Eggless Edible Cookie Dough Recipe

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This edible cookie dough is so good and totally safe to eat raw, straight from the bowl! The recipe is super easy to make. I eat it all on its own, but it’s amazing in ice cream.

Chocolate chip cookie dough on a spoon

Cookie dough makes me feel like a messy girl wearing pigtails, holding beaters, and showing a big grin – all over again! But, not every cookie dough is safe to eat.

The good news is that making it egg-free and totally safe to eat is incredibly easy. I love turning it into cookie dough frosting for cupcakes and cakes and eating it by the scoop, like I do with my peanut butter cookie dough.

Peanut Butter Cookie Dough in an ice cream cone with sprinkles
Adding Eggs to mixing bowl

Of course you can eat any raw cookie dough with eggs; I’m not going to lie – I do it all of the time. Just because you can doesn’t mean that you should:

  1. The raw eggs may contain salmonella – a bacteria that can make you quite sick. According to WebMD’s article on salmonella, you may notice a number of symptoms:
    • headache
    • abdominal cramps
    • loss of appetite
  2. The FDA now warns that it’s not just raw eggs that we need to worry about. Some raw flour can contain E. coli. If you get E. coli, symptoms can begin one to ten days after exposure to the bacteria and include:
    • stomach cramps
    • diarrhea
    • vomiting
    • fever

So, if you really want to get your cookie dough fix, I suggest you make this special edible cookie dough.

Cookie Dough in the mixer

You can make cookie dough with any cookie recipe that you love! Here’s how:

  1. Remove any baking soda and baking powder from the recipe. Since you aren’t baking the cookie dough, you don’t need the leavening agents.
  2. Remove any eggs from the recipe to avoid salmonella. You can also use pasteurized eggs instead – These can be hard to find, but they are a wonderful risk-free way to eat raw eggs if you can buy them near you!
  3. Heat the flour in the microwave in 15 second increments until its temperature reaches 160 F/70 C to kill off any E. coli present.
Putting a bowl of flour in the microwave
  1. Add milk a little bit at a time to replace the moisture from the eggs and to help the dough come together. 
Milk being poured into dough

Expert Tips and FAQs

Because you aren’t going to be baking the dough, you don’t need to worry at all about getting proportions just right, sifting, or the order of incorporating ingredients into the dough. You just dump all the ingredients in a bowl, mix, and you’re done.

It’s completely edible, so taste as you go! You can add more milk or extra mix-ins until you get it just how you like it.

Don’t be afraid to mix with your hands. I find that the easiest way to get the mix-ins like chocolate chips fully incorporated into the dough is to use my hands.

Mixing chocolate chips into dough

Does It Need to Be Refrigerated?

Because it isn’t cooked and there is milk in the dough, it is safest to refrigerate it. You can leave it out on the counter and bring it to room temperature before eating or eat straight from the fridge.

I would feel comfortable leaving it in the refrigerator for about one week.

Can You Bake It?

Because this recipe doesn’t have eggs and leavening agents, it is not meant to be baked.

Cookie Dough Frosting being piped onto a cupcake

There are countless things to do with raw cookie dough:

Did you make this recipe? Leave a review!
Chocolate chip cookie dough on a spoon
Print Pin
4.97 from 26 votes

Edible Cookie Dough

This chocolate chip cookie dough is eggless and safe to eat!
Course Dessert
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 18 servings
Calories 215kcal
Author Stefani


  • 3/4 cup unsalted butter room temperature
  • 1 cup packed brown sugar
  • 1/2 cup white sugar
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 tablespoon vanilla extract
  • 1/4 cup milk
  • 1/2 cup chocolate chips


  • Mix the butter, brown sugar, and white sugar until fully combined.
  • Heat flour in the microwave in 15 second intervals, stirring after each interval, until a thermometer placed into the center of the flour reads 160 F.
  • Mix the flour, salt, vanilla, and milk in with the sugar/butter.
  • Stir in the chocolate chips.


If chocolate chip cookie dough isn’t your favorite, you can make edible cookie dough from any cookie recipe:
  • Remove any baking soda and baking powder from the recipe. Since you aren’t baking the cookie dough, you don’t need the leavening agents. 
  • Remove any eggs from the recipe. The raw eggs could give you salmonella.
  • Heat the flour in the microwave in 15 second bursts until it reaches 160 F/70 C to kill off the E. coli. 
  • Add milk a little bit at a time to replace the moisture from the eggs and to help the dough come together.


Calories: 215kcal | Carbohydrates: 31g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 21mg | Sodium: 74mg | Potassium: 37mg | Sugar: 20g | Vitamin A: 255IU | Calcium: 24mg | Iron: 0.8mg
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Recipe Rating


  1. shikhacatererssays:

    4 stars
    Thanks for a nice share you have given to us with such an large collection of information.
    Great work you have done by sharing them to all.

  2. Fiona Manoonsays:

    It looks very yummy.
    Thanks for sharing such a delicious recipe with us.

  3. Banana Dessert Recipessays:

    Fantastic Cookie Recipes. I just love it.

  4. Jocelynsays:

    5 stars
    Such a delicious treat!! We love edible cookie dough in all forms!

  5. Andie Thuesonsays:

    5 stars
    Edible cookie dough is one of my guilty pleasures and this looks so amazing!

  6. Meagen Brosiussays:

    5 stars
    Who doesn’t love cookie dough?! This recipe is so delicious! Yum!

  7. Julie Blannersays:

    5 stars
    My favorite guilty pleasure!

  8. Amy Locurtosays:

    5 stars
    Such a great recipe!

  9. Taylorsays:

    5 stars
    I am seriously obsessed with cookie dough! Love the idea of making your own edible version…yum!

  10. Beth Klosterboersays:

    5 stars
    I just made this for a friend and she loved it!

  11. Robsays:

    5 stars
    I could eat this cookie dough all day!

  12. Erin Detkasays:

    5 stars
    Thanks for the great recipe!! I just made it and will try not to eat it all at once. :-)

  13. mad sadsays:

    looks delicious that cookie

  14. Brielle Rasmussensays:

    5 stars
    OMG this looks delicious. I am so making this!All I can say is MMMMMMMMMMMMMMMMMM every time I see it

  15. Sydneesays:

    5 stars
    Delish! If you love cookie dough but don’t want to deal with the risk of raw eggs, this is a perfect alternamtive. Only took about 5-10 minutes to make and is a delicious snack. Thanks for the recipe! :D

  16. Tastes Great!says:

    This tastes great! Little bit more milk though (1cup).Also a little bit less salt too. This recipie tastes good anyways kids will enjoy!

  17. meeshasays:

    What about using almond flour and stevia for sweeter? Is there a way to make these gluten free and without using refined sugar?

  18. Annasays:

    It’s great!☆☆★★★★★★★★☆★★:)

  19. Timsays:

    That’s horrible – raw dough?

    Eat a salad or some fruit – poor baby.

  20. Sophiesays:

    ugh ugh ugh seriously, roll this dough into a cylinder in cling film, put it in the fridge then cut it up into 1cm thick discs and bake them for like 15 mins until theyre golden at 180c. without choc chips theyre actually really good cookies. trust me.

  21. clairesays:

    THIS IS DANGEROUS. i just made, and consumed, an entire bowl to myself. No regrets!

  22. Randellesays:


    THE BAD: Raw flour can carry E. Coli. Freezing flour does kill some bacteria but not E. Coli (think frozen chicken…).

    THE GOOD: If you are pregnant or just concerned about food poisoning, you can simply “roast” the flour ahead of time. Yes, this makes the recipe longer, but you gain peace of mind (especially if pregnant or sharing with young children or the elderly). Also, roasted flour tastes better.

    “ROASTING” FLOUR: Preheat the oven to 160°C (320°F). Spread the flour evenly on a rimmed cookie sheet and put in the oven to toast for 20 minutes, until fragrant, stirring the flour around every 5 minutes or so. (It may become lightly golden in places, but it should not change color overall.) Remove from the oven and let cool completely on the cookie sheet. This will take about an hour; you can toast the flour in advance and keep it in a jar.

    • Blahsays:

      And then you can buy pasteurized eggs……… and just use eggs in your recipe…. and it will taste so much better!

      If you’re going to get fat at-least make it taste good.

      Texture’s just not right.

  23. Je$$!3says:

    …you do realise that nobody uses egg when making cookies anyway, right? If you put egg into a cookie recipe, it becomes a cake!!!!! The reason you’re not supposed to eat raw cookie dough is because the raw FLOUR can cause diarrhea.

  24. Newbiesays:

    Quartered the recipe. Used white whole wheat flour. Eliminated salt. Used 2T soy milk (all I had). Mixed everything except butter. Swapped butter for peanut butter, adding in about 1 tsp at a time by knife until the dough held together.

    It’s gritty from the sugar, but sure killed the craving!

  25. pepper bowlsays:

    Love the recipe!!

  26. Anonymoussays:

    could one also incorporate peanut butter into this??? would it then take less butter?

  27. Anonymoussays:

    I have always frozen my flour as soon as I walk in the door from the store. I have had a fear that if any bugs had gotten in during shipping, they could multiply and spread into all my dry goods in the pantry.
    Once the flour has frozen for a week,I refill a canister that has been run through the dishwasher first, and the left over flour is poured into a one gallon sterilized jar.
    I use a canister set, and even though the flour canister has a snug lid, I just don’t want to have to throw out all the food I have stocked up on, due to flour bugs brought in from the store.

    Now I am wondering, and say I have no knowledge, but I am wondering two things…
    1. If you freeze something first, like the flour, if it could kill the e-coli.
    2. Then if it hasn’t killed it, IF it was inffected, would the baking process bake it out of the flour?

    I’m wondering if people that know science, could answer this question? If flour does have e-coli, does the freezing process kill the germs to prevent you from becoming infected if you eat the raw dough?

  28. Anonymoussays:

    Try a custard frosting perhaps?

  29. pmfilan05says:

    I’m not sure if you’ve heard this, but raw flour is suspected to be the cause of cookie dough-related illness rather than raw eggs due to the high possibility of it being contaminated during processing; whereas eggs are typically kept within reasonable conditions.

  30. Bridal Gownssays:

    We really wish I hadn’t seen this as I really want one now!

  31. Anonymoussays:

    Se ve delicioso y espectacular… pero JAMÁS he comido harina cruda, haré el intento.
    Gracias por tu receta

  32. Anonymoussays:

    Hi! I’m new around here, but definitely looking forward to exploring. Are you using American cups? Haven’t researched your sight to find out where you are. I can do conversions myself, but including grams in your recipes would be convenient for all us international folk. I’m going to try your Ultimate Vanilla Cupcake paired with this cookie dough recipe today!

  33. Martasays:

    This was pretty good. It tested best with ice cream.

    It’s very, very sweet and there’s too much brown sugar. I believe that the strong vanilla taste everyone is describing is in fact molasses from the brown sugar; it doesn’t sit well when uncooked.

    I’d recommend using just 1/2 a cup of brown sugar + 1/2 a cup of white sugar. And while you’re at it, cut back on the butter too, maybe use just 1/2 a cup.

    FYI, this recipe makes quite a lot of cookie dough.

  34. Staceysays:

    I’m fighting a new found egg allergy, along with my sadness of being unable to make your cupcakes.. but this brightened my mood right up! Thanks again for your lovely recipes!

  35. Anonymoussays:

    Try switching out a few ingredients to make a healthy treat.

    I used:
    -light I can’t believe it’s not butter
    -skim milk
    -sugar substitute (truvia is a great option, it tastes just like sugar. For this recepie use a little less than a half cup)

    The taste is amazing and I love it. Be sure to eat this as a TREAT, do not eat an excess amount because you can always make more at a later time. I hope everyone enjoys. :D

    • Anonymoussays:

      I tried this, and I am sorry, but it turned out horrid. I prefer the version with more calories to the goo that came out of this. Sorry, but I don’t recommend this, I rather eat some more calories with the real recipe.

  36. Anonymoussays:

    my husband and i are fighting so i went to my moms on the computer and found this….. best comfort food EVER thanks so much for sharing (:

  37. jellocakezsays:

    5 stars
    this. stuff. is. epicly. tasty.
    thanks for sharing!

  38. Anonymoussays:

    This stuff is so nasty

  39. SomeAwesomePersonsays:

    5 stars
    omg this is amazing, I LOVE cookie dough, but don’t wanna eat raw eggs! so this recipe is really awesome :P


  40. juliemargsays:

    Thank you for sharing your idea… but for me I will prefer Cooked one for my kids…

  41. Tiffanysays:

    somethings wrong with what i did too :(

  42. Anonymoussays:

    No, she said in an earlier post that it can’t be used to make regular cookies

  43. Shannon Charbonneausays:

    This is a great recipe! One question– if we put the cookie dough in a oven, would they bake like regular cookies? Just wondering :) Thank you!

  44. Anonymoussays:

    I used margarine instead of butter and it was extremely crumbly. Hmm

  45. Anonymoussays:

    T= tablespoons

  46. Anonymoussays:

    Delish! I halved the recipe, mixed and matched sugars (ran out of brown) and subbed half of the butter for applesauce. Yum. Still dangerous with pure sugar, butter and flour but delish. Wondering if anyone has tried different no-calorie sweeteners?

  47. Sarahsays:

    My gosh! I made this and it tastes so good, even though it is slightly grainy and hurts my toungue a bit. I was having a really bad day but this made it so much better! Thanks Stef!

  48. mollysays:

    This stuff is dangerous to keep around…so delicious! Thanks for the idea…and the Sugar Rush!

  49. Tracysays:

    This sounds very good, but here are a couple of tips:

    1. You can make this vegan by using coconut spread instead of butter (Earth Balance is really good) and rice, soy or nut milk instead of dairy milk.

    2. Use coconut or almond flour instead of wheat flour. This will give the same end result but without the “bad” raw taste.

    3. Use a simple chocolate truffle recipe (8 oz. semi-sweet dark chocolate melted in 1/2 C heavy cream with 1/4 C butter, stirred off heat until smooth then cooled) to make small balls, then coat with a layer of the cookie dough, then dip in melted chocolate. You could do multiple dips in different kinds of chocolate if you were going to give these as gifts.

    4. The cake filling idea is inspired! Back in my catering days this would’ve made us a fortune (I’m in Manhattan), and the way I’d do this is as follows:

    a. Fill a spring-form pan the same size as your cake layers with the cookie dough
    b. Freeze until firm
    c. Brush the bottom layer with a liqueur (Bailey’s Irish Cream, Kahlua, Godiva, etc.) (Optional – this just keeps the cake moist and adds flavour. You can use juice instead, or leave it out.)
    d. Pop the dough out and line up your cake and dough layers evenly
    e. Brush the top layer with the same or a complementary liqueur
    f. Drizzle the cake with a simple glaze (1/4 C melted butter, 2 C powdered sugar, 2 tablespoons milk, 1/2 teaspoon vanilla)
    g. Drizzle the cake with melted chocolate

  50. Anonymoussays:

    The concept is nice, but the recipe didn’t taste right. The cookie dough was way too sweet and had too much flour. It wasn’t enjoyable :(

  51. Cassandrasays:

    I was looking everywhere for this recipe. I had tried making this on my own, but it wasn’t quite right. Hopefully these are just the “tweaks” it needed!

  52. Anonymoussays:

    omg going to have to try it omgomgomg!

  53. Anonymoussays:

    OMG!!! This is sooo good! I love how this is safe to eat because a lot of people love to eat the raw dough, including me!!!!!! Although, if I had one critique it would be too much salt, but overall fantastic!

  54. Anonymoussays:


  55. Anonymoussays:

    Yum! A bit sweet for me, but I popped some dough in the microwave and it was perfect!

  56. Anonymoussays:

    Anonymous from 14 Feb. Unfortunately I agree with you. I sooo wanted to fall in love with this but there is just something a bit offsetting w/ the results. But thank you Ms, Stef for posting.

  57. Anonymoussays:

    This dough wasn’t good! We made them exact to the measurements and it didn’t work. Disapointing.

  58. Tina @ Babycakes Blogsays:

    Yum, that would be so good. Sometimes I like licking the dough off the mixers more than the cookies themselves. Thanks!

  59. Anonymoussays:

    woooow sexcaayyy

  60. Anonymoussays:

    Love tis cookie dough

  61. Anonymoussays:

    Stef, Can we eat the raw cookie dough with out getting sick…

  62. Anonymoussays:

    My girlfriend always seems to make cookies just so she can eat the dough, so I think this would make a pretty awesome and humorous valentines gift, thanks!!

  63. Stefsays:

    Malinda – You can add some milk to it a little at a time until it is the texture you like.

    Anon – I really don’t know. I have heard that there has been some concern about it, but at this point, it’s not going to stop me from eating this.

  64. Malindasays:

    Is this pretty spreadable after it is made? I want to make brownies covered in a layer of cookie dough, but a lot of the cookie dough recipes that I find on the cookie dough brownie instructions have bad reviews :( Too bland, too sweet, or too grainy.

  65. Anonymoussays:

    You just saved my life! im just over 4 months pregnant and its been so depressing every time ive made cookies, and not been able to eat the dough! now my craving for cookie dough shall be fulfilled :D

  66. Anonymoussays:

    5 stars
    Wow just made this and it was delicious. I was nervous since I never really make anything from scratch but was craving sweets. I am so glad I found this. Thank you so much. I love cookie dough ice cream.. Yumm

  67. Anonymoussays:

    wow, we havnt even made it yet and it tastes yummy! has anyone seen the ronan parke video?!

  68. Anonymoussays:

    YUMMY YUMMY Me and my babygirl cant stop eating it :P

  69. Rinatsays:

    Ho, i can’t wait to make this one to my girls, they LOVE cookie dough and always eat only the dough from my favorite ice cream, they are sooo going to thank you for this one.

  70. Anonymoussays:

    I Just made this because I’ve been craving cookie dough but am worried about eating raw eggs, It turned out delicious for the first time but was way too sweet even using bitter chocolate chips so I just added more milk to the recipe (Probably about 25ml) but other than that it’s great!

  71. Anonymoussays:

    thank you so much for the eggless cookie dough! i really needed some and i had no eggs! my boyfriend owes you his life! lol xxx

  72. Mackenziesays:

    this is fabulous soo good but i would suggest only using a half cup of butter inteaed of tree fourths it seemed to oily but i would definatly make this over, and over again!

  73. Anonymoussays:

    Great recipe!!! Love it! Can’t believe it was so easy and low fat! Awesome recipes!

  74. Summersays:

    This looks amazing! At a baby shower someone had served cookie dough brownies which were to die for. I never asked them for the recipe, so I am excited to use this one. Basically bake brownies and then spread cookie dough on top. Thanks so much!

  75. Tillysays:

    How long does this last? There’s no WAY I can finish all of it on my own in one go (even if I cut it down to half). Well, I probably could, but I really, really shouldn’t :(

  76. Kaylasays:

    Delishious! If you add cocao powder, that tastes good too! :) I didn’t have any chocolate chips so I tried that instead. I also find that kneeding the dough helps mix it good.

  77. Anonymoussays:

    i love the cookie dough but i was wondering how you use it in a cheesecake … i really want to make it for my family :) frankie (13) <3

  78. Anonymoussays:

    Hey, everybody with the problem of the melting chocolate chips, just put everything else in then add the chips to the dough at the end!
    (BTW, im only 13 and this is really amazing dough!)

  79. Anonymoussays:

    i love this cookie dough sooooo much ive just made it and its almost gone ;) <3 xxx

  80. Anonymoussays:

    ong i just made this and it rules so how r u sdklgfgfhag;kf.

  81. Anonymoussays:

    this is the best idea ever and is awesome tasting!!!

  82. Greggorysays:

    Literally just made this. I am thoroughly impressed and definitely going to be using this recipe a lot in the future for a variety of things to eat! Thanks!!

  83. Anonymoussays:

    I’m from Denmark, so i know cups and that. But… Whatelet means C and T? I normaly use a cooking converter, so i can make all the nice recipes you have:-)
    I looove cookie dough, and right know i have vacation so, it is the perfect time to make ice creme:-)

  84. Anonymoussays:

    Americans are a bunch of nutcases for freaking out over raw egss (and cheeses made of raw milk). I’m 45 and I’ve had raw eggs since I was a baby: mixed in the potatoe puree, in chocolate mousse, in rice pudding, cookie dough or cake batter, … even when I was pregnant. So does everyone else here in Belgium, France, Italy, … Oh, perhaps we are the bunch of nutcases… but we do have great food, and are healthy! Only once had food poisoning in my life, and that was in Thailand.

  85. Sparkysays:

    I’m pregnant and craving cookie dough and I love you for this. Just love you.

  86. Amandasays:


    I’ve made the cookie truffles in the past, and the cookie dough will be just fine for those. A few notes about it, though:

    1. The milk chocolate you’re talking about using may or may not be too sweet for these. The cookie dough is quite sweet and can be eaten on its own, so I recommend a bittersweet or darker chocolate to offset that a bit. (You won’t even notice how dark the chocolate its, but I would bet you would notice how sweet the milk chocolate is.)

    2. Make sure the cookie dough is cool enough to be rolled into balls and dipped in chocolate, or bits of your cookie dough ball will break off during dipping. Sticking the dough in the fridge is usually good enough for me, but if you roll it into balls and stick those in the freezer on a baking sheet covered in wax paper, they should dip like a dream. Make sure your chocolate isn’t too hot, or it’ll be a gooey mess. Microwaving in 20 second bursts until it’s nearly, but not entirely melted will be good enough (just stir until the rest of the chocolate lumps are fully melted), and it should still be warm enough to dip in without getting all over you and your kitchen.

    3. You can change up this recipe and mix-ins for the truffles especially–I’ve made the dough with irish cream substituted for the milk, added peanut butter for peanut buttery cookies, added mint extract for a more mint chocolate chip taste, and all of them have been a hit. I bet Kahlua would be great instead of milk, cocoa powder would go in nicely with the dough, or any other kind of special mix-in to get just the taste you like. Good luck with them!

  87. Anonymoussays:

    I was wondering if the “T” stood for tablespoon or teaspoon. :)

  88. Stefsays:

    Courtney – You can use salted butter, but if you do, I would leave out the salt in the recipe.

  89. Anonymoussays:

    Mmm this sounds so delicious. I plan on making cookie dough truffles. So grateful that you put this recipe on here, I’ve been searching like crazy to find one NOT measured in the metric system. Just wondering, what would happen if I used salted butter? And would it make a difference if milk chocolate covered the cookie dough (with salted butter)?

    -Courtney Amburgey

  90. Anonymoussays:

    My son is allergic to egg and nut. I make cupcakes and cookies egg-less all the time. Really it isn’t difficult and still taste yummy! Occasionally the consistency is off slightly. Often times, like for cookies, I use 1 tablespoon applesauce per egg and works like a charm! :)

  91. Anonymoussays:

    The raw cookie dough idea was delicious! I love it!

  92. Stefsays:

    Anon – Great question. I’m not expert on food safety, but after about 5 days, I probably wouldn’t want to eat them.

  93. Anonymoussays:

    Great recipe! how long would it last if you kept it in the refrigerator?

  94. Anonymoussays:

    Yum! I just made these!

  95. Emilysays:

    Thanks for the recipe! I love it and made it into an icing for cakes that I do. I’m posting a link on my blog to your site in my post today at

    Keep the recipes coming! :-)

  96. Lorisays:

    Update: My cookie dough truffles turned out delicious and elegant looking. My husband couldn’t stop eating them! Good thing I packaged all that I needed for my cookie exchange before he came home. They make an easy and beautiful gift when put into foil cups. Using a 1 1/2 T scoop, I was able to get approx. 38 balls per batch.

  97. Stefsays:

    Lori – I haven’t added peanut butter, but I would say to add a 1/2 cup and taste it. If you want more, keep adding a 1/4 cup at a time until you like it.

  98. Lorisays:

    I plan to try this recipe to make cookie dough truffles too. Chocolate chip cookie dough with a chocolate coating topped with chocolate sprinkles. Macadamia cookie dough coated with white chocolate and topped with chopped mac nuts. Peanut butter cookie dough with a chocolate coating and topped with chopped peanuts. Have you ever added peanut butter? If so how much for one whole batch? This is for a cookie exchange. I will put two of each on dessert size plates.

  99. Cheryl L.says:

    I use pasteurized egg whites, thus eliminating the problem and worry of using raw eggs. I always use them and rarely buy whole eggs anymore. No need. I couldn’t give up eating raw dough. And our grandson loves chocolate cookie dough better than the cookies and he loves to lick the beaters when I’m baking a cake. Using the pasteurized eggs is also better for another reason, no cholesterol.

    3 tbsp pasteurized egg whites = 1 egg

  100. Stefsays:

    Linz – I haven’t tried it, but I don’t see why it wouldn’t work.

  101. Linzsays:

    Have you ever tried making cookie dough truffles with this? Refrigerating or freezing balls of the dough and then dipping in melted chocolate?

    Just curious if it turned out well. I’ve been looking for a good eggless cookie dough recipe to use for the inside of truffles.

  102. hannahsays:

    This comment has been removed by the author.

  103. Jui Juiceboxsays:

    oh my god. bookmarked. i’m fifteen and sitting my gcses. this is going to be my incentive to get through the day. i have a massive bowl of it now. thankyou SO much. xxxxx

  104. Anonymoussays:

    it makes a whole lot of cookies i made 35 with lots of cookie dough left. But I reccomend not putting in a table spoon of vanilla but put tablespoons of milk and don’t put your chocolate chips in until the butter is not so warm otherwise your choco chips will melt in. I added much more milk and it helped alot. And you will notice that when you eat it it might be a little sweet but just leave it in the fridge overnight and its amazing, enjoy!

  105. Stefsays:

    Anon – Cut it in half if you are worried. It makes quite a bit of dough.

  106. Anonymoussays:

    how much dough does it make, cause i don’t want to have too much of it or i won’t eat it.

  107. Anonymoussays:

    how many cookies do it make ?

  108. Jordiesays:

    There was too much vanilla for me – I’ll remember for next time – but I used bittersweet (70%) cacao chips and it toned it down just perfectly :) it was excellent. Thanks for sharing!

  109. Stefsays:

    Anon – Granulated.

  110. Anonymoussays:

    Is it caster sugar or granulated??

  111. Nalasays:

    Stef – Ha ok im gunna try the recipe again and see what i did wrong. Thanks

  112. Stefsays:

    Nala – Yes. It tasted good.

  113. Stefsays:

    M. – Glad you guys are enjoying!

  114. M.says:

    5 stars
    I LOVE this! Me and my Friend AShley are sitting here eating it plain Right now! We are 13 and 14 and did it ourself! haha. (: Thanks for posting this!(:

  115. Nalasays:

    Stef – Did they tast giid? thanks

  116. Stefsays:

    Hannah – No, you would need to add eggs.

    Nala – I used a tablespoon. You can reduce it if it is too vanilla-y for you.

  117. Nalasays:

    ok so this recipe is great and all but did i do something wrong? did it say add one TABLESPOON od TEASPOON of vanilla extract cuz i used a tablespoon and all i could tatse was vanilla someone help me……..!

  118. Hannahsays:

    Could these be made into regular cookies without adding eggs?

  119. Tinasays:

    ThaT AnonymouS PosteR MusT Be An Idiot.

    KeeP ThE GooD WorK! YouR RecipE Is MarvelouS

    TinA BrighT

  120. Evesays:

    What the heck is wrong with the post prior to mine ??? I think this recipe is awesome…. =) I’m going to use it today for my holiday cookies Yummy !!!

    Thx for sharing darling !!! =)

  121. Anonymoussays:


  122. Anonymoussays:

    gee! theres so much sweets at the store, why do you have to eat THAT!

  123. Anonymoussays:

    oh darling! take it easy! eat some fruit and veggies for your sake! or you’re gonna be with antidepresants after that baby comes!.

  124. Anonymoussays:

    so gross!, that’s how you get fat when pregnant! feed your babe something more nutricious darling and did you know there chocolate at the store? duh!

  125. Kimberleysays:

    Thankyou sooo much!
    Im looking forward to making this today.
    This is the only good recepie for cookie dough I have found.
    Cant wait to pig out on it. =]

  126. Anonymoussays:

    Use Unsalted butter! I made this and it was so salty. I should’ve listened. THe flavor was nearly there though

  127. Alicesays:

    Best recipe ever taste, and believe that wasn’t my first time ;) Thank you !

  128. Anonymoussays:

    haa, i tried this but i accidentally used waay too much salt. it would have been really good if i didnt though [: i’ll be trying again soon!

  129. pearls and polaroidssays:

    oh my gosh this is soooo nice, i’m so bad at cooking i burn cookies and make cupcakes sink but this was so easy i could do it!

  130. Anonymoussays:

    i just tried this tonight and it was sooo good!! i just found out i’m pregnant and still don’t know what to eat/what not to eat, but i had a taste for cookie dough and i tried this egg free kind and it’s super wicked good!!!

  131. Shellysays:

    This is great! I totally pig out on the stuff w/ eggs but wonder if/when I’ll end up getting sick. Well, now I won’t have to!

  132. finsmomsays:

    Isnt this just perfect for a lazy day! Makes me want to eat some while relaxing on the couch!

    Thanks for sharing! Yum!

  133. Hayleysays:

    This is the best! I usually just eat the raw stuff anyways, but now I won’t feel so bad. Thanks for sharing!

  134. Hillarysays:

    Thanks for the recipe and ideas! I must confess I eat the raw cookie dough I’m NOT supposed to eat…same goes with cake batter, eep!

  135. ☾ Ash ♡says:

    Mmmmmm.. somehow I missed along the way you’re Preggers.. CONGRATS!! Being a mom is the best thing Ever! (and I have a 13 year old boy.. still, he’s the best!)

    This looks like it might be sitting in a tub in the fridge (where the kid won’t find it)as a base for Cheesecake for Easter.. Hmm.. YUMMY!!

  136. ☾ Ash ♡says:

    Mmmmmm.. somehow I missed along the way you’re Preggers.. CONGRATS!! Being a mom is the best thing Ever! (and I have a 13 year old boy.. still, he’s the best!)

    This looks like it might be sitting in a tub in the fridge (where the kid won’t find it)as a base for Cheesecake for Easter.. Hmm.. YUMMY!!

  137. ☾ Ash ♡says:

    Mmmmmm.. somehow I missed along the way you’re Preggers.. CONGRATS!! Being a mom is the best thing Ever! (and I have a 13 year old boy.. still, he’s the best!)

    This looks like it might be sitting in a tub in the fridge (where the kid won’t find it)as a base for Cheesecake for Easter.. Hmm.. YUMMY!!

  138. ☾ Ash ♡says:

    Mmmmmm.. somehow I missed along the way you’re Preggers.. CONGRATS!! Being a mom is the best thing Ever! (and I have a 13 year old boy.. still, he’s the best!)

    This looks like it might be sitting in a tub in the fridge (where the kid won’t find it)as a base for Cheesecake for Easter.. Hmm.. YUMMY!!

  139. ☾ Ash ♡says:

    Mmmmmm.. somehow I missed along the way you’re Preggers.. CONGRATS!! Being a mom is the best thing Ever! (and I have a 13 year old boy.. still, he’s the best!)

    This looks like it might be sitting in a tub in the fridge (where the kid won’t find it)as a base for Cheesecake for Easter.. Hmm.. YUMMY!!

  140. Meg Baxtersays:

    Thank you! I’m 17 weeks preggo and have also lamented over my inability to partake in the my usual cookie dough-eating rituals. :) This is a recipe I’ll be sure to try.

  141. Sarasays:

    Oh yum- I’m loving your cheesecake idea, how good would that be?! I’m definitely going to be thinking of a great way to use this stuff!

  142. aubreysays:

    genius. This recipe will come in handy. Thanks for sharing!

  143. annasays:

    I’ve made eggless cookie dough before! I made a batch and rolled it into balls and froze them as a treat for my boyfriend. I’m totally going to make some homemade cookie dough ice cream this summer, ice cream maker or no.

  144. stephchowssays:

    LOL Awesome!!! I used to make batches of cookie dough minus the eggs with friends growing up. Then we would chow the whole batch raw!

  145. Gourmet Mamasays:

    Oh, I am so making this for my kids. They always want to eat cookie dough and since I`ve had salmonella, I don`t let them. This is perfect!

  146. ourlifeinfoodsays:

    This looks fantastic! What a great recipe!

  147. Jasonsays:

    Stef, I’m thinking somewhere along the lines of what’s in this link:

    Although when I make it at some point in the future, it will be even healthier than that.

    As long as I’m going to be eating pounds of raw cookie dough at a time, I figure it should be somewhat healthy :)

  148. veggievixensays:

    that’s why i love vegan cookie dough!!

  149. Jen Hsays:

    Yummy!!! My office will love these!

  150. thereddeersays:

    Australians don’t have the same obsession with cookie dough….yet! Sounds yummy though, I am going to bookmark this for future reference. Thanks!

  151. A. Fiercehairsays:

    My roommate loves raw cookie dough; perhaps I’ll try your leave-it-out-with-a-spoon-in-it trick. :)

  152. Stefsays:

    Eliana – You’d frost with cookie dough frosting of course. The recipe will be in my next post!

  153. Ivysays:

    Oh no, this is waaay too dangerous for me. ca-nnn-ottt loooooookk at recipe.ERKK! :)

  154. Knot By Gran'masays:

    Best blog post ever! Thank you for sharing.

  155. Elianasays:

    I would have never thought about spreading it between layers of a cake instead of frosting. BRILLIANT! Now then what would you use to frost the outside of the cake?

  156. Elysesays:

    How wonderful! I love your idea about spreading a layer between two cakes!! That sounds absolutely fabulous.

  157. Beckysays:

    Delish! Who wants raw egg anyway?! Thighs, say hello to your new nemesis.

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