I love to bake and sweet treats are my favorite. Cookies, cake, brownies, anything sweet and doughy is my kind of dessert (although I’m not gonna turn down fudge or anything either). It’s been so hard not to take little snitches of the dough the last few months though! Darn parasite. I’m not usually terribly concerned about raw eggs, but while growing a person, I tend to be a little more cautious… So, it’s egg-free cookie dough to the rescue. Egg-free recipes aren’t quite as good as regular cookie dough, in my opinion, but they come awfully close. And when you haven’t had the real thing in months (and months and months), close enough is good enough. Especially, given the peace of mind that the little peanut is safe and sound.
I found a recipe on allrecipes.com, but all the reviews were about the changes people had made to the original (you can find the original at the link above). So, instead of trying the original – no need to beat a dead horse- I just took the basics and adapted my own recipe. I tweaked it a couple times, but finally came up with this. YUM!
– 1 1/2 cups Flour
– 3 Tbsp Granulated Sugar
– 1/3 cup Brown Sugar
– 1/2 cup Butter
– 1/2 tsp Salt
– 1 tsp Vanilla (I actually added closer to a tablespoon, but I like a strong vanilla favor. A teaspoon is probably closer to what normal people like)
– 1/3 to 1/2 cup Milk
– 1 cup chocolate chips
Directions:
– Cream together butter and granulated sugar. Add in brown sugar and flour. Mix until combined, mixture will be crumbly.
– Add in salt and vanilla.
– Add 1/3 cup milk and mix well. Add more milk if the dough is still dry.
– Add the chocolate chips. Combine with a wooden spoon for best results. I over-mixed one of my batches and it ended up being pretty sticky, so don’t mix excessively for a fluffier dough.
– Eat up! I found this to be super tasty on graham crackers and in ice cream. It made a good dip for apples too.
Store in an air-tight container in the fridge for up to a week.
Makes about 2 1/2 cups of dough. Freezes wonderfully for up to 3 months.
** Be aware, there may be a small danger to consuming raw flour. Most flour is heat-treated, but check your choice of flour to be sure. Eat at your own risk.
I did bake a few of these, in case you’re looking for an egg-free cookie recipe. They turned out okay and tasted just fine. Mr. Napping actually really liked them. A lot. However, I did add 1/2 tsp of baking soda so I wouldn’t end up with pancake flat cookies. Bake at 350F for 7-10 mins.
Other egg-free cookie dough recipes you might want to try:
– Chocolate Chip Egg-free Cookie Dough recipe at Center Cut Cook
– Egg-free Sugar Cookie, Chocolate Chip, and Cake Batter recipes at Willow Bird Baking.
