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Perfect Eggless Edible Cookie Dough Recipe

Do you love to eat cookie dough straight from the package? This is a simple safe edible cookie dough recipe you can make at home! Plus how to bake flour for 100% safe eating. This is an eggless recipe so the dough is safe to eat raw! For more fun foodies see my Desserts page.

Perfect Eggless Edible Cookie Dough Recipe

This recipe has been all the rage around here for the last few weeks. A food company finally came out with a gourmet edible cookie dough version of America’s favorite chocolate chip cookie dough that you can safely eat. My kids went nuts for it!

store-bought gourmet Cookie dough

When this product made its way to the grocery stores, we literally checked every few days for the last few weeks to find some left in stock! Thinking it may be a while until we found it, we decided to try to make our own edible cookie dough.

I bought all the ingredients for the recipe and to my surprise, my husband came home that day with a jar of edible cookie dough. That allowed me to make the homemade version and compare it to the gourmet version.

The verdict is.. they are equally dead-on the same in taste. Instead of spending a whopping $7.99 on a jar, we can now make it at home for a fraction of the cost.

How to make the Best Edible Cookie Dough

Here is my version of the Edible Cookie Dough Recipe I used. I doubled this recipe because the original only made three ice cream scoops worth and was an edible cookie dough for one. We are big dough eaters and I knew we would need more next time.

Is this 100% Safe Edible Cookie Dough?

In the last couple of years there have been some findings by the FDA that raw baking flour could possibly contain the E. coli bacteria and also multiple flour recalls by General Mills have raised some concerns about consuming raw flour. 

BOTTOM LINE: you should not eat raw flour that requires baking. I have updated this recipe with a way to toast the flour on a baking sheet before you make the dough so it kills any harmful bacteria. You can read all about it on the Cooking Light website. Another alternative would be to use nut/coconut flour. But with any product, please research your brand of flour to make sure it is safe to consume. 

MadeinaDay. com is not responsible for tainted product use or harm when consuming this recipe. 

How to Make Edible Flour:

Spread all purpose flour on a parchment paper lined baking sheet and heat in an oven at 350 degrees for about 8 minutes. Keep an eye on the flour as it toasts. It should look like a light toasted tan color. If it is darker than that it may be over-cooked or burned. It needs to be heated to 166 degrees to be safe to eat.

How to make Edible Cookie Dough without Brown Sugar

If you are out of or do not have brown sugar on hand you use white granulated sugar. The recipe does change a little. You will use less granulated sugar than brown sugar. Use 1 cup of granulated sugar instead of 1 1/2 of brown sugar.

To change the flavor, what other Ingredients Can I use Instead of Chocolate Chips?

You can change up the recipe and use other sweet treats added to the dough. Get creative!

  • White chocolate chips, dark chocolate, peanut butter chips, or caramel chips
  • Crushed nuts like walnuts, almonds, or pecans
  • Crushed candy bars or chocolate chunks
  • Fruits like raisins or Maraschino cherries

Can you bake this cookie dough recipe and make cookies?

No, this recipe does not have the correct ingredients such as baking soda or baking powder that allow the cookie to rise and spread. The result will not be a soft-formed cookie.

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Eggless Edible Cookie Dough Recipe

For a single serving cut the recipe in half. A single serving is around 3 small scoops of dough.

Ingredients:

  • 2 sticks of unsalted butter, softened
  • 1 1/2 cups brown sugar, packed (or 1 cup granulated sugar)
  • 2 teaspoons vanilla extract
  • 1 teaspoon salt
  • 2 cups all-purpose flour toasted for safety
  • 2 tablespoons milk
  • 4-8 ounces mini chocolate chips

Instructions:

  1. Toast the flour: Spread raw flour out on a baking sheet and bake at 350 degrees for 5 minutes to kill any harmful bacteria.
  2. In a stand mixer, blend salt, softened butter, and brown sugar together.
  3. Let the flour cool to room temperature before adding chips or they will melt.
  4. Mix in the vanilla extract and then slowly add in the flour.
  5. Add in the milk.
  6. Fold in mini chocolate chips.
  7. Sprinkle with chips and serve!

MAKE AHEAD: Place them in an airtight container and store it in the refrigerator for up to 5 days.
FREEZER: Place in an airtight container or freezer bag. Freeze for up to 2 months. Defrost in the refrigerator and serve.

Cookie Dough Edible Eggless

Edible Chocolate Chip Cookie Dough

Kim
Egg-free cookie dough you can eat without baking!
4.65 from 45 votes
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Course Dessert
Cuisine American
Servings 4 people
Calories 697 kcal

Ingredients
  

Instructions
 

  • In an electric mixer, blend salt, softened butter, and brown sugar together.
  • Toast the flour: Spread raw flour out on a baking sheet and bake at 350 degrees for 5 minutes to kill any harmful bacteria.
  • Let the flour cool to room temperature before adding chips or they will melt.
  • Mix in vanilla and then slowly add in the flour.
  • Add in the milk.
  • Fold in mini chocolate chips.
  • Sprinkle with chips and serve with ice cream or alone.
  • Store in refrigerator or freeze up to 3 months.

Nutrition

Serving: 0.5cupCalories: 697kcalCarbohydrates: 149gProtein: 8gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 6mgSodium: 631mgPotassium: 191mgSugar: 99gCalcium: 121mgIron: 4mg

The information shown is an estimate provided by a nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. Values may vary depending on the brand of foods used.

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No time to make these? Grab an Easy Edible Cookie Dough Product

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Edible Cookie Dough Recipe Eggless
Kim xoxo BS

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47 Comments

  1. Jennifer Booth says:

    Hello,

    How do you roast flour in microwave oven with out a thermometer.

    I want to try out your receipt.

    Thanks Jennifer

    1. Hi Jennifer, I only know the oven version of roasting flour. I am not sure about microwaving it. It may not be even.

  2. Hey, I love this! How long can I ceep it in the fridge? or should I freeze it, if I want to store it for like two days?

    1. Hi Djana,
      I would say 2-3 days or freeze it like most foods.
      Kim

  3. Holy Canoli! This recipe was perfect! I did however use salted butter and omitted the added salt. I only had regular size chocolate chips on hand so I tossed those in.

    Simply perfect!

    Thank You!

  4. Can I eat this recipe straight away or do I have to put it in the fridge and let it set for a while ?

  5. How many ounces does this recipe make?

    1. Hi Paige,
      This recipe makes around 2-2 1/2 cups of dough. So 16-20 oz.
      Kim

  6. HI umm how do you make the cookies not the cookie dough?

    1. This is not a baked cookie recipe, only for the edible dough.
      Kim

  7. Patricia Roseman says:

    Yep! This will be dangerous! But in a good way. Thanks for the tip on the flour. I supposed the raw eggs in most dough would be trouble, but did not know about flour, so “Kudos”. Trying it today, YAY!

  8. Can you use salted butter or smart balance instead of unsalted butter??

    1. Hi Serena, You can try them. The salted butter will add more salt.
      Kim

  9. Sweet mama this recipe is the bomb com!! Thanks for posting!

    1. Leigh Tinsley says:

      Hello! Is there a reason you use all brown sugar instead of a mix of white and brown?

      Thanks!

      1. Hi Leigh,
        You can absolutely try it. I see some recipes that only use white sugar as well. We just like the flavor of the brown sugar.
        Kim

  10. Kayla McCarthy says:

    Can you use water instead of milk?

    1. You could try it, but it might make the dough crumble or not stick together as well. I really don’t know.
      Kim

  11. Thank you so much for being smart enough to post the dangers of eating raw flour. For years I’ve been telling bloggers about these dangers (with sources cited) and every single person deleted the comment. You are clearly one of the VERY few bloggers who actually cares about your readers rather than attention or money. Well done. You are what all bloggers should be. Best wishes to you.

  12. I imagine that toasting the flour would add extra flavor as well as making this safer to eat. I’ll have to try this this weekend. Maybe I’ll even toast the flour a little longer, see if I can get that fresh-baked cookie flavor in a raw cookie dough. ;D

    1. Interesting idea! Let me know how it comes out!
      Kim

  13. Do you have a single or two person serving version of this? I’d love to make this but I’m the only one in the house that eats this so I don’t want to make a ton. Thanks!

    1. Hi Maya,
      This recipe as it is does not make a lot of Cookie Dough. I would half it for one person. Thanks for reading!
      Kim

  14. This was yummy! Are you supposed to refrigerate the mixture before adding chocolate chips? I didn’t do this in my whole thing turn brown. It was still delicious but didn’t look as Appetizing

    1. Hi Tates,
      Maybe the chips melted because the flour was still hot when you made it? The original recipe did not toast the flour, so no my chips stayed intact. In the last year or so the whole dangerous raw flour thing came about so I added a stipulation to be safe. So next time you make it cool the flour before you mix the chocolate chips in. I’ll add it to the recipe so no one does this again. It really is good! Thanks for reading.
      Kim

  15. Jennifer Corado says:

    If you don’t have real butter on hand can you use stick margarine instead?

    1. I am pretty sure it would be fine to use. Enjoy the recipe.
      Kim

  16. Tara Phelps says:

    Were you aware that part of the danger of raw cookie dough is actually the flour? The restaurants and stores that sell raw cookie dough use heat-treated flour to eliminate the presence of E. coli bacteria.

    1. Thanks for the heads up Tara, I have edited my recipe to make it safe to eat.
      Kim

  17. Thank you for sharing this ! Just came from the store, now to whip this up !!! I’ll be saving money, no need to turn the oven on !!! Great for summer ! !

    1. It really is a great snack. My daughter love it so o much. Thanks for stopping by!
      Kim

  18. In the directions it says add milk but, how much? Its not in the ingredients needed.

    1. Hi Vern, IT is 2 tablespoons of milk. Glad you caught that! Thank you!
      Kim

      1. Ahh making it now. Thank you for the quick response! And your welcome! Thanks for the recipe :)

  19. Im Australian and we dont sell our butter by the stick. How much does a stick of butter weigh?

  20. Oh this looks amazing! I am definitely going to be trying this this weekend! Thanks for linking up to the Tasty Tuesday Linky. I’ve been this recipe to the Tasty Tuesday Pinterest board.

    1. It’s a hit in our house, I’ve already made it twice! Thanks for the stopping by and sharing!
      Kim

  21. Oh my goodness, this looks soon delicious! We are big on licking the bowl here in our house, and this would be a perfect recipe to do that. I hadn’t even seen the gourmet jar either! Thank you so much for sharing!

    1. It is good! Thanks so much for pinning and stopping by!
      Kim

  22. Yummy! Love how this recipe doesn’t have eggs. Thanks for sharing with us at Pin Worthy WEdnesday

  23. Yummy! I love cookie dough! This recipe is going to be dangerous!

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