You’ll love this edible, eggless cookie dough for fun treat! All the flavor of cookie dough, minus the eggs, so you can enjoy it straight out of the mixer!
Anyone love cookie dough just as much– maybe more– than the actual cookies?! Well this recipe is for you! When the kids beg to lick the spoon, no worries for you, since it’s egg-free. My family loves this dessert and I know yours will too!
How do you make cookie dough from scratch without eggs?
INGREDIENTS:
1 cup white sugar* ½ cup brown sugar ½ cup butter (1 stick), softened in microwave ½ teaspoon vanilla ½ cup milk 2 cups flour generous pinch of salt ½- 1 cup of chocolate chips, your preference
DIRECTIONS:
In a medium bowl, use a hand or stand mixer to combine sugars and butter until smooth, about 3-5 minutes.
Stir in vanilla and milk.
Mix in flour and salt until well blended.
Add chocolate chips and incorporate with spoon (mixer will break up chocolate).
Enjoy immediately or chill in fridge.
Recipe Notes:
This recipe makes a more sugar cookie type dough, if you want more chocolate chip dough, do ¾ cup each, white sugar and brown sugar instead of measurements above
Can you eat eggless cookie dough? Yes! Without the egg, it is perfectly safe to eat.
Do you have to refrigerate eggless cookie dough? It does not need to be refrigerated, although it does make a firmer texture, if that’s your preference. Eggless cookie dough should be eaten within 2-3 days.
You'll love this edible, eggless cookie dough for fun treat! All the flavor of cookie dough, minus the eggs, so you can enjoy it straight out of the mixer!
Ingredients
1 cup white sugar*
½ cup brown sugar
½ cup butter (1 stick), softened in microwave
½ teaspoon vanilla
½ cup milk
2 cups flour
generous pinch of salt
½- 1 cup of chocolate chips, your preference
Instructions
In a medium bowl, use a hand or stand mixer to combine sugars and butter until smooth, about 3-5 minutes.
Stir in vanilla and milk.
Mix in flour and salt until well blended.
Add chocolate chips and incorporate with spoon (mixer will break up chocolate).
Enjoy immediately or chill in fridge.
Notes
*this recipe makes a more sugar cookie type dough, if you want more chocolate chip dough, do ¾ cup each, white sugar and brown sugar instead of measurements above
I used this to make cookie dough ice cream. Thanks so much.
Reply
Sam Coonsays
Made if for some friends and they loved it.
Reply
Alisonsays
Awesome! It’s a favorite of ours as well.
Reply
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The milk replaces the eggs in this edible cookie dough recipe. I recommend starting by using 3 tablespoons of milk. Then after all the ingredients have been mixed together (except for the chocolate chips) add more milk to reach your desired consistency.
Omitting eggs won't change the flavor so much as it totally change the texture. Eggs provide moisture and act as a binder. If you don't add eggs, you are basically creating shortbread cookies, which are dry and crumbly.
Homemade cookie dough should be stored in small containers in the refrigerator for two to four days or freeze for two months. Alternatively, small quantities of dough can be frozen and thawed in the refrigerator as needed.
A simple combination of water, baking powder, and vegetable oil mimics eggs almost to a T. It's a great option for cookies, quick breads, and brownies.
Based on our experience and research on egg substitutions the most popular substitutes we found were: Applesauce, Banana, Chia Seeds and Baking Powder.
One option is to use 2 eggs and add an extra 1/4 cup of liquid, such as milk or water, to make up for the missing egg. Another option is to use 2 eggs and add in 1/4 cup of unsweetened applesauce or mashed banana to add moisture and binding properties.
Oil is used in place of eggs for recipes where the egg is included as a Leavening Agent to make the baked goods rise. To make the replacement, mix 1-1/2 tablespoons vegetable oil mixed with 1-1/2 tablespoons water and 1 teaspoon baking powder per egg.
Using a 1/4 cup of milk or yogurt in place of eggs is perfect for baked goods where moisture is key, such as cakes or muffins. (Vegans can use plant-based milks or yogurt in its place.
Cookies usually call for 1 to 2 eggs. Subbing in mashed banana or applesauce will be acceptable, but the overall texture will likely be cakier. Flavor could be altered, depending on the substitute used.
Eggs serve several important functions in baking, including: 1. Binding: Eggs act as a binder, helping to hold the ingredients together and providing structure to the cake. Without eggs, the cake may not hold its shape properly and may crumble or fall apart.
Considering the Nestle Toll House recipe you used contains eggs, it is important to prioritize food safety. It is recommended to discard the raw cookie dough that has been left out overnight and prepare a fresh batch of dough to ensure the safety of the final baked cookies.
This recipe is for ONE egg substitution. Use 1–1/2 tablespoon vegetable oil, 1–1/2 tablespoons water, and 1 teaspoon baking POWDER, not SODA. So if you needed 2 eggs, you would just double the recipe: 3 T veg oil, 3 T water, and 2 t baking powder.
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