Edible cookie dough without brown sugar is not only quick and easy to prepare, but it is also eggless, so you can enjoy this delicious treat worry-free! Best of all, even without using brown sugar, it will still be the best edible cookie dough you've ever eaten with my easy substitutions!
I love this fun treat because you will likely find you already have most of the ingredients in your cupboard. Rather than adding in chocolate chips, I like using M&M's instead, however, there are a lot more mix-in options too!
Why is Brown Sugar Used in Cookie Dough
Brown sugar is commonly used in traditional cookie dough recipes not only for sweetness but also because it adds both moisture and flavor better than white sugar alone. This is because brown sugar is made by mixing white sugar and molasses. The molasses adds a deeper flavor to your dough, and packs in moisture too.
If you want to make delicious edible cookie dough without brown sugar you have two options:
- The best option: Use white sugar but also add in a little molasses to replicate the flavor and moisture of using brown sugar.
- Alternative option: If you simply do not like brown sugar and with to avoid it, use white sugar, or a sugar substitute instead.
Is cookie dough safe to eat?
Admittedly, we have all snacked on a spoon of raw cookie dough and probably haven't died from food poisoning. However, since regular cookie dough contains raw eggs there is a chance of harmful bacteria, such as e. coli lurking in the dough. Although the risk may be small, it is best to omit raw eggs from your raw cookie dough if you are specifically making it to enjoy uncooked.
Since this edible dough isn't going to be cooked, there isn't any benefit to added raw eggs anyhow. The biggest benefit eggs provide is adding structure when the cookies are baked. This is obviously a moot point when creating a raw snack.
Another possible source of e. coli is raw flour, which has been linked to multiple outbreaks in recent years according to the FDA. Cooking flour is the only way to remove any risk of bacteria. Luckily it is easy to do. Place the flour in a microwave-safe dish and heat to 160 degrees, which is the temperature at which e. coli dies. This should take approximately a minute, depending on your microwave. Once your flour has cooled it is ready to be used in your edible dough!
Ingredients needed for edible cookie dough
- Butter
- White sugar
- Molasses
- Pure vanilla extract
- All Purpose Flour
- Kosher salt
- Milk
- M&M's
Other Mix-in Ideas
I like M&M's in my cookie dough, but admittedly chocolate chip cookies are the most popular. You can swap out M&M's for an equal amount of chocolate chips, or any of these endless ways:
- Chocolate chips - This includes regular, white chocolate chips, and mini chocolate chips.
- Butterscotch chips
- Crushed candy bars - Such as Butterfingers.
- Nuts - This includes crushed nuts, or even peanut butter.
- Flavorings - Maple syrup, cocoa powder, or caramel.
How to make it
This easy edible cookie dough recipe is best to make using a stand mixer, or electric mixer. However, with a little more effort it can be done by hand mixing in a large bowl as well.
Begin by creaming together the butter, sugar, molasses, and vanilla until light and fluffy. Next, add the raw flour and salt and mix on low speed until combined, followed by the milk. Finally, fold the M&M's into your dough.
Your edible cookie dough is ready to be enjoyed with a spoon, however, you can go a step further and form them into little bite-sized balls too! To do so, simply wet your hands so the dough doesn't stick and roll them between your palms.
These can be enjoyed at room temperature, but the texture will be best if you place the raw cookies on a baking sheet covered in wax paper and chill them in the refrigerator for 30 minutes. However, if you are too impatient to wait, I totally understand!
How to store edible cookie dough
Hopefully, you have enough willpower not to eat this all in one sitting. The leftover raw dough should be sealed in an airtight container in your refrigerator and should be enjoyed within a week.
Alternatively, this is a great treat to make in advance and freeze. To do so, simply make this easy edible cookie dough recipe as written and then cover them in plastic wrap (to prevent freezer burn) and place them in a sealed container in the freezer.
More Easy Dessert Ideas
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Edible Cookie Dough without Brown Sugar
Ingredients
- 1 stick butter
- ¾ cup white sugar
- 1 ½ teaspoon molasses
- 1 teaspoon pure vanilla extract
- 1 cup flour
- ¼ teaspoon kosher salt
- 2 tablespoon milk
- ½ cup M&M's
Instructions
- Using a mixer, cream together butter, sugar, molasses, and vanilla in the mixing bowl until light and fluffy.
- Add flour and salt and mix until combined then add milk and mix until the dough forms.
- Fold in M&M's.
- Wet your hands and scoop out enough dough to form 1 ½" balls, rolling them together in your palms.
- Place cookie dough ball on parchment paper as each one is formed and then set in the refrigerator to chill for 30 minutes or longer.
Cindy
FYI - since this recipe was published e-coli has been traced to flour (King Arthur and others), I would suggest microwaving the flour at 30 second intervals until temp reaches 165. Cool it and use in recipe. I love your recipes! Thank you
Fox Valley Foodie
Thanks that is great information!
Samantha K
Thank you for your service! The cookie dough sounds delicious! (client)
Heather Riccobono
What a great experience in your life and story to share with us! Thank you for your service as well as that of your family members'. The “1 For You, 1 For the Troops” campaign is a great way to share M&M's®! #client
NYCgirl
You know, I love your blog and your recipes, and also very much appreciate your helpful hints on food safety,…BUT, this parent begs you- please google raw cookie dough. The most recent food poisoning outbreaks from this have ironically all been due NOT to the raw eggs, but ironically from the raw flour. Btw, since pasteurized eggs are now widely available, if there is a raw flour substitute you can think of, our family will happily try this recipe! Many thanks for everything you do!
Renee
How do you not see the detailed information given here about how to “cook” the flour to address the possible e.coli contamination...!? Geez Louise