Frozen Edible Cookie Dough No Eggs Food

EDIBLE COOKIE DOUGH FOR ICE CREAM (NO EGGS)

Steps:

• In a medium bowl mix together both sugars and butter until smooth.
• Stir in vanilla and milk.
• Mix in the flour until well blended.
• Add in chocolate chips.
• Shape into a log and freeze for about 1-2 hours or until firm.
• Cut or break into small chunks.
• Mix into softened ice cream.
• Return the ice cream to freezer.

FROZEN EDIBLE COOKIE DOUGH (NO EGGS)

Steps:

• Cream together the butter, white sugar, and brown sugar until smooth and creamy.
• Mix in the milk, vanilla extract, and salt until thoroughly combined.
• Stir in flour, chocolate chips and nuts. You can add more milk if dough is too dry.
• Using a 2 ounce scooper, scoop the cookie dough into balls and place on a baking sheet lined with parchment paper. Freeze for an hour.
• Once frozen you can store them in a zipper bag in the freezer.
• Makes approximately 20 cookie dough balls. Enjoy!

EDIBLE COOKIE DOUGH

Steps:

• Toss together flour and salt in a bowl. Set aside.
• In a large bowl, whisk the melted butter, brown sugar and white sugar together until completely smooth - no brown sugar lumps should remain.
• Whisk in the milk until combined, then add vanilla. Stir until completely mixed.
• Slowly add in flour mixture and stir with a rubber spatula until smooth.
• Fold in chocolate chips (or your favorite mix-ins - see below).
• Enjoy! Eat by the spoonful or use however your sweet tooth desires.
• TODAY.
• Courtesy Cookie DO NYC.
• Store in an airtight container in the refrigerator for up to 3 weeks in the fridge, but good luck keeping it around that long.
• Pro tip: Scoop into balls and freeze (for up to 6 months). Then, defrost and use as needed. The dough is a great addition to ice cream, milkshakes, pancakes, and more.

EGG FREE, NO-BAKE COOKIE DOUGH (FOR EATING!)

Steps:

• Combine all ingredients except for the water in a bowl. It helps if you cream the margarine separately and then add it to the bowl to avoid spending a long time trying to smooth out pieces of margarine. The mixture will be very crumbly and dry because the eggs were left out (to avoid salmonella issues when eating raw). Gradually begin adding small amounts of water until dough reaches desired consistency.
• Store in the fridge or freezer (not at room temperature or it will quickly spoil because it contains uncooked margarine). Eat with a spoon or place on top of pies, ice cream cakes, cheesecake, homemade icecream, or frozen yogurt!

BEST EGGLESS COOKIE DOUGH (FOR 1)

Steps:

• In cereal bowl, cream together butters and sugars with spatula.
• Add milk, vanilla, salt and soda and mix well.
• Mix in flour. (probably start with half, then add the rest. That way it won't go everywhere when you try to stir).
• Add in oats and chocolate chips.

EDIBLE COOKIE DOUGH

Steps:

• Beat the butter and sugar together, preferably in a mixer. Add the vanilla, ½ tsp salt and the flour, then mix until it looks like breadcrumbs. Keep mixing as you add the milk until it comes together to form a dough. Eat as it is or try one of these flavourings:
• Salted caramel dough: Add 1 tbsp dulce de leche, ½ tsp salt and a handful of dark chocolate chips to the dough and mix well.
• S'more cookie dough: Add 1 tbsp chocolate hazelnut spread, 2 crumbled digestive biscuits, and some mini marshmallows.
• Apple & cinnamon dough: Add some little chunks of dried apple and a sprinkle of cinnamon sugar (1 tsp cinnamon mixed with 1 tbsp soft brown sugar).
• Peanut heaven dough: Add 1 tbsp peanut butter and a handful of sugar-coated chocolate peanuts.