Edible Cookie Dough

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

• Unsalted Butter
• Granulated Sugar
• Light Brown Sugar
• Flaxseed Meal
• Vanilla Extract
• Flour
• Chocolate Chips
• Salt
• Baking Soda
• Milk

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?

Happy cookie dough eating, my friends!

XXX

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