Eggless Chocolate Chip Cookie Dough

This eggless chocolate chip cookie dough tastes just like Toll House chocolate chip cookie dough except it’s specifically made without eggs. But it boasts exactly the same flavor and mouthfeel as the real deal. Safe for children and anyone else a little leery of raw eggs.

A bowl of eggless chocolate chip cookie dough with a spoon resting in it.

These days, snitching some raw cookie dough before you bake the rest seems almost tantamount to playing Russian roulette. Not with this eggless chocolate chip cookie dough recipe that’s engineered to be satisfying without the raw egg or raw flour. So if you’re the sort who likes to take no chances, take a spoon instead and dip into this eggless chocolate chip cookie dough. And because you don’t need to save enough to bake a respectable number of cookies so no one guesses how much dough you snuck, you can indulge to your belly’s content. Or stir blobs of it into ice cream. Or roll it into balls, dunk ’em in chocolate, and dub them truffles. Or, well, we’re quite certain you’ll know what to do when the time comes.–Renee Schettler

Why you should NOT bake this raw chocolate chip cookie dough

This chocolate chip cookie dough recipe is engineered to be consumed raw. So please, please, please don’t even consider baking it. That’s not how it’s designed. It turns blob-like and disappointingly bland when subjected to heat. Don’t even go there. The simple and obvious solution is to savor it by the spoonful in all its magnificence.

Eggless Chocolate Chip Cookie Dough

  • Quick Glance
  • (12)
  • 10 M
  • 10 M
  • Makes 6 (1/4-cup) servings
4.8/5 - 12 reviews
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Preheat the oven to 350° F (176°C).

Spread the flour on a rimmed baking sheet. Place it in the oven until lightly toasted, about 5 minutes. Remove from the oven and let cool completely.

In a large bowl with an electric mixer on medium speed, beat the butter and sugars until light and fluffy, 2 to 3 minutes. Mix in the milk or cream and vanilla until combined. Reduce the speed to low or switch to a spoon and stir in the flour and salt until incorporated. Stir in the chocolate chips.

The cookie dough can be consumed immediately or covered and stashed in an airtight container in the refrigerator for up to 3 days. Don’t bake it. Originally published March 6, 2015.

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Recipe Testers' Tips

This eggless chocolate chip cookie recipe blew my detox, but it was worth it! It's quick to pull together when you need that fast sugar fix and don't want to hassle with salmonella fears. I subbed gluten-free flour without anyone noticing and put some frozen mini-dough balls in our chocolate ice cream. If you're going to blow a detox, you might as well go all in!

This quick, 5-minute, eggless chocolate chip cookie dough recipe is exactly what it purports to be. The taste and consistency are very close to real cookie dough, albeit a little drier. The recipe produces enough for 3 small bowls worth of dough, but no one could eat that much, so there's definitely enough cookie dough for later.

A really easy, "does the trick" type of recipe. All in, it took me 10 minutes to have ready-to-eat, delicious cookie dough. And when it's raw, you can't taste the absence of egg. Do remember to give yourself time to bring the butter to room temperature—this is a must. It won't work without that.

I’m actually not a big cookie dough eater, but this eggless chocolate chip cookie dough recipe sounded perfect for a cold January evening, and I had all the ingredients on hand. I suspected this recipe could be a big hit at home. And at a total time of less than 15 minutes, I figured I had nothing to lose. I made a bowlful, set it on the kitchen counter with a stack of spoons next to it, and waited to see what would happen. Shortly thereafter, I received a text: "It’s delicious." Followed by a second text: "I could eat the whole bowlful."  When I went back downstairs, there was also a note: "Mmmmmm, thanks!" Clearly there was no need to be concerned about storage or shelf life!

I would use a higher-end chocolate next time. (I had used a store brand that wasn’t the best, and I think the quality of the chocolate stood out perhaps even more than in a baked cookie.)  I also used regular sized chips because I had them on hand. This was such a non-issue that it made me think about other options, such as peanut butter chips, M&Ms, walnuts, peanuts, white chocolate chips, or any other favorite mix-in from regular baked chocolate chip cookies or brownies.

My kids adore cookie dough, so this eggless chocolate chip cookie dough recipe was a hit. We all like it best when frozen, so I used a small ice cream scoop to make dough balls and then froze them on parchment paper. The flavor lacked a bit of the richness that must come from the egg in regular cookie dough, but that was easily overlooked by all of us. This would be a great addition to homemade ice cream. It's a very easy recipe and great for kids to make.


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  1. I hate to be a party-pooper but it’s not just eggs to worry about. The FDA warns against eating uncooked flour because it can be contaminated with a variety of disease-causing germs, including E. coli, Salmonella and Listeria. Doing so can cause illness.

    1. You’re absolutely right, LLBR. In step 2 of the recipe, we have the reader bake the flour to kill any germs lurking in the raw flour.

  2. I like my chocolate chip cookies best with nuts. Could I add chopped walnuts or pecans or peanuts?

  3. This recipe was amazing! It was so quick easy and delicious, i would give it ten out of five stars. Thank you so much for this delicious recipe!

  4. Oh my God. I have died and gone to heaven. This recipe was so incredibly easy and quick I almost could not believe it. Immediately after the dough came together, I brought it over to my roommate (a certified chocoholic) and she dug right in!

    Make sure that your butter is very soft before you start because if it isn’t, you will have to be much more patient for the cookie dough to come together. Trust me, you will not want to wait to eat this.

    Of course I tried a few alternatives since this was such an easy recipe. In addition to the chocolate chips, I added 1/2 cup of quick oats. This made the dough a bit chunkier and let me believe that I was eating something just a tad bit healthier. If you’re feeling devilish, on the other extreme, feel free to mix in 2 to 3 tablespoons of Nutella after the chocolate chips! This was another winner!

  5. The cookie dough looked very promising. The flavor and smell is strange. It may be from the toasted flour. It has a slightly smokey flavor. I’d try regular flour next time. The dough separates and crumbles as well. It’s the best eggless cookie dough recipe I’ve come across but it isn’t perfect.

    1. Maya, I suspect that you may have overtoasted the flour. There shouldn’t be smoky flavor or smell to the dough. The reason we have you toast the flour is that there have been some cases of bacteria found in uncooked flour. For that reason, I don’t recommend eating the dough made with raw flour. You can microwave the flour until it reaches a temperature of 160°F (71°C). Basically, zap it for 1 to 1 1/2 minutes. That will do the trick.

  6. I only used 1/2 tsp of Vanilla and 1 1/3 cups flour and that definitely stopped the separation issue I initially had, plus not as strong of a vanilla taste. Also, I prefer milk chocolate chips to the semisweet ones in here if you do add the full amount of vanilla. Brings it all down a notch.

    1. Emma, I am so with you on the milk chocolate and glad to hear that you tweaked this according to your personal preference. (I ALWAYS substitute milk chocolate for semisweet. Although I am also a huge fan of vanilla so I use the full amount and sometimes add a small splash more.) Love hearing your approach to this and love that you have the confidence to tweak according to your likes.

  7. If you roll these into balls and dip them in chocolate, what is the shelf life? If it is less than 3 to 5 days, are there any substitutions that can be made so it has a longer shelf life? Thank you!

    1. Amy, this wasn’t created to sit around very long. I wouldn’t suggest making truffles out of them and dipping them in chocolate. We have lots of truffle recipes on the site that I would suggest using instead.

    2. I make them into truffles all the time! They are soo good that way. They are still good for about a week in the fridge.

  8. A cold Friday night in January definitely calls for a batch of this Eggless Chocolate Chip Cookie Dough! The more it feels like snow, the more I’ve been dreaming of this—and in less than 15 minutes we’ll be ready with the best part of chocolate chip cookies! There’s plenty of time over the weekend for healthy eating, but tonight it’s all about this dough. I’m of course using cream where it calls for milk or cream, and I’m chopping up a half cup of a block of dark chocolate since we don’t have any chips on hand.

  9. Recipe does not give directions on temperature and bake time. Cookies turned out bland and the texture was all wrong.

    1. NuggWifey, the recipe isn’t meant to be baked. It’s for people who love to eat raw cookie dough but don’t want to risk salmonella from the eggs.

      In the recipe above, you can see this note:

      Why You Should NOT Bake This Raw Chocolate Chip Cookie Dough
      This chocolate chip cookie dough recipe is engineered to be consumed raw. And it’s magnificent when consumed by the spoonful. But don’t even consider baking this eggless chocolate chip cookie dough. It’s terrible for baking. Truly. It turns blob-like and disappointingly bland. Don’t even go there. The simple and obvious solution is to just eat it by the spoonful.

  10. I modified this recipe by using 3 tbls. of condensed milk (not sweetened condensed, just plain condensed) and did not toast the flour (if I go eating chocolate chip cookie dough, so be it). My family and I think it tastes just like the conventional cookie dough. I think the condensed milk help make it a bit richer and the flour being raw didn’t affect the taste like the toasted kind did.

    1. Nice, Peggy! I love that. So appreciate you sharing your tips and tricks with us. And completely agree with you in terms of what a way to go if it’s chocolate chip cookie dough that does you in…!

    1. Vicki, we haven’t had enough discipline to end up with any leftover dough to freeze, but I don’t know why not! Just make certain it’s a tightly sealed container. Also, rather than putting the entire blob of cookie dough in a container and having to defrost it all at once, you may want to first divvy it up into small balls, place them on a parchment- or foil-wrapped baking sheet, and then freeze them until solid, which should take several hours. Then transfer the frozen dough balls to a resealable plastic bag and freeze. This allows you to remove just a single serving of cookie dough at a time rather than having to thaw the entire batch. Good luck and kindly let us know how it goes!

  11. what about using a pasteurized egg product to give it some wetness? I read somewhere that Do in NYC uses that with the heat processed flour.

  12. Just made a batch of deliciousness! I may have used too much flour (i did the scoop and level thing), so initially they were a bit dry and crumbly, but an extra tablespoon of cream and 2 tablespoons of olive oil brought it together nicely. Rolled them into teaspoon-sized balls and placed in the fridge for a late-night dessert. This is a keeper!

  13. I would love if you could make a smaller batch recipe for a single or two serving occasionally. Thanks.

    1. Katie, actually, you can easily make a smaller batch of this recipe simply by dividing the amounts of each ingredient in the recipe by 2 or 4 or even 8. Remember that there are 8 tablespoons in 1/2 cup, 4 tablespoons in 1/4 cup, and 3 teaspoons in 1 tablespoon.

  14. I made this for my friend and I last night and it turned out great!! I actually decided to take a chance and bake this cookie dough>> after I added more flour, sugar, and a few more chocolate chips into the mixture. I sprayed my cookie sheet with nonstick spray and lightly sprinkled it with flour. After baking this dough it had made the most fabulous tasting cookies ever. I don’t have an exact temp on how high of heat you should bake the cookies or for how long, because I was adjusting the temp a lot. Although I would suggest starting out at 340°F and adjust as needed. Hope you enjoy my advice? >Done by a 15 yrs old<?? ?Thank you so very much for this recipe?

    1. Katie, you are so very welcome! Love that you felt like experimenting and I love even more that it worked out so well! (Baking is a pretty exact science and sometimes ad libbing doesn’t end with lovely results. You’re a natural!) Greatly appreciate you sharing your advice and looking forward to hearing which recipe on the site you try next!

  15. ….and once you’ve had enough, add the egg or an egg yolk (or not!) and bake’em! It’s still cookie dough!

  16. Flour, unfortunately, can also be a source of salmonella. If you read the outside of a bag of flour, you will find a warning not to eat raw flour products. There have been several food borne illness outbreaks due to eating raw flour products.

      1. i have not yet made this recipe, but i was wondering, how many people can this serve? how many batches would i need to make to serve 32 people?

        1. Rylee, each recipe makes 1 1/2 cups. I’d say that’s between 4 and 6 servings. To serve 32 safely, I think you should make at least 6 batches, which is 9 cups. If each person gets 1/4 cup, that would be 36 servings.

    1. Have no fear, Grace… you can actually ‘toast’ your flour before using it in this recipe if you are concerned about consuming it raw. Just spread it on a baking sheet and bake it at 350 degrees for a few minutes. Bonus: it’ll also acquire a nice toasty flavor that’ll do wonders for this dough.

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