Edible Egg Free Cookie Dough is made for EATING! The taste and texture is just like the real deal- no one will be able to tell the difference!
Why Edible Egg Free Cookie Dough Is a Must Have
Everyone, EVERYONE needs a good cookie dough recipe to bust out on a whim. LOOK NO FURTHER, PEOPLE!
Let’s play two truths and a lie.
- I’ve never been pulled over by a policeman
- I don’t think I’ve ever eaten cookie dough with eggs in it
- I have a fake tooth
The lie? Being pulled over by a policeman. (That only happen ONCE.. 3 days before I got married. Aaaand got a massive ticket. *facepalm*) It is TRUE, I don’t think I’ve ever eaten ‘raw egg’ cookie dough.
My dad got e Coli when I was a kid, that kind of thing scars you! I have been 100% paranoid about raw eggs ever since. My kids even cutely ask ‘Are there rotten (RAW) eggs in that?’ every time we are baking together. I haven’t corrected them yet, its just to dang cute.
Also, PREGNANCY. Need I say more?
Making the Cookie Dough
The best part about this recipe (besides the fact that it is gloriously egg-free!) is how fast and easy the dough comes together.
The method is exactly the same as regular cookie dough. First the butter and sugars are creamed together. Milk and vanilla go in next, followed by flour and salt. Top it off with a lot of mini chocolate chips and then grab a spoon and DIG IN!
Suggested Uses for Egg Free Cookie Dough
- Eat it plain with a spoon. This is what I do most often and I’m not ashamed of it.
- Gently fold the dough together with some whipped cream to create COOKIE DOUGH FLAVORED WHIPPED CREAM. I use it in a sandwich cookie that is to die for. Find the recipe here.
- Put small balls into vanilla ice cream!
- Wrap a small ball of egg free cookie dough into the middle of REAL cookie dough and bake them. You’ll end up with the gooiest cookie of your life.
- Roll into balls and then dip in chocolate to create a cookie dough truffle.
Edible Egg Free Cookie Dough
Edible Egg Free Cookie Dough is made for EATING! The taste and texture is just like the real deal- no one will be able to tell the difference!
Ingredients
- 1/2 cup butter room temperature
- 1/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 tbsp milk
- 1 tsp vanilla
- 1 1/4 cup all purpose flour
- 1/2 tsp salt
- 1/2 cup mini chocolate chips
Instructions
- Cream together the butter and sugars.
- Add the vanilla and milk. Combine thoroughly.
- Mix in the flour and salt until combined.
- Stir in the chocolate chips.
- Enjoy!
*If you’re nervous about consuming raw flour, I suggest you toast it beforehand! Simply spread flour out on a baking sheet and cook for 5 minutes at 350 degrees F. Cool completely, then proceed with the recipe. Other options are to use oat or almond flour in it’s place.
Try out these other NO BAKE recipes!
No Bake Oreo Cheesecake Slab
LOVE THIS RECIPE? POST SOME PHOTOS AND TAG ME!
Edible Egg Free Cookie Dough
Ingredients
- 1/2 cup butter room temperature
- 1/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 tbsp milk
- 1 tsp vanilla
- 1 1/4 cup all purpose flour
- 1/2 tsp salt
- 1/2 cup mini chocolate chips
Instructions
- Cream together the butter and sugars.
- Add the vanilla and milk. Combine thoroughly.
- Mix in the flour and salt until combined.
- Stir in the chocolate chips.
- Enjoy!
*If you’re nervous about consuming raw flour, I suggest you toast it beforehand! Simply spread flour out on a baking sheet and cook for 5 minutes at 350 degrees F. Cool completely, then proceed with the recipe. Other options are to use oat or almond flour in it’s place.
Beth says
You left out another step: you HAVE to bake the flour first. Raw flour is not sade to eat.
karlibitner says
If you’re nervous about consuming raw flour, I suggest you toast it beforehand! Simply spread flour out on a baking sheet and cook for 5 minutes at 350 degrees F. Cool completely, then proceed with the recipe. Other options are to use oat or almond flour in it’s place.
Beth says
Safe*
Erin says
This really is the best eggless recipe I’ve tried. I will say that many recipes have a strong flour taste but i found that using the 1/4 cup to measure out the flour in increments and using scant fills of each 1/4 cup gives more control over this issue. I don’t recommend this for real baking, though! Love the recipe!!!