GuiltFree Edible Chocolate Chip Cookie Dough No Bake
Guiltfree Edible Chocolate Chip Cookie Dough No
Ingredients:
Instructions:
Nutrition Facts
| Calories | 320 kcal |
|---|---|
| Protein | 3 g |
| Fat | 18 g |
| Carbs | 35 g |
| Fiber | 1 g |
| Sugar | 28 g |
| Sodium | 120 mg |
Confessions of a Spoon Licker: Finally, a Guilt-Free Dough
Seriously, who hasn't risked a tummy ache just for a mouthful of raw dough? I know I have! But honestly, the nagging guilt and the tummy aches just aren't worth it.
That is exactly why figuring out the ultimate Safe Edible Cookie Dough Recipe became my absolute mission. This dough is pure bliss.
It lets you totally ditch the guilt and truly enjoy every spoonful.
Forget everything you thought you knew about licking the bowl. This is a brilliant Edible Chocolate Chip Cookie Dough that is designed for maximum enjoyment.
We are talking proper food safety here. Most people only worry about raw eggs, right? But folks, raw flour is often the sneaky villain!
The Safety Secret and Speed Factor
This is truly Homemade Cookie Dough . It is ridiculously easy. You need about 20 minutes , tops, from start to spoon.
We achieve safety by using a simple Heat treated flour recipe . This kills any potential nasties. You simply microwave the flour for a few minutes.
Then we mix it all up. Because this is a No bake cookie dough , there’s no oven time required at all.
This specific batch yields about 6 to 8 servings. That’s enough for a proper midnight snack session! Or maybe enough to turn into awesome little dough balls.
Why This Recipe is Your New Best Friend
What makes this dough so brilliant? It’s truly Edible Cookie Dough Recipe perfection. It’s rich, buttery, satisfying, and totally safe for kiddos, too.
Since we focus on making it Edible cookie dough without eggs , you eliminate half the food safety risk instantly!
The biggest win is the peace of mind. You know this cookie dough safe to eat . We show you exactly how to make safe raw cookie dough with zero stress.
This recipe is the ultimate blank canvas. Craving chocolate? Make it the classic way. Want to try something else? You can easily tweak this into a gorgeous Brownie batter edible dough with just one simple swap.
Honestly, it’s the best lazy snack ever. Just imagine sitting down after a long day. You don't have to wait for the oven to preheat.
You just grab the spoon and dive in. It feels like cheating, but it’s totally allowed! Plus, you can even make this a Dairy-free edible cookie dough if you swap the butter out for a vegan alternative! It’s that flexible.
What You Need: Gathering Your Dough Crew
Honestly, when I first started tinkering with how to make safe raw cookie dough, I thought it was all about ditching the egg.
Oh my gosh, I was wrong! Did you know that flour can carry risks too? It needs a little heat to be truly safe.
This isn't just an Edible Cookie Dough Recipe ; this is a Safe Edible Cookie Dough Recipe that gives you total peace of mind.
No tummy rumbling worry here!
Let's gather the goods for this No bake cookie dough . This process is a doddle. I promise.
The Foundation: Your Main Ingredients List
The magic of great Homemade Cookie Dough relies on quality ingredients. Don't cheap out on the vanilla, you know?
First, we handle the most important part: the flour. You need 1 cup ( 125 g ) of All-Purpose Flour.
This must be treated! Seriously, don't skip the Heat treated flour recipe step. The rest is standard stuff:
- Unsalted Butter: 1/2 cup ( 113 g ). Make sure it’s softened, but not melted.
- Sugar Combo: 1/2 cup of packed Light Brown Sugar and 1/4 cup ( 50 g ) of Granulated Sugar. That brown sugar gives us that deep, classic chewiness.
- The Liquid Lifter: 2 Tbsp ( 30 ml ) of Milk (any kind works, but whole milk is richest). This replaces the egg binding beautifully.
- Chocolate: 3/4 cup ( 130 g ) of chips. Go semisweet for the best flavor balance in this Edible Chocolate Chip Cookie Dough .
If you're looking for a Dairy-free edible cookie dough , just swap the butter for a good vegan stick and use almond or oat milk. Sorted!
Spice It Up: Flavor Enhancers
We don’t need a massive spice rack here. The key is balance.
You definitely need 1 tsp of good Vanilla Extract. That’s the soul of the cookie dough! A little 1/2 tsp of Fine Sea Salt is also essential.
It cuts through the sweetness and elevates the whole experience. Honestly, the difference salt makes in sweet stuff is bonkers.
If you want to dive into Brownie batter edible dough , you'd just swap some flour for cocoa, easy peasy.
Tools of the Trade: Equipment Needed
You don’t need a kitchen full of fancy gadgets to make this Cookie dough safe to eat .
- Mixing Power: A hand mixer is ideal for creaming the butter and sugar—that step is crucial for texture. If you don't have one, a sturdy wooden spoon and some elbow grease will do the job perfectly.
- Safety First Gear: You need a Microwave-Safe Plate or a Baking Sheet for the flour treatment. Listen, if you can, grab a Digital Thermometer. Knowing your flour hit 165° F (74° C ) makes the "How to make safe raw cookie dough" question totally answered. It's truly a game-changer for peace of mind.
- The Rest: Just a rubber spatula and a couple of bowls, and you are ready for some guilt-free Edible cookie dough without eggs bliss!
Ditch the Guilt: My Ultimate Edible Cookie Dough Recipe
Seriously, who hasn't been tempted to just attack the dough bowl mid-bake? I know I have! It is one of life’s great temptations.
But then the tiny voice screams: salmonella! Don't worry, mate. I finally perfected the ultimate Homemade Cookie Dough you can eat straight up.
This recipe delivers the perfect taste of nostalgia, without the health worries. It's a doddle.
This isn't just baking—this is safe snacking. Did you know roughly 46% of people admit to tasting raw batter or dough? We are not alone, but we need to be safe! This outline for a Safe Edible Cookie Dough Recipe ensures pure, guilt-free enjoyment every time.
Prep for Perfection (And Safety!)
We are starting with the non-negotiable step: safety, darling. We need that heat treated flour recipe nailed.
Spread 1 cup of all-purpose flour thinly on a rimmed baking sheet. Stick it in the oven at 300° F ( 150° C) for 5– 7 minutes .
Stir it halfway through. Why? Because raw flour can carry nasty bacteria. We are aiming for an internal temperature of 165° F ( 74° C) to ensure this dough is totally cookie dough safe to eat .
Once done, transfer the flour to a clean bowl and let it cool completely. That is your priority mise en place .
Seriously, don't skip this step!
How to Make Safe Raw Cookie Dough
Now for the fun bit! No worries about Edible cookie dough without eggs here; milk is our secret weapon.
- Cream the Fats: Grab 1/2 cup softened butter. Beat it with 1/2 cup brown sugar and 1/4 cup white sugar for a full 3 minutes . Get it visibly fluffy and lighter in colour. This is critical to prevent a greasy dough!
- Add Wet Flavour: Add 1 tsp vanilla extract and 2 Tbsp cold milk. Beat on low speed until combined. This milk replaces the egg structure perfectly.
- Mix the Dry: Whisk 1/2 tsp salt into your cooled, heat treated flour recipe mix. Add it all into the wet ingredients. Mix on the lowest speed just until combined . Stop as soon as the white streaks disappear.
- Fold and Finish: Grab your spatula. Gently fold in 3/4 cup of chocolate chips. Now you know how to make safe raw cookie dough !
Expert Tips for the Ultimate Scoop
Want a fun variation? If you fancy a change from Edible Chocolate Chip Cookie Dough , substitute a little flour for cocoa powder. Hello, Brownie batter edible dough ! It is lush.
My best tip? Proper creaming in step one prevents the dough from tasting heavy or greasy. It adds air. If you are struggling with warm kitchen conditions, just chill the dough.
Wrap it up tightly and give your No bake cookie dough a rest in the fridge for 30 minutes . It scoops beautifully when cold.
For my vegan friends, this is easily adapted for Dairy-free edible cookie dough using plant-based butter and milk. Enjoy every single bite! You deserve this spoon-full of happiness.
Recipe Notes: Serving Up Your Guilt-Free Homemade Cookie Dough
Right, you’ve done the hard part! You successfully whipped up this amazing Edible Chocolate Chip Cookie Dough . Seriously, it was a doddle, wasn't it? Now for the best part: enjoying it! Because once you master this process and know exactly How to make safe raw cookie dough , you need to know how to maximize the fun.
Did you know that surveys show nearly 70% of people admit to secretly eating raw cookie dough? This recipe is for us honest folks!
Plating Pointers and Perfect Pairings
Honestly, the very best way to serve this No bake cookie dough is straight out of the mixing bowl with a big spoon.
No shame in that game! But if guests are coming round, try rolling the dough into tiny truffle-sized balls. Pop those on a pretty platter for easy snacking.
I find a tall, ice-cold glass of whole milk cuts through the sweetness perfectly. For a real treat, dollop a spoonful on top of hot vanilla ice cream.
Oh my gosh, that mixture of cold and sweet is pure heaven!
Keeping Your Edible Cookie Dough Recipe Fresh
Storage is super easy-peasy. Because we followed the Heat treated flour recipe , we don't have to worry about the main safety concerns found in traditional doughs.
Just chuck it into an airtight container. It keeps great in the fridge for up to 7 days . If you are batch cooking, this Cookie dough safe to eat product freezes wonderfully.
Roll it into balls first, freeze them solid on a tray, and then transfer them to a freezer bag. They’ll keep for months! Just thaw them in the fridge when that midnight craving strikes.
Swaps and Adaptations: Dairy-free edible cookie dough and More!
Time for some fun swaps! Want to make it Dairy-free edible cookie dough ? Super simple. Swap the dairy butter for a good quality vegan stick.
Then use oat or almond milk instead of cow’s milk. The final texture stays perfectly spot on.
If you are a total chocoholic like me, try the Brownie batter edible dough . Just replace a quarter cup of the heat-treated flour with unsweetened cocoa powder.
It turns wonderfully rich and dark. Use white chocolate chips for contrast! Divine!
The Basics: Enjoying Your Treat
Look, this is definitely a treat, right? But the great news? We created a truly Safe Edible Cookie Dough Recipe that you can enjoy without guilt. It's a dessert, pure and simple.
Everything in life is best in moderation, folks. But knowing you’re eating a truly safe product makes every spoonful taste better, trust me.
Go on, grab a spoon and enjoy every last bit! You deserve it!
Frequently Asked Questions
Hang on, why do I need to heat the flour for this Safe Edible Cookie Dough Recipe? Isn't it just the eggs I need to worry about?
That is a cracking question! While raw eggs are the traditional villain, raw flour can also carry harmful bacteria like E. coli. For this truly safe recipe, we give the flour a quick "toast" to eliminate those risks completely. It’s absolutely essential—don’t skip the heat treatment, even if you’re short on time.
A quick blast in the microwave or oven until it reaches 165°F (74°C) makes it safe as houses.
I’ve made a huge batch—how long can I keep this stuff in the fridge, and can I freeze it for later?
If you manage not to eat it all straight away, you can store this edible dough in the fridge for about 5 to 7 days, provided it's in a tightly sealed, airtight container. For longer storage, it freezes beautifully! Roll the dough into a log or individual portions, wrap it tightly in cling film, and pop it in the freezer for up to three months.
Just let it thaw in the fridge before digging in.
I fancy something a bit different than standard chocolate chip. Got any ideas for easy flavour variations?
Certainly! It’s a doddle to change the flavour profile. For a Brownie Batter Dough, substitute 1/4 cup of the heat-treated flour with unsweetened cocoa powder. Alternatively, for a Peanut Butter Dream, replace half the butter with smooth peanut butter during the creaming stage.
Remember to keep the overall ratio of wet ingredients (butter/milk) to dry ingredients (flour/sugar) roughly the same for the best texture.
If I change my mind, can I chuck this dough in the oven and bake proper cookies?
I’m afraid that’s a big no-go! This recipe is specifically engineered for raw consumption. Since we’ve deliberately omitted eggs and traditional chemical leaveners like baking powder or soda, this dough won't rise or hold its shape properly in the oven.
You would end up with a very sad, flat puddle of buttery sweetness—stick to eating it with a spoon instead!
My dough feels really soft and sticky. Did I mess up the measurements, or is there a simple fix?
Not to worry, sometimes warm butter or a particularly warm kitchen can make the dough overly slack. The easiest fix is a quick trip to the fridge. Wrap the dough tightly and let it chill for 30 minutes.
This firms up the butter and makes the dough much less sticky and far easier to scoop and handle—perfect for achieving that satisfying, fudgy texture we’re after.
