Skip the oven and grab a spoon for the ultimate recipe for Edible Cookie Dough that’s both flourless and eggless!
Can You Make Cookie Dough Without Flour and Eggs?
Yes, indeed you can! Cookies are a family favorite around our house, but when we’re craving something sweet and quick, I’d rather avoid the oven and get straight down to dessert.
Many edible cookie dough recipes are made with flour, which you have to heat in order to kill any harmful germs. If I don’t want to spend time preheating an oven, I’m definitely not cooking flour! So I’ve ditched the flour, and the eggs along with it, to create this recipe for edible cookie dough starring an alternate binding ingredient: oat flour.
How Do You Make Oat Flour?
No need to buy pre-made oat flour because we’re going to transform old-fashioned oats into oat flour with the simple press of a button. To make oat flour, pulse the oats until they are powder-like in consistency. Voila! Oat flour!
It’s a fiber-rich alternative to all-purpose flour, but it functions similarly in binding the cookie dough.
What Is the Texture of Edible Cookie Dough Made with Oat Flour?
This edible dough has a different texture than traditional cookie dough made with flour and eggs (and the type that you bake). Because it’s made with oat flour, it has a bit grittier texture, courtesy of all those wholesome oats.
They key is to grind the oats as fine as possible, but even in powder form, they’ll still lend a bit of chewy bite to each flourless, eggless scoop of dough.
Can You Freeze Edible Cookie Dough?
Absolutely! Perhaps my fave way to enjoy cookie dough is as an ice cream topping, and I like to freeze it for an extra-crunchy bite. Simply scoop out the dough and arrange it on a baking sheet. Wrap the baking sheet securely with plastic wrap and pop it in the freezer.
And just like that, you’ve got flourless, eggless cookie dough that freezes like a breeze!
Pro Tip: Do not try to bake this cookie dough! The lack of flour and eggs will leave you with a melted mess.
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- 1 1/2 cups old fashioned (rolled) oats (See Kelly's Notes)
- 3/4 cup (1 ½ sticks) unsalted butter, at room temp
- 1/2 cup white sugar
- 1/4 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 1 cup semisweet chocolate chips
- 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.
- Unlike flour, old-fashioned (a.k.a. rolled) oats can be consumed raw. Oats are actually steamed and rolled (hence the name) prior to being packaged, so they actually aren't raw at all!
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.