No need to get a stomach ache eating raw cookie dough, when you can make edible cookie dough (no eggs!), perfect for eating by the spoonful!
Edible Cookie Dough
If by the time you get the cookies in the oven you’ve eaten half the dough, this one is for you. Now, I won’t lie. I have been known to eat a lot of raw cookie dough. I KNOW. It’s not good for you, salmonella, blah blah, but the moral of this story is that you can fully trust that I know exactly how the real deal cookie dough should taste. And this edible cooke dough tastes just as the good as the regular kind. This easy edible cookie dough is made with all the same ingredients you’d make regular chocolate chip cookies with, but you’ll swap out the eggs for flax eggs and temper the flour so you eat your cookie dough in peace.
TLDR: This edible cookie dough is perfectly safe to eat, and just as tasty as the real deal.
Ingredients for edible chocolate chip cookie dough
You’ll need mostly the same ingredients as regular cookies for this edible chocolate chip cookie dough. The only big difference ingredient wise is swapping out the eggs for flax eggs and making sure to temper your flour as you should not eat flour raw!
Here’s what you’ll need
Light Brown Sugar
How to temper flour to make it safe to eat raw
The cookie dough filling is totally safe to eat, because it’s made with flax eggs and with tempered flour. Flour should not be consumed raw, but luckily it’s super easy to temper it (AKA heat it up to kill off any bacteria). Simply spread the flour out on a lined baking sheet into an even layer and bake 325° for 15 minutes (stirring every 2 minutes) or until the flour has reached 165°. Make sure to let the flour cool before using so you don’t end up melting your chocolate chips!
If you are okay with the risk of food born illness, you can omit this step, but for peace of mind I would recommend it, just in case you end up with an unlucky bag of recalled flour.
What makes this edible cookie dough so tasty?
A lot of edible cookie doughs just omit the eggs and go down on the dry ingredients, or add milk or water instead of eggs, but this will alter the texture of your cookie dough. Eggs are what binds your cookies together and gives them cookie dough that silky texture, so I like to swap out the eggs for flax eggs to mimic the texture better! That being said if you don’t have flaxseed meal on hand, you can add an additional 2 Tablespoons of milk to your dough instead!
Can you bake off this cookie dough into cookies?
YES YOU CAN. So if you decide that you actually want a crispy edge, gooey in the middle cookie, you can simple bake these off at 350°F for 11 to 13 minutes or until they’ve puffed up and are set on the edges, but are still gooey in the middle! This edible cookie dough is also perfect for using in a homemade cookie dough ice cream or any other sweet treat you might want to take over the edge with some edible cookie dough!
And even though I’m still okay with the salmonella risk of tasting desserts before they’re baked, if you know you’re just going to eat all the cookies raw, why risk it?
First, make your flax egg. Combine the flaxseed meal and water. Stir to combine and place in the fridge for 5 minutes or until thickened and congealed.
While the flax egg sets, brown the butter over medium heat, stirring constantly until the butter begins to foam and turns a golden brown, emitting a nutty aroma. Make sure you only brown the butter lightly. When butter browns the liquid evaporates off which can dry out your dough. As soon as the butter starts to turn brown and smell nutty, take it off the heat to prevent any more liquid from escaping. Take butter off the heat and allow to cool.
In a large mixing bowl combine the cooled brown butter, brown sugar, and white sugar. Beat until mixed together. Add in the flax egg, milk, and vanilla extract. Mix well.
In separate bowl mix together the flour, salt and baking soda. Mix half the dry ingredients into the wet until everything comes together. Slowly add in the remaining flour a little bit at a time, stopping if the dough starts to get too dry. Fold in the chocolate.
Keywords: edible cookie dough, no bake
To temper the all purpose flour for the cookie dough filling, line a baking sheet with parchment paper and preheat the oven to 325°F. Spread the flour out into an even layer. Place in the oven and bake for 2 minutes, take the flour out and use a rubber spatula to stir the flour. Repeat this process for 15 minutes or until the flour has reached 165°F. Remove the flour for the oven and allow to cool before using in the cookie dough filling.
Leave a comment and rate this recipe!
Hi! i was wondering if i could replace the brown butter with peanut butter?
Ooh I’ve never tried that, but I think it would be delicious! I would recommend adding less flour if you use peanut butter!
Hello, I was wondering if there was any way to make this recipe without the flax egg? Could I possibly just add a little more milk or something ?
Yes you can add 2 tablespoons of milk reread her instructions
I made a half batch to mix into coffee ice cream I was making, and it was fantastic! Perfect flavor and consistency to be mixed into ice cream, I will definitely use this again!
Hey! Does this dough need to be kept refrigerated after making?
Hi Shelby! Yes–unless you’re going to eat it right away you should store it in the fridge!
Absolutely wonderful and exactly how cookie dough should taste like! I keep coming back for this recipe!!!