Edible Eggless Cookie Dough

Edible Eggless Cookie Dough

Raw cookie dough is better than the oven-baked end product. Always.

There are no exceptions, outliers, or anomalies. Whether spattered throughout a pint of ice cream or spooned out of a mixing bowl, few things make the reward/pleasure center of your brain light up quite the way cookie dough does. Maybe you enjoy the adrenaline rush of playing Russian Roulette with salmonella , or maaaybe that teeth-sinking-into-a-hunk-of-dough feeling triggers a legitimate dopamine release that makes you feel all warm and fuzzy inside. Whatever your justification for cookie dough consumption, we can unanimously agree that we’d rather not scoop it into balls and bake it at 350 degrees F, if given the choice.

Thanks to the invention of eggless cookie dough, you don’t have to allow your dough to metamorphosize into cookies, and you needn’t fear salmonella (sorry, thrill-seekers). The following recipe is meant to be consumed raw, and can be made with just one mixing bowl. Top a batch of brownies with it, make an ice cream sundae with it like this, sandwich it between two chocolate chip cookies, or serve it as a one-bite dessert on a spoon to party guests!

*Good quality vanilla extract makes all the difference in the flavor quality. Try Nielsen-Massey‘s Madagascar Bourbon Vanilla extract, available on Amazon for $18!

Eggless Cookie Dough

Edible Eggless Cookie Dough

Edible Eggless Cookie Dough

Eggless Cookie Dough

Eggless Cookie Dough

Ingredients

  • 1 stick unsalted butter, softened
  • 6 Tablespoons light brown sugar
  • 6 Tablespoons refined sugar
  • 1 cup plus 2 Tablespoons all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons pure vanilla extract (I like Nielsen-Massey brand)
  • 2 Tablespoons whole milk
  • 2/3 cup milk chocolate chips (you can substitute whatever you'd like, including semi-sweet morsels, white chocolate chips and Craisins, chopped walnuts, butterscotch chips, shredded coconut, and more!)

Instructions

  1. Add butter, sugars, and vanilla extract to the bowl of a stand mixer fitted with a paddle attachment, beat until smooth
  2. Add flour, baking soda, and salt to wet ingredients and mix
  3. Add milk and mix until dough is firm and smooth
  4. Fold in chocolate chips with a wooden spoon (or desired mix-ins)
  5. Wrap in plastic wrap and refrigerate for up to 2 days or freeze for up to 3 months
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*Recipe adapted from Center Cut Cook

White Chocolate Funfetti Cookie Dough: replace chocolate chips with white chocolate chips, add rainbow sprinkles.

White Chocolate Funfetti Cookie Dough: replace chocolate chips with white chocolate chips, add rainbow sprinkles.

Comments

    • Kailley @ Kailley's Kitchen says

      Great question! I add baking soda simply because without it, the dough just doesn’t seem to taste quite like real-deal cookie dough. Unless baking soda reacts with an acidic liquid, it maintains a bitter flavor that is BARELY detectable in chocolate chip cookie dough. You are welcome to leave it out, as it probably is a bit superfluous. I just keep it in the recipe for the sake of maintaining as much integrity as possible to true cookie dough :)

      • says

        Thanks for replying…I’m a retired baker. One of my favorite treatments for chocolate chip cookies was to add some cinnamon and coconut emulsion to the cookie dough…and of course, slightly under-baking them.
        The cookie dough was so popular that we had to store it in a five gallon bucket that was labeled, “leftover cream of broccoli soup” to discourage snacking on it.

        • Kailley @ Kailley's Kitchen says

          That sounds amazing! Adding coconut emulsion to cookie dough is absolutely brilliant– I’ll have to give that a try. I’ll also probably end up hoarding all the dough for myself!

    • Kailley @ Kailley's Kitchen says

      Hi Grace! You can certainly use reduced fat milk– I just prefer whole milk because it’s creamier than it’s lesser-fat counterparts, and seems to lend itself well to the indulgent flavor of the cookie dough :)

      • Kimberly Hupp says

        Since I am lactose intolerant, I use almond milk….specifically dark chocolate almond milk. The taste and consistency are the same as whole milk.

  1. Kayla says

    This is the best eggless cookie dough I’ve ever tried! Many recipes out there don’t use refined sugar or come out tasting too bitter from the flour, but this one tastes just like the cookie dough I love. Thanks for the recipe!

    • Kailley @ Kailley's Kitchen says

      Thanks, Jessica! And yes, it’s TOTALLY dangerous. I’m lucky if a prepared batch lasts longer than 24 hours in my house 😉

    • Kailley @ Kailley's Kitchen says

      Thank you, Alicia! The little mug is actually from Old Time Pottery. I bought it several years ago and used it as a pencil holder on my desk all through college haha. I’m not sure if they still carry the exact one, but I do know they have a great variety of similar inexpensive mugs, jars, and pots!

    • Kailley @ Kailley's Kitchen says

      Yes, I would strongly recommend using either vanilla extract or vanilla bean paste. A lot of the cookie dough flavor comes from it!

  2. Aubrey says

    I doubled the recipe to spread on top of a giant tray of brownies, unfortunately it tastes exactly like cookie dough and i’m downing about 3 spoonfuls a minute! Might be having naked brownies! :-(

  3. Lisa says

    I know the recipe says to refridgerate up to 2 days but do you think it would last a bit longer? I live alone and cant eat it that fast. I also know me, if I freeze it I will forget it!

    • Kailley @ Kailley's Kitchen says

      Hey Lisa, great question! After a couple days, it will start to dry out a little, but it’ll still be totally safe to eat. To help it last, wrap it tightly in plastic wrap so as little air as possible can get in– you should be able to make it last an extra day or two!

  4. Layla says

    Hey! This looks absolutely incredible.
    Just wondering, how long will it last out of the fridge? I want so much to take it to work,
    But I’m not sure it’ll be good after a few hours out.
    Could you help?
    :)

    • Kailley @ Kailley's Kitchen says

      Good question! It’s pretty stable at room temperature since there aren’t any eggs in it, so I’m sure it’ll last 3-4 hours with no problem! The texture might soften up a bit because of the butter, but it’s perfectly safe to eat. I hope this helps!

    • Kailley @ Kailley's Kitchen says

      Since this is an edible cookie dough recipe, not a cookie recipe, I wouldn’t recommend baking the dough, as it’s not meant to be baked– it’s meant to be eaten raw :)

  5. Britt says

    If you don’t have a standing mixer, can you use a handheld mixer with the standard attachment or hand mix it with a rubber spatula instead?

  6. Seth Hoo says

    Hi Kailley! I was just wondering, what if we dont use unsalted butter but use salted instead? Because my neighbourhood doesn’t sell unsalted butter here for some reason:P so would there make any difference in taste if I use salted instead? And another question, will the cookie dough spoil or become really bad tasting or soft and mushy after around 5-8 hours outside the fridge? Because I won’t have a fridge around for the whole day if I bring this out :( and love the pictures btw :) hope to get your reply soon!

    • Kailley @ Kailley's Kitchen says

      Hey Seth! Great question. I always use unsalted butter in my baking because I like to control exactly how much salt goes into a recipe. That said, for this recipe, you can substitute salted butter for the unsalted butter– just make sure not to add any extra butter! I’d recommend only keeping the butter out for up to 3-4 hours. Anything longer and it will start to break down and become too mushy. I hope this helps!

    • Kailley @ Kailley's Kitchen says

      Penny, I have not calculated the calorie count (personally, if I’m eating cookie dough, I’m usually not too worried about calories! :)), but I’d imagine it’s comparable to–probably a little less, since there aren’t any eggs– standard cookie dough in terms of calories.

  7. Taylor Carroll says

    This was pretty awesome! Though all we had in the house was 2% milk instead of whole, and I had to use a big cooking spoon and press the first-step ingredients by hand due to a lack of a paddle mix attachment, it came out pretty awesome. It tasted better after refrigerating than sampling right after it was made. Would definitely make again with a friend, or halve the recipe quantities for myself!

Trackbacks

  1. […] Eggless Cookie Dough– Yes, I know I have a lot of variations of cookie dough but I can’t help it. It’s important to me. These are best when frozen and dipped in chocolate. Also if you do not happen to have baking soda, this recipes stands alone without it. I also used soy milk instead of whole milk and it turned out just as good. […]

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