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February 17, 2017

Eggless Edible Cookie Dough

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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!

Edible Cookie Dough | Easy Cookie Dough Recipe | Edible | Eggless | Chocolate Chip Cookie Dough

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.

Edible Cookie Dough | Easy Cookie Dough Recipe | Edible | Eggless | Chocolate Chip Cookie Dough
Edible Cookie Dough | Easy Cookie Dough Recipe | Edible | Eggless | Chocolate Chip Cookie Dough

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. 

Edible Cookie Dough | Easy Cookie Dough Recipe | Edible | Eggless | Chocolate Chip Cookie Dough

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.

Edible Cookie Dough | Easy Cookie Dough Recipe | Edible | Eggless | Chocolate Chip Cookie Dough

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

4 servings

Eggless Edible Chocolate Chip Cookie Dough

15 minPrep Time

15 minTotal Time

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5 based on 1 review(s)

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Ingredients

  • 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

Instructions

  1. Let your butter come to room temperature. (Important: Do not melt your butter. This will result in a greasy cookie dough.)
  2. 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!
  3. 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.
  4. 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.)

Notes

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!

7.8.1.2
47
https://www.wyldflour.com/eggless-edible-cookie-dough/
wyldflour

Nutrition

Calories

3505 cal

Fat

183 g

Carbs

483 g

Protein

34 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
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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. 

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Filed Under: All Recipes, Edible Cookie Dough, Snacks & Apps, Special Diet-Vegan Friendly, Special Diet-Vegetarian Friendly

Reader Interactions

Comments

  1. Susan says

    August 11, 2019 at 9:31 am

    I eat raw cookie dough...and cake batter... and brownie batter..and muffin batter... and, well, anything that will be baked! I like that I can now eat a batter without worrying about a possible risk. Raise your spoon and chow down, people!
    ★★★★★
    Reply
  2. Susan says

    November 6, 2018 at 6:01 pm

    I always “taste” the dough...several times...to make sure it’s just right. But if some dough was leftover from the “tasting”, what temperature and time could you bake this at?
    Reply
    • Mikaela says

      November 14, 2018 at 10:11 pm

      Lol! I'd try baking it at 375 degrees and start checking for done-ness around 7 minutes! (they'll cook slightly faster than normal cookies, but just look for brown edges!)
      Reply
  3. Amnah says

    July 4, 2018 at 8:28 am

    Hi, I want to know the shelf life for this cookie dough and if I can add some cream to make it smooth!
    Reply
    • Mikaela says

      July 4, 2018 at 3:18 pm

      Hi Amnah! You can definitely add some milk or cream to make it smooth. In the refrigerator, it'll last up to five days. In the freezer, it will last up to three months!
      Reply
  4. Bex says

    October 4, 2017 at 11:32 am

    Why is baking soda necessary for this?
    Reply
    • Mikaela says

      October 11, 2017 at 8:32 am

      Hi Bex! Baking soda slightly affects the acidity of the batter. You probably wouldn't even notice if you left it out!
      Reply
  5. Emily says

    July 16, 2017 at 7:51 pm

    Mine ended up tasting a lot like the flour. How do you get that taste to go away?
    Reply
    • Mikaela says

      July 16, 2017 at 8:34 pm

      Hi Emily! Traditionally, cookie dough does have quite a bit of flour and a strong flour taste. If it bothers you, there are two things I'd try. First - drop the honey and drop the milk by half. Then add only as much flour as needed to get the consistency you want. (I'd estimate between 1 cup and 1 cup and 2 Tablespoons.) Second - you probably already did this, but make absolutely sure that your flour is not stale. (Stick your nose in there and smell it.) I've accidentally let my spare flour sit in the pantry too long and stale flour has a very strong taste and does not taste right. Let me know if either of those things do the trick!
      Reply
  6. romain | glebektichen says

    February 20, 2017 at 6:46 pm

    You know - I think this looks better than most cookies. Who needs an oven with a recipe like this! I think 3 days is an example of incredible self-restraint BTW. I never knew raw flour was dangerous. Thanks for that tip too!
    Reply
    • Mikaela says

      February 20, 2017 at 7:50 pm

      Hahaha. Riiight??? 3 days was difficult - I barely made the cookie dough last that long.
      Reply
  7. Joyce says

    February 20, 2017 at 6:14 pm

    Whee! I am so going to put this in my ice cream this summer! Heck, I might just throw this in my yogurt in the morning haha! I love this!!
    Reply
    • Mikaela says

      February 20, 2017 at 7:46 pm

      oh my goodness - I never even thought about putting it in yogurt . . . healthy frozen yogurt possibilities???
      Reply
  8. Marie @ Yay! For Food says

    February 18, 2017 at 7:04 pm

    This is baller! or is it ballin? This is awesome! I can't help but eat a little bit of cookie dough before baking, but now I just skip that step and eat the whole bowl. Love this!
    Reply
    • Mikaela says

      February 20, 2017 at 7:44 pm

      Yay! A fellow cookie dough-eater!
      Reply
  9. Alyssa @ A Bite of Inspiration says

    February 17, 2017 at 3:18 pm

    Yesss!! This recipe is AMAZING! Who doesn't love eating straight up cookie dough? I'll be making this ASAP! Love the vegan option too. :)
    Reply
    • Mikaela says

      February 17, 2017 at 5:12 pm

      Thanks, Alyssa! I can NOT get enough cookie dough in my life. I'm already planning on making this cookie dough again . . .
      Reply

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