Eggless Cookie Dough Recipe
Safe-to-eat edible cookie dough with 7 flavor variations! Quick, customizable, and ready in 5 minutes—with 2 easy ways to heat-treat flour.
Servings: 2 cups cookie dough
Ingredients
- 1 ½ cups (180g) all-purpose flour
- ½ cup (113g) unsalted butter softened, 1 stick
- 1 cup (213g) light brown sugar packed
- ¼ cup (50g) granulated sugar
- 1 tsp vanilla extract
- ½ tsp salt
- 1-3 Tbsp milk as needed
- 1 cup (177g) mini chocolate chips
Instructions
How to Heat Treat Flour in the Oven
- Preheat the oven to 350°F. Spread the flour evenly on a baking sheet lined with parchment paper. Be sure to spread it in a thin, even layer to ensure even heating. I do recommend lining the pan with parchment paper as it will be easier to transfer the flour to a mixing bowl once cooled.1 ½ cups (180g) all-purpose flour
- Bake the flour for about 5-10 minutes.
- Scrap the flour into a pile and use a food thermometer to check the temperature of the flour. It should reach at least 160°F to effectively kill any harmful bacteria.
- Remove the flour from the oven and let it cool completely. Using it while it’s still hot or warm can cause the texture of your cookie dough to become too soft and mushy.
How to Heat Treat Flour in the Microwave
- Transfer the flour to a microwave safe bowl and microwave on high in 30-second intervals, stirring each time. Use an instant-read food thermometer to ensure that the flour reaches 160°F to effectively kill any harmful bacteria.
- Spread the flour onto a plate and allow it to cool completely.
Assemble the Cookie Dough
- In a large mixing bowl, use an electric mixer to cream together the butter, brown sugar, granulated sugar, vanilla extract and salt, until light and fluffy, 1-2 minutes.½ cup (113g) unsalted butter, 1 cup (213g) light brown sugar, ¼ cup (50g) granulated sugar, 1 tsp vanilla extract, 1/2 tsp salt
- Gradually add the flour, mixing on low speed. If the dough is too dry, add milk, 1 tablespoon at a time, until you reach your desired consistency. I used 3 Tbsp of milk in total.1-3 Tbsp milk
- Fold in the mini chocolate chips until evenly distributed throughout the dough.1 cup (177g) mini chocolate chips
Video
Notes
Variations
- Sugar Cookie: Omit the brown sugar and use 1 ¼ cups granulated sugar. Add ¼ tsp almond extract if you like that flavor.
- Funfetti: Add ½ cup of jimmie sprinkles. Add 1 cup white chocolate chips if desired.
- Chocolate Chocolate Chip: Use 1 cup of all-purpose flour and ½ cup natural unsweetened cocoa powder.
- Peanut Butter: Add ¼ cup creamy peanut butter when beating the butter and sugars.
- Monster Cookie: Use ¾ cup all-purpose flour and ¾ cup quick-cooking oats. Add ¼ cup creamy peanut butter when beating the butter and sugars. Mix in 1 cup mini M&M's.
- Oreo: Add 1 cup of crushed Oreo pieces
Nutrition
Serving: 1cup | Calories: 1724kcal | Carbohydrates: 267g | Protein: 15g | Fat: 68g | Saturated Fat: 42g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 2g | Cholesterol: 136mg | Sodium: 685mg | Potassium: 275mg | Fiber: 5g | Sugar: 189g | Vitamin A: 1632IU | Vitamin C: 1mg | Calcium: 233mg | Iron: 6mg