Best 6 Edible Cookie Dough No Egg Recipes

EDIBLE COOKIE DOUGH FOR ONE (EGGLESS)

Steps:

• Gather the ingredients.
• Add the flour to a small heatproof bowl and microwave on high power for 1 minute. Use an instant-read thermometer to make sure the internal temperature has reached at least 165 F. Let cool to room temperature.
• Combine the softened butter, granulated sugar, and brown sugar in a small mixing bowl. Mix for about a minute to help the sugar dissolve a bit, scraping the sides of the bowl often.
• Add the vanilla and salt and mix.
• Stir in the heat treated flour.
• Add up to 1 tablespoon of heavy cream or milk to achieve your desired texture. A small amount of cream or none at all will make a stiff dough, while adding more cream will make for a creamier texture.
• Add the chocolate chips and/or sprinkles, if using, and mix just until combined.

EGGLESS COOKIE DOUGH (1 SERVING)

Steps:

• Mix flour, butter, chocolate chips, water, brown sugar, white sugar, vanilla extract, baking soda, and salt together in a bowl.

FROZEN EDIBLE COOKIE DOUGH (NO EGGS)

Steps:

• Cream together the butter, white sugar, and brown sugar until smooth and creamy.
• Mix in the milk, vanilla extract, and salt until thoroughly combined.
• Stir in flour, chocolate chips and nuts. You can add more milk if dough is too dry.
• Using a 2 ounce scooper, scoop the cookie dough into balls and place on a baking sheet lined with parchment paper. Freeze for an hour.
• Once frozen you can store them in a zipper bag in the freezer.
• Makes approximately 20 cookie dough balls. Enjoy!

EGG FREE, NO-BAKE COOKIE DOUGH (FOR EATING!)

Steps:

• Combine all ingredients except for the water in a bowl. It helps if you cream the margarine separately and then add it to the bowl to avoid spending a long time trying to smooth out pieces of margarine. The mixture will be very crumbly and dry because the eggs were left out (to avoid salmonella issues when eating raw). Gradually begin adding small amounts of water until dough reaches desired consistency.
• Store in the fridge or freezer (not at room temperature or it will quickly spoil because it contains uncooked margarine). Eat with a spoon or place on top of pies, ice cream cakes, cheesecake, homemade icecream, or frozen yogurt!

EDIBLE COOKIE DOUGH

Steps:

• Beat the butter and sugar together, preferably in a mixer. Add the vanilla, ½ tsp salt and the flour, then mix until it looks like breadcrumbs. Keep mixing as you add the milk until it comes together to form a dough. Eat as it is or try one of these flavourings:
• Salted caramel dough: Add 1 tbsp dulce de leche, ½ tsp salt and a handful of dark chocolate chips to the dough and mix well.
• S'more cookie dough: Add 1 tbsp chocolate hazelnut spread, 2 crumbled digestive biscuits, and some mini marshmallows.
• Apple & cinnamon dough: Add some little chunks of dried apple and a sprinkle of cinnamon sugar (1 tsp cinnamon mixed with 1 tbsp soft brown sugar).
• Peanut heaven dough: Add 1 tbsp peanut butter and a handful of sugar-coated chocolate peanuts.

EDIBLE COOKIE DOUGH

Steps:

• Combine brown sugar and butter in a large bowl; beat with an electric mixer until creamy. Beat in vanilla extract and salt. Add flour; mix until a crumbly dough forms. Mix in milk. Fold in milk chocolate chips and mini chocolate chips.