Eggless Cookie Dough

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This Eggless Cookie Dough is perfect for those folks who can't wait for the cookies to come out of the oven!

Heather absolutely adores cookie dough.  Heck, I think she makes cookies sometimes just to be able to snatch some of the raw dough.  And even though raw eggs don’t scare us too badly (e.g. Lemon Icebox Pie, Lemon Icebox Delight), we certainly don’t make a habit out of eating them.  So, I set out to create an egg-less version that would be safe and just as tasty.  I think I hit the nail on the head.  Like seriously.

This Eggless Cookie Dough is perfect for those folks who can't wait for the cookies to come out of the oven!

Doing a little research, I found that there’s also some concern about eating raw flour – that it might contain pathogens.  So eating it is at your own risk.  That said, there’s some evidence that suggests heat treating the flour will eliminate the bacteria.  Various methods include microwaving it, toasting it in a large skillet, or even baking it.  I’ll let you make a decision about what’s best for your family.

This Eggless Cookie Dough is perfect for those folks who can't wait for the cookies to come out of the oven!

MY OTHER RECIPES

I know what’s coming next…  “Can you bake this?”  Yes, but I’d recommend adding an egg and about an additional 1/2 cup of flour.  But it’s cookie dough.  And that’s the point.  Just eat it.  Y’all enjoy!  🙂


This Eggless Cookie Dough is perfect for those folks who can't wait for the cookies to come out of the oven!

Edible Cookie Dough
 
Prep time
Total time
 
Serves: About 2 cups
Ingredients
  • ½ cup unsalted better (1 stick), softened
  • ½ cup firmly packed light brown sugar
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup semi-sweet chocolate chips
Instructions
  1. In a stand mixer or with a hand mixer, cream the butter and sugar together then mix in the vanilla, flour, baking soda, and salt. Mix well. Stir in the chocolate chips. Transfer to a sealable container and keep refrigerated.
Notes
New evidence suggests that there may be risk involved with eating raw flour. Eat at your own risk - be a rebel!

 

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Comments

  1. Thank you!!!
    My family thanks you!!!

  2. Thank you for sharing this recipe. My two youngest LOVE cookie dough and are always asking if I can spare them some.

  3. I was just at a school yesterday eating lunch with some teachers when one of them pulled out a container of eggless cookie dough that she bought at a gourmet grocery store. Someone was genius to package that, for sure. However, I’d rather make it myself. This looks delicious! I’m sharing. 🙂

  4. This looks delicious! I am thinking of subbing the white flour for blanched almond flour. Thank you for this recipe.

  5. Just wondering about the baking soda in it? Thanks!

  6. Cookie dough is just the best thing ever. This sounds brilliant!
    Kari
    http://www.sweetteasweetie.com

  7. Thanks for this recipe. I just got a new ice cream maker. Now I can add in cookie dough bites for a fun variation. Do you think this will be okay going info the ice cream maker as a mix-in?

    • Make sure to freeze some dollops of the cookie dough first and then mix them in once the ice cream has been made and frozen, otherwise the ingredients will just break down and become part of the ice cream mixture and you won’t have those bites of cookie dough.

  8. Personally I changed the recipe by instead of doing 1/2 cup of brown sugar putting 1/4th regular and 1/4th brown, not adding baking soda, adding cinnamon, and adding milk because this recipe is really dry

  9. Sadie Sumner says:

    Hi!
    I made this and found that the mix turned out as a powder! It must’ve been that I made a mistake when making it, but I added milk! Could you suggest anything to me so I can make it the correct way next time?

  10. Can you use dark brown sugar instead of light?

  11. Very delicious! Tasted just like normal cookie dough!

  12. If white flour causes illness (maybe), what about using organic almond flour? Do you think that would be better against bacterial contamination?

  13. Why add baking soda if your not baking them? Just wondering.

  14. Thank you!! I’m SO excited to try this! I used to eat raw cookie down all the time, raw eggs or not, but I didn’t like giving them to my young kids. Now I don’t have to worry!!!!

  15. They tasted good

  16. this is pretty good. just a caution to other bakers: be very careful with the vanilla! a little goes a long way. i added a few drops too much on accident and it made the cookie dough not very good. i do love the recipie though!

  17. Molly Mortensen says:

    Hi, sorry but I didn’t like this. The texture was strange but I’m afraid I didn’t like the taste either. I’m often outside the popular opinion though. It’s still sad that I had to throw away cookie dough.

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