eggless cookie dough recipe

Written ByJenny Smyth Posted on
eggless cookie dough recipe
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The Best eggless cookie dough recipe

I’ve been making eggless cookie dough for years, and it’s become a staple in our household. My kids love helping me mix the ingredients together, and I love that it’s a healthier alternative to traditional cookie dough. The best part? It’s ridiculously easy to make!

Just combine some cream cheese, sugar, flour, and vanilla extract, and you’re good to go. I’ve experimented with different combinations of ingredients, but this is my go-to recipe. It’s perfect for a quick dessert or snack, and it’s even great as a fun breakfast treat. Plus, the benefits of using cream cheese instead of eggs are numerous – it’s lower in cholesterol and saturated fat, making it a great option for those with dietary restrictions.

As a busy mom, I appreciate how quickly this recipe comes together. It’s ready in under 10 minutes, which is perfect for those times when I need something fast but still want to feed my family something delicious. And let me tell you, this cookie dough does not disappoint! It’s creamy, sweet, and utterly addictive.

My kids can’t get enough of it, and neither can I. One of the things I love most about this recipe is how versatile it is. You can use it as a dip for fruit or graham crackers, or even as a topping for ice cream or yogurt. And if you’re feeling fancy, you can even roll it out into balls and bake them into adorable little cookies.

The possibilities are endless! But what really sets this recipe apart is the texture. It’s smooth and creamy, just like traditional cookie dough – but without the risk of salmonella from raw eggs. And let’s be real – who needs eggs when you can have cream cheese instead?

It’s a game-changer.

Eggless Cookie Dough

Eggless Cookie Dough

4.8 from 982 votes

This eggless cookie dough is safe to eat raw and perfect for baking into soft, chewy cookies. It uses simple pantry ingredients and comes together in minutes.

Prep Time10 mins
Cook Time10 mins
Resting Time0 mins
Total Time20 mins
Servings: 24Cuisine: InternationalCalories: 150 kcal

🥘Ingredients

For the Dough

1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1/4 cup milk
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips

👨‍🍳Directions

1Preheat your oven to 375 degrees Fahrenheit.
2Line a baking sheet with parchment paper to prevent sticking.
3In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together with an electric mixer on medium speed until light and fluffy, about 2 to 3 minutes.
4The mixture should look pale and creamy.
5Add the milk and vanilla extract to the butter mixture.
6Beat on low speed until fully combined, scraping down the sides of the bowl as needed.
7In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
8Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
9Do not overmix.
10Fold in the chocolate chips with a spatula until evenly distributed throughout the dough.
11The dough will be thick and slightly sticky.
12Scoop rounded tablespoons of dough and place them 2 inches apart on the prepared baking sheet.
13For raw consumption, skip baking and refrigerate the dough for 30 minutes before serving.
14Bake the cookies for 9 to 11 minutes, until the edges are golden brown and the centers are set but still soft.
15The tops should look slightly cracked.
16Let them cool on the baking sheet for 5 minutes, then transfer to a cooling rack.

🔧Equipment

Large mixing bowl
Electric mixer or whisk
Measuring cups and spoons
Spatula
Baking sheet
Parchment paper
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 150 kcal🧈Total Fat: 8g💛Saturated Fat: 5g❤️Cholesterol: 20mg🧂Sodium: 95mg🌾Total Carbs: 20g🥦Dietary Fiber: 1g🍬Sugars: 13g🥩Protein: 2g

📝Notes

For a vegan version, use plant-based butter and milk. To make the dough safe for raw eating, heat-treat the flour by spreading it on a baking sheet at 350 degrees Fahrenheit for 5 minutes, then let it cool before using.

Watch Video Of How Eggless Cookie Dough Works

This eggless cookie dough recipe has been a staple in our household for years. Not only is it ridiculously easy to make, but it’s also healthier than traditional cookie dough due to the use of cream cheese instead of eggs.

And let me tell you – my kids love helping me mix it together! If you’re looking for a quick dessert or snack that everyone will enjoy, give this recipe a try.

❓ Frequently Asked Questions About Eggless Cookie Dough

Q: What is eggless cookie dough?

Eggless cookie dough is a variation of traditional cookie dough that uses cream cheese instead of eggs.

Q: Is eggless cookie dough safe to eat?

Yes, eggless cookie dough is safe to eat as long as you follow proper food safety guidelines.

Q: Can I use this recipe to make actual cookies?

Yes, you can roll out the dough into balls and bake them into cookies.

Q: Can I make this recipe dairy-free?

You can replace the cream cheese with a dairy-free alternative such as vegan cream cheese or soy-based cream cheese.

Q: Can I store eggless cookie dough in the fridge?

Yes, you can store eggless cookie dough in an airtight container in the fridge for up to 5 days.

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