Edible Cookie Dough Flourless And Eggless Recipes

EDIBLE COOKIE DOUGH RECIPE

Steps:

• Cream together softened butter, granulated sugar, brown sugar, vanilla, and milk until fluffy, about 60 seconds.
• Beat in oat flour and salt.
• Once combined, stir in chocolate chips.
• Serve immediately or store in the fridge, covered, for later!

EDIBLE COOKIE DOUGH (FLOURLESS AND EGGLESS)

Steps:

• Add the oats to a food processor and pulse until they are powdered and flour-like in consistency. Set the ground oats aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, white sugar and brown sugar until light and fluffy, about 2 minutes, scraping down the sides as needed.
• Add the vanilla extract and mix until combined.
• Add the ground oats and salt and mix just until combined.
• Add the chocolate chips and mix just until combined.
• Serve immediately or refrigerate or freeze, covered securely with plastic wrap, until ready to serve.

EDIBLE EGGLESS COOKIE DOUGH

Steps:

• Place flour, chocolate chips, water, butter, brown sugar, white sugar, vanilla extract, baking soda, and salt in a small bowl and mix thoroughly.

EDIBLE COOKIE DOUGH

Steps:

• Combine brown sugar and butter in a large bowl; beat with an electric mixer until creamy. Beat in vanilla extract and salt. Add flour; mix until a crumbly dough forms. Mix in milk. Fold in milk chocolate chips and mini chocolate chips.

EDIBLE COOKIE DOUGH RECIPE

Steps:

• To a food processor, add the old fashioned oats. Process until you get a powder-like texture. Measure out 1 1/2 cups of this oat "flour" and temporarily set aside.
• To a bowl, add the butter, sugar, vanilla, and milk. Beat until light and fluffy.
• Add the 1 1/2 cups of oat flour and salt. Beat to combine.
• Stir in the chocolate chips. Serve immediately or store in an airtight container in the fridge up to 1 week.

EDIBLE COOKIE DOUGH WITH VARIATIONS

Steps:

• Make the Base Cookie Dough:
• Preheat oven to 350˚F. Spread flour on a parchment-lined rimmed baking sheet and bake 10 minutes. Let cool slightly (flour should still be warm to the touch), about 3 minutes.
• Meanwhile, using an electric mixer on medium speed, beat butter, granulated sugar, brown sugar, and salt in a large bowl until light and fluffy, 2-3 minutes. Reduce mixer speed to low and beat in milk and vanilla. Add warm flour and beat on low speed until incorporated. Increase speed to medium-high and continue to beat until dough separates, then comes back together, about 30 seconds. Chill 10 minutes.
• Make the Chocolate Chip Dough:
• Mix base cookie dough and chocolate chips with a spatula in a large bowl. Using a small ice cream scoop or tablespoon, divide dough into balls and transfer to a rimmed baking sheet. Chill at least 30 minutes.
• Make the Cookies and Cream Dough:
• Crush cookies in a plastic bag until finely crushed. Mix base cookie dough, cookie crumbles, and oil with a spatula or your hands in a large bowl. Using a small ice cream scoop or tablespoon, divide dough into balls and transfer to a rimmed baking sheet. Chill at least 15 minutes.
• Make the Rocky Road Dough:
• Sift cocoa powder over base cookie dough. Add marshmallows, almonds, chocolate chips, and oil and mix with a spatula or your hands until incorporated. Using a small ice cream scoop or tablespoon, divide dough into balls and transfer to a rimmed baking sheet. Chill at least 15 minutes.
• Make the Oatmeal-Raisin Dough:
• Preheat oven to 350˚F. Spread oats and walnuts on a rimmed baking sheet and bake until walnuts are lightly toasted, about 10 minutes. Let cool at least 15 minutes.
• Mix base cookie dough, oats, walnuts, raisins, oil, and cinnamon with a spatula or your hands in a large bowl. Using a small ice cream scoop or tablespoon, divide dough into balls and transfer to a rimmed baking sheet. Chill at least 15 minutes.
• Make the Peanut Butter and Chocolate Dough:
• Using an electric mixer on medium-high speed, beat base cookie dough and peanut butter in a large bowl until smooth. Add peanut butter cups and candies and fold with a spatula. Using a small ice cream scoop or tablespoon, divide dough into balls and transfer to a rimmed baking sheet. Chill at least 15 minutes.
• Do Ahead
• Cookie dough made 5 days ahead. Store in an airtight container and chill, or freeze up to 1 month.

EGGLESS COOKIE DOUGH (1 SERVING)

Steps:

• Mix flour, butter, chocolate chips, water, brown sugar, white sugar, vanilla extract, baking soda, and salt together in a bowl.