If you want to eat raw cookie dough without the risk of harm from eating raw eggs, or you want to bake an egg-free cake because of a lack of food or ingredients, that's fine! You can make delicious and safe cookie dough either raw or cooked without eggs, with just a few simple ingredients.
Ingredients
Raw Cake Dough
- 1 stick of butter at room temperature
- 135 grams of brown sugar
- 1 tsp vanilla
- 120 grams of all-purpose flour
- tsp salt (skip if using salted butter)
- 2 tbsp milk
- 175 grams of chocolate granules
Raw Cake Dough Balls
- 250 grams of salted butter at room temperature
- 327 grams light brown sugar
- 1 tsp vanilla extract
- 240 grams flour
- 175 grams of small chocolate chips and/or other mixtures such as nuts, raisins or meses.
- 120 grams of melted chocolate
- 2 tsp peanut butter
- 2 tbsp powdered sugar
Baked Sugar Cake without Egg
- 360 grams of butter
- 300 grams of sugar
- 360 grams of flour
- 1/2 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp salt
Step
Method 1 of 4: Making Raw Cake Dough
Step 1. Make the butter and brown sugar cream
Make sure the butter is at room temperature. Beat the butter first until it has a creamy texture and then press the sugar into the butter with a fork. Then, use a wooden spoon or mixer to mix the ingredients thoroughly.
Step 2. Add flour and salt to the dough
Slowly mix the ingredients until the mixture is completely combined. A stand mixer or hand-held mixer is suitable for mixing these ingredients.
Step 3. Pour the milk and vanilla into the mixture
Slowly add the vanilla and milk to the mixture, until everything is combined together. If you think the dough still looks too lumpy, you can continue to add milk little by little until the dough is soft.
Step 4. Combine the additional ingredients into the dough
Slowly add the chocolate chips, nuts, or any other additives you want into your cake mix. You'll want to mix these ingredients with a wooden spoon instead of a kneading machine to prevent the chocolate from crumbling.
Step 5. Serve the raw cookie dough
For a denser texture, place the dough in the refrigerator for 30 minutes or more. The dough can be eaten straight from the bowl with a spoon or rolled into cookie dough balls.
Leftover dough can be stored in the refrigerator for 4 days or frozen for up to three months
Method 2 of 4: Making Raw Cake Dough Balls
Step 1. Make cream by combining butter and brown sugar
To make cream from butter and sugar, first let the butter sit out of the fridge for about an hour until it reaches room temperature. You need butter that is soft but not completely melted.
- Dice the butter and put it in a large bowl. Beat the butter with a wooden spoon until you make a smooth, even mixture without any lumps remaining. You can also use a mixer if you have one.
- Pour the brown sugar into a bowl and use the teeth of a fork to press the sugar into the butter.
- Use a wooden spoon to mix the ingredients together until the dough is fluffy and light yellow in color.
Step 2. Add the rest of the ingredients to the dough
Now, add the vanilla extract, flour, cocoa powder, and peanut butter to the mixture. Use a wooden spoon or even a mixer for best results. The dough doesn't have to be completely soft -- because you won't be baking it. It's okay if some parts of the dough are a little lumpy.
Step 3. Roll the ingredients into 2.5 cm balls
Each ball should be slightly smaller than a ping pong ball. Usually you will be able to easily enjoy each of these balls in a bite or two.
Step 4. Put the balls in the fridge until they harden
Simply place the cookie dough on a plate and place it in the fridge for at least 30 minutes. You can also put these balls in the freezer for 10 minutes if you're tight on time or want to go fast.
Step 5. Dip the balls in melted chocolate
For a more luxurious taste, you can dip the balls of dough in the chocolate to coat them thoroughly. Also, you can melt some chocolate in a saucepan or microwave and then use a spoon or fork to pour the chocolate in a zigzag pattern over the chocolate balls.
If these balls are for party treats, you can stick a small fork or toothpick in each ball before dipping
Step 6. Let the chocolate layer cool
You can place the dough balls in the fridge or freezer to cool the chocolate coating.
Step 7. Serve
Gently sprinkle powdered sugar over this raw cookie dough (you can also replace it with cinnamon or even a sprinkling of chili powder) and enjoy your delicious treat.
Method 3 of 4: Baking Sugar Cookies without Eggs
Step 1. Preheat your oven to 176ºC
Turn on your oven as you begin to prepare the ingredients for the dough so that it is hot and ready to use as soon as your dough is ready.
Step 2. Make cream with butter and sugar
To make cream from butter and sugar, make sure the butter is at room temperature and stir with a wooden spoon until it becomes creamy. Then, press the sugar into the butter with a fork and stir the ingredients together until you have a light yellow whipped cream-like dough.
- While you're creaming, use a rubber spatula to scrape any remaining dough from the sides of the bowl, so you're absolutely sure you've mixed all the butter and sugar together.
- You can use a stand mixer or beater if you have one.
Step 3. Add vanilla
Once the butter and sugar mixture is creamy and perfect, add the vanilla to the mixture before starting to add the dry ingredients.
Step 4. Sift flour and baking soda then mix them in the cream mixture
Simply hold a sieve over a different bowl and pour the flour and baking soda into it, shaking it gently to let the ingredients absorb the air as they fall into the bowl. Once you are done mix the ingredients together until everything is perfectly combined.
Step 5. Roll the dough into balls
Once all the ingredients are mixed together, roll out small balls smaller than a lime, either on a cutting board or in your hands, until you've used up all of the dough.
- Also, you can roll the cookie dough evenly between two sheets of wax paper and cut them into different shapes with a cookie cutter.
- Placing the dough in the freezer for 5 minutes can make it easier to mold because the dough will be less sticky.
Step 6. Prepare the cakes for baking
Place each cake on an unlined cookie sheet or on parchment paper. If you are making round sugar cookies, press each ball of dough with the bottom of a glass or other kitchen utensil you can use.
You can sprinkle granulated sugar on top of each cake
Step 7. Bake for 10 to 12 minutes or until the cake is light brown
Check regularly to make sure they don't burn. When they are done, remove the cakes from the oven and let them rest for 5 minutes.
Larger cakes need to bake longer than smaller cakes. If you want to make small cakes, check the time before 10 minutes
Step 8. Cool and serve the cakes
After cooling down a bit, enjoy these delicious eggless sugar cookies on their own or with a glass of milk.
Store cakes in an airtight container for up to a week, but make sure they are completely cool before you put them in the container
Method 4 of 4: Using Egg Substitute
Step 1. Distinguish between an egg substitute and an artificial egg
If you're making a meal that's egg-free because of allergies, you'll want to make sure you're using an egg-replacement product (without any egg ingredients). Most artificial egg products contain a small amount of egg.
Step 2. Replace the eggs with another binder
If the eggs in the recipe you're using serve as a binder or an ingredient that keeps the other ingredients together, you'll need to replace them with other ingredients that perform a similar function.
- Mashed bananas or applesauce are healthy fruit choices that can work as a binder. Use half a banana or 63 grams of applesauce to replace every single egg in the recipe.
- One tablespoon of corn flour or soy flour mixed with two tablespoons of water can be used instead of every one egg.
- One tablespoon of flax seed powder mixed with 4 tablespoons of water can also be used instead of a binder.
- Products called "egg substitutes" in the baking ingredients section of the grocery store can be used. Follow the instructions on the product packaging to find out the amount and how to use it.
Step 3. Substitute other moisturizing ingredients
Eggs often provide moisture to your cake. To retain the moisture in your recipe, try substituting each egg for 60 ml of vegetable or coconut oil in your recipe.
Tips
- Spread a layer of cookie dough between two cake slices instead of the frosting.
- Mix small pieces of your dough with vanilla ice cream for a homemade cookie dough flavored ice cream.
- To spread the cookie dough, mix one cup (240 ml) of cookie dough with 115 grams of heavy cream. The dough will taste the same and spread easily over brownies or other foods.
- Try different types of chocolate chips: milk chocolate, half-sweet, white chocolate, or dark chocolate.
- To make your dough taste more like chocolate, you can melt some of the chocolate chips and mix them into the batter before adding the ingredients to your mix.
