Grab a Spoon! This Eggless Cookie Dough recipe is for all the cookie dough lovers out there! With NO eggs included in this recipe, you can use this edible cookie dough in shakes, fudge, brownies, or eat it all by itself!!
Whenever you make cookies, it’s basically a necessity to sample a bite of the dough, right?! (Especially when we’re talking about chocolate chip cookies, or m&m cookies!!) Well now you can eat it by the spoonful without worrying about eating raw eggs!
dough you can actually eat!
Who here loves to eat cookie dough while they’re making chocolate chip cookies?! I think we ALL do!
Having said that, we know it’s not great to be eating food with raw eggs so we decided to make a cookie dough you could eat without worrying too much!
I should mention that it’s not great to be eating too much raw flour, but fortunately, this recipe does not have too much and we usually divide this recipe into small jars so the consumption is lower (trust us – you may be tempted to eat the whole bowl!)
How to Make Eggless Cookie Dough
Edible cookie dough uses just about all the same ingredients as normal cookie dough with the exception of eggs (hence why it’s eggless cookie dough – this is what makes it edible), and baking powder/soda. You don’t need these last two, because this cookie dough isn’t for baking! Just for eating. 😉
- Cream butter and brown sugar in a bowl, until smooth.
- Add milk and vanilla and mix until well combined.
- Add flour and sugar, then fold in the chocolate chips and mix well. ENJOY!
Vanilla is Key: The type of vanilla you use can make or break this recipe. Go ahead and purchase a high quality vanilla.
Variations: We love to add different goodies to the dough to jar up and give as gifts. Here are some of our favorites:
- Different Chips – Add white chocolate chips, caramel chips or butterscotch chips to change it up!
- Heath – Add Toffee Bits and mini chocolate chips to the dough
- Andes – Add mint Andes pieces to the dough for a mint lover
- M&Ms – Add mini M&Ms to the mix and mini chocolate chips for candy lovers
Troubleshooting
Troubleshooting: All the recipes that I post have been tested by Lil Luna. If I don’t like the end result of a new recipe I’m trying, then I start over. Because I only post successful recipes it can be hard to know exactly what the culprit is when a recipe doesn’t work for my readers. Here are a couple of things you can keep in mind when you’re making this recipe at home.
- Too Soft: This edible cookie dough is softer than a normal cookie dough, but shouldn’t be too runny. To help it set, chill it in the fridge for 20-30 minutes.
- You can try adding ⅛ c milk in step 2 and then, after you have mixed in the flour, add the remaining ⅛ c as needed.
- Another way to control the texture is to replace ⅛ c milk with ⅛ c melted butter. When the dough is chilled the melted butter should solidify and help the dough set.
- Grainy: Be sure that you are mixing the ingredients in step 2 until you get a silky smooth texture. The softened butter and milk should reduce, but not eliminate, the texture of the sugar granules.
- Sweetness: If you’re worried about this being too sweet, reduce the amount of white sugar you add by about ¼ c.
- Another way to balance the sweetness is to add salt. You can either use salted butter, or add ¼-½ tsp salt.
Recipe FAQ + Storing
Can raw flour make you sick? Though not common, raw flour can contain harmful bacteria. If you are worried about it, you can pre bake your flour before using it in the recipe. Spread flour on a baking sheet and bake at 350 degrees F for 8-10 minutes. Allow flour to cool before using it in the recipe.
Storing leftovers. Be sure to refrigerate any leftovers that you don’t immediately eat or use in another recipe! You can also store in an airtight freezer safe container for up to 3 months.
What to use this cookie dough in?
The options are endless, but here are some of our favorites…
- Cookie Dough Ice Cream Pie
- Cookie Dough Brownies
- White Chocolate Cookie Dough Fudge
- Vanilla Ice Cream
For more chocolate chip cookie recipes, try:
- Best Chocolate Chip Cookies
- Banana Chocolate Chip Cookies
- Peanut Butter Chocolate Chip Cookies
- Mini Chocolate Chippers
Eggless Cookie Dough Recipe
Ingredients
- 1/4 cup butter softened
- 1 cup brown sugar
- 1/4 cup milk
- 1 tsp vanilla extract
- 1 ¼ cup all-purpose flour
- 1/4 cup sugar
- 1/2 cup chocolate chips mini or regular
Instructions
- Cream butter and brown sugar in a bowl, until smooth.
- Add milk and vanilla and mix until well combined.
- Add flour and sugar.
- Fold in chocolate chips. Mix well. ENJOY!
- Refrigerate any leftovers (if there are any!).
love it tasted great
Thank you!
Unbaked wheat flour, with or without eggs, isn’t safe to eat.
Thanks for your comment! I address this in my post as well. Here’s what I say about it under the heading “Recipe FAQs and Storing” –
“Though not common, raw flour can contain harmful bacteria. If you are worried about it, you can pre bake your flour before using it in the recipe. Spread flour on a baking sheet and bake at 350 degrees F for 8-10 minutes. Allow flour to cool before using it in the recipe.”
I really had to edit this recipe because I didn’t want milk, so i did double butter (melted completely) with a few tablespoons of frosting and then cut down on the actual sugar. Still turned out great following the rest of your instructions! I always cool my cookie dough in the fridge before I eat it (this especially needed it) and it always tastes so much better chilly. I love a versatile recipe, and i’m no cook at all!
Thanks so much for sharing! I’m glad your modifications turned out so well. That’s great! 🙂
Can you bake this recipe if you would prefer eggless cookies? If so, what temp for how long?
Yes you sure can! You can bake the cookies at 350 degrees for 8-10 minutes but I would chill the dough for 10-15 minutes before putting them in the oven. An edible cookie dough recipe doesn’t have leavening agents so the baked cookie ends up being more dense and spread out. They are not as fluffy and light as regular cookies but definitely edible. Hope this helps!
Way too much vanilla. And brown sugar. Was so sweet that a few bites made me sick to my stomach. I recommend cutting at least the vanilla in half.
Thanks for your feedback and for giving the recipe a try.
This tasted really grainy and flowery
Thanks for the feedback and for giving the recipe a try!
Love this recipe!
Yay! So happy to hear that!
How can I use this same thing to bake it my child is allergic to eggs
I have not tried baking the eggless cookie dough before. In cookie dough eggs are the most important sources of moisture. As the liquid in eggs bonds with the starch and protein in the flour, it makes cookies chewy because it helps to form a cookie structure. When no eggs are used the cookie doesn’t hold shape and it becomes dry so I have not tried baking this dough before. If you try it let me know how it goes. I would love to hear!
I’m allergic to eggs, I’ve been missing a lot of egg product foods recently and I found this recipe delightful! I added almond extract, yoghurt and white chocolate chips to mine to give it a little flair and it worked wonderfully!
Thank you so much!
Now all I need is an eggless deviled egg recipe and I’ll be all set!
Oh I’m SO happy that you found this recipe and enjoyed!!
can i freeze the cookie dough?
You bet! You can store in an airtight freezer safe container for up to 3 months.
can you bake this eggless cookie dough too?????
I wouldn’t recommend it. There is no baking soda or eggs, so the dough wouldn’t rise or stay together very well. We’ve got lots of great cookie dough/cookie recipes if you are wanting to bake some! https://lilluna.com/the-best-chocolate-chip-cookies-recipe/
Haven’t tried the recipe yet. I was just trying to find out if you could bake egg-less cookie dough out of morbid curiosity. I found my answer in the comment section.