This edible cookie dough skips the raw-egg question entirely by design, since it's built from toasted oat flour and almond flour instead of a traditional flour-and-egg dough. Creamy butter and brown sugar get beaten together until smooth, then maple syrup and vanilla stir in for that warm, classic cookie-dough flavor. A splash of milk brings everything to a soft, scoopable texture, and a generous fold of dark chocolate chips gives every bite little pockets of melty richness. Because the toasting step knocks out the raw-flour worry and there's no egg anywhere in the mix, you can eat this straight from the bowl without a second thought. It's a genuinely satisfying, spoonable treat that fits neatly into an egg free kitchen, whether you're portioning it into bowls for dessert or keeping a batch chilled in the fridge for whenever a craving hits.
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Spread the oat flour in an even layer on a parchment-lined baking sheet. Bake at 350°F (175°C) for 5 minutes, until lightly toasted and no longer raw-smelling. Let cool completely on the pan, about 15–20 minutes, before using.
Whisk together the cooled oat flour, almond flour, salt, and baking soda in a medium bowl until evenly combined.
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