Sorry, But Raw Cookie Dough Really Isn't Safe to Eat
Everyone loves raw cookie dough, but the warnings you've heard -- and ignored -- about it not being safe to eat really are true. Not only is there a danger of getting salmonella from raw eggs in the dough, there's also the much lesser known risk of getting E. coli from uncooked flour.
And while you may have licked raw cookie dough off many spoons in your life and never gotten sick, count yourself lucky. Dozens of Americans got E. coli from eating cookie dough in 2016, just looking at one year.
All this doesn't mean you can never eat cookie dough again. Using an egg-less cookie recipe means you won't have to worry about salmonella, and you can get rid of the E. coli risk by toasting raw flour at 350 degrees in the oven for five minutes before using it to make dough. You could also try baking your cookies less so they're softer and more dough-like, just make sure they're baked at 300 to 400 degrees for at least 10 minutes.