cookie so just enjoy the dough!
Yes, freeze up to 3 months in a freezer safe container.
Store it in an airtight container up to one week in the refrigerator.
Yes! Roll the dough into thin logs then freeze on a baking sheet. Once frozen, slice into small pieces and fold into your ice cream.
I hope you enjoy this recipe as much as we do, if you try it please comment and rate it below, I love hearing from you!Print