why make this recipe
Eggless Cookie Dough is a fantastic treat for those who crave the sweet, rich flavor of cookie dough but want to skip the eggs. This recipe is safe to eat raw, making it a perfect snack for both kids and adults alike. You can enjoy the taste of classic cookie dough minus any worries about raw ingredients. Plus, it’s simple to prepare and just as satisfying!
how to make Eggless Cookie Dough
Ingredients:
- 125g plain flour (heat-treated)
- 115g unsalted butter, softened
- 100g granulated sugar
- 50g light brown sugar
- 2 tbsp milk
- 1 tsp vanilla extract
- 90g chocolate chips or chunks (optional)
Directions:
- Preheat your oven to 180°C (350°F). Spread the plain flour on a baking sheet and bake for 5–7 minutes until it reaches 70°C. Alternatively, you can microwave the flour in 30-second bursts until heated. Let it cool completely afterward.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar using a mixer until the mixture is pale and fluffy.
- Stir in the milk and vanilla extract until well combined.
- Gradually mix in the cooled heat-treated flour until a smooth dough forms.
- If you’re adding chocolate chips or chunks, fold them into your dough now. Chill the dough in the refrigerator for about 30 minutes before serving.
how to serve Eggless Cookie Dough
You can serve Eggless Cookie Dough in various ways. Scoop it into small bowls for an individual treat, or roll it into small balls for a bite-sized snack. It’s also delightful served alongside ice cream or used as a topping for a dessert.
how to store Eggless Cookie Dough
Store any leftover Eggless Cookie Dough in an airtight container in the refrigerator. It will keep well for up to a week. For longer storage, you can freeze the dough. Just scoop it into balls, place them on a baking sheet to freeze, then transfer to a freezer-safe bag or container. They will last for about three months in the freezer.
tips to make Eggless Cookie Dough
- Ensure you heat-treat the flour properly to kill any harmful bacteria.
- Use room temperature butter for a better texture in your dough.
- Don’t skip the chilling step; it helps the flavors meld and makes the dough easier to handle.
variation
Feel free to play around with different add-ins! You can swap out chocolate chips for nuts, dried fruit, or even cookie cutter shapes for a fun twist. For a different flavor, consider adding a pinch of sea salt to enhance the sweetness.
FAQs
Can I use another type of flour?
Yes, you can use other flours like almond flour, but make sure they are heat-treated as well for safe consumption.
Is it safe to eat raw flour?
Absolutely! By heat-treating the flour, you eliminate any bacteria that could be present, making it safe to enjoy raw.
Can I make this recipe vegan?
Yes! You can substitute the butter with a plant-based butter alternative and use non-dairy milk to make a delicious vegan version of this cookie dough.
Eggless Cookie Dough
Ingredients
Method
- Preheat your oven to 180°C (350°F). Spread the plain flour on a baking sheet and bake for 5–7 minutes until it reaches 70°C or microwave in 30-second bursts. Let it cool completely afterward.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar using a mixer until pale and fluffy.
- Stir in the milk and vanilla extract until well combined.
- Gradually mix in the cooled heat-treated flour until a smooth dough forms.
- Fold in the chocolate chips or chunks if using. Chill the dough in the refrigerator for about 30 minutes before serving.