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Edible Cookie Dough Without Milk

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Sweet, doughy, and filled with mini chocolate chips, Edible cookie dough without milk is an easy dairy-free and egg-free no-bake treat to eat by the spoonful. 

Let’s be honest: the best part of making homemade cookies is sneaking bites of dough. I know, you’re not supposed to eat the dough made with raw eggs. Why not skip all the baking and stop with simple and delicious edible cookie dough to eat without the guilt?

This recipe is free of dairy, eggs and there’s no oven required. It’s fun to make with kids, easy to store, and is an all-around crowd-pleasing treat. 

Your Guide To Edible Cookie Dough Without Milk

There are just a few simple steps to make raw cookie dough with chocolate chips. 

First, you’ll need to heat-treat the flour. This means heating the flour to a point that kills any potential bacteria hiding in the powder.

It’s generally not good to eat raw flour, both because it has an unpleasant raw and starchy taste, and because the grains can harbor unhealthy bacteria.

How to Heat Treat Flour

The fastest way to heat treat all-purpose flour is in the microwave. Simply place your flour in a microwave-safe bowl and heat in 1-minute intervals until the internal temperature of the flour reaches at least 166°F. 

Alternatively, you can heat treat your flour in the oven. To do this, preheat the oven to 350°F. Spread the flour on a baking sheet and toast for just 5 minutes

However you choose to warm your flour, be sure to let it cool completely back to room temperature before continuing with the recipe. Hot flour will heat your butter, resulting in oily cookie dough. 

Ingredients for Dairy-Free Edible Cookie Dough

While your flour cools, you can prepare the remaining cookie dough ingredients:

  • Unsalted butter that’s been melted and cooled back to room temperature. Remember, hot or warm butter will yield greasy cookie dough that doesn’t hold together well. Melt the butter in a microwave-safe bowl in 30-second increments until mostly melted. Then remove from the microwave and let cool on the counter. If you only have salted butter, omit the added salt in the recipe. 
  • Light brown sugar, which gives the signature cookie dough color and caramel flavor. If you don’t have light brown sugar, dark brown will also work. 
  • White granulated sugar, another key ingredient in any delicious cookie recipe. 
  • Vanilla extract, which adds a bit of warmth. Be sure to use real, pure vanilla extract, as you’ll want the full flavor to come through in your cookie dough. 
  • Mini chocolate chips, because what would cookie dough be without the texture and sweetness of chocolate chips?

Flavor Ideas for Edible Cookie Dough

While this recipe is for the all-American classic chocolate chip cookie dough, you can add your favorite flavorings to put your own spin on edible cookie dough.

Some tasty flavoring and mix-in ideas include:

  • Rainbow sprinkles for a funfetti or birthday cake cookie dough
  • Chopped nuts, like pecans, walnuts or coconut flakes
  • Dried fruit, like raisins, cranberries or chopped dates
  • Candies, like mini M&M’s or chopped chocolate bars

How to Store Raw Cookie Dough

While you might be tempted to finish off the full batch of cookie dough as soon as you make it, this recipe does store well.

Simply transfer the cookie dough to an airtight container and store in the refrigerator for up to 5 days

You can also freeze the cookie dough for up to 3 months. IF you’re going to freeze it, however, you may want to portion out the dough into cookie-sized balls.

That way, you can reach for a bite-sized portion of chocolate chip cookie dough any time and enjoy it frozen. You can also warm it in the microwave in 15-second intervals until it’s soft. 

Can I Bake The Egg-Free Cookie Dough?

I would not recommend baking the egg-free dough. There is very little protein, without any eggs or dairy, plus there are no leavening agents like baking powder and baking soda to give your cookies any rise in the oven. 

The resulting cookies would be flat and the dough would melt too quickly in the oven, so it would probably run together into one giant cookie.

This recipe is best enjoyed as-is, in its delicious milk and egg-free raw state. 

How To Make Edible Cookie Dough Without Milk

Making edible cookie dough without milk is so easy. Check out the steps below.

Step 1: Gather your ingredients

Step 2: Cook the flour

Place the flour in a microwave-safe bowl and heat in 1-minute intervals until the internal temperature of the flour reaches at least 166°F.

Alternatively, you can preheat the oven to 350°F and spread the flour onto a baking sheet in an even layer. Toast for 5 minutes to remove any raw flour flavor. Set aside to cool fully.

Step 3: Mix the butter, brown and white sugars in a mixing bowl

Step 4: Stir in the vanilla, salt, and flour

Step 5: Fold in the chocolate chips

Step 6: Enjoy as-is, or chill the dough in the fridge for 10 minutes if it needs firming up 

Edible Cookie Dough Without Milk

Edible Cookie Dough Without Milk

Yield: 2 cups
Prep Time: 10 minutes
Total Time: 10 minutes

This edible cookie dough is made without milk to create a granola-like texture that is simply irresistible!

Ingredients

  • 1 cup all-purpose flour
  • ½ cup unsalted butter, melted and cooled
  • ½ cup packed light brown sugar
  • 2 tablespoons white granulated sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon kosher salt
  • ½ cup mini chocolate chips

Instructions

Place the flour in a microwave-safe bowl and heat in 1-minute intervals until the internal temperature of the flour reaches at least 166°F.

Alternatively, you can preheat the oven to 350°F and spread the flour onto a baking sheet in an even layer. Toast for 5 minutes to remove any raw flour flavor. Set aside to cool fully.

Mix the butter, brown and white sugars in a mixing bowl until well combined.  

Stir in the vanilla, salt, and flour, ensuring no pockets of flour remain.  

Fold in the chocolate chips.  

Enjoy as-is, or chill the dough in the fridge for 10 minutes if it needs firming up. 

Nutrition Information:
Yield: 4 Serving Size: 1/2 cup
Amount Per Serving: Calories: 536Total Fat: 30gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 61mgSodium: 145mgCarbohydrates: 67gFiber: 2gSugar: 41gProtein: 4g

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