I can hear my partner now. “All cookie dough is edible if you’re not a coward!” Well, sure, but I don’t want to get salmonella, so I looked and modified a recipe for egg-free edible cookie dough to satisfy those cravings. You know the ones; where you want something sweet, but you don’t want to bake a full dessert and let it cool and let the moment pass.
One of the first times I ever ate raw cookie dough was at a state fair, where I had chocolate-dipped cookie dough on a stick. Because it’s a fair, where everything is on a stick. I’ll sneak a taste of the dough of cookies I bake, too, but I wouldn’t eat more than a bite of that. Even if the chances of getting sick are extremely low, I’d still rather not risk it, you know?
Luckily, making homemade edible cookie dough is trivially easy. As in, you can whip this up in under five minutes. Plus, the basic recipe is extremely simple so you can customize it in all sorts of different ways.
Edible Cookie Dough Variations
So far, I’ve made three different versions of this cookie dough, but you can do pretty much anything you want to mix and match flavors. For example:
- Add 1.5 tablespoons of cocoa powder, replace the white sugar with brown sugar, and make chocolate cookie dough. Replace the chocolate chips with mint chips for a mint cookie too!
- Add 2 tablespoons of peanut butter, replace the white sugar with brown sugar, and make peanut butter cookie dough.
- Replace the brown sugar with white sugar and use sprinkles and white chocolate instead of chocolate chips for funfetti cookie dough.
The variations are endless; make whatever you like!
About Heat Treating Flour
When it comes to cookie dough, the ingredient most people consider the dangerous one is the egg. Uncooked egg is a salmonella risk. It’s very rare in the modern day, but it’s still not something you want to play around with if you can help it.
The thing is, the egg isn’t the only potentially dangerous part of the recipe. Flour is actually a raw foodstuff too, and it can harbor E. coli! Luckily, it’s pretty easy to process and make it safe to eat: just heat-treat it.
To heat-treat flour, get yourself a baking sheet and line the bottom with parchment paper. Spread out your flour on the bottom, however much you need. I like doing 1-2 cups at a time, so I have plenty to make cookie dough for days.
Preheat your oven to 350ºF and stick the flour in. Bake it as-is for about 7 minutes. It shouldn’t brown or burn, just absorb heat to kill off any bacteria present in the powder. Once it’s been in there for long enough, pull it out and let it cool. Then you can pick up the parchment paper, use it to pour the flour into a resealable bag, and use it for your no-bake recipes.
Now, with that out of the way, let’s get to he recipe, shall we?
Edible Cookie Dough
- 1 Mixing Bowl
- 1 Whisk Or a fork will do.
- 1 Spoon To enjoy!
- ⅓ Cup Heat-treated Flour See the post for instructions.
- 2 Tbsp Salted Butter Softened.
- 2 Tbsp Brown Sugar
- 1 Tbsp White Sugar
- 1 Tbsp Milk
- ½ Tsp Vanilla Extract
- ¼ Cup Mini Chocolate Chips
- Cream together the butter and sugar.
- Add the milk, vanilla, and flour and mix to combine.
- Fold in the chocolate chips.
- That's it! Enjoy immediately, or chill for 10-30 minutes before serving if you want a firmer texture.