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Do you think cookie dough is better than the cookies themselves? Well then I have the recipe for you! Made with flour that has been baked and a handful of ingredients, you can safely enjoy this edible cookie dough with no safety concerns. There are no eggs in this and the toasted flour means you can enjoy this cookie dough without any worries!
This recipe is made with 8 simple ingredients and you can make this Edible Eggless Cookie Dough in less than 20 minutes! You and your kids will be eating this by the spoonful!
Can’t get enough of desserts? I’ve got more family favorites that I’d love to share with you. Try my New York Style Cheesecake and my Raspberry Cheesecake Bars the next time the craving hits.
Why You’ll Love This Homemade Cookie Dough Recipe
- It’s so easy to make. Toast the flour and then mix everything together. That’s it!! It barely takes 20 minutes to make.
- It tastes just like cookie dough! No need to sneak raw cookie dough when making cookies from now on. This edible cookie dough tastes just like the real thing!
- Kid-friendly. Your kids will love a bowl of this (or on top of ice cream!). They’ll definitely be asking for seconds!
Cookie Dough Ingredients
- All-purpose flour-heated to kill any bacteria
- Unsalted butter — softened to room temperature.
- Light brown sugar– light brown sugar gives a great flavor to cookie dough, without adding too much sweetness.
- Granulated sugar– use fine cane sugar if possible so it dissolve better
- Salt-to balance out the sweetness
- Milk — since we don’t use eggs, the milk will help keep the cookie dough moist.
- Vanilla extract– use pure vanilla extract.
- Mini chocolate chips– I like using mini chocolate chips for this recipe but feel free to use whatever you have in mind.
How to Make Edible Eggless Cookie Dough
- Toast the flour: Preheat the oven to 350F. Line a baking sheet with parchment paper and spread the flour evenly across it. Place the flour in the preheated oven. Bake for 7 minutes.
- Let cool: Remove the flour from the oven and allow to cool completely.
- Cream the butter and sugars: In a medium bowl combine the softened butter, brown sugar, granulated sugar, and salt. Beat with a hand mixer until fully combined and fluffy.
- Add in the liquids: Add the milk and vanilla. Beat until combined.
- Add in the flour: Add the flour and mix until just combined. If the cookie dough is too firm, add more milk ½ tablespoon at a time.
- Add in the chips: Fold the chocolate chips into your edible cookie dough before enjoying.
Tips to make Easy Edible Cookie Dough
- Since we are not cooking or baking this, I highly recommend using a high quality vanilla extract over artificial vanilla extract as the flavors will really shine.
- Feel free to swap the chocolate chips for sprinkles or different types of chips like white chocolate, caramelize, peanut butter, butterscotch, etc.
- If the flour has clumped a bit, be sure to sift it before adding it to the cookie dough.
- You definitely need a mixer to make this as the butter and sugar needs to be creamed together.
- The flour needs to reach an internal temperature of 166F to be deemed safe.
- You can enjoy this edible cookie as is or use it in other recipes like topping ice cream with it, topping cupcakes/cake with it, over a bowl of oatmeal, etc.
Frequently Asked Questions
Since we don’t use raw eggs in this cookie dough, the cookie dough is safe to enjoy. Also, by toasting the flour in a 350 F oven for 7 minutes, the heat will kill off harmful bacteria that the flour might contain. Just be sure to spread your flour out in an even layer when toasting the flour in the oven.
Yes, but if you are not able to bake the flour, you can microwave it. Microwave for a minute or so, stirring every so often until the flour has reached a temperature of 165F throughout. Be sure to sift the flour if it has clumped.
If you don’t finish this all up in one go, you can store leftover cookie dough in the fridge for up to 5 days. Be sure to store it in an airtight container so the dough doesn’t pick up any scents or flavors from being exposed in the fridge.
You can freeze this cookie dough if you’d like! I suggest using a cookie scoop to portion the dough out onto a lined sheet pan, freeze, then transfer to a freezer safe bag or container. This helps them from sticking together when frozen and you can take out a bite or two at a time to enjoy! You can enjoy them straight from frozen as well.
It’s recommended that flour is heated before eating raw to reduce the amount of bacteria in it. You can do that by simply microwaving the flour for a minute or so, stirring every so often until the flour has reached a temperature of 165 F throughout. Sift any clumps out.
More Desserts You May Enjoy
I hope you enjoy all the recipes I share with you, including this delicious Edible Eggless Cookie Dough recipe. I hope you try it, enjoy it, rate it and share it with your friends and family!
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Edible Eggless Cookie Dough
Ingredients
- 1 ½ cups all-purpose flour
- 1 stick unsalted butter, softened
- ½ cup light brown sugar
- ¼ cup granulated sugar
- ¼ teaspoon salt
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- ½ cup mini chocolate chips
Instructions
- Preheat the oven to 350F. Line a baking sheet with parchment paper and spread the flour evenly across it.
- Place the flour in the preheated oven. Bake for 7 minutes. Remove from oven and allow to cool completely. This will kill any bacteria.
- In a medium bowl combine the softened butter, brown sugar, granulated sugar, and salt. Beat with a hand mixer until fully combined and fluffy.
- Add the milk and vanilla. Beat until combined.
- Add the flour and mix until just combined. If the cookie dough is too firm, add more milk ½ tablespoon at a time.
- Fold in the chocolate chips.
Notes
- I highly recommend using a high quality vanilla extract over artificial vanilla extract.
- Feel free to swap the chocolate chips for sprinkles or different types of chips like white chocolate, caramelize, peanut butter, butterscotch, etc.
- If the flour has clumped a bit, be sure to sift it before adding it to the cookie dough.
- You definitely need a mixer to make this as the butter and sugar needs to be creamed together.
- The flour needs to reach an internal temperature of 166F to be deemed safe.
