The Cookies and Milk Column

Egg-less Cookie Dough

By: Sam Liegner

Summer has come and gone but the temperature is still raging on. If you have a sweet tooth but don’t want to use the hot oven, then this recipe is for you! It’s a small, simple recipe to share with a friend or to keep a generous helping for yourself. Everyone loves cookie dough, but it’s unsafe to consume raw egg. So here’s a crowd favorite EDIBLE cookie dough, free of egg products! Just pour yourself a glass of cold milk and treat yourself to an awesome after-school snack or dessert treat!

Ingredients:

• ¼ c brown sugar (firmly packed)
• 2 T. butter (softened)
• ⅛ t. of salt
• ⅛ t. vanilla
• 1 T. milk (substitute with almond or soy if needed)
• 5 T. all purpose flour
• 2 T. Chocolate chips

Supplies:

• Medium-sized bowl
• Measuring spoons (tablespoons and teaspoons)
• Spoon
• Reusable tupperware container

Instructions:

1. Cream brown sugar and butter together in bowl until soft.
2. Add vanilla and salt to the mixture and combine well. Then add milk or milk substitute.
3. Slowly combine flour, 1 tablespoon at a time, and mix well. Repeat until all flour is thoroughly incorporated.
4. Finally, add the chocolate chips and you have an easy made snack!

* Friendly tip: Put the dough in the tupperware to save the sweet snack for a later day. Dough should be consumed within 3 days. *