My girls love to bake. They actually ask if they can bake something pretty much everyday. Cookies are their absolute favorite. Sometimes I’m lucky and they will make cookies that I can eat (gluten-free and dairy-free) and sometimes they don’t…so they don’t have to share. Well, with this edible cookie dough recipe, we figured out a way we can all eat some. Let’s start with how to make edible cookie dough that is safe to eat and then I’ll share my allergy-friendly recipe.
The ingredients for edible cookie dough are very similar to what you would use in cookie dough you would bake into cookies. Of course, there are some differences (mostly exclusions), too.
You’ll need brown sugar, granulated sugar, butter (1 stick) – softened, vanilla extract (get the real stuff! It’s so worth it!), salt, all purpose flour, milk, semi-sweet chocolate chips.
Is Cookie Dough bad for you to eat?
Not this one! It doesn’t have any eggs! And the first thing you will have to do is heat your flour. You want to do this because the FDA now says to do it so you don’t get sick. How do you make cookie dough without eggs? Here’s how you make cookie dough without eggs!
You’ll find that the recipe is likely pretty similar to something you are used to making when you bake cookies. Milk will be one surprise.
The chocolate chips make the dough! But, if you are a funfetti fan, get some sprinkles in there! It’s really up to you!
It doesn’t seem like it makes much, but it will hit the spot after a spoonful or two. It was actually about 6-8 very generous servings. But so much of the yum!
How to use your cookie dough (besides the obvious…eating it!)
Can you still bake edible cookie dough?
It’s not suitable for making actual cookies (it’s missing the eggs, baking soda and baking powder), there are other ways you can enjoy the edible cookie dough:
- Break up pieces of the cookie dough and place on top of ice cream or a milkshake.
- Roll into balls and freeze for 20 minutes. Dip the balls into melted chocolate for cookie dough bites.
- Place the cookie dough in popsicle molds and freeze. Once frozen, you can drizzle melted chocolate or coat the popsicle entirely with chocolate.
- Make a dessert parfait by adding the cookie dough to pudding and whipped cream layers.
- And of course the easiest way to enjoy edible cookie dough….straight from the spoon!
- IF there are any leftovers (yeah, right…leftovers!), store in an airtight plastic bag for up to 3 days in the refrigerator or freeze for up to one month.
Edible Cookie Dough
Don’t you just want to dig in with a spoon and have a bite? Or three?
If you are looking for that edible cookie dough recipe without butter and without milk, check out the recipe below which includes modifications to make gluten-free dairy-free and vegan edible cookie dough!
A delicious and safe edible chocolate chip cookie dough with notes to include how to make the recipe gluten-free, dairy-free and vegan.
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup butter*
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 1 1/2 cup all-purpose flour*
- 2 T milk*
- 3/4 cup semi-sweet chocolate chips*
Add the flour to a microwave safe bowl and microwave on HIGH for 1 minute. Stir and microwave for 1 additional minute. Make sure this step is completed and the internal temperature of the flour reaches 160 degrees F (per the FDA). Once reaching this temperature (2 minutes in the microwave) it is safe to eat. Set aside to cool.
Add the sugars and softened butter to a large mixing bowl. With an electric mixer, mix until blended and creamy. Mix in the vanilla and salt.
Stir in half of the flour and 1T of milk. Add the remaining flour and milk and stir until you have achieved a cookie dough consistency.
Fold in the chocolate chips.
*To make the recipe gluten-free, dairy-free and vegan, you just need a few swaps.
In place of the butter, use a butter substitute like dairy-free butter, or my preference coconut oil. This will change the flavor, but it's delicious. Use 1t scant the 1/2 cup of butter and top it off with 1t of water.
In place of the all-purpose flour, use cup-for-cup gluten free flour.
In place of the regular milk, use almond milk, soy milk or any milk substitute you prefer.
For the chocolate chips, I like enjoy life morsels.
I also used coconut sugar in place of the brown sugar, which did change the color of the dough, but it was delicious.