If you love cookie dough but want to skip the milk, you’re in the right place! Making edible cookie dough without milk is easier than you think, and the result is just as tasty and satisfying. Whether you have a dairy allergy, are vegan, or just want a milk-free treat, this guide will walk you through how to whip up safe, scrumptious edible cookie dough that you can enjoy by the spoonful.
Why Make Edible Cookie Dough Without Milk?
Traditional cookie dough recipes often call for milk or butter, which contain dairy. For those avoiding dairy, this can be a problem. Plus, raw eggs and untreated flour in regular cookie dough can pose health risks. Edible cookie dough recipes without milk are designed to be safe to eat raw, dairy-free, and just as indulgent as the classic version.
The Basics: Ingredients You’ll Need
To make edible cookie dough without milk, you’ll want to gather a few simple ingredients that replace dairy but keep the creamy, sweet texture:
– Flour (heat treated): Regular all-purpose flour needs to be heat treated to kill bacteria, making it safe to eat raw.
– Butter alternatives: Use melted vegan butter or coconut oil instead of dairy butter.
– Sugar: Both brown sugar and granulated sugar work well.
– Vanilla extract: For that classic cookie dough flavor.
– Salt: Just a pinch to balance sweetness.
– Dairy-free chocolate chips: Or any mix-ins you like, such as caramel chips or sprinkles.
– Optional milk substitute: Almond milk or other plant-based milks can be added if you want a softer dough.
Step-by-Step Recipe for Edible Cookie Dough Without Milk
Here’s a simple, quick recipe that you can make in under 15 minutes:
Ingredients
– 1 cup all-purpose flour (heat treated)
– ½ cup melted vegan butter or coconut oil
– ½ cup brown sugar
– 2 tablespoons granulated sugar
– 1 teaspoon vanilla extract
– Dash of salt
– ½ cup dairy-free chocolate chips
Instructions
- Heat treat the flour: Spread the flour on a baking sheet and bake at 350°F for about 5 minutes, or microwave in a microwave-safe bowl in 1-minute intervals until it reaches 166°F. Let it cool.
- Mix sugars and butter substitute: In a mixing bowl, combine the brown sugar, granulated sugar, and melted vegan butter or coconut oil. Use a hand mixer or whisk until creamy.
- Add vanilla and salt: Stir in vanilla extract and a pinch of salt.
- Incorporate flour: Gradually add the cooled heat-treated flour and mix until smooth.
- Fold in chocolate chips: Stir in the dairy-free chocolate chips evenly.
- Chill: Refrigerate the dough for at least 30 minutes to firm up.
- Enjoy: Eat by the spoonful, use as a dip, or top your favorite desserts!
Tips for Perfect Dairy-Free Edible Cookie Dough
– Heat treat your flour every time to ensure it’s safe to eat raw.
– Use a hand mixer for the best creamy texture, but you can mix by hand if needed.
– Customize your mix-ins: Try peanut butter chips, crushed candy, or dried fruit for variety.
– Store in an airtight container in the fridge for up to 5 days.
– Skip baking: This dough is meant for eating raw and won’t bake into a cookie properly.
Alternative Dairy-Free Edible Cookie Dough: Coconut Oil Version
If you want to avoid butter altogether, try this coconut oil-based version:
Ingredients
– 1 cup almond flour
– 1 tablespoon melted coconut oil
– 2 tablespoons maple syrup
– 1-2 tablespoons almond milk (or other plant milk)
– 1½ teaspoons vanilla extract
– Dash of salt
– ¼ cup dairy-free chocolate chips
– Optional: ⅛ teaspoon cinnamon for extra flavor
Instructions
- Mix almond flour, salt, and cinnamon.
- Add melted coconut oil, maple syrup, vanilla, and almond milk. Stir until smooth.
- Fold in chocolate chips.
- Chill for 30 minutes or serve immediately.
This version is naturally gluten-free and dairy-free, perfect for a lighter, healthier treat.
FAQ About Edible Cookie Dough Without Milk
Can I use regular chocolate chips?
Yes, if you’re not avoiding dairy, but dairy-free chips keep the recipe fully milk-free.
How long does it last?
Store in the refrigerator up to 5 days in an airtight container.
Can I bake this dough?
No, these recipes are designed to be eaten raw and won’t bake into proper cookies.
Do I have to heat treat the flour?
Yes, it’s essential to kill any harmful bacteria in raw flour.
Making edible cookie dough without milk is a breeze and perfect for satisfying those sweet cravings safely and deliciously. With just a few simple swaps and heat-treated flour, you can enjoy this classic treat anytime—no milk required!