Eggless Cookie Dough Recipe

seven spoons in a circle with different flavors of edible cookie dough with m&ms, chocolate chips and sprinkles scattered around

4.72 from 7 ratings

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.

Prep Time5

Course: Dessert

Cuisine: American

Keyword: edible cookie dough

Servings: cups cookie dough

Author: Beth

Equipment

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

Storage

I recommend storing the cookie dough in the fridge if you'll be eating it within a few days, otherwise you can scoop it into balls and freeze, and pull out a few at a time whenever the craving strikes!

Nutrition