Need Cookie Recipes Without Eggs

[AD]

I love raw cookie dough and it's my all-time favorite thing to eat, but I am usually kept from eating more than a small taste for fear of salmonella from the eggs. I don't like using egg substitute. It's expensive, and I prefer to use normal, natural products in my cooking. I've tried the powder form, and I can't get it to mix. It's not fun to work with either.

I would be interested in any basic recipes for cookies without eggs (particularly chocolate chip, oatmeal and basic types of sugar cookies). I would prefer something with natural, normal ingredients, but any input would be appreciated.

[lindrusso]

AD -

I, too, have given up eating cookie dough for the same reasons. I feel like I'm depriving my kids of a childhood rite of passage!

Anyway, here's a recipe for flavored shortbread that would be safe to sample raw - though I'm not sure how the batter tastes.

SHORTBREAD COOKIES

1 pound unsalted butter, cut into small pieces
1 cup firmly packed light brown sugar
5 cups all-purpose flour
1 teaspoon salt

Chocolate flavored:
4 ounces bittersweet chocolate, very finely chopped
1 tablespoon Kahlua

Orange flavored:
1 tablespoon candied orange peel, finely chopped
Zest of 1 orange, grated
1 tablespoon orange-flavored liquer, such as Grand Marnier

1. Heat oven to 275. Butter 3 8x2-inch round cake pans and line with parchment paper. In the bowl of an electric mixer, cream the butter and sugar on high speed until light and fluffy, about 2 minutes. Add flour, 1 cup at a time, beating on low speed until just combined. Add salt and combine.

2. Divide dough into 3 parts (in this case, plain, chocolate and orange) and transfer each to a separate bowl. Add appropriate flavoring ingredients to each bowl.

3. Transfer each batch of flavored dough to prepared pans, taking care to make sure the tops are level and smooth. Using the back of a knife, score each pan into 12 wedges. With tines of fork or skewer, create a decorative pattern on each wedge.

4. Bake until pale golden, but not browned, about 45-50 minutes. Cool on a wire rack for 10 minutes. Run a knife around the outer edge of each pan to loosen. Remove from pan and using a serrated knife, follow the score marks to cut shortbread into neat wedges. Keeps 2 weeks wrapped well.

ENJOY!

[makedah]

The anzac biscuits from CL Complete are egg-free.

[sneezles]

OK, there aren't many times when I will admit my age...I have eaten raw cookie dough forever (I will be 49 in July)! I have even taught my children (sorry Alysha!). The chances of contracting salmonella from a raw egg is lower than you might think! BTW, I lick the beaters on cake batter, too!

[Mamasue]

Hehe...I'm with you Sneezles....at the age of 52 I am still here from dough grabbing and beater licking! http://www.cookinglight.com/bbs/biggrin.gif

[woodsl]

I am 47, and I too have been eating cookie dough and licking the beaters for over 40 years without getting sick. However, if someone is really worried isn't there something you are suppose to do to eggs before putting them in a Caesar Salad? Dip them in boiling water for a short period of time, or something? Wouldn't this work for cookie dough?

[HARRYET]

sneezles, mamasue and woodsl,

I'm right there with y'all, I too eat cookie dough and lick the beaters from the cake batter. My kids eat it as well (11 & 13) but I do limit them, as they would take after their mother a probably eat the entire bowl!

I also heard that the chances of getting salmonella from raw eggs (sold to households as opposed to resturants) is quite minimal.

Ann

[ama47369]

AD- I got this recipe off this BB.

Chip Crumbles
1 cup butter or margarine
1 cup brown sugar, packed
11 tsp vanilla
2 cups all-purpose flour
1 cup walnuts, finely chopped
[I skip the nuts and just add more of the REALLY good stuff (the choc. chips)]
1 cup semisweet chocolate chips
Crumble butter, sugar, vanilla and flour together in bowl. Stir in nuts and chips. Pat into ungreased 9x9-in. pan. Bake in 350-degree oven for 25 minutes or until browned. Cut while still warm. Cool in pan. Yield: 36 squares.

[AD]

Thanks for the input. The recipes look great!

I did read somewhere that the risk is very low and even lower if you keep the dough refrigerated. Also, when you think about a whole recipe with one or two eggs compared to the amount of dough I could eat, I'd only be getting a nearly microscopic fraction of an egg. It doesn't make sense that such a small amount could cause any serious reaction.

One thought I had was perhaps baking the dough only long enough and hot enough to kill bacteria. I'm not sure how that would work, but I guess I could try it. Would anyone know the time and temperature needed to kill salmonella (or whatever harmful bugs may be in raw eggs)?

[tovie]

I made myself quit eating cookie dough too, because of the eggs. What I do is every once in a while I have a scoop of chocolate chip cookie dough ice cream. I'm not sure what the brand is, but there's also one called Grandma's Cookie Jar that has three kinds of cookie dough in it (peanut butter, choc chip and choc). I keep a little tub in the freezer and have a little (of which I mostly eat the cookie dough bits and let the cats have at the rest <g> )

[Beth]

Here's another eggless recipe I have made:

Aggression Cookies

(I have cut the recipe to one-third it's original size, but if you need to work out some big-time aggression or have any army to feed, go ahead and triple it)

1 cup brown sugar
1 cup butter or margarine
2 cups oatmeal
1 tsp baking soda
1 c flour

Mash, knead, squeeze all ingredients together til you feel better, then form into balls and mash flat on an ungreased cookie sheet. Bake 10-12 min at 350.