Eggless Cookie Dough
This Eggless Cookie Dough is SO EASY! Creamy, sweet, and safe to eat raw, packed with mini chocolate chips for a nostalgic treat you can enjoy anytime.
Servings: 4 servings
Ingredients
- 1/4 cup butter softened
- 1 cup brown sugar
- 1/4 cup milk
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour heat-treated
- 1/4 cup sugar
- 1/2 cup chocolate chips mini or regular
Instructions
Make Eggless Cookie Dough: A Simple Method
- To keep this dough safe for eating raw, heat-treat your all-purpose flour. Spread it evenly on a baking sheet and bake at 350°F (175°C) for about 5 minutes, stirring halfway. Let it cool completely before use.
- In your mixing bowl, beat the softened butter, brown sugar, and regular sugar together until fluffy and light in color. This step is crucial for the texture.
- Pour in the milk and vanilla extract, mixing until well combined and smooth.
- Slowly add the heat-treated flour to the wet ingredients. Mix on low speed or fold gently until the dough comes together without any dry spots.
- Finally, stir in the chocolate chips. If you love the look and texture of mini chips, go for those—they distribute evenly throughout the dough.
- Your Eggless Cookie Dough is now ready to be devoured! Eat it straight from the bowl, or chill it for firmer bites.
Equipment
- Mixing Bowl
- Hand Mixer or Stand Mixer
- Measuring Cups and Spoons
- Spatula
- Baking Sheet
Notes
- Always heat-treat flour to ensure it is safe to consume raw and avoid bacteria risks.
- Use softened butter for the best creamy texture; cold butter will affect mixing.
- Store dough in an airtight container in the fridge for up to one week or freeze for three months.
- For vegan versions, substitute butter with vegan butter and milk with plant-based milk.
- Add nuts or dried fruit with the chocolate chips for extra flavor and texture.