Eggless chocolate chip cookie dough is a guilt-free treat that any cookie dough lover will enjoy. If you like to eat raw cookie dough you will have nothing to fear from this egg-free version.
IS COOKIE DOUGH SAFE TO EAT?
There is a lot of debate about whether cookie dough is safe to eat. I know a LOT of people who have eaten their weight in raw cookie dough and have never had a problem.
I agree that it is unlikely that most people would experience a problem, but why not be safe rather than sorry when it is so easy to make a safer eggless cookie dough recipe?
The main concerns with eating raw dough come from the eggs and the flour content.
Uncooked eggs and flour can both contain bacteria that could cause food poisoning and illness. Although you may not hear of many cases of salmonella associated with eggs, there are actually over 75,0000 cases reported each year just in the US. WOW!
I prefer to just leave the eggs out of my edible cookie dough. The results are delicious and I don’t have to worry about foodborne illnesses.
CAN I IMPROVE THE TEXTURE?
The texture of food is very personal to people. I love the simple texture of this eggless chocolate chip cookie dough, but you may prefer it to be a little thicker.
This recipe does not call for flour, but it can be added if you want to change the texture of the dessert.
The key to adding flour is to do it in a safe way!
Flour can contain the bacteria E. coli if it isn’t cooked. The way to combat this issue is to cook the flour before you add it to the recipe.
Place the flour in the microwave and cook for 2 minutes or cook it in the oven at 350°F for 10 minutes, stirring once halfway through.
This should kill any bacteria that may be lurking in the flour.
INGREDIENTS FOR EGGLESS CHOCOLATE CHIP COOKIE DOUGH
My pantry is never lacking in chocolate chips and the other ingredients are basic staples. This is a go-to dessert for when you need a sweet treat fast!
- Brown Sugar
- White Sugar
- Vanilla Extract
- Chocolate Chips
- Milk, optional
- Flour, optional
HOW TO MAKE EGGLESS CHOCOLATE CHIP COOKIE DOUGH
I am all for easy recipes. This easy dessert can be eaten straight out of the bowl with a spoon or it can be served with pretzels or cookies for dipping!
STEP ONE: MIX INGREDIENTS
In a medium mixing bowl, combine the butter, brown sugar and white sugar. Mix these together with a hand mixer or a stand mixer.
If you are adding flour, go ahead and add it now and stir until it is completely mixed in.
You might want to adjust the texture a little more by adding some small amounts of milk, 1 tablespoon at a time.
Mix in the vanilla extract and salt. Taste the dough and add more salt if needed to achieve a taste that is right for you.
Fold in the chocolate chips and stir to incorporate.
STEP TWO: REFRIGERATE
Place the bowl in the refrigerator and chill for at least an hour before eating or serving.
Grab a spoon and enjoy!
GOOD FOODS FOR DIPPING
If you want to eat this eggless chocolate chip cookie dough like a dip that is a solid plan.
It looks nice in a bowl on a platter and is perfect for parties.
Here are some great foods for dipping in the cookie dough:
- Small chocolate chip cookies
- Graham Cracker Sticks
- Vanilla Wafers
- Teddy Grahams
- Fresh Fruit
- Chocolate Graham Crackers
EGGLESS CHOCOLATE CHIP COOKIE DOUGH RECIPE
You can print off the complete ingredients and instructions via the recipe card below.
Eggless Chocolate Chip Cookie Dough is a stand alone treat or works great as a sweet dip for parties.
- 1/2 cup butter
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1 Tablespoon vanilla extract
- 1 teaspoon salt to taste
- 1 cup chocolate chips
- Milk optional for texture
- 1/2 cup flour optional for texture
In a medium-sized bowl, combine the butter, brown sugar and white sugar.
Add in the flour (see notes section for how to use flour safely), if using, mix completely and adjust texture if needed with milk, 1 Tablespoon at a time.
Add vanilla extract and salt, combine, taste and adjust.
Add the chocolate chips and mix completely.
Refrigerate for at least 1 hour before enjoying.
Optional: 1/2 cup flour, for texture. Flour MUST be cooked in the microwave for 2 minutes or cooked in the oven at 350F for 10 minutes, stirring once halfway through, to kill any bacteria. I recommend leaving it out.
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