Better than store-bought.
But when I tried the homemade, eggless versions I found online, I wasn't too impressed. Without the egg, the dough felt dry; it lacked that familiar moist cookie-dough texture. Which made me wonder, how could I make eggless cookie dough that tastes, well, good? With a little trial and error—and lots and lots of dough—I figured it out. The final product is a super-fun, nostalgic treat that's perfect for making with kids.First step, make sure the dough is actually safe to eat.
. To be safe—and make the cookie dough even more delicious—toast the flour in a 350°F oven for 10 minutes.Photo by Chelsea Kyle, Food Styling by Katherine Sacksbrown sugar; the blend of sugars imparts just the right levels of sweetness, structure, and flavor. Although have a 1:1 ratio of white to brown sugar, in the raw version that gave the dough too strong of a molasses flavor, so I cut back on the brown sugar a bit.The key to raw cookie dough is that soft, moist texture. After making several rounds of dough, I finally figured out the unlikely key to nailing that perfect texture: warm flour.
The Epi team favorite? Peanut butter, with creamy peanut butter, chopped up peanut butter cups, and peanut butter candies stirred in. And my personal fave is the Rocky Road version, with cocoa powder, almonds, marshmallows, and chocolate chips. Try one, try them all, or mix and match the mix-ins. Because now that you know how to make edible cookie dough, you can make it in whatever flavor you like.Once your dough is made, there are endless ways to serve it.
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