Tuesday, November 21, 2017

Edible {Eggless} Chocolate Chip Cookie Dough

Making a big batch of chocolate chip cookies can be fun and rewarding. But, nibbling on the dough as you make your way through the cookie-making {and baking} process is sometimes the best part. {Am I right?}

For those who relish the occasional finger lunge {or spoon plunge} into the raw cookie dough mixing bowl, you can get your fix whenever the craving hits with this super easy, quick recipe.

With just a handful of basic pantry ingredients, you can whip up raw chocolate chip cookie dough that is just enough for one {or two - if you are up for sharing} servings. And, it is safe to eat because no eggs are used. All that's needed is toasted flour, a few other pantry staples, a little butter and a sprinkling of chocolate chips. And, just like magic - the perfect portion of cookie dough is ready just for you.

NOTE:  Toasting the flour prior to making the dough not only helps alleviate the possibility of e.coli, but it, also, contributes to a better-tasting end product. Furthermore, blending the raw dough together while the flour is just warm out of the oven helps with the overall texture of the dough. With no eggs present, the dough benefits from the warm flour as it helps slightly "cream" the butter together better with the sugars.

Yields 1 - 2 individual servings of edible, raw cookie dough for snacking.


4 tablespoons flour
1 tablespoon granulated sugar
1 tablespoon brown sugar
1 1/2 tablespoons softened unsalted butter
1 tablespoon water
Pinch of Kosher salt {omit if using salted butter}
2 - 3 drops vanilla extract
2 tablespoons mini chocolate chips


Spread flour onto a baking sheet. Toast for 5 - 10 minutes at 350 degrees. Remove from oven.

Combine warm flour with sugars, butter, water, salt and vanilla in a small mixing bowl. Stir in chocolate chips.

Enjoy immediately. Refrigerate any leftovers in an airtight container for up to five days.