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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…

For more chocolate chip cookie recipes, try: