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.

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Edible Egg-less Chocolate Chip Cookie Dough

Edible chocolate chip cookie dough 2

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


  • 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)
Need to convert the measurements? Click here!


  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.

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Comments (558)

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  1. Dora Jesch

    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!

    • I haven’t actually made cookies from this recipe, I just eat it right out of the bowl or use it for a topping on ice cream. :)

      • Bethany

        It’s to eat and not get sick from raw eggs. You could try to making eggs out of it but it might jot work out.

      • Yeah I’m with you

      • Emma

        How much did it make?

      • piper hicks

        it taste so amaze

    • Dora Jesch

      I’m sure they won’t wait until it’s baked either, but I won’t mind that at all. :)

    • Mackenzie Heerdt

      It was kinda weird mine came out like candy yams I think I used to much mollasess

      • Anonymous

        There is no molasses in this recipe…

      • Cass

        She probably made brown sugar. You use molasses and sugar to make brown sugar..

      • Gigi

        Yeah I agree

    • Phyllis

      I just adopted a toddler with an egg allergy. Thank you for all your comments

      • Anonymous

        proud of you friend :) :)

      • Anonymous

        That sucks. But you can always applesauce instead of an egg

      • Mariam

        You will need to add baking powder if you are going to bake it. It’s not in the recipe because its meant for eating unbaked, but if u want a proper cookie you will need to put baking powder to help the cookie rise

      • Anonymous

        How much baking powder?

      • How much does it make?

    • Anonymous

      It is such a good batter! Thank you

    • Mary Stickney

      Did you know you can get an egg replacer,(no eggs) at a health food store? It is a powder, its called ENER G Egg Replacer. :o)

      • Moreover, many recipes don’t actually need the eggs. I haven’t ate eggs for 10 years, and I easily make many recipes eggless. But, I have used that substitute, as well as common egg replacing ingredients.

    • Palestina

      Sub 1/4 cup applesauce per egg in cookies to replace the egg. You won’t notice the difference and yum!

    • Evie

      You can always try substituting a flax egg (1 tbsp flaxseed meal mixed with 3 tbsp water – let sit for 5 min before mixing into whatever you’re making)

    • Anonymous

      You might try vegan cookies if they have a egg allergy. I haven’t had much time to be baking lately, but some vegan recipes are looking pretty tasty!

      • Cameron

        8 tbsp is a full stick(:

    • Beth

      Have you looked into using apple sauce as a substitute for eggs? It actually works surprisingly well!

    • Susan

      My grandson has egg allergy also, when I need to substitute he egg for him I use 1 TBS cornstarch plus 3 TBS water for each egg. Works great.

    • Elisabeth-Anne Huggler

      You can use bananas in place of eggs to bake. Or applesauce

  2. Marie

    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! :)

    • Anonymous

      A stick is a quarter of a pound (or a half cup) of butter.

    • Marie – a stick of butter is 1/2 cup. Hope this helps!

      • Rochelle

        Im gonna try this later, thank you!

      • Amy

        Can i use white sugar instead? Does it taste the same? :)

    • Anonymous

      One stick of butter is 1/2 a cup.

      • anonymous

        yes that is correct

    • Anonymous

      1/4 of a lbs

      • Anonymous

        NO, a stick is 1/2 pound

    • Anonymous

      1/2 a cup

    • Mike

      One stick of butter is going to be a 1/4 lb

    • Anonymous

      It would be 1/4 of that whole lb of butter just cut into 4 equal parts and you will have right amount

    • SIENNA

      a stick would be a 1/2 cup

    • Anonymous

      It says one stick

    • J.

      A stick is 4 oz. :)

      • Anonymous

        A stick of butter is 8 oz.

      • anonymous

        or 1/2 cup

  3. Steve Vida

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

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

      • Karen

        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!!

    • Eleanor

      Yes it can be

    • Anonymous

      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.

    • zach trevors

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

    • Taylor

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

    • Anonymous

      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.

      • Erica

        Its not the egg that was important. You need baking soda if you are gonna make them or they won’t rise.

      • Anonymous

        You can bake them into cookies. Just add baking powder☺️

  4. Tracy Kenny

    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.

    • I’ve actually done the condensed milk version for my cookie dough truffles. It’s great!

      • Kara J.

        Hi Ashley!

        Would you share your cookie dough truffle recipe? My family likes truffles and I have been looking for a good recipe and haven’t seen one yet.

        Thanks in advance!

    • Kara J.

      Hi Tracy!

      Would you share your recipe for your version of chocolate chip cookie dough?

      Thanks in advance!

  5. Kim

    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.

      • Andi

        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.

      • Anonymous

        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! :)

      • Renee

        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

      • anonyomous

        can’t I just not use flour?

      • No, you definitely need to use the flour.

      • Brribrri

        What about using coconut flour instead of regular flour?

    • Thomas

      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)

    • Anonymous

      Flour? Are you kidding?

    • Skye

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



      • 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!

      • Adrienne

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

      • Chris W.

        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!

      • Sagar


      • Sagar

        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. erin

    can you substitute white sugar for brown sugar?

    • I don’t recommend it. The brown sugar helps give the dough a more moist consistency.

      • Brittany Lynne

        I made this tonight but only had white sugar, it came out great!! added a little more milk and consistency was perfect.

  7. Brittney Slone

    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!

    • Brittney Slone

      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.

    • Brittney Slone

      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.

      • Sue

        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

      • Emma

        I always use one teaspoon and it tastes great!

  8. Jude Purchase

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

  9. ashli

    Can u cook them? If so on what temp?

    • I haven’t tried this Ashli to be able to recommend it.

      • Sarah

        I don’t understand why u can’t eat the flour…..

      • Sarah

        I don’t understand why u can’t eat the flour….. It’s a little weird

    • Katy

      350 degrees I just did it for 8-10 min. They are AMAZING they are super soft and chewy cookies.

  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?

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