Eggless Cookie Dough

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Eggless Chocolate Chip Cookie Dough that’s safe to eat and perfect for cupcake fillings or ice cream mix-ins in just 15 minutes!

We love cookies and cookie dough so much we had to make an eggless version we snack on while baking our favorite Christmas cookies including our Award Winning Gingerbread Cookies and my favorite Flourless Chocolate Chewy Cookies.

Cookie Dough
Eggless Cookie Dough

Safe To Eat Raw Chocolate Chip Cookie Dough is basically heaven on earth. Psst I also have this Eggless S’mores Cookie Dough that you see in the picture above (to the right) that is AMAZING.

Who didn’t love licking the inside of the cookie bowl when our mom would make cookies for us as kids?

Yes my friends, this is a recipe for eating. For eating and not having to think, “Oh I shouldn’t be doing this, there is raw egg in here.” It can’t be that bad for you right?

Sorry to say as a chef who is certified in food safety, it most certainly can be. Here is some information from the FDA regarding the risks.

When making edible cookie dough you remove eggs which removes some of the risk of salmonella, but not all of it. In untreated flour you run the risk e coli bacteria in the flour. According to the FDA:

“Flour is derived from a grain that comes directly from the field and typically is not treated to kill bacteria,” says Leslie Smoot, Ph.D., a senior advisor in FDA’s Office of Food Safety and a specialist in the microbiological safety of processed foods. So if an animal heeds the call of nature in the field, bacteria from the animal waste could contaminate the grain, which is then harvested and milled into flour.

Don’t worry, I am not about to tell you to ditch this recipe. All you have to do is heat treat the flour. The easiest way is in the microwave! Your flour must reach 160°F to kill the bacteria.

How to Microwave Raw Flour

To make raw flour recipes safe to eat, microwave the bowl of flour for 1 minute and 15 seconds on high in five 15 second increments. Be sure to stir the flour after each 15 second increment.

Chocolate Chip Cookie Dough

This recipe is so easy to whip up and stays amazingly well in the freezer. We have batches of different flavored dough in the deep freeze and for when we do stuffed cupcakes…Up Close

…or even when we make regular cookies! I pull a few out of the large ziploc bag for us to snack on so we don’t go for the raw egg filled stuff. You can also use this as a filling for truffles! Or if you thin it out a bit more with milk, you can make it into a frosting or a dip! The possibilities are endless, and delicious!

This is a one pot, throw it together and freeze recipe!  In a bowl with a mixer or a stand mixer, cream the butter and sugars. until they are noticeably lighter in color and very fluffy. This usually takes a couple of minutes. Add in water and vanilla and mix for a couple of seconds. Add in flour, salt and chocolate chips and mix until all combined.
The chips are so small they won’t break apart in there.

Now you can totally customize this. You can use mini chocolate chips or something else… If you are worried or use an alternate type of mix in that is more fragile, use a spatula or whisk to incorporate the mix-ins. Here are 10 other ideas to play around with:

Cookie Dough Mix-In Ideas

  1. raisins and instant oats
  2. peanut butter chips
  3. toffee chips
  4. white chocolate chips
  5. crushed or chopped nuts
  6. S’mores with graham crackers and mini cereal marshmallows
  7. mini M&Ms
  8. Oreo pieces
  9. waffle cone pieces
  10. mini chunks of your favorite candy bar

When you have mixed it all together you can scoop it out with a cookie scoop or if you are like me, use a 1/4 cup ice cream scoop.

Cookie Dough

Put them in the freezer for at least 3-4 hours. For my purposes, I usually quarter those scoops, so each one is a tablespoon.

Chocolate Chip Cookie Dough - Safe to eat, delicious in cupcakes, truffles, as a dip, a frosting, or even as ice cream toppings or just eaten with a spoon. You can't go wrong with this delicious eggless cookie dough.

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Eggless Chocolate Chip Cookie Dough

4.58 from 7 votes
  • Yield: 24 bites
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Course: Dessert
  • Cuisine: American
  • Author: Sabrina Snyder

Eggless Cookie Dough that's safe to eat and perfect for cupcake fillings or ice cream mix-ins in just 15 minutes!


  • 8 tablespoons unsalted butter , softened
  • 2 tablespoons granulated sugar
  • 1/3 cup light brown sugar , packed
  • 2 tablespoons water
  • 1 teaspoon vanilla extract
  • 1 1/4 cups flour
  • 1/4 teaspoon kosher salt
  • 2/3 cup mini semisweet chocolate chips


Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Add the flour to a microwave safe bowl and microwave in 15 second increments 5 times, stirring in between each increment.

  2. In a bowl with a mixer or a stand mixer, cream the butter and sugars. until they are noticeably lighter in color and very fluffy. This usually takes a 2-3 minutes.

  3. Add in water and vanilla and mix for a couple of seconds then add in the flour, salt and chocolate chips, mixing until combined.

Recipe Notes

The chocolate chips are so small they won't break apart in there. If you are worried or use an alternate type of mix in that is more fragile, use a spatula or whisk to incorporate the mix-ins.

You can use milk instead of water to mix into the cookie dough, but then you must refrigerate the dough to store. If you want to add this cookie dough as a frosting or topping to baked goods you must use water.

Nutrition Information

Yield: 24 bites, Amount per serving: 78 calories, Calories: 78g, Carbohydrates: 12g, Protein: 1g, Fat: 2g, Saturated Fat: 1g, Sodium: 26mg, Potassium: 48mg, Sugar: 6g, Vitamin A: 5g, Calcium: 8g, Iron: 0.7g

All images and text © for Dinner, then Dessert.

Keywords: chocolate chip cookies, cookie dough, Eggless Cookie Dough, raw

Chocolate Chip Cookie Dough

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  1. Heyo, just letting you know that raw flour also has the risk of salmonella. From the FDA: People often understand the dangers of eating raw dough due to the presence of raw eggs and the associated risk with Salmonella. However, consumers should be aware that there are additional risks associated with the consumption of raw dough, such as particularly harmful strains of E. coli in a product like flour.

    1. Yes, but raw flour is a generally accepted safe ingredient as it is used in many preparations and the risk of e.coli in the flour is something you can’t entirely avoid as raw flour use is widespread. If you feel this recipe is too risky, then I would shy away from eating any versions of “raw” desserts as many of them contain flours.

    1. That would take some more detail. What kind of Stevia are you using? Are you looking to do a full replacement or partial? the sugar does also add some body to the cookies, so the texture would definitely suffer as well. If you have more info I would be happy to look into it further for you 🙂

  2. OMG! This is an amazing recipe! I am guilty for eating raw cookie dough so I am glad there is a safe to eat recipe out there now.

    1. Thanks! Yeah, I am totally guilty of it too, but we love this recipe and making all different versions of it. I have a s’mores version I am posting next week too!

  3. Wait, what? Raw cookie dough that is safe to eat? That’s what i’m talking about! I will have some of that!

  4. I don’t think I have ever tasted raw cookie dough. Just never seems appealing. This one looks pretty good though

    1. Oh I promise you’ll love this! Tastes similar to a melty warm cookie out of the oven in flavor but colder

  5. This looks so delicious. I will have to try making this on the weekend. My kids are going to love it.

  6. Since my kids and husband are notorious for wanting to eat raw cookie dough I will have to make them a batch! We would add lots of chocolate pieces!

    1. It is a slippery slope! I started with only eating them when we made cookies, then on ice cream too…now I put bits on banana slices, on top of my oatmeal, sandwich them between pretzels….eat them with a spoon. Slippery slope I tell you.

    1. Yup me too! Sometimes I make myself feel better by adding it to oatmeal. I mean oatmeal is so healthy it makes up for it right?

  7. I just came across a post the other day that was actual raw cookie dough, as in all raw food approved ingredients. Looked interesting. But, this looks amazing. I never really understood the whole issue with raw eggs since so many people use them – in egg nog, body builders use them in protein shakes and so many people have been eating raw cookie dough probably for many years. I know I did it when I was a kid and here I am, 40 years later!

    1. Yeah I am totally guilty of it my whole life too. But even recently there was an outbreak of salmonella in eggs in the news. And for people whose immune systems aren’t as strong as yours or mine, it could lead to serious issues. To be honest though, I love this recipe because it is so easy to put on everything and I only have to feel guilty about the calories! haha.

  8. This looks like something that our kids can make with me… which is always a bonus when cooking. I love raw cookie dough but feel horrible when I tell the kids they cant eat any, and trying to sneak some when they aren’t looking. Now we can all eat the dough with your recipe.

    1. Haha mine aren’t old enough yet to catch me when I sneak bites of things. I’m going to have to practice now so I can be good at it in a couple of years!

  9. I always was told to stay away from raw cookie dough. I was so afraid of getting poisoning! But this looks totally doable and delicious!

    1. Yay! I am actually sort of in love with blogging right now, I have always shared recipes with friends and this is the ultimate share!

  10. This sounds really good. I remember being mad as a kid when mom wouldn’t let us eat the cookie dough. I want to make some with peanut butter chips.

  11. Thank you so much for sharing this! I love raw cookie dough, but I know it can make me sick. Not anymore!

  12. Eating the raw cookie dough is the best part of making cookies. I have always taken my chances, but I should use your recipe just to be safe 😉