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Edible Raw Cookie Dough (Egg Free)

28 · Apr 8, 2016 ·

UPDATED – After a helpful reader pointed out the potential risks of eating raw flour, please see the note at the bottom of the recipe if you want to bake your flour before using it in the dough. 

Today’s recipe is a bit of a weird one. It’s just cookie dough. 

Edible Raw Cookie Dough - made without eggs so it's safe to eat without baking!

One of the best parts about baking a cake is licking the spoon (and the bowl). Same goes for cookies. I always have to munch some of that raw  dough before it goes in the oven. I’m pretty sure it’s a universal problem – you know you probably shouldn’t eat it, what with all the raw eggs and stuff, but you just can’t help yourself.

Well, problem solved.

Edible Raw Cookie Dough - made without eggs so it's safe to eat without baking!

These cookie dough balls you see before you are completely egg-free. This does mean they would make hideous cookies, but instead of baking them you can just gobble them up raw. Bit weird?

Yes. But hear me out.

I’ve got plans for these balls of dough, and it involves stuffing them inside some cupcakes. More on that later. But you could also dip them in some melted dark chocolate and have yourself some cookie dough truffles. Or make some home-made vanilla (or chocolate) ice cream and swirl some of this dough right on in there. Who needs Ben & Jerry.

Edible Raw Cookie Dough - made without eggs so it's safe to eat without baking!

The recipe for these edible cookie dough balls is adapted from the double chocolate chip cookies I shared with you back in February. Sans cocoa powder. Those cookies are so fudgy because the dough itself is the thickest dough around, which is exactly what makes it perfect for these edible cookie dough balls. You don’t want them to melt apart in your hands, after all.

It is still best to store these doughy balls in the fridge before you eat them, although they will keep at room temperature – they will just be a bit softer. Still bloody delicious though.

Edible Raw Cookie Dough - made without eggs so it's safe to eat without baking!

If you have an amazing cookie recipe that you want to remove the egg from, then a top tip is to add 2-4 tablespoons of milk to the dough for every egg you are looking to replace. The milk will keep the dough balls together, without any risk of salmonella. Because that’s one thing you don’t want to have in your kitchen.

Edible Raw Cookie Dough
2016-03-28 13:52:03
This cookie dough contains no eggs, so is safe to eat raw. Dip dough balls in melted chocolate for some delicious cookie dough truffles.
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Ingredients
  1. 115g (½ cup) unsalted butter, at room temperature
  2. 50g (¼ cup) caster sugar (US granulated sugar)
  3. 50g (¼ cup) light or dark brown sugar
  4. 3 or 4 tablespoons milk
  5. ½ teaspoon vanilla extract
  6. 150g (1 cup) plain or all purpose flour - see note below
  7. ¼ teaspoon salt
  8. 150g (5.3oz or 7/8 cup) milk or semi-sweet chocolate chips
Instructions
  1. Cream the butter using a stand or hand-mixer until it is pale and all the lumps are gone. Add the two types of sugar to the bowl and mix well.
  2. Add the milk, one tablespoon at a time, mixing well between each addition. Add the vanilla extract and mix again.
  3. Add the flour and salt to the bowl, and mix gently until just combined. Put the chocolate chips in to the bowl and mix gently until well distributed.
  4. The dough can either be rolled into balls (and dipped into melted chocolate), or eaten with a spoon.
Storage & notes
  1. To avoid any potential risks with eating raw flour, the flour can be baked beforehand to kill any bacteria. To do this, spread the flour out on a baking sheet and bake in a preheated 180°C / 350°F (160°C fan) oven for 10 minutes. And then use the baked flour in the above recipe.
  2. The cookie dough doesn't need to be refrigerated - although it will remain firmer if kept in the fridge. It is best to eat the dough within 2-3 days. The dough can also be frozen, for 2-3 months. Just defrost at room temperature.
By What Charlotte Baked
Adapted from Double Chocolate Chip Cookies (What Charlotte Baked)
Adapted from Double Chocolate Chip Cookies (What Charlotte Baked)
What Charlotte Baked https://whatcharlottebaked.com/

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Reader Interactions

Comments

  1. Katie says

    April 10, 2016 at 1:58 pm

    If we get an ice cream maker off the wedding list you need to make cookie dough ice cream with these. Maybe with some caramel sauce and fudgy pieces. And hazelnuts.

    Just saw a picture of the chocolate peanut bars up there and got major food envy of my past self…

  2. Paula Drahos says

    December 11, 2018 at 1:25 am

    Isn’t it dangerous to eat dough with raw flour in it?

    • Charlotte says

      December 19, 2018 at 6:47 pm

      There is a small risk with raw flour, but if you’re concerned at all then the best thing to do is spread the flour on a baking tray and bake for 5 minutes in the preheated oven. This should kill any bacteria in there.

      Personally I’ve been licking the spoon/bowl after baking for almost 30 years and I’ve never been sick, so I don’t bother with this step. But I will amend the recipe above to add this in to avoid any nasty surprises! Thank you ?

  3. Paula says

    December 22, 2018 at 3:01 pm

    Thanks Charlotte. I too have been dipping into raw cookie dough for over 50 years without any issues. I was just wondering with all the warnings they have today.

  4. Kat says

    February 23, 2019 at 10:43 am

    Hi!

    Can this cookie dough really be left out of the refrigerator at room temperature for 2-3 days if it contains fresh milk? I’m thinking of making some for a children’s birthday party & want to make sure it’s safe to be left out at room temperature.

    Many thanks!

    • Charlotte says

      February 25, 2019 at 8:35 pm

      Hi Kat. It should be fine – the sugar stabilises the tiny amount of milk, so it won’t spoil. Kind of like how buttercream can be left at room temperature even though it has butter in it. Make sure to bake the flour before using it though to be extra safe seeing as kids are involved.

      If you do end up using my recipe then I would love to know how it goes! Thanks 🙂

  5. Delina says

    November 10, 2019 at 4:36 am

    My husband buys cookie dough from the store and (over a few weeks) eats the entire tub without baking any of it. Today we forgot to buy some, so I whipped up a batch of my favorite recipe. I didn’t want him to get sick from raw eggs so I replaced them with applesauce. They taste fantastic and the texture is perfect. So if you’re worried about the milk going bad, you might try unsweetened applesauce..

    • Charlotte says

      December 29, 2019 at 8:46 am

      Thanks for the tip Delina!

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