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You are here: Home / RECIPES / Perfect Eggless Edible Cookie Dough Recipe

Perfect Eggless Edible Cookie Dough Recipe

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Disclaimer: Please note that some of the links below are affiliate links and at no cost to you I will earn a commission if you purchase through those links. See my Disclosure + Privacy Policy for more info. As an Amazon Associate, I earn from qualifying purchases.

Have you tried the Eggless Edible Cookie Dough Recipe trend going around? Here is my safe edible cookie dough recipe + how to make edible cookie dough for one! For more fun foodies see my Desserts page.

Chocolate Chip Cookie Dough Recipe, can u cook edible cookie dough, eggless cookie dough, safe edible cookie dough

This recipe has been all the rage around here for the last few weeks. A gourmet food company finally came out with an 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 Cookie dough

When this product made its way to the grocery stores here in Charlotte, 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 Harris Teeter. 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. So instead of spending a whopping $7.99 on a jar, we can now make it at home for a fraction of the cost.

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 we are big dough eater’s and I knew we would need more next time.

edible cookie dough, safe edible cookie dough,

Is this 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 concern with 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 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 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 Cookie Dough

Edible Chocolate Chip Cookie Dough

Edible Chocolate Chip Cookie Dough

Yield: 4 people
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes

Egg-Less Chocolate Chip Cookie Dough Recipe

Ingredients

  • 2 sticks of unsalted butter, softened
  • 1 1/2 cups brown sugar, packed
  • 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. In a mixer blend softened butter, brown sugar and salt together.
  2. Toast the flour: Spread raw flour out on a cookie sheet and bake at 350 degrees for 5 minutes to kill any harmful bacteria.
  3. Let the flour cool to room temperature before adding chips or they will melt.
  4. Mix in vanilla and then slowly add in the flour.
  5. Add in the milk.
  6. Fold in mini chocolate chips.
  7. Sprinkle with chips and serve with ice cream or alone.
  8. Store in refrigerator or freeze up to 3 months.
Nutrition Information
Yield 4
Amount Per Serving Calories 531Saturated Fat 8.9gCholesterol 10mgSodium 625mgCarbohydrates 91.9gFiber 3.1gSugar 40gProtein 9.9g

Madeinaday.com occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

© Kim
Cuisine: American / Category: DESSERT

 

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Edible Chocolate Chip Cookie Dough Recipe

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Category: RECIPES, DESSERTTag: cookie, cookie dough, edible cookie dough

About Kim Purvis

Kim is a lifestyle blogger, habitual DIY’er, shopper, and lover of good vibes. Living small on the coast of southern California with her husband and two very cool dogs.

Reader Interactions

Comments

  1. Jennifer Booth

    at

    Hello,

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

    I want to try out your receipt.

    Thanks Jennifer

    Reply
    • Kim Purvis

      at

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

      Reply
  2. Djana

    at

    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?

    Reply
    • Kim

      at

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

      Reply
  3. Lisa

    at

    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!

    Reply
  4. Carla

    at

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

    Reply
    • Kim

      at

      Yes you can eat it right away.
      Kim

      Reply
  5. Paige

    at

    How many ounces does this recipe make?

    Reply
    • Kim

      at

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

      Reply
  6. Ange

    at

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

    Reply
    • Kim

      at

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

      Reply
      • Ange

        at

        oh ok thank you

        Reply
  7. Patricia Roseman

    at

    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!

    Reply
  8. Serena

    at

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

    Reply
    • Kim

      at

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

      Reply
  9. Audra

    at

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

    Reply
  10. Kayla McCarthy

    at

    Can you use water instead of milk?

    Reply
    • Kim

      at

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

      Reply
  11. Aniela

    at

    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.

    Reply
  12. Jenna~

    at

    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

    Reply
    • Kim

      at

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

      Reply
  13. Maya

    at

    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!

    Reply
    • Kim

      at

      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

      Reply
  14. Tates

    at

    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

    Reply
    • Kim

      at

      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

      Reply
  15. Jennifer Corado

    at

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

    Reply
    • Kim

      at

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

      Reply
  16. Tara Phelps

    at

    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.

    Reply
    • Kim

      at

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

      Reply
  17. sandy

    at

    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 ! !

    Reply
    • Kim

      at

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

      Reply
  18. vern

    at

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

    Reply
    • Kim

      at

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

      Reply
      • Vern

        at

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

        Reply
  19. anne

    at

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

    Reply
    • Kim

      at

      1 stick = 1/2 cup or 8 Tablespoons

      Reply
  20. Ashley Mullen

    at

    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.

    Reply
    • Kim

      at

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

      Reply
  21. Leia @ Eat It & Say Yum

    at

    Oh that looks delicious! I am pinning for sure. Thanks for sharing at On Display Thursday.

    Reply
  22. Meredith

    at

    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!

    Reply
  23. Diana Rambles

    at

    YUM!

    Reply
  24. Meredith @ The Palette Muse

    at

    Oh my goodness, this looks delicious! I would eat it right out of the bowl with a spoon. Definitely pinning to my Recipes board!

    Reply
    • Kim

      at

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

      Reply
  25. Grace

    at

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

    Reply
  26. Christie

    at

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

    Reply

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