Edible Cookie Dough
With heat-treated flour and no eggs, my edible chocolate chip cookie dough recipe is safe to eat and good enough to fool you into thinking it’s real!
Edible Cookie Dough Recipe
Growing up I was not allowed to eat regular, raw cookie dough. This is an important note because it means I have spent the better part of 2 decades creating the very best edible chocolate chip cookie dough! Featured in my new cookbook, Cookies for Days, this cookie dough recipe tastes just like the real deal. The texture of the cookie dough is spot on and the flavor is dreamy. But because you omit the egg and quickly heat-treat the flour in the microwave, it is 100% safe to eat.
Ingredients in Safe-to-Eat Cookie Dough
If you have the ingredients to make your favorite cookies, you have what you need to make edible chocolate chip cookie dough!
- All-purpose flour – You’ll do a basic heat-treat to this flour in the microwave to make it safe to consume without baking.
- Salted butter, room temperature – I always use salted butter, but you could also use unsalted butter (just add an extra pinch of salt to the dough).
- Granulated sugar
- Brown sugar
- Milk
- Vanilla Extract
- Salt
- Mini chocolate chips – I tested mini and regular chocolate chips in this recipe and the mini was hands-down the favorite. You can of course use the bigger chips if that’s your preference!
How to make Cookie Dough Edible
- Start by heat-treating your flour. Measure out the flour into a microwave-safe bowl. Microwave the flour for 30 seconds and then stir. Heat again for 30 more seconds.
- Stir and then spread the heated flour onto a cookie sheet and set aside to allow it to cool down.
- In the bowl of a stand mixer or in a large bowl with an electric hand mixer, cream together the butter, granulated sugar and brown sugar until light in color and fluffy in texture.
- Mix in the milk and vanilla until evenly distributed.
- Add the flour and salt to the bowl and mix until a cookie dough forms.
- Fold in the mini chocolate chips and enjoy!
- Store in the fridge for up to 1 week.
Cookie Dough Substitutions
You can sub a gluten-free 1:1 flour in this recipe to easily make it GF! Since this recipe does not contain eggs, you only have to swap the butter for dairy free and use almond milk to make this recipe Vegan.
Cookie Dough Tips
You’ll want to cream the butter and sugars like you would normal cookie dough. This will make sure your eggless / heat-treated cookie dough has the same delicious, craveable texture and taste as the hard stuff.
How to store Eggless Cookie Dough
Your eggless chocolate chip cookie dough will keep in the fridge in an airtight container for up to 1 week.
If you’d like to freeze your chocolate chip cookie dough, place it in a labeled freezer bag and freeze for up to 3 months.
Edible Cookie Dough FAQs
This recipe tastes every bit as good as regular cookie dough, but this is made with heat-treated flour and no eggs to mitigate risk.
The CDC recommends that you don’t eat raw cookie dough. This edible cookie dough is equally as delicious and risk-free so you can eat it without worry!
This recipe is not grainy. It will taste exactly like your normal cookie dough would!
This edible chocolate chip cookie dough recipe omits the egg and heat-treats the flour to ensure it is safe to eat.
The CDC recommends that you don’t, which is why this recipe asks you to heat-treat your flour quickly in the microwave so it is no longer raw & is completely safe to eat.
Cookie Dough Lovers, Check These Out:
Edible Cookie Dough
Ingredients
Instructions
- Start by heat-treating your flour. Measure out the flour into a microwave-safe bowl. Microwave the flour for 30 seconds and then stir. Heat again for 30 more seconds.1 1/4 cup (190g) all-purpose flour
- Stir and then spread the heated flour onto a cookie sheet and set aside to allow it to cool down.
- In the bowl of a stand mixer or in a large bowl with an electric hand mixer, cream together the butter, granulated sugar and brown sugar until light in color and fluffy in texture.1/2 cup (111g) salted butter, room temperature , 1/4 cup (58g) granulated sugar, 1/2 cup (123g) packed brown sugar
- Mix in the milk and vanilla until evenly distributed.2 tbsp milk , 1 tsp vanilla
- Add the flour and salt to the bowl and mix until a cookie dough forms.1/2 tsp salt , 1 1/4 cup (190g) all-purpose flour
- Fold in the mini chocolate chips and enjoy!1/2 cup (100g) mini chocolate chips
- Store in the fridge for up to 1 week.
How long is it good for stored at room temperature?
Hi Sara, I recommend storing this in the fridge for up to a week! It will be fine if you have it out to serve for an hour or 2, but for long term storage you will want to refrigerate.
Is it possible to make these ahead of time and freeze them?
Totally! If you’d like to freeze your chocolate chip cookie dough, place it in a labeled freezer bag and freeze for up to 3 months.