Edible Cookie Dough Without Milk

The doughy sweet flavor is packed with chocolate chips in miniature sizes. Edible cookie dough with no milk is a no-bake dairy-free treat for eating by the spoonful.

Let’s face it: the most satisfying part about making homemade cookies is sneaking a bite of dough. It’s true; you’re not supposed to eat dough made of eggs still in the egg. Why not cut out all the baking and make easy, delicious, edible cookie dough to enjoy without guilt?

This recipe is free of eggs and dairy; no oven is necessary. It’s a lot of fun to make with children, simple to store, and an all-around delicious treat for the crowd.

Your Guide to Cookie Dough That Tastes Good Without Milk

Only a few steps are needed to make raw cookie dough using chocolate chips.

In the beginning, you’ll have to heat treat the flour. This involves heating the flour until it reaches a temperature that kills any bacteria that might be hiding within the powder.

It’s not recommended to consume raw flour due to an unpleasant starchy raw flavor and also because the flour can contain harmful bacteria.

How to treat flour by heating it

The quickest method for the all-purpose flour you need to treat is to use the microwave. Place your food items in the microwave-safe bowl, which will be heated at intervals of 1 minute to ensure that the inside temperature is at least 166 degF.

You can also prepare your flour by heating it by baking it. For this, you need to heat the oven to 350 degrees F. Sprinkle the flour onto the baking sheet, and toast for five minutes.

Whatever method you choose to use to warm your flour, you must be sure to allow it to cool completely and return to room temperature before proceeding with making the dish. Warm flour can heat up your butter, which will result in oily cookie dough.

The ingredients for dairy-free edible cookie dough

As your flour cools, it is time to prepare the rest of the ingredients for your cookie dough:

  • Unsalted butter that has been melted and then refrigerated to ambient temperature. Beware that warm or hot butter can result in an oily cookie dough that does not stick together. The butter should be melted in a microwave-safe bowl in 30-second intervals until the butter is completely melting. After that, remove the bowl from the microwave, and allow it to sit on the counter to cool. If you have only salted butter, you can leave out the salt added to the recipe.
  • Sugar is a light brown that creates the cookie dough’s signature color and caramel taste. It will be a good alternative if you do not have dark brown sugar available.
  • White sugar in granulated form is Another essential ingredient in every delicious cookie recipe.
  • Vanilla extract is a great ingredient, adding some warmth. Make sure you use real pure vanilla extract since you’ll want the full flavor to shine in the cookie dough.
  • Mini chocolate chip for the simple reason that what is cookie dough without the sweetness and texture that chocolate chips provide?

Flavors for edible cookie Dough

Although this recipe is designed as an all-American recipe for choc chip dough, you can mix in your preferred flavorings to create the spin of your choice on the edible cookie dough.

Some delicious flavorings and mix-in options include:

  • Rainbow sprinkles for party cake or birthday cake dough
  • Pecans, chopped nuts, coconut flakes or walnuts
  • Dry fruit like raisins, cranberries, or dates
  • Candy, such as mini M&M’s or chocolate bars

How to store raw cookie dough

While you may be tempted to make the entire batch of dough for cookies right after the recipe, it will remain good to keep for a few days.

Just transfer the cookies into an airtight container. Then keep it in the refrigerator for up to 5 working days.

It is also possible to store the cookie dough for up to three months. If you intend to freeze it, you might want to cut the dough into small cookie-sized pieces.

So, you’ll be able to grab a small portion of chocolate chip cookies at any moment and relish it in the freezer. It can also be heated in the microwave at 15-second intervals until it becomes soft.

Can I bake The Cookies without Eggs?

I can only say that I would not recommend baking egg-free dough. There’s not much protein in the dough, and there is no dairy or eggs; plus, there aren’t any leavening agents such as baking powder or baking soda, which gives the cookies a rise when baking them.

The resulting cookies would be flat, and the dough could be too hot when baked, which could easily be rolled to form one huge cookie.

This recipe should be consumed by itself in its delicious egg-free milk and raw state.

How to Create Cookie Dough That Tastes Edible Without Milk

Concocting edible cookies using milk is simple. Follow the steps below.

Step 1: Gather your ingredients

Step 2: Cook the flour

Put your flour into a microwave-safe bowl, and stir it for 1-minute intervals until the temperature has reached a minimum of 166degF.

You can also heat the oven to 350 degrees F and place the flour on the baking sheet in a uniform layer. Toast for five minutes to eliminate any flavors of raw flour. Let it cool completely.

Step 3: Mix the brown, butter, and white sugars in a mixing bowl

Step 4: Stir in the vanilla, salt and flour

Step 5: Fold into chocolate chips

Step 6: Enjoy it in its natural state, or cool it in the refrigerator for 10 minutes in case it requires firming up

Edible Cookie Dough, without Milk

yield: 2 CUPS Time to prepare: 10 minutes Total time: 10 minutes

The edible cookies are made using no milk to create a granola-like texture that is delicious!

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Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup butter that is unsalted to melt and cool
  • 1/2 cup of light brown sugar
  • 2 tablespoons white sugar in granulated form
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon of kosher salt
  • 1/2 cup mini chocolate chips

Instructions

Put the dry ingredients in an oven-safe dish and stir it for 1-minute intervals until the interior temperature reaches a minimum of 166 degrees Fahrenheit.

You can also heat the oven to 350 degrees F and place the flour on the baking sheet in a uniform layer. Toast for 5 minutes to get rid of any raw flavor of the flour. Place aside to cool completely.

Mix the white and brown sugars in a mixing bowl until together.

Incorporate the salt, vanilla, and flour, making sure no flour pockets are left.

Add some chocolate chips.

You can eat it as is or put it in the refrigerator for 10 minutes if you think it requires firming.

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