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Eggless Cookie Dough Recipe

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4.4 from 69 reviews

This easy and safe Eggless Cookie Dough recipe is perfect for those who want to enjoy the sweet, nostalgic taste of cookie dough without any eggs or baking. Made with heat-treated flour and a mix of sugars, butter, milk, and vanilla, plus chocolate chips, this no-bake dough is delicious on its own or versatile enough to customize with variations like sugar cookie, double chocolate, or peanut butter cookie dough.

Ingredients

Base Dough Ingredients

  • 6 tablespoons all-purpose flour
  • 2 tablespoons unsalted butter, softened
  • 2 tablespoons brown sugar
  • 1 tablespoon granulated sugar
  • 1 tablespoon whole milk
  • 1/4 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1/4 cup chocolate chips

Variations

  • Sugar Cookie Dough: Replace the brown sugar with 3 tablespoons granulated sugar (total sugar remains 3 tbsp).
  • Double Chocolate Cookie Dough: Replace 2 tablespoons of the flour with 2 tablespoons cocoa powder.
  • Peanut Butter Cookie Dough: Add 2 tablespoons peanut butter when creaming butter and sugars, and increase granulated sugar to 2 tablespoons total (1 tbsp original + 1 tbsp extra).

Instructions

  1. Heat Treat the Flour: Microwave the all-purpose flour in 15-second intervals, totaling 30 seconds to 1 minute until it reaches an internal temperature of 160°F (71°C) to kill any harmful bacteria like E. coli or salmonella. Let it cool for a few minutes before using.
  2. Cream Butter and Sugars: In a small bowl, combine the softened butter, brown sugar, and granulated sugar. Cream them together until the mixture is smooth and well mixed.
  3. Add Milk and Vanilla: Stir in the whole milk and vanilla extract until fully incorporated.
  4. Combine Dry Ingredients: Add the heat-treated flour and salt to the wet mixture. Mix thoroughly until a dough forms. If the dough feels too wet, add a little more flour until you reach the desired consistency.
  5. Mix in Chocolate Chips: Fold the chocolate chips into the dough evenly.
  6. Optional Variations: For sugar cookie dough, replace brown sugar with extra granulated sugar. For double chocolate dough, substitute part of the flour with cocoa powder. For peanut butter dough, add peanut butter when creaming and increase granulated sugar by 1 tablespoon.

Notes

  • Ensure the flour is properly heat-treated to make the dough safe to eat raw.
  • This recipe yields about one serving of cookie dough.
  • Adjust flour quantity slightly if the dough is too wet or too dry.
  • Store any leftover dough in an airtight container in the refrigerator for up to 3 days.
  • Feel free to customize the dough with your favorite mix-ins like nuts or other types of chips.

Find it online: https://justsosavory.com/eggless-cookie-dough-recipe/