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Edible Egg-less Chocolate Chip Cookie Dough

Edible chocolate chip cookie dough

Edible Egg-less Chocolate Chip Cookie dough is safe to eat, right out of the bowl! No baking required! Rich, gooey, yummy cookie dough!

If you are anything like me, it is almost impossible to make a batch of cookie dough and not eat a at least a spoonful of raw dough!

The only problem is that after eating a scoop or two of cookie dough I feel partly paranoid that I just ate raw eggs and wonder if this will be the time that I get sick.

Have you ever gotten sick from eating raw cookie dough? I have yet to find someone that has, but I definitely don’t want to be the first!

Edible chocolate chip cookie dough 3

Given my love of raw cookie dough, can you imagine how excited I was when I came across a shop called Cookie Dough Creations? They have a cute little shop in Naperville, Illinois where they sell RAW COOKIE DOUGH and lots of it.

How ingenious is that? All different kinds of raw cookie dough! You can order just a cup of raw cookie dough, or use it as a topping on ice cream. It is this little shop that inspired me to make my own Edible Egg-less Cookie Dough that is safe to eat, right out of the bowl without worrying that you’ll get sick.

Edible chocolate chip cookie dough 4

Cookie Dough Creations sells numerous options for the cookie-dough lover from Oreo and peanut butter to fudge brownie and cake batter. Despite all of the options, I still turn to my one true love, chocolate chip cookie dough.

Edible chocolate chip cookie dough 5

This recipe comes together in minutes, and because it is made without eggs it is 100% safe to eat. Even better? It can be frozen for up to three months! I like to divide it up into small portions so that when I get the hankering for some raw dough, or I want to use it as a topping on ice cream, I can just thaw a small portion.

Edible chocolate chip cookie dough 6

I couldn’t decide whether I wanted to use the mini chocolate chips or the full-sized chocolate chips, so I used both. I love finding little bits of chocolate in my cookie dough, but I also loved the occasional big pocket of milk chocolate chips.

UPDATE: Apparently there is also a small risk that you could also get sick from eating raw flour. Please consume at your own risk.

Edible Egg-less Chocolate Chip Cookie Dough

Edible chocolate chip cookie dough 2

Prep Time: 5mn
Cook Time: N/A
Total Time: 5mn

INGREDIENTS

  • 1 stick unsalted butter, softened
  • 3/4 cups packed brown sugar
  • 2 teaspoons vanilla (based upon feedback, you may want to reduce this amount. I like a prominent vanilla flavor but feel free to adjust)
  • 1/2 teaspoon salt
  • 1 cup all-purpose flour
  • 2 tablespoons milk
  • 1/2 cup mini chocolate chips
  • 1/2 cup milk chocolate chips (Ghirardelli is my fave)

DIRECTIONS

  1. With your mixer, cream together butter and brown sugar. Add in vanilla and salt, mix.
  2. Add in flour. The mixture is going to be crumbly at this point.
  3. Add in 2 tablespoons of milk and mix. Now the dough will look like the cookie dough you’re used to seeing.
  4. Fold in 1/2 cup mini chocolate chips and 1/2 cup milk chocolate chips.
  5. Store leftovers in the refrigerator. Freeze for up to three months.
  6. UPDATE: It was brought to my attention that there is a small risk you can still get sick from eating raw flour. Please consume at your own risk.

Other Recipes To Try

Comments (406)

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  1. Thank you, thank you, thank you!!!! My grandsons have an egg allergy and the only recipe I found was for an oatmeal chocolate chip cookie. This will make then incredibly happy!

  2. What is the exact amount of the “stick” of butter you call for? My grocery store only sells them by 1lb. If you could let me know please, thank you! :)

  3. Can this dough actually be baked into cookies?
    Just curious.

    • I haven’t tried Steve. If I do, I’ll let you know!

      • I just baked these today, and they turned out great! I baked at 350 degrees for 8-10 minutes and the kids gobbled them up!!

    • wouldn’t it just be easier to make your cookie dough sans egg, take out as much as you want to keep (freeze) then add in the egg(s) and bake? the baking is what the egg is mainly for anyway.

    • well you would have to use baking soda or you would end up with flat gross cookies

    • I made these today and the cookie dough was rather salty but still good. I baked some and they tasted amazing! :)

    • This is not a recipe for baking cookies. The dough was a bit much for me so I tried baking the rest into cookies. They completely spread out into thin flat crisps (they looked a lot loke Parmesan crisps ). Never knew how important the egg was to the cookie, now I know.

  4. I make a chocolate chip cookie with condensed milk, butter,brown sugar,vanilla essence,flour and baking powder. Then add whatever takes my fancy, chocolate chips,cranberries, zest…. Its a great base.

  5. I was always under he impression that it was the raw flour that was bad for you?

    • Nope, the flour is perfectly safe! It’s the risk of getting salmonella from the raw eggs.

      • The danger is there is a significant chance of getting e-coli in your flour. The eggs are not the culprit – the chance of getting salmonella from store-bought raw eggs is low. (Only 14 out of 100,000 Americans become infected with salmonella poisoning per year. So in a given year, you have a .014% chance of getting it) and this risk can be eliminated entirely by purchasing pasteurized eggs. The UNCOOKED FLOUR actually poses the greatest risk of getting sick with e-coli, (which is the most common illness associated with eating raw cookie dough) and cannot be resolved unless it is cooked. [well.blogs.nytimes.com] [delish.com] [huffingtonpost.com]

      • Thanks for the tip, Andi.

      • I made it and the raw flour is not dangerous but u can taste the raw dough!

      • There’s no doubt that it tastes like raw cookie dough, but that’s a good thing because that’s what it’s supposed to taste like! :)

      • If your buying your flour from a shop your not going to have a probably unless you specifically buying raw flour, which i doubt is the type of flour you would want for this recipe. Any normal plain flour from a shop is heat treated, you can eat as much of it as you want

      • can’t I just not use flour?

      • No, you definitely need to use the flour.

      • What about using coconut flour instead of regular flour?

    • It depends on what kind of cookie dough your talking about. If your making it from scratch the eggs are just as much to blame as the flour. But if your buying it say from nestle your chances of the eggs making you sick is low. And most companies are starting to heat treat their flour… So your chances of getting sick are higher eating this than just going to the store picking up a tube of premade cookie dough and chowing down. (and tastes better to IMO)

    • Flour? Are you kidding?

    • I’m sorry but I have to disagree flour IS harmful if consumed uncooked.

      [npr.org]

      [foodpoisoningbulletin.com]

      • I have updated the post to state that there is a small risk of getting sick from eating raw flour, and to consume at your own risk. Thanks!

      • might be a dumb question. could u microwave the flour to eliminate the risk or bake partially?

      • You can brown the flour in the oven, it takes away that raw taste. Stick that in the mix instead of the raw flour. Safe!

      • Adrienne no! If you microwave flower, it will explode your kitchen and create toxic gasses! Your children will not be safe! YOU will not be safe! Trust me, I’ve tried. I’m on the run from the police, and my entire neighborhood had to evacuate! Be safe my friends,
        Love Sagar :)

  6. can you substitute white sugar for brown sugar?

  7. I made this today, and found the vanilla a little overwhelming. Will it hurt to leave out the vanilla? Or maybe I used the wrong vanilla? I was guessing it was vanilla extract?

    • You’re right, 2 teaspoons vanilla extract. Feel free to leave it out!

    • Do you know if you can purchase alcohol free extract? I think that is what I wasn’t liking. And I’ve also seen those vanilla syrup flavorings for baking… do you think that would work in place of it? Otherwise, I LOVED this recipe.

    • Were you using real vanilla extract or imitation vanilla extract? Because that could make a difference too. Typically real vanilla extract isn’t going to leave a bad taste.

    • Mine is a new bottle of real vanilla, but for some reason it just has such a high alcohol taste this time. Maybe I got a bad bottle, because I’ve never had that issue before.

      • The Brand also makes a HUGE Difference! I use Adams real vanilla extract – I have noticed some other brands use a diff type alcohol. Also 2 tsp is a lot – you might try 1 tsp

      • I always use one teaspoon and it tastes great!

  8. thank-u for this as i am anaphylaxis to eggs, so am always after egg-less recepies. xxx

  9. Can u cook them? If so on what temp?

  10. Would the recipe be okay with out the milk chocolate chips and just use the semi sweet chips? Does it change the recipe that much?

  11. Actually you cannot get Salmonella from raw cookie dough unless its the kind you buy at the store, because the only way you can get it is if there are cracked eggs in the cookie dough. So if you want to make normal cookie dough and eat it, as long as the eggs are completely whole, you cannot get salmonella. This is a great recipe though, Thanks for posting it!

    • I almost died from salmonella from raw cookie dough. I went into a coma. No lie. 1978 but it was from raw cookie dough. I lost my gallbladder as a result of it Now I can’t eat movie popcorn or French fries as well.

      • I lost my gallbladder last year and I can eat all foods still. And, only fresh from the farm eggs are at risk for salmonella now. It’s almost impossible to get it from store bought eggs since they are treated. Flour is next to impossible to get it from too, unless its organic, non treated. You are now likely to get salmonella from vegetables you don’t wash correctly. But this recipe is a great way to have your cookie and eat it too ;)

      • I was born with three gallbladders i think

  12. Anna M. Lavender

    I love cookie dough and will eat it raw with my hens eggs :)

  13. I made this today and it was sooooo good!! I won’t be eating this a lot because of how sweet it is but it’s perfect for other desserts!!!

  14. I currently have these in the oven and they smell wonderful. I am baking them at 350 degrees F. I started with 11 minutes and they weren’t quite ready. So I just added an additional 3 minutes to see if that’s what it needs. I use a convection oven rather than just baking. So you might need a little longer with just regular baking.

  15. I would recommend halving the salt or leaving it out completely, it’s overpowering

  16. This is great! And very addicting! Can’t do chocolate so I did peanut butter chips. also great frozen!

  17. How many servings will it make?

    • It really depends on what you are going to use it for. I typically use it as a topping for ice cream and you’ll get 12-15+ servings from it. What will you be using it for?

  18. I just made these, but when I put the flour on, the comsistancy seemed like normal cookie dough. Did I do something wrong? Should I still add milk? :)

  19. Very nice recipe. Do we need salted or unsalted butter for this? Thanks

  20. Can you bake these? My nephee is allergic to egg so this would be a perfect cookie

  21. My boyfriend is about to love you. He’s been wanting me to make him some edible cookie dough for a while now!

  22. I made this, but it tasted nothing like cookie dough.

  23. god bless your soul

  24. The risk of getting salmonella can be eliminated by pouring boiling water over the eggs (don’t worry – they won’t crack or cook ;-)) It’s the shell not the interior that may be contaminated with the bacteria. And it is very very unlikely to get infected. If you are still freaking out, look for eggs which were treated to destroy Salmonella (I can get them in my supermarket).
    Everything you need to know to safely use raw eggs is here (scroll down for video):
    [fda.gov]
    I make tiramisu at least once a week and never been poisoned.
    I just completely don’t get the idea of eating raw cookie dough…

  25. just made this with my son. Delicious!! Quick and easy!! Perfect batch size. If it was any bigger we would make ourselves sick! So yummy. This recipe is dangerous knowledge. :)

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