This post may contain affiliate links. Please read our disclosure policy.

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!

Eggless cookie dough

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. 😉

  1. Cream butter and brown sugar in a bowl, until smooth.
  2. Add milk and vanilla and mix until well combined.
  3. 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: 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.
Eggless cookie dough recipe

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…

Homemade eggless cookie dough recipe
Save This Recipe!
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
4.66 from 63 votes

Eggless Cookie Dough Recipe

By: Lil’ Luna
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!!
Servings: 8
Prep: 10 minutes
Total: 10 minutes


Save This Recipe!
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!


  • 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.
  • Refrigerate any leftovers (if there are any!)



Calories: 313kcal, Carbohydrates: 56g, Protein: 3g, Fat: 9g, Saturated Fat: 5g, Cholesterol: 18mg, Sodium: 70mg, Potassium: 68mg, Fiber: 1g, Sugar: 40g, Vitamin A: 215IU, Calcium: 49mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
Making this recipe? Tag us!
Share it with us on Instagram using the hashtag #lilluna, so we can see what you’re creating in the kitchen!

About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

So Easy & So Yummy

Get my cookbook!

My new cookbook is the ultimate resource for feeding your friends and family with 200+ simple recipes including videos, tips & more!

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. Tiffany says:

    4 stars
    Good, but just a tad too sweet for my liking. I may experiment by cutting back some of the sugar next time. 😉

    1. Lil' Luna says:

      Thank you for trying it! 🙂 You for sure could adjust it to your liking 🙂

  2. Sara says:

    4 stars
    The brown sugar was a little much. I’d start with maybe a half cup. But overall: this was delicious!

    1. Lil' Luna says:

      Thanks so much for trying it! I’m glad you liked it.

  3. Georgie says:

    If I used oat flour would it still work cause I’ve heard that raw flour is not good

    1. Lil' Luna says:

      Unfortunately, we have never tried oat flour. If you give it a try, let me know. 😉

  4. Brittany S says:

    3 stars
    My roommate and i were craving a sweet treat and i found this recipe
    I followed it correctly and it formed just find however it was way overly sweet (more sweet than normal cookie dough) and gritty D: after microwaving it for a minute to get all of the sugar dissolved it was a good texture. Not a favorite recipe but really good in a pinch.

    1. Lil' Luna says:

      Thank you for giving it a try!! I’m glad you found a way to dissolve the sugar more 🙂

  5. Kelly says:

    This was good, especially with slightly more flour. The best addition, however, was SALT. I didn’t measure it, maybe ¼ t? It made all the difference between good results and GREAT results. Will make again.

    1. Lil' Luna says:

      Thanks so much for sharing what you did!! So, glad you liked it! We love it!

  6. Lesley G says:

    Awesome! Had a cookie dough craving, found this one on Pinterest and popped upstairs during a commercial to make it 😉 I was in a rush so my measurements aren’t “exact”—didn’t bother with the white sugar, added a bit of salt and YUM-O! Hits the spot :). Hubby and I are enjoying a bowl while we catch up on our shows now. Thanks for sharing!!

    1. Lil' Luna says:

      Awesome!! So, glad you both like them!! It’s the perfect snack! Thanks!

  7. Alexa says:

    How much does this make?

    1. Lil' Luna says:

      It makes just a small bowl. I wish I knew an exact amount! Definitely need to double for a bigger crowd. Hope that helps!

  8. Jazzmin says:

    I was really disappointed with this recipe. 1 cup of brown sugar is too much to cream into 1/4 cup of butter. My butter was softened and I mixed it for over 5 minutes with my kitchen aid stand mixer but it just wouldn’t cream smooth. Most recipes don’t have such a large sugar to butter ratio. I finished making the recipe hoping that it wouldn’t be too noticeable when finished but unfortunately you can still notice the sugar texture and it isn’t fluffy as it should be.

  9. Charis says:

    4 stars
    Hi! How is cookie dough supposed to taste/feel like? I’ve never eaten cookie dough before but it sounds fun! I made a little batch on my own (not according to the recipe but same ingredients + walnuts & cocoa powder) and it’s yummy but it feels more like a slime. Is it supposed to be that way?

    1. Lil' Luna says:

      It shouldn’t be soggy. It’s a thicker consistency, thicker than like a brownie batter, but soo good! I’d love to know what you think of the recipe!

  10. T says:

    I just made this and it was awful. 🙁 The measurements are off somewhere, it tasted of pure gritty sugar and too much vanilla. I love the idea of it though!

    1. Lil' Luna says:

      I’m sorry you thought that. I have never had that problem. Thanks for trying it out, though!!