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Eggless, kitchenless, ready-to-eat cookie dough


Eggless, kitchenless, ready-to-eat cookie dough


There’s something undeniably delicious (and addictive) about cookie dough. Let’s face it, the best part about every time your mom made cookies was when you stuck a finger in the bowl or licked the spatula to get a big, sticky gob of the stuff -- ideally complete with chocolate chips. And then you went back for seconds. And thirds. And then you finished the bowl when she wasn’t looking.

As wonderful as indulging in these moments of sugary cookie dough bliss are, a few drawbacks still remain: the dough is, at some point, going to  transform into the equally delicious freshly baked cookie, so you do have to restrain yourself, giving at least some of the dough a chance to make it into the oven. The second problem is that the delicious sticky goop you’re eating could actually make you pretty sick. I'm not talking the “I had too much sugar” kind of sick your grandparents always warned you about -- though cookie dough could certainly drive you to this point -- I'm talking the “I contracted food poisoning from eating uncooked animal products and now feel like I’m on my deathbed” kind of sick, and folks, no one wants to go there.

Enter eggless cookie dough, a confection not only incapable of making you sick, but also one that can be easily adapted to be made free of animal products for vegans. Even better, it can be made in the comfort of your kitchenless, and most likely tiny, dorm room. And did I mention that this cookie dough has no intention of ever becoming cookies? That’s right, this recipe is intended only for you to eat with a spoon straight out of the bowl. It's easy to clean up, only requires one bowl and a few limited kitchen utensils, and makes the perfect amount to share with your roommate. Or not. I won’t tell.

Eggless Ready-to-Eat Cookie Dough

Active Time: 5 minutes

Utensils 1 medium sized mixing bowl 1 large fork or whisk Measuring cups and spoons

Ingredients 1/4 cup (1/2 stick) butter at room temperature, can be substituted for vegan-friendly buttery spread 2 tbsp granulated sugar 1/4 cup brown sugar 1-2 tbsp milk or water 1/4 tsp vanilla extract 1/2 cup + 2 tbsp flour 1/4 cup chocolate chips (or other mix-in) 1/4 cup old fashioned oatmeal (optional)


In a medium mixing bowl, combine the room temperature butter and both sugars. Using your whisk or large, sturdy fork, mash and stir the butter into the sugar. Continue to stir until the butter-sugar mixture is fully combined. Add the vanilla extract.

  1. Stir in the flour, being sure to combine all ingredients as thoroughly as possible. At this point, th
  2. e dough will look dry andslightly stringy.
  3. Slowly add 1-2 tablespoons of milk or water until the dough comes together and becomes the desired consistency. Note: adding more liquid will cause the dough to be stickier and, if too much liquid is added, it may become drippy.
  4. Stir in the chocolate chips, oatmeal, and whatever other mix-ins you like.

If you’re feeling especially indulgent, check out a previous post featuring cookie dough truffles here for another sweet treat that can be made in your dorm and is sure to relieve your cookie dough cravings.