this post was submitted on 17 Mar 2025
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Protip: do NOT use convection when baking loose flour . If you're going to eat it raw you don't need to use eggs at all (you shouldn't, they don't add any flavour you want here, and are only added to cookies for their protein which helps it set when cooked).
Oh yeah flour is flammable as hell lol. try not to set your kitchen on fire
If you were making cookie dough to be eaten raw, would you maybe substitute some pectin or gelatin to replace the egg, or are we just going with butter, sugar and flour?
The few times I've made it, I didn't replace it with anything. I wouldn't bother using pectin or gelatin. When egg is uncooked it won't have a thickening effect, and that's what you're trying to match. So if the mix is too thick for your liking, add some water or apple sauce as others have said. But this is just for texture and thickness, to your liking.