If you’re craving cookie dough but want to avoid raw eggs or need a safe eggless dough for dietary reasons, this recipe is perfect! It’s simple, delicious, and safe to eat either raw or baked.
Ingredients:
- 1 cup all-purpose flour
- 1/2 cup salted butter (softened)
- 1/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk (dairy or non-dairy)
- 1/2 cup mini chocolate chips (or any mix-ins you prefer)
Instructions:
FOR RAW COOKIE DOUGH:
Heat-treat the flour: To ensure the flour is safe to eat raw, spread it out on a baking sheet and bake at 350°F (175°C) for 5-7 minutes. Stir halfway through to ensure even heating. Let it cool completely before using it in the dough.
In a bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth and fluffy.
Add the vanilla extract and milk, and mix until fully combined.
Gradually add in the heat-treated flour, mixing until smooth.
Stir in the chocolate chips (or any desired mix-ins like nuts, dried fruit, or candies).
Enjoy the dough as is! It’s safe to eat raw, and the flavor is amazing!
FOR BAKED COOKIES:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Scoop tablespoon-sized portions of the dough and roll them into balls. Place them about 2 inches apart on the baking sheet.
Bake for 8-10 minutes, or until the edges are golden brown but the centers are still soft.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes:
- Storage: Store the cookie dough in an airtight container in the refrigerator for up to a week or freeze for up to 3 months.
- Flavor Variations: You can add in different types of chips (peanut butter, white chocolate, etc.) or even swirl in some caramel for extra flavor!
Now you can enjoy eggless cookie dough with no worries, whether you eat it raw or bake it into delicious cookies!
