For cookie lovers, sneakily swiping spoonfuls of tempting raw cookie dough is a time-honored tradition—as is the resulting stomach ache. However, you can indulge safely with a simple recipe for egg-free edible dough.
This guide will teach you how to make edible cookie dough: sweet, safe, and no-bake that beats store-bought versions. You’ll learn a few easy tricks to make addictively delicious edible dough using pantry staples. Finally, enjoy carefree cookie dough snacking without the ingredients that commonly cause illness or unpleasant side effects.
Table of Contents
- Ingredients Needed
- How to Make Edible Cookie Dough
- Flavor Variations to Try
- Nutritional Information
- Tips for Making the Best Edible Cookie Dough Recipe
- Storage Tips for Your Edible Cookie Dough
- Edible Cookie Dough Time!
- How To Make Edible Cookie Dough: FAQs
When it comes to making edible cookie dough from scratch at home, having the right ingredients on hand is key. The basic components for classic cookie dough are relatively simple, but small tweaks can transform the recipe into gluten-free, dairy-free, or vegan versions.
The foundation of edible raw cookie dough starts with a few pantry staples:
- Flour: All-purpose flour gives traditional cookie dough its signature texture, though you can sub in gluten-free blends. Measure out 2 cups to start. You will need to heat treat this before use, if it’s not already heat-treated according to the packaging.
- Butter or Oil: For rich, indulgent dough, use 1 cup of room-temperature butter. Opt for neutral oil to make it dairy-free.
- Sugar: Granulated white sugar, packed brown sugar, or a combo adds sweetness and tenderness. Use 3/4 to 1 cup.
- Vanilla Extract: A teaspoon of vanilla provides a lovely aroma and flavor. Almond extract switches up the vibe.
- Mix-ins: Chocolate chips, nuts, sprinkles – get creative with 1 cup of goodies!
- Eggs: Make sure you’re sourcing them well, as we can eat raw eggs but only if they’re fresh. For an egg-free option, check out my eggless cookie dough recipe instead!
With just these core components, you can whip up a basic dough perfect for swiping straight from the bowl. Adjust quantities to preference.
For Gluten-Free Cookie Dough Version
For a gluten-free cookie dough, swap the all-purpose flour for a blend that fits your dietary needs. Some options include:
- Gluten-free oat flour
- Almond flour
- Coconut flour
- Arrowroot starch or tapioca flour
Combine 2 cups of your chosen gluten-free flour with the wet ingredients listed above, adding extra liquid like non-dairy milk as needed to achieve the right consistency. The texture may differ slightly from traditional dough.
For Vegan Cookie Dough Version
To keep cookie dough vegan, replace the butter with vegan butter or neutral oil, such as:
- Coconut oil
- Vegetable oil
- Sunflower oil
Substitute the eggs called for in traditional recipes with:
- Mashed banana
- Commercial egg replacer products
Use non-dairy milk if the dough seems dry. Agave or maple syrup can sub in for granulated sugar. With these simple swaps, anyone can whip up edible vegan cookie dough to enjoy carefree.
So whether you want old-fashioned chocolate chip, gluten-free cookie dough with almond flour, or eggless vegan, having the right ingredients on hand makes baking up edible cookie dough a breeze. Get creative and customize to your own tastes – the options are endless for this lick-the-bowl-good treat!
How to Make Edible Cookie Dough
When it comes to whipping up edible cookie dough from scratch, the right technique makes all the difference. Enjoy cookie dough bliss in no time, starting with:
1. Gather Your Ingredients
Line up all the ingredients you’ll need for your batch of dough. Refer back to the lists above for traditional, gluten-free, vegan – whatever you’re in the mood for.
Get out your stand mixer, spatulas, measuring cups, and parchment paper too. Prepping your mise en place ahead helps the process go smoothly.
2. Cream the Butter and Sugar
Beat together 1 cup room temperature butter with 3/4 cup of white granulated sugar on medium-high speed until light and fluffy, about 2-3 minutes. This step incorporates air into the dough for optimal texture. If vegan, use softened coconut oil instead with a splash of non-dairy milk if too thick.
3. Add in Eggs and Vanilla
Reduce mixer speed to low and add in 2 large eggs, one at a time, beating well after each addition. Pour in 1 tsp pure vanilla extract too. The eggs add protein structure and the vanilla brings that signature scent.
For eggless dough, mash 1 overly ripe banana or use 1/4 cup applecauce instead.
4. Heat Treat Your Flour
For an easier time, we’re using the microwave for this one. Place flour in a microwave-safe bowl. Microwave the flour in 30-second intervals, stirring in between each interval for even heating.
After each interval, check the temperature of the flour with an instant-read thermometer. As with the oven method, aim for a temperature of 165°F (74°C).
Once the correct temperature is reached, remove the bowl from the microwave and let the flour cool completely.
5. Mix in Dry Ingredients
In a separate bowl, whisk together 2 cups of flour with 1 tsp baking soda and 1⁄2 tsp salt. Taking it slow, carefully add the dry mix into the wet ingredients in 3 parts, scraping down the sides of the bowl as needed. Too much flour at once makes it tough! Gluten-free bakers: use your favorite GF blend here.
6. Fold in Mix-Ins
Here’s the best part – choose your add-ins! Stir in 1 cup chocolate chips, M&Ms, chopped nuts – whatever you fancy. The chunks of goodness take this dough over the top.
I like a classic semisweet chocolate mix paired with toasty pecans.
7. Chill Thoroughly
Form dough into a disk, wrap in plastic, and chill for at least 2 hours and up to 3 days. This crucial resting period allows the ingredients to mingle, making the end product extra luscious. It also keeps the dough safe to eat raw by inhibiting bacteria growth.
And that’s it – you just made edible cookie dough from scratch to relish straight from the bowl! Portion out serving sizes to snack on now while saving some for later. Or present the dough ball with spoons so everyone can dig right in. However you slice it, this takes indulgence to the next level
Flavor Variations to Try
When we talk about how to make edible cookie dough, half the fun lies in mixing up the flavors and customizing it to your tastes. A basic vanilla dough makes a fine canvas, but taking it up a notch with different add-ins transforms it into a whole new treat. From chocolate lovers to nut fans to fruit sweet tooths, options abound for crafting unique edible doughs.
Chocoholics, this one’s for you. Start with semisweet chocolate chips – a classic crowd-pleaser. White chocolate chips offer a sweet twist while swapping in chunks of dark chocolate brings rich depth. Cocoa powder blends right into the dough itself for an intense chocolate flavor throughout. Ganache drizzle on top? Yes, please!
Fruity doughs burst with bright sweet-tart vibes. Toss in dried cranberries, cherries, apricots, or golden raisins for chewy texture and natural sweetness. Fresh berries like raspberries, blueberries, or chopped strawberries inject moisture, color, and amazing fruit essence. Zest and juice from oranges or lemons adds citrus zip.
Nutty and Seed Mix-ins
Nuts and seeds crunch things up while contributing nutty, toasty notes. Chopped pecans, walnuts, peanuts, cashews, pistachios, hazelnuts, almonds… you really can’t go wrong. Chia, flax, sesame, and hemp seeds pack extra nutrition. Nut butters swirl throughout the dough for intense flavor.
Fun and Adventurous
Rainbow sprinkles, crushed candy canes, butterscotch chips, toffee bits, crushed Oreoes…the possibilities are endless for one-of-a-kind cookie doughs. Play around with extracts like almond, coconut, maple, mint, or pumpkin pie spice. Or try unique nuts like macadamias or pine nuts. However you mix it up, edible cookie dough begs to be customized to match your cravings.
When indulging in edible raw cookie dough, you may wonder – how healthy can it really be?
Though not the healthiest snack, it is one of the most delicious. But for the health-conscious, the nutrients break down as:
- Calories: An average 2-tablespoon serving contains around 150 calories
- Carbohydrates: The white flour and sugar provide carbs for energy
- Fiber: The all-purpose flour contributes some fiber
- Protein: Eggs add protein for satiety and sustained energy
- Fat: Butter provides heart-healthy unsaturated fat and vitamin A
- Iron, calcium from the flour
- B vitamins from the flour
- Traces of micronutrients from the sugar
- Choline from the eggs for metabolism and nerve functioning
So while cookie dough packs a caloric punch, it also supplies a spectrum of nutrients. Portion control remains key – a couple tablespoons makes for a balanced indulgence.
Compared to baked cookies, the dough often contains less sugar and can satisfy a sweet craving when enjoyed in moderation within an overall healthy diet.
Tips for Making the Best Edible Cookie Dough Recipe
- Quality ingredients – use good flour and fresh eggs for the best dough outcome.
- Use room temperature ingredients – Starting with room temp butter, eggs, and milk allows everything to cream together easily for a smooth, silky dough. Cold, hard butter won’t blend properly. Let refrigerated items sit out for 30-60 minutes before baking.
- Measure precisely – Baking depends on accurate measurements for proper chemistry reactions. Use standard dry measuring cups for flour, sugar, etc. Liquid measuring cups with spouts suit wet ingredients. Level off the tops with a knife for perfect portions every time.
- Mix at the right speed – Use a stand mixer or electric beaters to cream butter and sugar on medium-high speed for airiness. But gently stir in dry ingredients by hand with a spatula to prevent toughness from over-mixing.
- Wrap tightly before chilling – After mixing up dough, form into a disk. Wrap dough disk first in plastic wrap, smoothing out air bubbles, then seal in an airtight container. This prevents freezer burn for fresh flavor.
- Portion for snacking – Scoop dough into bite-sized pieces on parchment paper before freezing. This allows grabbing just a few tasty morsels of frozen dough at a time to satisfy sweet cravings.
- Never leave finished dough at room temperature – Edible raw dough requires extended chilled storage. Leaving dough out unrefrigerated risks bacteria and mold growth. Rewrap tightly and immediately return to the fridge after sampling.
- Sugar matters – Brown sugar will make a denser dough compared to regular white granulated sugar. One is not better than the other necessarily, it’s actually about your preference!
Storage Tips for Your Edible Cookie Dough
Got leftovers after gobbling up edible cookie dough? Extend its shelf life with proper storage methods.
Keep dough chilled at all times for food safety. Pack into an airtight container, smoothing the top to limit air exposure. Glass or plastic both work fine. Stash in the back of the fridge furthest from the door at 40°F for up to 1 week max.
For longer freezing, roll dough into balls or logs before wrapping tightly in plastic wrap. Slip the dough packets into freezer bags, squeezing out excess air. Lay flat to freeze solid, then stack the bags once hardened. Cookie dough logs freeze well for 2-3 months.
When ready to dig back in, thaw dough overnight in the fridge. Let it come closer to room temp before serving for ideal softness. Don’t try to rush thaw on the counter or it may get too warm.
Edible Cookie Dough Time!
The versatility and simplicity of making edible cookie dough make it an irresistible adventure in the kitchen.
Remember, the key is to prioritize safety with heat-treated flour and quality-sourced eggs (or go without, to be extra safe).
So, go ahead, indulge in this nostalgic treat, and let every spoonful bring a smile to your face and warmth to your heart.
Want to bake edible cookie dough instead? You actually can, and I’ve got a full guide on it: Can You Bake Edible Cookie Dough?
How To Make Edible Cookie Dough: FAQs
What is edible cookie dough made of?
Edible cookie dough is typically made with ingredients like butter, sugar, brown sugar, vanilla, and salt. Instead of raw eggs, it uses heat-treated flour and pasteurized eggs. Some recipes also use milk or cream to achieve the right dough-like texture.
How do you make cookie dough that is safe to eat raw?
To make edible raw cookie dough, use heat-treated flour, pasteurized eggs or egg substitutes, butter or margarine, sugar, extracts, and salt in the recipe. Chilling all ingredients before mixing also improves safety. Do not use raw flour or eggs to prevent foodborne illness.
How do you heat treat flour for edible cookie dough?
To heat treat flour, spread the flour evenly on a baking sheet and bake at 350°F for 5-7 minutes. This kills bacteria like E. coli. Let the flour cool completely before using to make edible raw cookie dough. Stirring constantly can also heat treat small amounts of flour.
Edible Cookie Dough Recipe
You can whip up a basic dough perfect for swiping straight from the bowl.
- Prep Time: 15 mins
- Cook Time: 5 mins
- Total Time: 2 hrs 20 mins
- Yield: 20 servings 1x
- Category: dessert
- 2 cups All-purpose Flour
- 1 cup Butter or Oil (room temperature butter for rich dough, or neutral oil for dairy-free)
- 3/4 to 1 cup Sugar (granulated white, packed brown, or a combination)
- 1 teaspoon Vanilla Extract (or almond extract for a different flavor)
- 2 large Eggs (fresh for raw consumption or substitute with 1 ripe banana or 1/4
- cup applesauce for eggless)
- 1 cup Mix-ins (chocolate chips, nuts, sprinkles, etc.)
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- Gather all ingredients and utensils including a stand mixer, spatulas, measuring cups, and parchment paper.
- Beat 1 cup butter with 3/4 cup sugar until light and fluffy (about 2-3 minutes). If vegan, use softened coconut oil with a splash of non-dairy milk.
- On low speed, add 2 eggs one at a time, then add 1 tsp vanilla extract. For eggless, use banana or applesauce.
- Microwave flour in 30-second intervals, stirring in between, until it reaches 165°F (74°C). Let it cool completely.
- Whisk together flour, 1 tsp baking soda, and 1/2 tsp salt. Gradually mix into the wet ingredients in three parts.
- Stir in your choice of mix-ins like chocolate chips, nuts, etc.
- Form into a disk, wrap in plastic, and chill for at least 2 hours, up to 3 days.
- A basic vanilla dough makes a fine canvas, but taking it up a notch with different add-ins transforms it into a whole new treat.
- The dough often contains less sugar and can satisfy a sweet craving when enjoyed in moderation within an overall healthy diet.
- Calories: 198 kcal
- Fat: 12 g
- Carbohydrates: 24 g
Keywords: edible cookie dough