To all those who crave cookie dough and like to eat raw cookie dough before baking! Here's my recipe for a 100% safe-to-eat, eggless and heat-treated flour edible cookie dough recipe. Perfect to eat with a spoon or to add to your favorite vanilla ice cream.
>> For cookie lovers, check out all my best cookie recipes from the blog 🍪!
This edible cookie dough recipe is simply the raw cookie dough you have when you make homemade cookies right before you shape and bake them.
And if you've already tried cookie recipes like my favorite chocolate chip cookies, then you must have already tasted the edible cookie dough, right?
And yes, it's so amazing that today there are plenty of recipes for edible cookie dough, like this recipe for edible chocolate chip cookie dough or the edible sugar cookie dough made with sprinkles.
This delicious paste can be eaten with a spoon or you can use it in no-bake recipes, in your desserts, or in ice cream like the famous Ben & Jerry's Cookie dough ice cream.
Except that even if we have all already had the experience of eating cookie dough containing raw eggs and well it is not very edible and safe for your health and I explain why!
Eggless edible cookie dough
And yes, eating cookie dough before baking is not without health risks, as it is made of raw egg which can contain bacteria, such as salmonella.
But you may not have known that wheat flour can also contain harmful bacteria such as E. coli, which can make you very sick.
But I reassure you it is still possible to enjoy homemade edible cookie dough with this safe-to-eat edible chocolate chip cookie dough recipe that contains no egg.
And moreover, the flour was previously heated in the oven and this heat treated flour eliminates all the bacteria and you can eat your cookie dough without any risk to your health..
Ingredients for this recipe
Here is an overview of the ingredients needed and possible substitutions to make an egg-free edible chocolate chip cookie dough at home, scroll down to see the quantities in the recipe card.
- Sugar: As in cookie recipes, a mixture of white and brown sugar, which you can substitute with another whole sugar. Brown sugar can be replaced by another complete sugar or use only white sugar.
- Butter: unsalted butter room temperature butter that should be softened but not melted. Do not use salted butter to control the amount and quality of salt added.
- Vanilla extract: essential the vanilla extract add flavor to the dough.
- Milk: You can use 2% milk or plant-based milk and even mineral water if you prefer.
- Flour: All purpose flour, which can be replaced by a gluten-free flour, such as almond flour, oat flour or rice flour. All purpose flour must be heat treated to make it edible.
- Salt: Use fleur de sel instead.
- Chocolate chips: use mini chocolate chips or chocolate chunks.
You will find the quantities and instructions in the recipe card at the bottom of this page.
How to make edible cookie dough recipe
Cream butter and sugar
- Place the softened butter with the white and brown sugar in a large bowl.
- Mix sugar and butter with a hand mixer for about 2 to 3 minutes until creamy.
- Add milk and vanilla extract and stir again for 2 minutes until the mixture turns pale and more light and fluffy.
Tip: To avoid smelling the sugar grains in your mouth, you must beat the mixture until the white and brown sugar begins to dissolve in the butter.
How to heat treat flour
Don't skip this step to heat treat the flour in the oven as it is essential to make your cookie dough edible and safe to eat.
Place the flour on a paper-lined baking sheet and bake the flour in a preheated oven at 350°F / 180°C for about 10 minutes.
Allow the flour to cool slightly before sifting it.
- Add the dry ingredients, sea salt and the heat treated flour and mix again with an electric mixer until you obtain a homogeneous dough.
Tip: After baking the flour, it will form small balls that may have trouble blending with the other ingredients. I strongly recommend sifting the flour several times to avoid lumps.
- Then add the chocolate chips and mix this time with just a spatula or your hands to incorporate them into the raw cookie dough.
- Your cookie dough is ready to be rolled into small bites or left as is, placed in a storage box with a lid in the fridge.
Tip: If the dough seems too dry and crumbly you can add a little more milk to soften it to the desired consistency.
Like cookies, edible cookie dough taste si good by itself but it can also be flavored and here are some suggestions for creating your perfect flavor:
- Oreo chunks, speculoos, graham crackers and other cookies of your choice.
- Nuts, almonds, hazelnuts, macadamia, pecan, walnut kernels
- Sprinkles, candy, smarties, M&M's, Reese’s, salted caramel bites, marshmallows
- Dried fruits, cranberries, strawberries, raspberries, raisins
- Praline paste, milk or white chocolate chips, peanut butter, cinnamon spice or gingerbread, etc…
Frequently Asked Questions
You will have cookies but much less flavorful than the recipe containing eggs and baking soda which brings more chewiness to the cookies.
Yes, provided that it does not contain raw egg and that the flour has been heat treated and previously baked in the oven to destroy bacteria and avoid any risk of food contamination.
You can store it in the fridge in a covered container for one week. Let it come back to temperature a bit before using it in your recipes and desserts.
The electric mixer helps to mix all the ingredients together and to dissolve the sugar a bit to avoid feeling the grains in your mouth. But it is possible to do it with a whisk and to beat vigorously to make the mixture.
Did you like this recipe? Don't forget to rate it and leave me a review in the comments! And to not miss any recipes follow @sweetlycakes on Instagram and tag me to share it if you make this recipe 😊!Print
Edible cookie dough recipe
- Total Time: 25 minutes
- Yield: 8 portions
Recipe for homemade edible cookie dough, an eggless cookie dough with chocolate chips (for 8 to 10 portions)
- 80 g (⅓ cup) white sugar
- 40 g (¼ cup) brown sugar
- 75 g (¼ Cup) Butter - unsalted and softened
- 3 tbsp. (20 ml) Milk - or plant milk or mineral water
- 1 tsp. Vanilla extract
- 125 g (¾ cup) Flour - all-purpose flour
- 1 pinch of sea salt - Fleur de sel
- 40 g (¼ cup) Chocolate chips
- Preheat the oven to 350 ° F / 180°C and place the flour on a baking sheet lined with parchment paper.
- Bake the flour in the oven for about 10 minutes and then let it cool completely before sifting it at least twice to remove the small balls of flour.
- In a large bowl place the white suga, brown sugar with the softened butter and mix with an hand mixer for about 2 to 3 minutes on medium speed until creamy.
- Add the milk and vanilla extract and mix again for 2 minutes until the mixture is light and fluffy.
- Finish by adding the cooked and cooled flour and the fleur de sel and mix again with an electric mixer to incorporate them.
- Then add the chocolate chips and finish mixing with your hands or a spatula.
- Your edible cookie dough is ready to use immediately or store it in the fridge covered with cling film.
Storage: Up to 1 week in the refrigerator in a storage box and up to 3 months in the freezer.
If the texture seems too crumbly then add more milk.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Serving Size: 1 portion
- Calories: 209
- Sugar: 17.8 g
- Sodium: 1564.7 mg
- Fat: 9.2 g
- Carbohydrates: 30.1 g
- Protein: 2.1 g
- Cholesterol: 20.2 mg
Keywords: edible cookie dough, chocolate chip cookie dough, edible chocolate chip cookie dough, raw cookie dough,
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