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Last updated on April 5, 2023 by Toya
This simple egg-free cookie dough recipe is an amazing snack or dessert that you can serve or enjoy when you have a sweet tooth. The cookie dough recipe is so easy to make, and this one is completely safe to eat because it doesn’t contain any eggs or ingredients that can go bad.
This edible egg-free cookie dough is safe to eat because it’s made with no eggs, no leavening agents, and only contains edible ingredients like butter, coconut flour, heavy cream, and chocolate or chips of chocolate.
This simple recipe is a must-try if you’re looking for nutritious no-cook keto snacks that actually taste great!
Ingredients for Edible Cookie Dough
• ¼ cup softened butter
• ¼ cup powdered erythritol
• ½ teaspoon of vanilla
• 1/3 cup heavy cream
• ¼ cup coconut flour
• Chocolate chips or chopped chocolate, Keto friendly
How to Make Eggless Cookie Dough
Start by gathering all the ingredients in one place.
Next, beat the butter, erythritol, and vanilla until smooth. Then add the heavy cream and beat until smooth and grain-free.
Stir in the coconut flour until combined with the other ingredients.
Then add the chocolate or chocolate chips and incorporate them into the dough.
Serve this delicious egg-free edible cookie dough and enjoy!
Tips for Making Eggless Cookie Dough
Since coconut flour is very absorbent, check the cookie dough after 5 minutes and add more heavy cream if necessary.
If you’re keto, you can use chopped Lily’s chocolate bar, Lily’s chocolate chips, or keto-friendly peanut butter chips.
If you’re not doing keto, feel free to use any type of chocolate you have on hand.
How to store
As the dough contains butter, after placing one in the refrigerator it will become hard. Divide the dough into portions and place it in the refrigerator. This way a smaller amount will adjust to room temperature more quickly than the whole batch. Cookie dough will keep in the refrigerator for up to 5 days.
Also, if you’re freezing it, cut the dough into individual portions and place it in a freezer-safe container. Store in the freezer for up to a month. Thaw in the refrigerator and bring to room temperature for 15 minutes before serving.
¼ cup softened butter
¼ cup powdered erythritol
½ teaspoon of vanilla
1/3 cup heavy cream
¼ cup coconut flour
Chocolate chips or chopped chocolate, Keto friendly
- Beat butter, erythritol and vanilla until smooth. Add heavy cream and beat until smooth and grain-free.
- Stir in the coconut flour.
- Add the chocolate or chocolate chips and incorporate into the batter.