Edible cookie dough made with toasted flour and no eggs so that you can enjoy it with a spoon without worry! Cookie dough made 4 different ways — traditional chocolate chip, peanut butter chocolate chip, sprinkle cookie chocolate chip, and Cookies & Cream — for a variety of ways to enjoy this cookie dough! Try your own add-ins and let me know what your favorite is!
I’ve shared eggless cookie dough recipes on this site over and over and over again, and I appreciate all of you bearing with me through this life-consuming addiction of mine.
As you might have noticed, all of them have come with a bold disclaimer to consume at your own risk, because up until now they have been made with raw flour, which evidently carries the risk of E.Coli contamination.
This recipe, however, is my first one made with toasted flour with the goal of eliminating any bacteria risks. According to this article from Cooking Light, by toasting our flour in a 350F oven for just 5 minutes we kill off any harmful bacteria, allowing us to eat raw cookie dough without fear.**
My cookie dough recipes have always been eggless, but I love the fact that toasting the flour eliminates these newer concerns for E. coli, and I’ve gone a little bit wild with my experimentation with this method.
Above we have a freshly toasted bowl of all-purpose flour, (presumably) bacteria-free and ready to go. See how it’s still the same off-white color that you’d pour out of a 5-lb bag? Toasted doesn’t mean browned, here, so don’t look for a color change to determine whether your flour is ready or not.
During the toasting process, some of the flour has the tendency to clump or bake together. To keep these clumps out of your cookie dough, I recommend running the flour through a sifter before stirring it into your edible cookie dough. Also, make sure you let it cool! It cools quickly, but too-hot flour can melt your other ingredients, leaving you with a goopy mess.
With your flour cooled and our E.coli erradicated, it takes only a few minutes to mix the ingredients together to make yourself a giant bowl of edible cookie dough. But why stop with classic cookie dough?
By splitting the chocolate chip cookie dough into four separate bowls and stirring in some of my favorite mix-ins, I made edible cookie dough four ways.
From top to bottom in the above picture, we have peanut butter, Funfetti, cookies & cream, and classic chocolate chip cookie flavor.
Play around and add your own favorite mix-ins to come up with new flavors (and come back and tell me what they are!).
Can you guess which flavor is my favorite? 👇🏼👇🏼👇🏼👇🏼
Can you think of any other fun mix-ins for your own edible cookie dough? I was tempted to run out to the store for some mini Reese’s cups for the peanut butter version!
*Despite this, I still have to make my same old disclaimer: Please consume at your own risk! I can’t guarantee that your flour will be safe after being toasted. I personally am much too comfortable eating even raw flour, but that’s not a choice for everyone, so please decide for yourself what is best for your family’s consumption.
My goal is to provide you with a safe to eat flour for this edible cookie dough, and I all of my research suggests that baking it on 350 for at least five minutes creates safe flour, but because I’m not in your kitchen wielding your thermometer, I can’t make any guarantees (the same goes with all of my recipes, really. Maybe you should just invite me over sometime and we can do away with all these disclaimers).
Edible Cookie Dough
This recipe makes enough for a "full batch" of cookie dough, or enough to feed 8 people easily (it's quite rich!). It's enough to add four different add-ins easily, but the recipe works well cut in half, too!
- 2 Tablespoons creamy peanut butter
- 2 Tablespoons colored sprinkles
- 1/4 cup broken Oreo pieces
Preheat your oven to 350F. Line a cookie sheet with parchment paper and spread flour in an even layer over the parchment paper.
Bake on 350F (72C) oven for 5-7 minutes, use a thermometer to check that temperature has reached 160F (72C) immediately after removing from oven (make sure your thermometer is inserted in the flour and isn't touching/reading the temperature of the pan)
Once flour has reached 160F (72C) allow it to cool and run it through a sifter to break up any clumps that may have formed while baking. Set aside.
In a large bowl using an electric mixer, beat together softened butter and sugars. Beat well until creamy.
Add vanilla extract and salt, stir well.
Gradually add cooled, sifted flour mixture, stirring until completely combined.
If the dough is not the desired consistency and is too crumbly, add 2 Tablespoons of milk.
Stir in chocolate chips.
For additional toppings, evenly divide cookie dough into four bowls. Stir sprinkles into one, creamy peanut butter into another, and Oreo cookie crumbs into the last. Have fun playing with your own toppings and add-ins, I'd love to know what you come up with!
Store cookie dough in an airtight container in refrigerator. Cookie dough will harden as it sits, so allow it to come to room temperature before serving leftovers.
Despite baking the flour and taking measures to attempt to pasteurize it, please consume at your own risk. I cannot guarantee that this will make your flour safe to eat.
*Some people have reported that this cookie dough comes out crumbly for them, but after lots of troubleshooting I can't seem to replicate this, so I've added the option of adding milk if your dough is too dry.
I think the most likely culprit for this crumbly dough is the flour -- If you can't use a scale to weigh your flour, lightly spoon the flour into the measuring cups and then level it off. Scooping the flour can cause it to be over-measured, resulting in a crumbly dough. You can also always try out my "cookie dough dip" recipe, which has a significantly creamier consistency.
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