I’ve never met a cookie dough I didn’t like. Raw eggs, raw flour and all. Don’t judge- you never licked a beater as a kid?
In fact, I might enjoy cookie dough more than actual baked cookies and I always judge a dessert on the deliciousness of the batter or dough long before the final version is complete.
What's In This Article
Eggless Cookie Dough For One
It comes as no surprise that instead of craving a cookie or two after dinner, I want a scoop of edible cookie dough.
It is funny to me that some folks refer to it as “edible cookie dough”… isn’t it all raw dough?
This was the part of the baking process I most looked forward too. And total jackpot if my sister wasn’t around; I could sometimes talk her into letting me have both beaters!
I know this isn’t popular, but I guess I have a raw cookie dough inferiority complex thinking it will never happen to me and luckily, it hasn’t.
Heat Treated Flour
The first time I published this recipe it was just an eggless cookie dough recipe (years ago), nowadays we know how to treat the flour. All the flavor with less e. coli, if you will. Good times.
Uncooked flour has a small chance of containing some yucky things, so to prevent this, pasteurize it at home. Microwaving is the quickest way. Place raw flour into the microwave (flour alone, not the dough) and heat on high for 20- 45 seconds. Please be mindful that all microwaves are different. Watch the flour closely so it doesn’t burn.
The oven is another good option, simply place it in a thin layer on a baking sheet at 350°F for 5ish minutes. Just make sure it doesn’t burn. This should be plenty to kill off any harmful bacteria.
Ingredients
You don’t need much for this easy recipe, in fact most folks have all the ingredients in their pantry for edible chocolate chip cookie dough.
- White Sugar
- Brown Sugar
- Softened Unsalted Butter- some folks have swapped out coconut oil with good results.
- Chocolate Chips or Mix-Ins (Optional)
- Milk or water- Whole milk is best, any type will do.
- Vanilla Extract
- Fine salt- If you use salted butter omit the salt.
- All-Purpose Flour (you can use self rising flour, but it contains a leavening agent and since you aren’t baking, you really don’t need that. If you do use it, omit the additional salt.)
How to Make Edible Cookie Dough
- Soften your butter. This step is the most commonly messed up step and I can no stress enough that your butter must be soft, but not melted. Here are a few ways to soften butter fast. This is also the number one reason you won’t achieve the desired cookie dough texture. After you melt it, it is hard to get back.
- Cream together brown sugar, butter and white sugar. I do this by hand, there really isn’t enough actual batter to require a stand mixer or electric mixer and if the butter is soft enough, it should be easy.
- Add wet ingredients, so milk or water and vanilla extract. I like to use milk, but don’t always have it, so water will do. You can also use almond milk or oat milk. Vanilla flavored milk gives you an added bonus! Some folks have also substituted the vanilla for other flavors of extract like almond, lemon or even rum. It is a fun way to make cookie dough variations!
- Add the flour. If your butter was soft and not melted, this should be plenty of flour. If your butter was liquidy, you might need to add a little more, but still, this depends on a lot of things. The main one being that everything was measured correctly. With such small volumes, even a little extra splash of milk can throw off how much flour you require.
- Add chocolate chips. Chips are totally optional. I would be lying if I said I hadn’t made just the cookie dough without chips before. Some prefer to use mini chocolate chips for a better dough to chip ratio.
If you don’t have chocolate chips or want another variation, try using these:
- Crushed candy bar pieces like Twix or Snickers
- Whole Candy like Reeses Pieces or M&Ms
- Butterscotch or peanut butter chips
- Chopped nuts
- Crushed cookies like Oreos or chocolate chip cookies
- Dried fruit like cranberries or raisins
- Oatmeal
- Dark chocolate
- White chocolate chips
- Graham crackers
- Sit back and enjoy!
Common Substitutions
Flour– If you don’t have heat treated flour or have a flour or gluten sensitivity, feel free to use almond meal or almond flour, gluten free flour or some folks have even used pancake mix and buckwheat flour. Some folks have also substituted 1 tablespoon of flour with cocoa powder to make a chocolate cookie dough.
Butter– Butter is best since it is the base. Margarine is acceptable and vegan butter can also be used. All of these will impact the flavor. Ghee is also an option. I like to use unsalted butter so I can control the salt levels. If you use salted butter, you might want to omit additional salt.
Vanilla– Use any type of extract you’d like, but I do suggest using some extract. Omitting this ingredient will result in a near flavorless cookie dough. You can use homemade which will really blow your mind!
Brown Sugar– You can use all white sugar, but brown sugar has molasses in it which is why it is softer and has more flavor. You can add a dab of molasses or even dark agave nectar. If you use all white sugar, it is fine, but it will be more like sugar cookie dough.
Storage and Freezing
This easy edible cookie dough recipe is best consumed right after you make it, but can be made ahead or even stored for another bite later. I wouldn’t make it more than 24 hours in advance.
Refrigerate and store any leftovers in an airtight container or covered tightly with plastic wrap so it doesn’t dry out. It should stay good for about 2 days. Keep in mind that this version doesn’t have any preservatives or additives.
You can freeze this cookie dough for up to 6 months. If you want to make them into little balls or add it to ice cream as a tasty treat, add an additional tablespoon of flour so it holds its shape.
Soupy Cookie Dough
I’m going out on a limb to say you melted the butter. Melted butter is the number one cause of yucky cookie dough. It changes the texture and consistency and forces you to add more flour to avoid cookie dough soup, only this makes the texture gritty and well, flour-y.
Cookie Dough for Ice Cream
You can totally use this cookie dough recipe for ice cream. It is a good idea to add 1 tablespoon extra flour so it holds its shape better.
Simply freeze little nuggets of the prepared cookie dough on a cookie sheet and fold them into your ice cream after they are set.
Baked Cookie Dough
This recipe is meant to be a single serving edible cookie dough, not to be baked. Since it is eggless and contains no other leaveners, even if you tried to bake it, it wouldn’t amount to much. You can also try our Mug Brownie.
But if you want some freshly baked cookies you can use one of these cookie recipes!
More Cookie Dough Recipes
- Edible Sugar Cookie Dough
- Edible Chocolate Cookie Dough
- Edible Peanut Butter Cookie Dough
- Edible Cherry Chocolate Cookie Dough
- Cookie Dough Dip
- Brownie Batter Dip
- Single Serve Rice Krispie Treat
Edible Cookie Dough is quite the treat. While some still might think you are crazy, we all know it is delicious and they secretly make a bowl at night too.
Edible Cookie Dough Recipe with Chocolate Chips
Equipment
Ingredients
- 1 tablespoon sugar
- 1 heaping tablespoon brown sugar
- 1-1 1/2 tablespoon(s) butter softened
- 1-2 tablespoon(s) chocolate chips or other add-ins
- 1 tablespoon water or milk
- 1/8 teaspoon vanilla extract
- pinch of salt
- 3 tablespoons flour* more if your butter is melted
Instructions
- Cream together white sugar, brown sugar and softened butter with a spoon.
- Add milk/water and vanilla extract.
- Mix in salt and flour with a spatula.
- Lastly, add chocolate chips or other desired add-ins.
- If you've tried this recipe, come back and let us know how it was in the comments or ratings.
What a fun treat! I’ll have to try this!
Wow. I didn’t know you could make your won single serve cookie dough. Or without eggs. But so tempting right now.
This is absolutely perfect! I love that is doesn’t contain any egg! Thanks for sharing this tasty recipe.
Yummy! This sounds like something I could eat in secret, away from the eyes of children! ha!
I like that it’s single serve. This would be great for my daughter, she’d be over the moon.
Pin for The Win! I pinned this and I am definitely recreating this!!!
Yum I have all this on hand! I should try this tonight. I’m so in the mood for it!
My boyfriend would love me to pieces if I made this for him. He’s nuts about cookie dough!
Ha cute!
Never tried egg free cookie dough before, I have got to try it! I guess since I am leaving out the eggs I can double up on the chips right? LOL 😉
Im to affraid to eat anything with raw eggs.Great for dough lovers.
Yyyeeesss. Thank you for this. There have been SO many times I wished there was a recipe for just a little bit of cookie dough. Yum!
This is SO awesome. I always love eating cookie dough but I hate having to make a full batch of cookies to have some.
Oh yum! that does look good.
What a great idea! Unfortunately, you have a higher chance of bad things like e. coli from the uncooked flour than you would if it did have egg in it. That has never stopped me, though. 🙂
I use to love to eat the cookie dough when my mom would make cookies. Thanks for the recipe I can’t wait to make some.
I love the idea of single-serving cookie dough. My cousin and I used to eat so much of this growing up. Now, I can indulge without having too much of the good stuff!
What a great idea! I’ll have to show this one to my daughter so she won’t have to buy tubes of cookie dough from the store to eat 🙂 Thank you!
We love single serving ideas! This looks delicious.
That looks so good (minus the chocolate chips). Yep, I’m one of those people that doesn’t like chocolate, but I love plain cookie dough.
This was soooo good! Will definitely make it again!
Bwahahaha – you’re single servings are so little and cute. Quadruple that and that is what I consider to be a single serving 😉