Eggless Edible Cookie Dough
Posted May 12, 2019, Updated May 10, 2024
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This is the best Edible Cookie Dough Recipe! It’s easy to make and safe to eat without baking! Eat it with a spoon, use it in homemade cookie dough ice cream, or use it as a filling for cakes or cupcakes!
When it comes to cookies, are you team eat the dough or bake the cookies?
I’m both (obviously these chocolate chip cookies are the best), but if I had to pick only one – I’d pick eating cookie dough for sure!
However we all know there’s a stigma around eating raw cookie dough, so I created this edible cookie dough recipe that is eggless and completely safe to eat/
This edible cookie dough comes together in 5 minutes flat and is so easy to make you won’t have to wait long when the cookie dough craving strikes! You can also use it to make the best cookie dough ice cream!
Edible Cookie Dough: Ingredients & Substitutions
- Butter. unsalted butter, coconut oil and vegan butter are good substitutes.
- Granulated Sugar. organic cane sugar works well too.
- Light Brown sugar. dark brown sugar is delicious and imparts a bolder molasses taste.
- Whole Milk. half and half or heavy cream are the best substitutes.
- Flour. for a gluten-free cookie dough – use an all-purpose 1:1 gluten-free baking flour.
- Chocolate Chips. Mini chocolate chips are the best in this edible cookie dough because they are small and melt in your mouth with every bite. However any size chocolate chips or chopped chocolate work well in this recipe.
How to Make Edible Cookie Dough
I took my recipe for the BEST Chocolate Chip Cookies and modified it to make the best edible cookie dough! We’ll walk through how to make edible cookie dough, and don’t forget to watch the video.
Make sure the butter is softened to room temperature. Then, using a hand mixer or a standing mixer fitted with the paddle attachment, cream the butter and sugars together for 30-60 seconds.
The milk replaces the eggs in this edible cookie dough recipe. I recommend starting by using 3 tablespoons of milk. Then after all the ingredients have been mixed together (except for the chocolate chips) add more milk to reach your desired consistency.
The reason I suggest this is because you might want a different consistency depending on how you’d like to use it. Firmer to use in ice cream, more spreadable to use as a frosting or filling for cakes!
Next, add the dry ingredients and beat until combined. (This is when you would adjust the amount of milk).
Obviously you can adjust the amount of chocolate chips to suit your taste. I recommend mixing the chips in by hand, or on very low speed in your standing mixer, until they are evenly distributed throughout the dough!
Scoop and Serve
Use a cookie scoop to portion out servings into a bowl or however you desire to serve the edible cookie dough.
Here are some serving suggestions:
- In homemade ice cream! Toss some edible cookie dough into your favorite homemade ice cream recipe (like this vanilla ice cream or this chocolate ice cream)! We use it to make the best cookie dough ice cream!
- Use it as frosting. Cookie dough frosting? Yes please! Slather it on cakes, brownies, etc.
- Make cookie dough sandwich cookies. What’s better than one cookie? Two cookies with cookie dough in the middle! This would taste amazing between these chocolate chip cookies, peanut butter cookies, or double chocolate cookies!
Store/Freeze
I recommend storing this eggless cookie dough in an airtight container in the refrigerator or freezer!
To freeze, scoop the cookie dough into balls (using a cookie scoop) and place them on a cookie tray. Put the tray in the freezer. Once the cookie dough is frozen, transfer it to an airtight, freezer-friendly container!
Edible Cookie Dough Recipe FAQs
In this recipe I chose to use milk as a safe egg replacement because it gives this edible cookie dough recipe the most authentic flavor. Here are some other ideas:
heavy cream
half & half
applesauce (will effect the taste slightly)
This edible cookie dough will last for up to a week in the refrigerator, or 3 months in the freezer!
This edible cookie dough recipe is made without eggs, so it is completely safe to eat unbaked!
First let’s talk about heat treating flour. The FDA recommends avoiding the consumption of raw flour because there is a risk that it could be contaminated with bacteria. If you are worried about eating raw flour, you can heat treat the flour used in this eggless cookie dough recipe.
The main goal of warming up (or heat-treating) the flour is to ensure that it reaches 160 degrees F, the temperature that kills bacteria! There are two methods to heat treat flour to make it safe to use in this edible cookie dough recipe.
Bake it. Preheat your oven to 350 degrees and spread the flour evenly on a large baking sheet. Bake for 5-10 minutes or until the temperature reaches 160 degrees F.
Microwave it. Place the flour in a microwave-safe bowl and heat it on high for 60-65 seconds, or until it reaches 160 degrees F!
Let the flour cool while you’re mixing the wet ingredients! And once your flour is safe to use….you can move on to making this eggless cookie dough recipe!
If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can see your creations!
Best Edible Cookie Dough Recipe
Ingredients
- ½ cup salted butter softened
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- 3-4 Tablespoons whole milk
- 1 teaspoon pure vanilla extract
- 1 ½ cups all-purpose flour (heat treated)*
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon sea salt
- ½ cup mini chocolate chips
Instructions
- In a small bowl, mix together the flour, baking soda, baking powder and sea salt. Set aside.
- In a medium bowl, cream together butter, granulated sugar and brown sugar with a hand-held mixer (or standing mixer) until well combined (about 60 seconds). Be sure to start on low speed and increase it as the ingredients begin to stick together.
- Add 3 Tablespoons milk and vanilla extract and beat on medium speed until combined.
- Add dry ingredients and mix, starting on low speed and increasing to medium-high, until all ingredients are combined. If necessary, add an extra 1 Tablespoon milk to reach your desired consistency.
- Add mini chocolate chips and stir until evenly distributed.
- (If using a hand-held mixer, the cookie dough may look crumbly. It’s ok! Simply press it together into a ball with your hands and it will stick together nicely)!
Video
Notes
- Bake it. Preheat your oven to 350 degrees and spread the flour evenly on a large baking sheet. Bake for 5-10 minutes or until the temperature reaches 160 degrees F.
- Microwave it. Place the flour in a microwave-safe bowl and heat it on high for 60-65 seconds, or until it reaches 160 degrees F!
- Butter. unsalted butter, coconut oil and vegan butter are good substitutes.
- Granulated Sugar. organic cane sugar works well too.
- Light Brown sugar. dark brown sugar is delicious and imparts a bolder molasses taste.
- Whole Milk. half and half or heavy cream are the best substitutes.
- Flour. for a gluten-free cookie dough – use an all-purpose 1:1 gluten-free baking flour.
- Chocolate Chips. Mini chocolate chips are the best in this edible cookie dough because they are small and melt in your mouth with every bite. However any size chocolate chips or chopped chocolate work well in this recipe.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
these are incredible!!!! everyone loves them and i plan to add it to an ice cream recipe. Just wondering, can they be baked?
Technically, yes they can be!