There is nothing quite so tasty as nibbling on some raw cookie dough as you are baking a fresh batch, is there? There’s something about the raw cookie dough that is indescribable.
We all have our reasons for indulging in cookie batter just before it goes in the oven. Some of us just can’t wait, while others actually prefer the taste over baked cookies! Whatever your reason, you can now enjoy this treat anytime without catching a scolding from mom.
There’s also something satisfying about being “the first,” especially if you have siblings. Many kids with brothers and sisters won’t pass up the chance to try their favorite dessert before everyone else. And cookie dough feels like the ultimate V.I.P experience when you’re a kid, and that feeling never really goes away.
Maybe it’s the fact that technically you shouldn’t be eating it – the forbidden fruit is always the tastiest, right? Or maybe it’s because the mixture of all those ingredients lends themselves to being eaten raw as well as baked.
Potential salmonella aside (we’re looking at you, raw eggs), cookie dough is a delicious treat and there is a way that you can make it safe.
Whilst the risk of salmonella from a raw egg is very low these days, for most people the thought of tucking into something with raw egg is not usually an appetizing one. As well as this, raw flour is not the most healthy thing in the world, either.
You might be wondering if it’s possible to enjoy edible cookie dough without brown sugar. The answer is yes, and in this article, we’ll dive into the world of delectable, brown sugar-free cookie dough that you can safely consume without the need for baking.
Creating an edible cookie dough without brown sugar may sound challenging, but with the right ingredients and techniques, you’ll discover a whole new world of flavors and options. Not only will we be sharing alternative sweeteners and methods to achieve the perfect texture, but also the health benefits that come along with making this delightful treat.
No longer will you have to forego the crave-worthy taste of cookie dough for the sake of missing an ingredient or health concerns. With these recipes and tips in hand, you’ll be well-equipped to whip up your own batch of irresistible, edible cookie dough without any brown sugar – ensuring both maximum flavor, and contentment.
It is far better to heat treat your flour before using it! Cookie dough recipes do not usually ask you to heat treat your flour first because the flour will be heated when the cookies are in the oven.
However, if you want to eat the cookie dough raw, you really should heat the flour first!
Partnering these factors with the fact that we haven’t always got heaps of brown sugar laying around just waiting for a batch of cookies means that usually, we cannot get our cookie dough fix easily. We want to change that!
Follow our recipe and you will have delicious edible cookie dough in minutes. If this sounds appealing to you (and let’s face it, who doesn’t love cookie dough?!) then keep on reading.
The Recipe
Serving Size: This recipe yields three cups of cookie dough for you to snack on.
1 cup of unsalted butter that has been softened at room temperature
1 cup (or more/less depending on your preferences) of chocolate chips. We like the mini version. These can be white, milk, or dark chocolate depending on your preferences. They can also be mixed if you wish!
2 teaspoons of real vanilla extract (trust us, you can taste the difference!)
The first super important step is the flour. You need to heat treat the flour before you use it. To do this simply place all of the flour you are using in a microwavable bowl and heat it on full power until it reaches around 166 degrees Fahrenheit. This can take around one minute in the microwave. Alternatively, you can spread the flour out onto a lined baking sheet (use parchment so it doesn’t stick). Pop the flour on the baking sheet into a preheated oven for around 7 minutes or until it reaches 166 degrees Fahrenheit. Ensure you use an internal temperature thermometer for this.
This can take around one minute in the microwave. Alternatively, you can spread the flour out onto a lined baking sheet (use parchment so it doesn’t stick). Pop the flour on the baking sheet into a preheated oven for around 7 minutes or until it reaches 166 degrees Fahrenheit. Ensure you use an internal temperature thermometer for this.
As soon as the flour is ready you can get started on the fun bit. Grab a large bowl with high/deep sides. In the bowl put in your granulated white sugar and softened unsalted butter. Beat them together until you have a creamy mixture. You can do this manually or with an electric mixer if you have one. Add in your salt here and mix again.
When you have your mixture looking smooth and glossy you can add in your liquids. These are the milk and vanilla extract. Mix it again.
Now for the messy part! Add in your flour. We recommend that you do this slowly, mixing it in bit by bit. Be patient or else you will end up with a pile of dry breadcrumbs. After each small amount, make sure to mix it slowly before adding more. Do this until all the flour has been added. After this step, you may find that you need a tiny drop of more milk so you can add this if you wish.
Lastly, you can add in your chocolate chips. Simply pour the whole lot in and stir it all up. Voila, your cookie dough is complete! You can eat it right out of the bowl (trust us we won’t judge you!) or you can divide it up between three cups. It keeps in the refrigerator for 1 week.
If you wish you can freeze some for a later date by putting it in a freezer safe container that is air-tight or a freezer bag, and labeling them with the date you are freezing them. It will keep in the freezer for up to 2 months. When you are ready to eat the frozen cookie dough you can simply take it out to defrost and then eat it raw or bake cookies out of it.
Possible Tweaks
If you want double chocolate cookie dough you should add cocoa powder to your mixture at the same time as the flour. We recommend omitting half a cup of the all-purpose flour for half a cup of cocoa powder.
You can add any candies, fruit, or nuts in with the chocolate chips or instead of them, depending on preferences. We love M and Ms in our edible cookie dough.
Another great addition to this cookie dough recipe is Nutella or peanut butter. You can add both of these in at the same time as your other liquids.
This can be made gluten-free by using gluten-free flour. You can also make it vegan by ensuring that the unsalted butter is dairy free as well as choosing vegan friendly chocolate chips for it. It is super adaptable.
Frequently Asked Questions
How can I make edible cookie dough without flour?
You can substitute the flour with rolled oats or oat flour for a gluten-free option. To make oat flour, blend rolled oats in a food processor until it reaches a fine consistency.
What are some brown sugar substitutes for edible cookie dough?
You can use coconut sugar, maple syrup, or honey as a brown sugar substitute in edible cookie dough. These substitutes provide a similar sweetness and texture to brown sugar without the added molasses flavor.
How do I prepare edible cookie dough without milk?
Use non-dairy milk alternatives like almond milk, soy milk, or oat milk to make edible cookie dough without milk. Alternatively, you can opt for water or coconut milk for a more neutral flavor.
Can I use white sugar instead of brown in edible cookie dough?
Yes, you can use white sugar instead of brown sugar in edible cookie dough. However, white sugar will result in a slightly different texture and sweetness compared to brown sugar.
What is a 3-ingredient edible cookie dough recipe without brown sugar?
To make 3-ingredient edible cookie dough without brown sugar, combine 1 cup almond flour, 1/4 cup maple syrup, and 1/2 cup chocolate chips. Mix until well combined and enjoy!
Is it possible to make 5-ingredient chocolate chip cookies without brown sugar?
Yes, you can make chocolate chip cookies without brown sugar by using the following recipe:
Preheat oven to 350°F (180°C).
In a bowl, mix 1/2 cup softened butter, 1/2 cup white sugar, and 1 teaspoon vanilla extract.
Gradually add 1 1/2 cups all-purpose flour, mixing until a soft dough forms.
Fold in 1/2 cup chocolate chips.
Drop spoonfuls of dough onto a lined baking sheet and bake for 10-12 minutes.
Edible Cookie Dough Without Brown Sugar
Gluten-free: No Dairy-free: No Suitable for nut allergies: Yes
1cupof unsalted butter that has been softened at room temperature
1cup(or more/less depending on your preferences) of chocolate chips. We like the mini version. These can be white, milk, or dark chocolate depending on your preferences. They can also be mixed if you wish!
2tspof real vanilla extract (trust us, you can taste the difference!)
2tbspof milk (be prepared to use more if needed as this will be replacing the egg)
Instructions
Place your flour into a microwave safe bowl and heat it up until it hits 166 degrees Fahrenheit.
In a large bowl, combine the sugar and softened butter. Cream together with an electric whisk until light and fluffy. Add in the salt to the mixture too.
Add in the milk and vanilla extract. Mix together for a few more minutes.
Begin to slowly add in the flour to your wet mixture.
Add in chocolate chips and ensure they are evenly distributed.
Divide the mixture into three cups and enjoy!
Nutrition
Calories: 395kcal
Keyword Cookie Dough, Edible Cookie Dough, Edible Cookie Dough Without Brown Sugar
We’re sure you can agree that this cookie dough is super simple to make, as well as being safe due to it not using eggs and heat treating the flour first.
You can use ordinary granulated sugar for this (which most of us have laying around) so there is no need to go out and buy ingredients for it. You can have your cookie dough and eat it within minutes.
We are sure you will have lots of fun experimenting with different flavor combinations for this edible cookie dough. You can eat it on its own or put it on ice cream and other desserts. It is sure to be a hit on family movie night.
We also think it makes a lovely homemade gift. You could put the cookie dough in a mason jar and label it with the ingredients and flavors. You could even personalize it for the recipient by making it with their favorite candy instead of chocolate chips!
As with any recipe, if you are a kid please get your parents or a responsible adult to help you out with this.
Even though the cookies aren’t being cooked, the heat treating of the flour is a really important step that needs to be done precisely to ensure it is safe for consumption.
As we have already mentioned, the recipe can be easily adapted to make it suitable for all dietary requirements. The fact that it does not contain eggs is already a huge step towards making the recipe vegan, all you need to do is ensure that the butter you use, as well as any chocolate chips, are dairy free.
The recipe also calls for milk to use in place of the eggs and you can use any dairy free alternative for this. In fact, we love using coconut milk for this as it gives it a gorgeous nutty flavor.
As well as this, you can get some gluten free flour to make it suitable for the gluten intolerant people in your life.
Whatever you decide to do with your cookie dough, we hope you have the best time making it and an even better time eating it.
Cassie brings decades of experience to the Kitchen Community. She is a noted chef and avid gardener. Her new book "Healthy Eating Through the Garden" will be released shortly. When not writing or speaking about food and gardens Cassie can be found puttering around farmer's markets and greenhouses looking for the next great idea.
