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Jump to Recipe·5 from 2 reviews
Craving an easy cookie dough recipe? Try my safe-to-eat, eggless, and heat-treated flour cookie dough. Enjoy it with a spoon or mix it into vanilla ice cream!
this recipe
Jump to:
- Why you'll love this recipe
- Ingredients for this recipe
- How to make Easy Chocolate Chip Cookie Dough
- Serving Suggestions
- Tips for this recipe
- Storage instructions
- Recipe Questions
- Easy Cookie dough Recipe
Edible sugar cookie dough is a delightful and safe-to-eat version of classic sugar cookies. It's made without eggs and with heat-treated flour, capturing the sweet, buttery taste of sugar cookies. You can enjoy it straight from the spoon or use it to enhance your favorite desserts.
This delightful treat is made using common ingredients like flour, white and brown sugar, butter, vanilla, and a pinch of salt. Preparing it involves mixing these components until you have a safe-to-eat dough.
Tailor your edible raw sugar cookie dough with your favorite extras like dark chocolate chips, white chocolate chips, chopped nuts, sprinkles, candy, crushed Oreo and more for added flavor and texture.
Why you'll love this recipe
- Quick and Easy: You'll love this recipe because it's fast and simple to make. Plus, I'll share my tips and tricks to ensure success.
- Safe to Eat: Thanks to heat-treated flour and no raw eggs, it's completely safe to enjoy without baking, so you can dig in worry-free.
- Customize Your Taste: Make it your own by adding your favorite ingredients for a unique flavor, all while following my expert advice for the perfect batch.
More Cookies Recipes? Give these a try: Chocolate chip cookies, Giant chocolate chip cookie, Skillet chocolate chip cookies and Vegan chocolate chip cookies.
Ingredients for this recipe
You need these ingredients to make this chocolate chip edible cookie dough:
- Sugar: A mixture of granulated sugar and brown sugar or light brown sugar, which you can substitute with another whole sugar.
- Butter: Unsalted butter room-temperature butter that should be softened but not melted. Do not use salted butter to control the amount and quality of salt added.
- Vanilla extract: Pure vanilla extract.
- Milk: Plant-based milk like my unsweetened almond milk recipe, ore even mineral water if you prefer.
- Flour: All-purpose wheat flour, which can be replaced by gluten-free flour, such as almond flour, coconut flour oat flour or rice flour. (the raw flour must be heat treated to make it edible).
- Salt: Fine table salt or use fleur de sel instead.
- Chocolate chips: use semi-sweet mini chocolate chips, dark chocolate chips or chocolate chunks.
How to make Easy Chocolate Chip Cookie Dough
Here are some quick visual instructions. Don't forget that full recipe instructions with exact ingredients can be found in the recipe card below!
Step 1: Place the flour on a paper-lined baking sheet and bake the flour in a preheated oven at 350°F / 180°C for about 10 minutes.
Allow the flour to cool slightly before sifting it.
Step 2: Place the softened butter with the white and brown sugar in a large bowl and mix with a hand mixer for about 2 to 3 minutes until creamy.
Step 3: Add milk and vanilla extract and stir again for 2 minutes until the mixture turns pale and more light and fluffy.
Step 4: Add the dry ingredients, sea salt and the heat treated flour and mix again with an electric mixer until you obtain a hom*ogeneous dough.
Step 5: Then add the chocolate chips and mix this time with just a spatula or your hands to incorporate them into the raw cookie dough.
Enjoy ! Your cookie dough is ready to be rolled into small bites or left as is, placed in a storage box with a lid in the fridge.
Serving Suggestions
- Straight from the Spoon: Enjoy it just as it is, right from the spoon, for an immediate cookie dough fix.
- Ice Cream Topping: Use it as a delectable topping for your favorite ice cream flavors.
- Cookie Dough Ice Cream: Mix it into vanilla ice cream to create your own cookie dough ice cream at home.
- Cookie Dough Bars: Press the dough into a baking dish, chill, and cut into bars for a convenient and tasty snack.
- Milkshakes and Smoothies: Blend it into milkshakes or smoothies for a cookie dough-flavored treat.
- Edible Cookie Dough Bites: Roll it into bite-sized balls and chill for easy-to-grab portions.
- Cookie Dough Sandwiches: Sandwich it between two cookies or graham crackers for an indulgent dessert.
- Edible Cookie Dough Truffles: Roll it into truffle-sized balls, dip in chocolate, and let them set for a delightful treat.
Tips for this recipe
- Use Heat-Treated Flour: To ensure the dough is safe to eat raw, heat-treat the flour by spreading it on a baking sheet over a parchment paper and baking it in the oven at 350°F (180°C) for about 5 minutes.
- Sift the flour: After baking the flour, it will form small balls that may have trouble blending with the other ingredients. I strongly recommend sifting the flour several times to avoid lumps.
- Room Temperature Ingredients: Make sure your butter and any dairy or dairy alternatives are at room temperature to ensure smooth blending.
- Texture Adjustments: If the dough is too thick, add a teaspoon of milk or dairy-free alternative at a time until you reach your desired consistency. If it's too thin, add a bit more flour.
- Chill for Firmness: For a firmer texture, chill the dough in the refrigerator for about 30 minutes before serving.
Storage instructions
In the Fridge: Place the edible chocolate chip cookie dough in an airtight container or wrap it tightly in plastic wrap. Store it in the refrigerator, where it will stay fresh for up to three days.
In the freezer: Wrap tightly in plastic wrap, place in a freezer bag, and label with the date. Keeps for up to three months.
Recipe Variations & Substitutions
- Chocolate cookie dough: Replace ¼ of the flour with unsweetened cocoa powder for a chocolate version.
- Vegan cookie dough: Replace the butter with coconut oil and the milk with vegetable milk or water to make a vegan version.
- Peanut Butter Cookie Dough: Mix in peanut butter chips or swirl in creamy peanut butter for a nutty twist.
- Funfetti Cookie Dough: Incorporate colorful sprinkles for a festive and visually appealing treat.
- Oreo Cookie Dough: Crush Oreo cookies and fold them into the dough like my recipe for Oreo chocolate chip cookies or biscoff cookies like these biscoff butter cookies.
- M&M Cookie Dough: Add mini M&M's for a burst of color and chocolate in every bite.
- Maple Pecan Cookie Dough: Add chopped pecans and a dash of maple extract for a cozy and autumnal treat.
- Add dried fruits: cranberries, strawberries, raspberries, raisins
Recipe Questions
What happens if you bake edible cookie dough?
Baking eggless cookie dough is not recommended because it lacks certain ingredients like eggs and leavening agents such baking powder or baking soda that are necessary for traditional cookie recipes. As a result, it may not hold its shape or texture properly when baked, potentially resulting in an undesirable outcome.
Is edible cookie dough safe?
Yes, provided that it does not contain raw egg and that the flour has been heat treated and previously baked in the oven to destroy bacteria and avoid any risk of food contamination.
I hope you love this Chocolate chip edible cookie dough recipe. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
Easy Cookie dough Recipe
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
5 from 2 reviews
- Author: Fadela
- Total Time: 25 minutes
- Yield: 8 portions
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Description
Recipe for homemade edible cookie dough, an eggless cookie dough with chocolate chips (for 8 to 10 portions)
Ingredients
- 80 g (⅓ cup) Sugar - granulated
- 40 g (¼ cup) Brown sugar
- 75 g (¼ Cup) Butter - unsalted and softened
- 3 tbsp. (20 ml) Milk - or plant milk or mineral water
- 1 tsp. Vanilla extract
- 125 g (¾ cup) Flour - all-purpose flour
- 1 pinch of sea salt - Fleur de sel
- 40 g (¼ cup) Chocolate chips
Instructions
- Preheat the oven to 350 ° F / 180°C and place the flour on a baking sheet lined with parchment paper.
- Bake the flour in the oven for about 10 minutes and then let it cool completely before sifting it at least twice to remove the small balls of flour.
- In a large bowl place the white suga, brown sugar with the softened butter and mix with an hand mixer for about 2 to 3 minutes on medium speed until creamy.
- Add the milk and vanilla extract and mix again for 2 minutes until the mixture is light and fluffy.
- Finish by adding the cooked and cooled flour and the fleur de sel and mix again with an electric mixer to incorporate them.
- Then add the chocolate chips and finish mixing with your hands or a spatula.
- Your edible cookie dough is ready to use immediately or store it in the fridge covered with cling film.
Notes
Storage: Up to 1 week in the refrigerator in a storage box and up to 3 months in the freezer.
If the texture seems too crumbly then add more milk.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: cookie
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 209
- Sugar: 17.8 g
- Sodium: 1564.7 mg
- Fat: 9.2 g
- Carbohydrates: 30.1 g
- Protein: 2.1 g
- Cholesterol: 20.2 mg
