Eggless Chocolate Chip Cookie Dough

Eggless Chocolate Chip Cookie Dough Recipe

Cookie dough is typically a means to an end, an interim state of existence, a fleeting moment sacrificed to the creation of cookies. Not this eggless chocolate chip cookie dough recipe. It’s engineered to be safely consumed raw without the risk of the salmonella. 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 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

LC Raw Cookie Dough Note

The flip side of this eggless chocolate chip cookie dough recipe being perfect for eating raw is that it’s terrible for baking. Truly. It turns blob-like and disappointingly bland. So just don’t even go there. It’s engineered to be consumed raw. So don’t fight it. The simple and obvious solution? Eat the dough by the spoonful.

Eggless Chocolate Chip Cookie Dough Recipe

  • Quick Glance
  • 10 M
  • 10 M
  • Makes 1 1/2 cups


  • 8 tablespoons (4 ounces) 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 1/4 cups all-purpose flour
  • 1/4 teaspoon fine sea salt
  • 1/2 cup regular or mini semisweet chocolate chips


  • 1. 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.
  • 2. 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.
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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.

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.


  1. 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. 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.

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

  3. 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!

  4. 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.

  5. 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 in to teaspoon sized balls and placed in the fridge for a late night dessert. This is a keeper!

  6. 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.

    1. Vicki, we haven’t had enough will power to end up with any leftover dough to freeze, but I don’t know why not! Just be certain to 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!

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