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 Rossi

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.

A bowl of eggless chocolate chip cookie dough with a spoon resting in it.
4.88 / 31 votes
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.
David Leite
Servings6 servings
Calories410 kcal
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes


  • 1 1/4 cups all-purpose flour
  • 8 tablespoons (4 oz) unsalted butter, at room temperature
  • 1/4 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 tablespoons milk or cream
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon fine sea salt
  • 1/2 cup regular or mini semisweet chocolate chips


  • 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.

Adapted From

The Cookie Dough Lover’s Cookbook

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Serving: 0.25 cupCalories: 410 kcalCarbohydrates: 57 gProtein: 4 gFat: 19 gSaturated Fat: 12 gMonounsaturated Fat: 4 gTrans Fat: 1 gCholesterol: 43 mgSodium: 117 mgFiber: 1 gSugar: 36 g

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @leitesculinaria or tag #leitesculinaria!
Recipe © 2012 Lindsay Landis. Photo © 2012 Lindsay Landis. All rights reserved.

Recipe Testers’ Reviews

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.

About David Leite

I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. My work has also appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

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Recipe Rating


  1. 5 stars
    Cookie dough is great but you shouldn’t eat more than one pice of cookie dough a day because of what LLBR said.