Content

• Ingredients
• Raw cookie dough
• Raw cookie dough balls
• Baked sugar cookies without eggs
• To step
• Method 1 of 4: Make raw cookie dough
• Method 2 of 4: Make raw cookie dough balls
• Tips
• Warnings

Whether you want to eat raw cookie dough without the dangers of eating uncooked eggs, or you want to make cookie dough without eggs due to dietary restrictions or missing supplies, you're in luck! You can make egg-free cookie dough that is both raw and baked delicious and safe, with just a few simple ingredients.

Ingredients

Raw cookie dough

• 1 piece of softened butter
• 3/4 cup brown sugar
• 1 teaspoon of vanilla extract
• 1 cup of flour
• 1/4 teaspoon salt (not necessary if using salted butter)
• 2 tablespoons of milk
• 1 cup of chocolate chips

Raw cookie dough balls

• 1 cup of soft salted butter
• 1.5 cup of yellow caster sugar
• 1 teaspoon of vanilla extract
• 2 cups of flour
• 1/2 cup mini chocolate flakes and / or other ingredients to mix in, such as nuts, raisins, or sprinklers.
• 100 ml of melted chocolate
• 2 teaspoons peanut butter
• 2 tablespoons of powdered sugar

Baked sugar cookies without eggs

• 1.5 cup butter
• 1.5 cup of sugar
• 3 cups of flour
• 1/2 teaspoon vanilla extract
• 1 teaspoon of baking soda
• 1/2 teaspoon of salt

To step

Method 1 of 4: Make raw cookie dough

1. Serve the raw dough. For a firmer texture, you can put the dough in the refrigerator for 30 minutes or more. The dough can be eaten straight from the bowl with a spoon, or rolled into cookie dough balls.
   • Leftovers can be stored in the refrigerator for about four days or in the freezer for up to three months.

Method 2 of 4: Make raw cookie dough balls

1. Place the balls in the fridge until firm. Simply put the cookie dough balls on a plate and put in the fridge for at least 30 minutes. You can also put them in the freezer for 10 minutes if you are under time pressure or are impatient.
2. Let the chocolate cool down. You can put the balls in the fridge or freezer to let the chocolate layer cool.
3. Preheat your oven to 175 degrees Celsius. When you start preparing the ingredients, turn on your oven so that it is preheated and ready to bake when your dough is ready.
4. Bake the cookies for 10-12 minutes or until the cookies are light brown. Check them regularly to make sure they don't burn. When they are done, take them out of the oven and let them rest for 5 minutes.
   • Larger cookies will take longer to bake than smaller cookies. If you want to bake mini cookies, check them before 10 minutes are up.
5. Know the difference between a substitute and a surrogate. If you want to make something without an egg due to allergies, then you need to make sure you use an egg replacer product (without egg ingredients). Most products that you can use as a surrogate do contain some egg.
6. Replace eggs with other binders. If the egg in the recipe you are using functions as a binder or an agent that makes other ingredients “stick” together, then you will have to replace it with something that has the same effect.
   • Mashed banana or applesauce are healthy fruit alternatives that can act as a binding agent. Use half a banana or 60 ml applesauce for each egg in the recipe.
   • One tablespoon of cornstarch or soy flour mixed with two tablespoons of water can be used per egg.
   • One tablespoon of ground flax seed mixed with four tablespoons of water can also be used as a substitute binder.
   • In the supermarket in the aisle of the baking products, there are also often products called “egg replacements” that can be used. Follow the instructions on the package for quantity and use.
7. Replace it with other moisturizing products. Eggs often provide the moisture in your cookies. To keep your recipe moist, try replacing it by using 60ml of vegetable oil or coconut oil for each egg in your recipe.

Tips

• Spread a layer of dough between two layers of cake instead of icing.
• Mix small pieces of your dough with vanilla ice cream for your own homemade cookie dough ice cream.
• To spread the cookie dough, mix a cup of cookie dough with 1/2 cup heavy cream. It will taste the same and be easy to spread on brownies or other things.
• Try different types of chocolate flakes: milk chocolate, semi-sweet chocolate, white chocolate, or dark chocolate.
• To make your dough taste more like chocolate, you can melt some chocolate flakes and stir them into the dough before stirring in your extra ingredients.

Warnings

• Raw cookie dough recipes that are intended to be eaten raw may not work well for baked cookies.