Eggless Cookie Dough

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

Eggless Cookie Dough Recipe

4.52 from 43 votes
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!!
Course Dessert
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 8
Calories 313 kcal
Author Lil’ Luna



  • 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!)


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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!

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Recipe Rating


  1. Yum! I love cookie dough too! And I recently tried a Cookie Dough dessert pizza at a restaurant and decided I needed to make it at home- I will totally use this for it. Thanks! 🙂

      1. I don’t see why you couldn’ is almost like the recipe I call snoballs.It has almost the same ingreds in it.

    1. Well, Rachel S., I will laugh so hard if you’re the Rachel S. I know. But anyways,
      This is like the same thing as baking cookie dough, but without eggs. I suspect you can bake them, but they might be more gooey or more firm.

  2. If I could just inhale all the stuff in these pics/recipes, right now…..I’d be soooo happy! what is the purpose of eggs in our olde recipes?

      1. 4 stars
        Eggs don’t contain E-coli. The contents of an egg are sterile. E-coli can be in chicken poop that gets on the egg shells. Wash your eggs really well and eating raw eggs isn’t an issue.

        On a side note, just made this and it’s delicious!

        1. 5 stars
          Salmonella is the issue. Raw eggs is a no no. As someone who worked in the egg industry I will tell you, please never eat raw eggs.

        2. Salmonella can invade the ovaries of poultry and infect the inside of the egg before the chicken has laid it. It is not super common, estimates say one in 10,000 to 20,000 eggs may be infected. But trust me when I say you don’t want to be the unlucky one who eats that egg raw. And it doesn’t matter where the egg comes from, commercial farm or backyard chicken coop. No matter how well the chickens are taken care of, wild birds carry salmonella and can easily pass it to chickens. Please don’t think washing the shell will make your egg 100% safe to eat. Please don’t eat raw eggs unless they’ve been pasteurized. (I majored in microbiology and minored in ag.)

  3. We have started making all of our own ice cream and a favorite is chocolate chip cookie dough. I’ve been looking for a simple, eggless recipe for the ice cream, could this be used in that? Do you know if the dough would get too hard in the ice cream after going into the deep freeze? Thanks!!

    1. I use this cookie dough as well to eat and to use in homemade vanilla ice cream! Everyone is so amazed that it’s dough they can eat, without worrying about getting sick..
      I don’t understand, I’m 61 and all my life I have eaten raw cookie dough, and raw anything with eggs and never once have I, or anyone I know gotten sick from raw eggs!! Just sayin’ 🙂

      Thanks for this recipe, I will use it again!! <3

      1. You’re right! I’ve never gotten sick either, and my hubby and I (and the kids) have had our fair share of raw cookie dough. I guess it’s better to be safe than sorry. 😉

  4. I just made this and the end product was awful, I don’t know what exactly but I think the milk was separating from the butter or something but it did not mix well at all. Any advice on what could be happening? I’m so disappointed I was really looking forward to having this =(

    1. I had the same experience! I think it’s just the wrong measurements for the ingredients. I tried adding more sugar but it didn’t help. Also real cookies don’t usually have milk in the recipe so maybe that’s where she went wrong?

      1. Mine was a little off as well, i added some salt to mine, along with more milk and alot more flour. There was a strong unpleasant taste of vanilla extract.

  5. Or you could just use Egg Beaters. Tastes the same as regular dough and cooks the same. Plus it is pasteurized so no worries about salmonella…. and its fat free/cholesterol free

  6. this cookies sounds so refreshing
    i love cookie series food very much and i made it for my kid yesterday, it teased good.this is,thank you for your great sharing.
    What lense did you shoot with here?
    why should add vanilla? thanks

  7. 4 stars
    I just made this with quinoa milk, turbino organic sugar, and coconut flour (the closest I had to the actual ingredients, and I wanted to try this immediately!). I had to add some more butter, but it turned out yummy! Love!

  8. Just made these and they didn’t work out for me either. I think it’s way too much flour. The end product is much more like a dough than a dip and tastes mostly like raw flour. I think this recipe needs to be retested and reworked.

    1. Same here! I don’t know if I did something wrong, but they ended up being not sweet at all and I had to add more sugar to be able to stand it. I must’ve done something wrong, as everyone else seemed to like it…

      1. 5 stars
        I tried this recipe the other night & it tasted really good! It was a tad sweet, but if I make it again I’ll try it with a little less sweetener.

    2. How are you measuring your flour? Flour should be spooned into the measuring cup and leveled, never packed or even scooped directly from the container with the measuring cup. It may be why you ended up with too much flour.

    3. I just had the same thing happen to me! ☹️ So upsetting! I ended up adding the other half stick of butter, more vanilla, and an equal amount of white sugar as the brown. The end result is okay… still not what I was looking for though. I’ll try again to rework it and not have a raw flour taste.

  9. I love this recipe I didn’t use exact measurements but I eyeballed it an it turned out delicious my 6 year old sister adored it too! I realized I didn’t need to add milk for some reason. I quartered the recipe for a single serving but obviously I needed to make more!

  10. This looks so good I always love cookie dough but it wasn’t safe to eat.But this is great!!!!

  11. 5 stars
    I’m pregnant and craving cookie dough. Thank you for this recipe! I made it and it was great! I’m going to try oatmeal and cinnamon chips next. The milk helped make up for the lost liquid from no egg, and it was perfectly sweet. I might try white sugar instead of brown sugar in the future, but I loved the flavor.

  12. 5 stars
    Just made this with the girls at the autism school. 10/10 from all of them! Super easy and delicious, we had staff from other dorms coming to steal some!

  13. 5 stars
    I don’t know if this was mentioned, but since this dough can’t be baked into cookies, wouldn’t it be a scrummy dip? I have a recipe that is similar to this & it was first made as dip, I haven’t tried it yet but think it would be crazy good with all kinds of things like graham crackers or fruit. Or just a spoon! :0)

    Ooh, or stuffed into cupcakes! Yum. I see myself gaining weight in the very near future, better start exercising. Or hey it’s Fall, I have big sweaters LOL :0)

    1. LOL!! Yes – it’s a great dip. My family likes to eat it with a spoon, but it would be great with any goody dipped into it. ;D

      Thanks for stopping by and have a great day. ;D

  14. 4 stars
    Made it. Found it slightly heavy on the flour taste, but overall pretty good!

    Just remember that if you’re using unsalted butter, you need to add salt on your own. I forgot it at first and had to mix it in by hand. Made it taste a lot better though!

  15. Am I supposed to refrigerate this. It red making it exactly like told but it came out all liquefied. Is that normal?

  16. I think maybe for some that didn’t like the end product, you should try adding a bit of salt. Real cookie dough has salt and it’s that salty/sweet combo that makes it taste so good.

    1. I haven’t tried this without the brown sugar. I’m not sure how it would turn out. White sugar is already in the recipe, so adding more, might be too much.

  17. Hi, I found this recipe on pinterest and wanted to try it out and it turned out slightly disappointing, because honestly there is waaay too much sugar in this recipe. I doubled it, but I took a whole cup of brown sugar out and it is still really overly sweet. It was really soft, which isn’t totally unexpected, but it doesn’t look like the picture. Is the picture of dough that has been refrigerated? Is there a reason why the recipe needs soo much sugar? Also, your star rating thing is messed up. It keeps making my rating go 5 stars and won’t let me do anything else.
    Thanks for the recipe though

  18. 5 stars
    So delicious! Could not stop eating it! I did not have light brown sugar in the house so I used dark and it was to die for!

  19. 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!

  20. 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. 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!

  21. 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.

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

  22. 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!!

  23. 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.

  24. 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.

  25. 4 stars
    The brown sugar was a little much. I’d start with maybe a half cup. But overall: this was delicious!

  26. Yum! Yum! Yum! That’s literally what I said all day after making this. I often have a craving for cookie dough, but I don’t eat it because it has raw eggs in it. I made a quadruple batch and froze the half that was left after I ate as much as I could. It was my 2018 resolution to find a recipe for cookie dough with no eggs in it. I succeeded! I took out the sugar for a little healthier option the next time I made it, but I still love it! My siblings just can’t get over it either- yum! Thanks for the recipe, Kristyn!

  27. I am on a diet so I chose a healthier option. I added melted peanut butter in place of brown sugar and took out regular sugar all together. I also used whole wheat flour.

    1. I am sure there are health risks to eating a lot of things raw. That is something that each person needs to decide for themselves.

  28. Flour (I use King Arthur) now has a warning label on it that says it shouldn’t be eaten raw. Is there a different type of flour that you are using in this recipe? Thanks!

  29. 3 stars
    I just made this, adding 3 Tbsp of Cocoa powder to make it more like a brownie batter cookie dough; so good! My only comment would be that it was veeeeeery sweet, I didn’t end up putting in the extra 1/4 of sugar because I already found it sweet enough as is.

  30. It was really yummy my brother kept begging me for it but I said no this is mine. Yummy thanks for the recipe.

  31. 2 stars
    Made this and found it WAY too grainy! I threw it in the oven for just under 9 minutes and it was still soft but less sweet and grainy, fairly good taste afterwards

  32. 5 stars
    I made this last night and my oh my does this preggo chick thank you! We have a cookie dough parlor in our city I’ve been wanting to try but still a drive from me and was craving some cookie dough after seeing a post from them so decided to look up an eggless one and make it and eat with some graham crackers! Thank you so much for this recipe.

    1. Love hearing that!! Thank you for trying it & letting me know 🙂 Now, you can have it anytime!

  33. Looks delish! We tried it but dairy free…fyi almond milk and margarine do NOT make good substitutions haha!

  34. 5 stars
    With a little less flour I really want to try this as a frosting for a cake or brownies <3 I think using vanilla almond milk instead of milk, almond, and the white sugar works really well. I've found that putting too much sugar in makes this very grainy and the almond milk is sweet enough to sweeten it a little more (although a cup of brown sugar is plenty!). This is by far my favorite eggless cookie dough recipe!

  35. 5 stars
    My kids love eating the cough even more than the baked cookies. This recipe did not disappoint and it was gone before I could turn around. I can’t wait to try it in ice cream or dipped in chocolate.

  36. 5 stars
    I could sit & eat this stuff by the spoonfuls! It was so delicious! I couldn’t believe how easy it was to make. It was nice to not have to worry when my kids kept wanting to eat it! NOw, I know what I’ll be making all the time!

  37. 5 stars
    I maDe this to put in my cupcakes to make chocolate chip cookie dough cupcakes. So delicious!
    How long can you store the leftovers in the fridge? HOw abOut fReezing it?

    1. Great idea!! I would just say up to a week. I prefer more fresh, so I wouldn’t eat it after that. You could freeze it. I personally haven’t yet, so I’m not sure how long it would last?

  38. I assume YOu aren’t aware that the problem with eating cookie dough raw ISN’T the eggs at ALl, but the flour. If you bake the flour before using it, THis will still work.

  39. 5 stars
    Accidentally hit your blog. What a sumptuous recipe! my son will definitely appreciate such cookies 🙂

  40. 5 stars
    My kids LOVE cookie dough. Now I can make it and feel good about them eating it with this EGG-LESS recipe. And, I dont have to heat up the kitchen.

  41. 5 stars

    1. 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.”

  42. 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!

    1. Thanks so much for sharing! I’m glad your modifications turned out so well. That’s great! 🙂

    1. 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!

  43. 1 star
    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.

    1. 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!

  44. 5 stars
    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!

  45. 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.