This Funfetti Edible Cookie Dough is one of my faves: easy, quick, and so tasty! It’s a cookie dough that’s egg-free so it is safe to eat. So perfect!
I am a huge cookie dough fan. It is literally in my genetics. No, seriously – it is. When my mom was expecting me, she and my dad always made a huge batch of cookie dough to eat while watching TV. Of course, back then there were no fears about eggs or raw flour, so they ate the whole thing and I turned out fine!
You could say a cookie dough diet in the womb shaped me to be the food blogger I am today. And influenced my serious love for the stuff.
Nowadays, cookie dough is super trendy and I wanted to hop on the bandwagon to bring you this amazing version filled with sprinkles and white chocolate chips. It tastes just like Funfetti cake batter but in a soft, gooey and rich eggless cookie dough!
Egg-free cookie dough is very similar to standard cookie dough but with a few swaps and substitutions. Obviously, regular cookie dough is meant to be transformed into cookies through a short time in the oven. Regular cookie dough also uses raw eggs and raw flour in its ingredients since both of those will get baked into the perfect soft and chewy cookie.
However, edible cookie dough has a slightly different genetic makeup. Yes, it still has butter, brown and granulated white sugars, vanilla… but instead of eggs, we use milk to bind it together, and I give you an option to use a safe flour to consume raw, or a heat-treated option so you can have the authentic experience. (You could also make this with pasteurized eggs to make it safe to eat, but I find the milk does the trick just fine!)
Now, if you were wondering if this edible cookie dough could be baked into cookies, the answer is not really. For one, there’s no eggs or leavening agents (such as baking soda or baking powder) so it wouldn’t really rise or hold together well at all.
So if you’re also wondering what the heck heat-treated flour is, it’s basically flour that has been heated to an internal temperature of over 160 degrees F, which is the temperature needed to kill off any bacteria in raw flour. Personally, I have never had an issue eating raw flour before but if you are serving this to people with compromised immunity, such as the elderly or small kids, it’s probably better to be safe rather than sorry and heat your flour.
To heat treat your flour: simply microwave the flour on HIGH for 1-2 minutes, stirring after every 15 seconds. When you stick a digital thermometer into the flour, it should read over 160 degrees F. You can also alternatively bake the flour in a 200 degree F. oven for 10 minutes. OR, you can buy a prepackaged heat-treated flour!
And if you really don’t feel like messing with heat-treated flour experiments, try substituting a flour alternative, such as almond flour, oat flour, or chickpea flour. These flour alternatives do not need to be heat-treated, but they may alter the final taste of the cookie dough slightly (almond flour will be more nutty, oat flour may be more hearty, etc).
I love this Funfetti Edible Cookie Dough because it has a fun cake batter-like flavor and is loaded with rainbow sprinkles and white chocolate chips in every bite! However, use the base of this recipe to make your favorite customized version by using regular chocolate chips, peanut butter chips or chopped peanut butter cups, crushed pretzels, raisins or another dried fruit, nuts, or chocolate-covered candies! It’s really up to how you want to make it, but I suggest this sprinkly kind be tried first!
Perfect for celebrating my 28th birthday next week if I do say so myself! An ode to my past with a present-day favorite!
Funfetti Edible Cookie Dough
- 3/4 cup unsalted butter softened
- 3/4 cup brown sugar
- 3/4 cup granulated white sugar
- 2 Tbsp milk
- 1 Tbsp vanilla extract
- 1/2 teaspoon salt
- 1¾ cups all-purpose flour heat-treated if desired (you may also use a flour substitute such as almond, oat, or chickpea flour)
- 3/4 cup white chocolate chips
- 1/2 cup rainbow sprinkles
- In the bowl of a stand mixer, cream together the butter, brown sugar, and granulated sugar with the paddle attachment until creamy and smooth, about 2 minutes. Add in the milk and vanilla and beat well. Lastly, slowly add in the flour until a soft dough comes together. Fold in the white chocolate chips and rainbow sprinkles, or any other add-ins you'd prefer.
- Serve immediately or transfer to an airtight container and refrigerate up to 2 days. You may want to bring it slightly to room temperature before serving if it has been refrigerated so it has a chance to soften some!
Easy, delightful, and smile-inducing egg-free cookie dough! So delicious 🙂
Have a super sweet day!
Aww, Happy early Birthday, Hayley. I’m about 10 years older than you, so I don’t know if the following references will make much sense, but when I look at this recipe (and your overall “sunshiney-ness” of a personality and blog), it just pops like a My-Little-Pony, Rainbow-Brite, Punky Brewster pinata party. Twenty-eight is a fantastic age; let the colored sprinkles fly!
Awh thanks Amanda, and yes, I know all those references! <3
Jessica outridge says
Really good. Super easy to make.