Best 5 Edible Eggless Cookie Dough Recipes
Dive into the world of delectable eggless cookie dough, a delightful treat that satisfies your sweet cravings without compromising your dietary preferences or the risk of raw egg consumption. Unleash your inner baker and embark on a culinary journey as we present a collection of the finest edible eggless cookie dough recipes, catering to various tastes and preferences. From classic chocolate chip to decadent peanut butter and unique flavors like red velvet and matcha, this article will guide you in creating the perfect eggless cookie dough that is safe to indulge in and bursting with irresistible flavors. So, get ready to indulge your sweet tooth and experience the joy of baking without eggs!
Here are our top 5 tried and tested recipes!
EDIBLE COOKIE DOUGH FOR ONE (EGGLESS)
Made with heat-treated flour and no eggs, this cookie dough is perfect for when a craving strikes. No need to share, the recipe serves one or two.
Provided by Laurel Randolph
Categories Dessert
Time 11m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 245 kcal, Carbohydrate 29 g, Cholesterol 36 mg, Fiber 1 g, Protein 2 g, SaturatedFat 8 g, Sodium 71 mg, Sugar 14 g, Fat 13 g, UnsaturatedFat 0 g
EGGLESS COOKIE DOUGH (1 SERVING)
I love just eating cookie dough so I made some eggless cookie dough! Substitute other add-ins for the chocolate chips if you like.
Provided by JJ Leavens :]
Categories Desserts Cookies No-Bake Cookie Recipes
Time 5m
Yield 1
Number Of Ingredients 9
Steps:
- Mix flour, butter, chocolate chips, water, brown sugar, white sugar, vanilla extract, baking soda, and salt together in a bowl.
Nutrition Facts : Calories 503.8 calories, Carbohydrate 67.6 g, Cholesterol 45.8 mg, Fat 26.1 g, Fiber 2.5 g, Protein 4.6 g, SaturatedFat 16 g, Sodium 559.4 mg, Sugar 41.3 g
EDIBLE CHOCOLATE CHIP COOKIE DOUGH
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield about 3 cups
Number Of Ingredients 7
Steps:
- Beat the butter, brown sugar, vanilla and salt in a large bowl with a mixer on low speed until combined. Increase the speed to medium high and beat until pale and fluffy, about 3 minutes.
- Reduce the speed to low, add the toasted flour and beat until combined, about 30 seconds. Add the milk, increase the speed to medium and beat until creamy, about 30 seconds. Stir in the chocolate chips. Refrigerate at least 1 hour or overnight.
FROZEN EDIBLE COOKIE DOUGH (NO EGGS)
If you're like me and buy the frozen cookie dough and end up eating it before you even get to bake cookies... This is for you! Note: you can use less sugar if using a sweet chocolate or more sugar if using semi-sweet or dark chocolate.
Provided by Mrs. Brooks
Categories Dessert
Time 15m
Yield 2 Cookie dough, 10 serving(s)
Number Of Ingredients 9
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!
EDIBLE COOKIE DOUGH WITH VARIATIONS
Cookie dough lovers, eat your hearts out! Toasting the flour in this egg-free version zaps any bacteria, making the raw dough safe for kids-and grown-ups-to eat as is. See below for classic chocolate chip, plus four other delicious flavors to try.
Provided by Katherine Sacks
Categories Small Plates Cookies Chocolate Oatmeal Kid-Friendly Peanut Butter Dessert snack
Yield Makes 25-28 balls
Number Of Ingredients 29
Steps:
- Make the Base Cookie Dough:
- Preheat oven to 350˚F. Spread flour on a parchment-lined rimmed baking sheet and bake 10 minutes. Let cool slightly (flour should still be warm to the touch), about 3 minutes.
- Meanwhile, using an electric mixer on medium speed, beat butter, granulated sugar, brown sugar, and salt in a large bowl until light and fluffy, 2-3 minutes. Reduce mixer speed to low and beat in milk and vanilla. Add warm flour and beat on low speed until incorporated. Increase speed to medium-high and continue to beat until dough separates, then comes back together, about 30 seconds. Chill 10 minutes.
- Make the Chocolate Chip Dough:
- Mix base cookie dough and chocolate chips with a spatula in a large bowl. Using a small ice cream scoop or tablespoon, divide dough into balls and transfer to a rimmed baking sheet. Chill at least 30 minutes.
- Make the Cookies and Cream Dough:
- Crush cookies in a plastic bag until finely crushed. Mix base cookie dough, cookie crumbles, and oil with a spatula or your hands in a large bowl. Using a small ice cream scoop or tablespoon, divide dough into balls and transfer to a rimmed baking sheet. Chill at least 15 minutes.
- Make the Rocky Road Dough:
- Sift cocoa powder over base cookie dough. Add marshmallows, almonds, chocolate chips, and oil and mix with a spatula or your hands until incorporated. Using a small ice cream scoop or tablespoon, divide dough into balls and transfer to a rimmed baking sheet. Chill at least 15 minutes.
- Make the Oatmeal-Raisin Dough:
- Preheat oven to 350˚F. Spread oats and walnuts on a rimmed baking sheet and bake until walnuts are lightly toasted, about 10 minutes. Let cool at least 15 minutes.
- Mix base cookie dough, oats, walnuts, raisins, oil, and cinnamon with a spatula or your hands in a large bowl. Using a small ice cream scoop or tablespoon, divide dough into balls and transfer to a rimmed baking sheet. Chill at least 15 minutes.
- Make the Peanut Butter and Chocolate Dough:
- Using an electric mixer on medium-high speed, beat base cookie dough and peanut butter in a large bowl until smooth. Add peanut butter cups and candies and fold with a spatula. Using a small ice cream scoop or tablespoon, divide dough into balls and transfer to a rimmed baking sheet. Chill at least 15 minutes.
- Do Ahead
- Cookie dough made 5 days ahead. Store in an airtight container and chill, or freeze up to 1 month.
Tips:
- Make sure all ingredients are at room temperature before starting.
- Do not overmix the dough, as this will make it tough.
- Chill the dough for at least 30 minutes before baking, as this will help the cookies hold their shape.
- Bake the cookies at a low temperature for a longer period of time. This will help prevent them from over-browning.
- You can add in your favorite mix-ins such as chocolate chips, nuts, or sprinkles.
- Store the cookies in an airtight container at room temperature for up to 3 days.
Conclusion:
These eggless cookie dough recipes offer a delicious and safe alternative to traditional cookie dough. Whether you are looking for a vegan, allergy-friendly, or just a fun and creative way to enjoy cookie dough, these recipes are sure to satisfy. With just a few simple ingredients and a little bit of time, you can create a delicious and edible cookie dough that the whole family can enjoy.
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