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

4.67 from 3 ratings

Eggless Cookie Dough Recipe

I went on a mission to become an edible cookie dough master, and after multiple tests and tweaks, I'm sharing the perfected recipe with you. This recipe includes two quick and easy options to heat-treat flour and 7 flavor variations to satisfy any cookie dough craving.

Prep Time5

Course: Dessert

Cuisine: American

Keyword: edible cookie dough

Servings: cups cookie dough

Author: Beth

Ingredients

1 ½ cups all-purpose flour 180 grams
½ cup unsalted butter softened, 113 grams
1 cup light brown sugar packed, 213 grams
¼ cup granulated sugar 50 grams
1 tsp vanilla extract
½ tsp salt
1-3 Tbsp milk as needed
1 cup mini chocolate chips 177 grams

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.
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.
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.
Fold in the mini chocolate chips until evenly distributed throughout the dough.

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