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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Ingredients


Directions

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.

Print RecipeBuy the The Cookie Dough Lover's Cookbook cookbook

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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.

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Comments

  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. 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!

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