Eggless Chocolate Chip Cookie Dough that’s safe to eat and perfect for cupcake fillings or ice cream mix-ins in just 15 minutes!
We love cookies and cookie dough so much we had to make an eggless version we snack on while baking our favorite Christmas cookies including our Award Winning Gingerbread Cookies and my favorite Flourless Chocolate Chewy Cookies.
Eggless Cookie Dough
Safe To Eat Raw Chocolate Chip Cookie Dough is basically heaven on earth. Psst I also have this Eggless S’mores Cookie Dough that you see in the picture above (to the right) that is AMAZING.
Who didn’t love licking the inside of the cookie bowl when our mom would make cookies for us as kids?
Yes my friends, this is a recipe for eating. For eating and not having to think, “Oh I shouldn’t be doing this, there is raw egg in here.” It can’t be that bad for you right?
Sorry to say as a chef who is certified in food safety, it most certainly can be. Here is some information from the FDA regarding the risks.
When making edible cookie dough you remove eggs which removes some of the risk of salmonella, but not all of it. In untreated flour you run the risk e coli bacteria in the flour. According to the FDA:
“Flour is derived from a grain that comes directly from the field and typically is not treated to kill bacteria,” says Leslie Smoot, Ph.D., a senior advisor in FDA’s Office of Food Safety and a specialist in the microbiological safety of processed foods. So if an animal heeds the call of nature in the field, bacteria from the animal waste could contaminate the grain, which is then harvested and milled into flour.
Don’t worry, I am not about to tell you to ditch this recipe. All you have to do is heat treat the flour. The easiest way is in the microwave! Your flour must reach 160°F to kill the bacteria.
How to Microwave Raw Flour
To make raw flour recipes safe to eat, microwave the bowl of flour for 1 minute and 15 seconds on high in five 15 second increments. Be sure to stir the flour after each 15 second increment.
This recipe is so easy to whip up and stays amazingly well in the freezer. We have batches of different flavored dough in the deep freeze and for when we do stuffed cupcakes…
…or even when we make regular cookies! I pull a few out of the large ziploc bag for us to snack on so we don’t go for the raw egg filled stuff. You can also use this as a filling for truffles! Or if you thin it out a bit more with milk, you can make it into a frosting or a dip! The possibilities are endless, and delicious!
This is a one pot, throw it together and freeze recipe! In a bowl with a mixer or a stand mixer, cream the butter and sugars. until they are noticeably lighter in color and very fluffy. This usually takes a couple of minutes. Add in water and vanilla and mix for a couple of seconds. Add in flour, salt and chocolate chips and mix until all combined.
The chips are so small they won’t break apart in there.
Now you can totally customize this. You can use mini chocolate chips or something else… If you are worried or use an alternate type of mix in that is more fragile, use a spatula or whisk to incorporate the mix-ins. Here are 10 other ideas to play around with:
Cookie Dough Mix-In Ideas
- raisins and instant oats
- peanut butter chips
- toffee chips
- white chocolate chips
- crushed or chopped nuts
- S’mores with graham crackers and mini cereal marshmallows
- mini M&Ms
- Oreo pieces
- waffle cone pieces
- mini chunks of your favorite candy bar
When you have mixed it all together you can scoop it out with a cookie scoop or if you are like me, use a 1/4 cup ice cream scoop.
Put them in the freezer for at least 3-4 hours. For my purposes, I usually quarter those scoops, so each one is a tablespoon.
Eggless Chocolate Chip Cookie Dough
- Yield: 24 bites
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Course: Dessert
- Cuisine: American
- Author: Sabrina Snyder
Eggless Cookie Dough that's safe to eat and perfect for cupcake fillings or ice cream mix-ins in just 15 minutes!
- 8 tablespoons unsalted butter , softened
- 2 tablespoons granulated sugar
- 1/3 cup light brown sugar , packed
- 2 tablespoons water
- 1 teaspoon vanilla extract
- 1 1/4 cups flour
- 1/4 teaspoon kosher salt
- 2/3 cup mini semisweet chocolate chips
Note: click on times in the instructions to start a kitchen timer while cooking.
Add the flour to a microwave safe bowl and microwave in 15 second increments 5 times, stirring in between each increment.
In a bowl with a mixer or a stand mixer, cream the butter and sugars. until they are noticeably lighter in color and very fluffy. This usually takes a 2-3 minutes.
Add in water and vanilla and mix for a couple of seconds then add in the flour, salt and chocolate chips, mixing until combined.
The chocolate chips are so small they won't break apart in there. If you are worried or use an alternate type of mix in that is more fragile, use a spatula or whisk to incorporate the mix-ins.
You can use milk instead of water to mix into the cookie dough, but then you must refrigerate the dough to store. If you want to add this cookie dough as a frosting or topping to baked goods you must use water.
Yield: 24 bites, Amount per serving: 78 calories, Calories: 78g, Carbohydrates: 12g, Protein: 1g, Fat: 2g, Saturated Fat: 1g, Sodium: 26mg, Potassium: 48mg, Sugar: 6g, Vitamin A: 5g, Calcium: 8g, Iron: 0.7g
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