Eggless Cookie Dough is totally edible, made just for EATING! The taste and texture is just like the real deal- no one will be able to tell the difference!
Eggless Cookie Dough
Everyone, EVERYONE needs a good cookie dough recipe to bust out on a whim. LOOK NO FURTHER, PEOPLE!
Let’s play two truths and a lie.
- I’ve never been pulled over by a policeman
- I don’t think I’ve ever eaten cookie dough with eggs in it
- I have a fake tooth
The lie? Being pulled over by a policeman. (That only happen ONCE.. 3 days before I got married. Aaaand got a massive ticket. *facepalm*) It is TRUE, I don’t think I’ve ever eaten ‘raw egg’ cookie dough.
My dad got e Coli when I was a kid, that kind of thing scars you! I have been 100% paranoid about raw eggs ever since. My kids even cutely ask ‘Are there rotten (RAW) eggs in that?’ every time we are baking together. I haven’t corrected them yet, its just to dang cute.
Also, PREGNANCY. Need I say more?
Ingredients needed for Edible Cookie Dough
- butter, room temperature
- granulated sugar
- brown sugar
- milk
- vanilla
- all purpose flour*
- salt
- mini chocolate chips
*There is talk about how consuming raw flour can be a risk of eColi and Salmonella, if this is something that worries you, simply microwave the flour in a bowl for 1- 1 1/2 minutes or until the flour reaches 160°. Allow the flour to cool and then proceed with the recipe.
How to make Edible Cookie Dough
The best part about this recipe (besides the fact that it is gloriously egg-free!) is how fast and easy the dough comes together.
The method is exactly the same as regular cookie dough. First the butter and sugars are creamed together. Milk and vanilla go in next, followed by flour and salt. Top it off with a lot of mini chocolate chips and then grab a spoon and DIG IN!
How to use Eggless Cookie Dough
- Eat it plain with a spoon. This is what I do most often and I’m not ashamed of it.
- Gently fold the dough together with some whipped cream to create COOKIE DOUGH FLAVORED WHIPPED CREAM. I use it in a sandwich cookie that is to die for. Find the recipe here.
- Put small balls into vanilla ice cream!
- Wrap a small ball of egg free cookie dough into the middle of REAL cookie dough and bake them. You’ll end up with the gooiest cookie of your life.
- Roll into balls and then dip in chocolate to create a cookie dough truffle.
Can you Eat Raw Cookie Dough?
While you can do whatever you’d like, it isn’t perfectly safe to eat while there are uncooked eggs in the dough. That is why this eggless cookie dough recipe is perfect for you! Egg free and meant just for eating, not baking!
Remember, If you’re nervous about consuming raw flour, I suggest you toast it beforehand! You can either microwave for 1-1 1/2 minutes or spread flour out on a baking sheet and cook for 5 minutes at 350 degrees F. Cool completely, then proceed with the recipe. Other options are to use oat or almond flour in it’s place.
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Can’t get enough COOKIE DOUGH? Me neither! Try my other Cookie Dough Variations!
- Edible Sugar Cookie Dough
- Edible Triple Chocolate Chip Cookie Dough
- Edible Monster Cookie Dough
- Edible Oatmeal Chocolate Chip Cookie Dough
- Edible Peanut Butter Cookie Dough
Looking for a cute gift idea? I have some adorable gift tags as a FREE download to go along with your cookie dough! Go download them now!
Edible Egg Free Cookie Dough
Ingredients
- 1/2 cup butter room temperature
- 1/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 tbsp milk
- 1 tsp vanilla
- 1 1/4 cup all purpose flour
- 1/2 tsp salt
- 1/2 cup mini chocolate chips
Instructions
- Cream together the butter and sugars.
- Add the vanilla and milk. Combine thoroughly.
- Mix in the flour and salt until combined.
- Stir in the chocolate chips.
- Enjoy!
Notes
Nutrition
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Beth says
You left out another step: you HAVE to bake the flour first. Raw flour is not sade to eat.
karlibitner says
If you’re nervous about consuming raw flour, I suggest you toast it beforehand! Simply spread flour out on a baking sheet and cook for 5 minutes at 350 degrees F. Cool completely, then proceed with the recipe. Other options are to use oat or almond flour in it’s place.
Beth says
Safe*
Erin says
This really is the best eggless recipe I’ve tried. I will say that many recipes have a strong flour taste but i found that using the 1/4 cup to measure out the flour in increments and using scant fills of each 1/4 cup gives more control over this issue. I don’t recommend this for real baking, though! Love the recipe!!!
Rebecca DeBooy says
I’ve been doing this for awhile now. My Grandkids like cookie dough, so I use my favorite chocolate chip cookie recipe and just leave the egg out! After all, I won’t be baking them, so it doesn’t matter that you leave out the egg. I just add enough water to make the dough mixable. Works like a charm. Now my Grandkids and have as much cookie dough as they want! Basically you should be able to use any cookie recipe you have , just leave out the egg!
Millie H says
This is some of the most amazing egg-free cookie dough I’ve ever had! I made it in about 7 minutes, and clean-up was super easy! It didn’t have that strong flour taste, and it wasn’t too dry either! I loved it!
Karli Bitner says
I am so happy to hear this, Millie! Thanks for the stars and comment!! ❤️
Sky says
Can this recipe be baked like regular cookie dough? I have severe allergies to eggs and have been looking for a simple but yummy chocolate chip cookie recipe. 🙂
Karli Bitner says
Hey Sky! I wouldn’t suggest baking this dough. Because there isn’t a leavening agent in the dough it won’t rise at all and the cookies would turn out very flat and probably wouldn’t bake through. I have used 1/4 cup unsweetened applesauce in place of each egg in a cookie recipe before and had great results!! That is something you could try!
Alaina Hamilton says
Delicious and easy for kids to make in no time at all. Recipe was easy to understand, and very safe, yummy cookie dough.
Karli Bitner says
Thanks for the comment, Alaina! I am glad you and your kids enjoyed it. It is definitely a favorite around my house too!
Erin says
Does this dough need to be refrigerated if not consumed right away? This may be a silly question, but is the milk ingredient a concern if these are left out?
Karli Bitner says
Hi Erin! I usually refrigerate mine while I am not munching on it. 🙂 it probably doesn’t have to be, but I tend to err on the side of caution.
Reese G. says
So good, I’m addicted! I cut the recipe in half, it wasn’t sticking together so we just put more milk in. 🙂
Karli Bitner says
Happy to hear you loved it, Reese! Thanks for the stars. 🙂
No why please measure says
Measurements with the ingredients
Karli Bitner says
I’m not sure I understand? There are measurements in the printable recipe card at the bottom of the post.
Sydney Johnson says
i substituted brown sugar for an equal part of white sugar and used almond extract instead of vanilla. then chopped up dark chocolate dove squares into chunks (didn’t have any chips on hand) and it was delish! super quick and simple, love this recipe !!
Bev says
Is there anyway to get a single serving to make? With Covid my students can’t cook together much less eat anything made by another student.
Karli Bitner says
Yes! If you go to print the recipe, there is an option where you can select how many servings you want and the ingredient amounts will be adjusted accordingly.