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!
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 1/4 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.
- Refrigerate any leftovers (if there are any!)
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
i HAVEN’T TRIED THE RECIPE YET, BUT IF YOU PRINT IT THERE IS A GIANT EMOLL PAGE EMOJI THAT WASTES A TON OF INK. mAKE SURE YOU CHECK YOUR PRINTER SETTINGS.
What thpe of flour do you use?
I used all-purpose. You can pre-bake it, for safety.
I love your recipes!
There is always something new!
Awe, thank you so much!! I am so glad you do!
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.
Accidentally hit your blog. What a sumptuous recipe! my son will definitely appreciate such cookies 🙂
Glad you stumbled across my blog! Hope you find more recipes to try!
You have to heat the flour or you don’t have too
It isn’t required, but you totally can 🙂
tasted like a fairy on crack but it only rotted 5 teeth and, gave me diabetis .
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.
This recipe was very good – but so sweet. I added about 1/4-1/2 tsp of salt and it was perfect.
Thank you so much for giving it a try 🙂
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?
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?