Simple Edible Eggless Cookie Dough
When only cookie dough will do, this simple Edible Eggless Cookie Dough is where it is at. Not only is it super easy but it is also a totally edible and delicious cookie dough! There are so many ways to serve it up. Whether you want to eat from a spoon, scoop it into an ice cream cone or use it in a recipe, this dough is everything!
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Can you eat Cookie Dough without Eggs
Cookie dough lovers everywhere are going to want this homemade edible cookie dough without eggs. This quick treat is super simple to make and can be used in so many ways.
Roll them into little balls and add them to this Cheesecake or use this eggless edible dough recipe for the top of these amazing Brownies.
Although my favorite way to eat this edible chocolate chip cookie dough is in an ice cream cone.
Ingredients Needed for this Recipe
- Butter or Margarine- If you decide to use unsalted butter be sure to add a little bit of salt to the dough. A 1/4 teaspoon should do.
- Brown Sugar & White Sugar- Adding both kinds of sugar will give you the same flavor as regular cookie dough you would make for a chocolate chip cookie recipe.
- All Purpose Flour- See the notes in the recipe card to see how to treat uncooked flour.
See recipe card for full information on ingredients and quantities.
Variations/Substitutions
Want to change up the flavor? Try different add-in ingredients! Use mini M&M’s, chopped nuts, a chopped candy bar, dried fruit or a different kind of chocolate chips, like dark chocolate chips, peanut butter chips or white chocolate chips for a fun twist.
How to make Edible Eggless Cookie Dough
1. Begin by cooking the flour in the microwave {or oven}. This will help protect you against any bacteria since it is considered a raw ingredient. To do this, microwave it in a microwave safe bowl for 1 minute and 15 seconds, stirring every 15 seconds. Allow it to cool and then begin with step 2.
2. Combine the butter, both sugars and vanilla in a large bowl and combine using a hand held mixer {or by hand} on medium-high speed until it is smooth and creamy. Add the flour that has cooled from step 1 and combine until completely incorporated.
3. Add the mini chocolate chips and stir them in by hand until they are evenly distributed.
4. The end result is a creamy and smooth Eggless Chocolate Chip Cookie Dough with just the right amount of chocolate.
Expert Tips
- Use quality ingredients. Since this dough isn’t baked you will want to get as much flavor as possible. Real vanilla extract instead of imitation is a great start.
- Use a hand mixer or stand mixer. To get the butter and sugar incorporated, it will take a few minutes.
- Don’t skip microwaving the flour if you are worried about a risk of bacteria. Using heat-treated flour will help make it safe to eat.
- Be creative with how you use this recipe. It is always great with a spoon but try serving it in a cone, adding it to your favorite vanilla ice cream to make cookie dough ice cream or add it to this Cheesecake or Brownies!
Storing and Freezing
Store: I recommend refrigerating this eggless dough to allow it to keep for a week or so, plus refrigerating it gives the dough a great structure.
Freeze: Freeze the dough for up to 2 months in a good airtight container. To freeze it, I suggest using a small cookie scoop and scooping it onto a parchment paper {or wax paper} lined baking sheet.
Freeze the dough mounds and then put them into a large zipper bag once frozen. Return to the freezer until ready to eat or use in a recipe.
Recipe FAQs
Yes! Absolutely! That is the brilliant thing about it. With no raw eggs and with the treatment of the flour it should be totally safe to eat.
Although it is very uncommon there is a small risk that it can contain harmful bacteria. That is why it is a good idea to take precaution and treat flour {see recipe for details} to make this raw cookie dough safe to eat.
No. Without the addition of eggs or baking soda, baking this easy eggless cookie dough recipe is not advised. The result would not be a quality baked cookie.
Do you love Cookie Dough? Try these recipes…
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Easy Eggless Chocolate Chip Cookie Dough Recipe
Ingredients
- ¾ cup butter or margarine {softened}
- ½ cup granulated sugar
- ½ cup brown sugar {packed}
- ½ tsp vanilla extract
- 1 cup all purpose flour {see cooking instructions below}
- ½ cup mini chocolate chips {semi-sweet}
Instructions
- In a medium bowl combine the butter or margarine with the sugars and vanilla extract, cream together using a hand held mixer.
- Add the all purpose flour {that has been cooked to get rid of any bacteria, see below*} and mix into the wet ingredients.
- Add the mini chocolate chips and stir them into the cookie dough.
- Store in the refrigerator for up to 4 days. Freeze for up to 2 months. Serve by the spoonful, in a sugar cone or in your favorite recipe.
Notes
- Use quality ingredients. Since this dough isn’t baked you will want to get as much flavor as possible. Real vanilla extract instead of imitation is a great start.
- Use a hand mixer or stand mixer. To get the butter and sugar incorporated, it will take a few minutes.
