This edible chocolate chip cookie dough is egg-free, uses heat-treated flour, and tastes just as good as the original! Stores well in the freezer or bake it up into cookies!
Before I go into this less-risky, just-as-good-as-the-original, eggless edible cookie dough, lemme just say somethin’…
HELLO, MY NAME IS MIKAELA, AND I AM A RAW COOKIE DOUGH EATER.
My life would not be complete without cookie dough. (And not just the edible cookie dough variety.) One simply does not make chocolate chip cookies without spooning out a small bowl of cookie dough to eat as the rest of the dough bakes. I don’t even know how people DON’T do that, I mean, wha?? I often makes cookies, just so I can HAVE cookie dough.
Toss this cookie dough in a tupperware and freeze it (or refrigerate if you have zero self control like I do and know it will be gone three days hence). Toss little bits of it into homemade cookie dough ice cream or ice cream sundaes!
Or eat it straight out of your Harry Potter Ravenclaw house mug. Cuz you’re BALLER like that.
David, I just used “BALLER” in a blog post and am not able to 100% guarantee that I used it correctly. Does that make me old???
Yes. Yes it does. Old and not hip.
This blog post says, I quote, “Or eat it straight out of your Harry Potter Ravenclaw house mug. Cuz you’re BALLER like that.“
That may be the two most ridiculous sentences ever, but it works.
Heyyyyyy – I’m HIP!!!!
Uhhh huh. Of course you are.
Is it safe to eat chocolate chip cookie dough?
Past health concerns with eating raw cookie dough stemmed from two ingredients: raw eggs and raw flour. This recipe omits eggs and uses heat-treated flour in order to avoid the risks associated with these ingredients.
Where do I buy heat-treated flour?
I personally prefer to purchase my heat-treated flour from Page House, because (a) they have a well-tested process for killing 99.9% of the possible bacteria, and (b) it allows for last minute cookie dough cravings without having to heat treat the flour myself.
Can I heat-treat flour at home?
Do so at your own risk. Honeyville has recommended heat-treating your raw flour by toasting it. Preheat your oven to 350 degrees Fahrenheit. Cover a baking sheet with aluminum foil and spread your flour out on the baking sheet. Bake the flour for five minutes, remove from the oven, and allow to cool completely before using in your recipe. (Using hot flour will change the texture of the cookie dough.)
Can I bake this cookie dough even if it doesn’t have eggs?
If you get halfway through the cookie dough and decide you’d rather have cookies, these can be baked up! They will be crispier and chewier, instead of thick and soft, because of the missing eggs and smaller amount of flour. But the resulting cookies are especially good when they are fresh out of the oven and warm! Instructions are below!
How do I store leftover cookie dough?
Store leftover chocolate chip cookie dough in an airtight container in the refrigerator for up to one week or in the freezer for up to three months.
Other Edible Cookie Dough Recipes:
- Edible Lemon Sugar Cookie Dough
- Edible Funfetti Cookie Dough
- Edible Brownie Batter Cookie Dough
- Edible Snickerdoodle Cookie Dough
- Edible Red Velvet Cookie Dough
- Vegan Edible Chocolate Chip Cookie Dough
mikaela | wyldflour
15 minPrep Time
15 minTotal Time
5 based on 1 review(s)
- 1/2 cup unsalted butter (or vegan butter), at room temperature
- 1/2 cup light brown sugar, packed
- 1/4 cup white granulated sugar
- 2 Tablespoons milk (almond, soy, skim, or whole)
- 1 teaspoon honey (vegan: maple syrup)
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1 1/4 cups all-purpose heat-treated flour
- 1/2 teaspoon baking soda
- 3/4 - 1 cup semi-sweet chocolate chips
- Let your butter come to room temperature. (Important: Do not melt your butter. This will result in a greasy cookie dough.)
- Cream the butter, brown sugar, and sugar together in a medium-sized mixing bowl. Add milk, honey, and vanilla extract and mix until just incorporated. Mix in flour, salt, and baking soda. Stir in the chocolate chips by hand and serve!
- Store leftover cookie dough in an airtight container in the refrigerator for up to two weeks and in the freezer for up to three months.
- Want cookies? Line a baking sheet with parchment paper and bake small 2-tablespoon sized scoops of dough at 375 degrees Fahrenheit for 7-10 minutes. Let the cookies cool and set on the pan. (These cookies will not spread very much and will have just a slightly different texture.)
DISCLAIMER: The FDA has released information regarding the dangers of raw flour. Luckily, Page House sells a heat-treated flour that is safe to eat.
Please make sure you are using heat-treated flour so that you can enjoy cookie dough worry-free!
Want more edible cookie dough recipes? Check out my brownie batter cookie dough, snickerdoodle cookie dough, or vegan chocolate chip cookie dough!
Nutrition & Macros: WHO on earth WANTS to know the nutrition of their delectable edible cookie dough??? No. I refuse. Go enjoy your cookie dough.
Disclaimer: Note that the above links may include affiliate links, from which I make a small percentage. However, I personally use the above products and will only recommend something I continue to use, myself. My opinions are 100% my own. Check out my full policies here.
romain | glebektichen says
Marie @ Yay! For Food says
Alyssa @ A Bite of Inspiration says