RAW COOKIE DOUGH BITES {EGG/NUT FREE} (2025)

FAQs

Can you eat raw cookie dough without eggs? ›

The FDA recommends avoiding the consumption of raw flour because there is a risk that it could be contaminated with bacteria. If you are worried about eating raw flour, you can heat treat the flour used in this eggless cookie dough recipe.

And then FINALLY, after sooooo long, in 1997 Cookie Dough Bites® went on sale for the first time! Fans declared that "the taste was incredible!" and the hard workers at TON breathed a tremendous sigh of relief — they had developed an egg-free cookie dough candy that was totally delicious and safe to eat.

Most cookie dough contains raw eggs. Although eggs are typically heat-sterilized, some bacteria can remain on the outer shell. When the egg is cracked, the bacteria from the shell can contaminate the food the eggs are added to. Eggs are commonly contaminated with Salmonella bacteria ( 1 ).

Reach for some applesauce or mash up a banana.

Both of these substitutes add moisture to the baked good, like eggs, but they can impart a little flavor to the mix (your cookies will probably taste a little reminiscent of banana bread, which isn't necessarily a bad thing).

All you have to do is stick the flour in the microwave for a minute stir it up so it doesn't form clumps and and microwave it for another minute (2 minutes in total) this kills any bacteria that may be in the raw flour and makes this cookie dough safe to eat!!!

For recipes which use eggs primarily as a leavening agent you can try a commercial egg replacement product (see above) or the following mixture: 1-1/2 tablespoons vegetable oil mixed with 1-1/2 tablespoons water and 1 teaspoon baking powder per egg.

We use heat treated flour and pasteurized eggs so you can now safely enjoy our cookie dough baked or raw.

Uncooked flour and raw eggs can contain germs that can make you sick. Tasting or eating raw (unbaked) dough or batter can put you at risk for food poisoning. Follow the recipe or package directions for cooking or baking. Wash your hands, bowls, utensils, and countertops after handling raw flour, eggs, or dough.

Why do you need eggs for cookie dough? ›

To create cookies, you typically use whole eggs and their proteins for flavor, leavening, structure, and color. Eggs promote puffiness and spreading in cookies, while also holding the cookie together during baking.

You might think that because vegan cookie dough doesn't contain eggs, you're not at risk of contracting a foodborne illness. But this isn't entirely true. According to the Centers for Disease Control, consuming raw flour is also a salmonella risk.

We do not recommend baking our Bite-Sized Edible Cookie Dough [flavor/products]. It does not contain eggs or leavening agents, which are key ingredients in developing texture and lift in baked cookies. (If needed) Exposure to high oven temperatures will cause the product to liquefy and possibly burn.

If you insist on satisfying your cookie dough or cake batter craving, consider trying out an edible cookie dough recipe with heat-treated flour or pick up a package of Pillsbury's “Safe to Eat Raw” products.

Steps like grinding grain and bleaching flour don't kill harmful germs—and these germs can end up in flour or baking mixes you buy at the store. You can get sick if you eat unbaked dough or batter made with flour containing germs. Germs are killed only when flour is baked or cooked.

It does not need to be refrigerated, although it does make a firmer texture, if that's your preference. Eggless cookie dough should be eaten within 2-3 days.