Salt & Lavender

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Guilt-Free Eggless Chocolate Chip Cookie Dough for One

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My guilt-free eggless chocolate chip cookie dough for one is the perfect portion-controlled treat. Ready in only 5 minutes!

My guilt-free eggless chocolate chip cookie dough for one is the perfect portion-controlled treat. Ready in only 5 minutes!

This cookie batter is really tasty. I spent quite a few hours adjusting the ingredient quantities and re-testing. It really wasn’t as fun as it sounds. It turned into an exercise of self-restraint more than anything.

My thoughts on homemade chocolate chip cookies have always been this: the raw batter is the best part. Baking them = overrated. I grew up eating raw cookie dough, and I never got salmonella. I now hear that uncooked flour is something to watch out for as well. Call me old-fashioned, but really?! I used raw egg in my marzipan recipe like you should. I’ve never heard of anyone getting sick from raw flour, but consider that my disclaimer. 😛 With that said, I don’t think this teeny tiny batch of “edible” cookie dough is missing anything by not including the egg. One egg would be too much, and dividing an egg just ain’t practical.

The irony here is that there’s this treat that’s making the rounds on the internet again called snow ice cream. Like yeah, a dessert as pure as freshly driven snow. Everyone’s excited about it. I’m like wait a sec… something about that just screams unsanitary to me. *clutches pearls* I keep thinking of acid rain. And God only knows what else makes its way in there. My top tip: don’t eat yellow snow. Oh and stay tuned for a snow ice cream recipe coming to this blog soon. Just kidding.

My guilt-free eggless chocolate chip cookie dough for one is the perfect portion-controlled treat. Ready in only 5 minutes!

Aaaaanyway, back to this edible eggless cookie dough recipe. This really is portioned for one, so you really don’t need to feel guilty about calories assuming you only make one batch (recipe easily doubles or triples or quadruples by the way). 😉

I don’t know about you, but when I bake cookies I consume WAY more than this little portion of cookie dough, and that’s before I even bake the cookies. With this recipe, you know what you’re getting: a 400 calorie treat.

You’ll like this recipe if:

  • You like very sweet cookie dough
  • You prefer your cookie dough on the softer/creamier/smooth side. If you prefer a more “doughy” texture, you could try adding more flour or reducing the amount of milk

Here’s a quick video on how to make this cookie dough if you’re interested:

My guilt-free eggless chocolate chip cookie dough for one is the perfect portion-controlled treat. Ready in only 5 minutes!

My guilt-free eggless chocolate chip cookie dough for one is the perfect portion-controlled treat. Ready in only 5 minutes!

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Guilt-Free Eggless Chocolate Chip Cookie Dough for One

Prep

Total

Yield 1

My guilt-free eggless chocolate chip cookie dough for one is the perfect portion-controlled treat. Ready in only 5 minutes!

Ingredients

  • 1 tablespoon butter, softened
  • 1 tablespoon packed brown sugar
  • 1 tablespoon granulated sugar
  • 2 tablespoons flour
  • 1 tablespoon milk or water
  • 1/4 teaspoon pure vanilla extract
  • 2 tablespoons chocolate chips

Instructions

  1. In a medium bowl, mix the butter and sugar together using an electric hand mixer.
  2. Add in all other ingredients except for the chocolate chips, and continue mixing.
  3. Stir in the chocolate chips.
  4. Enjoy immediately, or you can put it in the fridge or freezer if you prefer it to be more firm.

Notes

This recipe yields a sweet, creamy, soft cookie dough.

This is the hand mixer I use for this recipe. 

Calorie information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. 

Courses Dessert

Cuisine American

Nutrition Facts

Amount Per Serving

Calories 400

% Daily Value

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Try more of my tasty recipes:

Coconut Rum Truffles (Vegan & Gluten-Free)
Vegan Gingerbread Cookie Bars
15 Minute Easy Candied Cashews Recipe

Reader Interactions

Comments

    • Hi Charlotte, I actually did try that initially, but it ended up a crumbly mess! I’m not sure that it’s possible, unfortunately.

      Reply

    • If you mix together the butter and sugars and milk (and I mean more like beat with a fork), you should be ok. I’ve tried it and it’s amazing!!!!

      Reply

  5. This sucked so much. I followed all the instructions perfectly and it turned into a soupy mess. I hope that you find a better way to spend your time than with this recipe

    Reply

    • Sorry to hear that. Not sure how it could turn soupy if you followed the recipe. Did you melt the butter? It shouldn’t be melted. That’s the only way I can think this would turn soupy if you did follow all the quantities suggested.

      Reply

    • This was really rude. If 8th didn’t turn out for you, you could have said that you tried it and it didn’t work out for you.

      Reply

        • Girl…You are very far from rude! Love your blog and the recipe turned out perfect for me following your directions to the T! Thanks for sharing!
          **Oh my, thought Brenda was saying ‘you’ were rude. Sorry, miss-read it. Anyway… we really enjoyed this cookie dough recipe!

          Reply

  7. This turned out great! I definitely think a previous poster must have measured something wrong. This was simple, easy, and I just mixed by hand (/spoon), no problem. I avoid mechanical mixing when it seems possible, just to simplify. It was not crumbly for me at all! Thanks for sharing!

    Reply

  10. Hey all!

    This is seriously so good and probably dangerous… I just wanted to make one small suggestion to the recipe. Add a pinch of salt and this stuff is so good!!

    Hope you try it!

    Reply

  11. 10/10 Thisbe was great. I did add the extra flour a small i like my dough thicker, but it was the perfect sweet fix thank you!!

    Reply

  12. Hi Natasha. I just put a batch of this in the freezer and can’t wait till it’s done. I licked the spoon and the bowl so I know I’m going to LOVE it! Thanks for posting this easy, delicious treat.

    Reply

    • It’s all about moderation and portion control. 🙂 When I bake cookies, I definitely sneak larger portions of the raw cookie dough than in this recipe.

      Reply

  14. This recipe is definitely amazing. It had the texture I wanted and I definitely enjoyed it. I like that it has portion control.

    Reply

  15. A few things… 1- do some people in these comments *cough cough, point* not know how to enjoy life?! 2- I didn’t know I was out of chocolate chips until I was done making this so I substituted it with white chocolate chips (I hate white chocolate 😝). 3- I could totally tell this is an amazing recipe despite the chip dilemma! Definitely pinned this so I can make it properly later!

    Reply

    • Hahaha thanks, Heather! I know, I had no idea cookie dough could be so controversial. I guess you can’t please everyone. It’s funny how some people love the recipe and others loathe it! That is too bad about the chocolate chips… hopefully you can remedy the situation soon. 😉

      Reply

  16. Hi! I love the recipe, but I was wondering if u could substitute the brown sugar with anything else as I don’t have any and can’t really leave the kids to go to the store

    Reply

    • Hi Shea! I can’t say exactly since ingredients do vary, but a rough estimate is around 400 calories.

      Reply

  18. Sooooo good!!!
    I added in some macadamia nuts, just for the fun of it. My son used Reesie’s pieces instead of chocolate chips, it was great too!

    I think the soupy one about melted the butter or maybe didn’t use enough flour or something.

    And we LOVE snow cream around my house. We use sweetened condensed milk in ours though & never use the first snow. I also let it snow for a good while then put a huge bowl outside to catch the “cleaner” snow. We are in the south and in the country so it’s a once a year treat and we don’t have smog and all that stuff like big cities. I’ve been eating it for 37 years and never had a issuie. Like those who love raw cookie dough or cake batter with eggs and flour. 😜

    Thank you and be blessed.

    Reply

    • I love snow cream toi! Pbbbt, it’s a once a year treat for us, what’s the harm? One of my cookbooks actually says to use a raw egg in it but I have no idea why?! I just add sugar, milk and vanilla. Sometimes chocolate syrup or other toppings. And yes, it has to be a good, deep, fluffy snow.

      Reply

    • Thanks, Caitlin! Glad you enjoyed it, and hopefully you can adjust the sugar next time so you like it even more. 💕

      Reply

  20. Just saw this recipe and can’t wait to try it! I have three boys with an egg allergy. This will be something great to try for them. I know this recipe is meant to eat as cookie dough but how is it as a baked cookie? P.S. Chocolate chip cookies are my daughter’s favorite dessert.

    Reply

    • Hi April, sorry to hear about their egg allergy! I hope they love this! I have not tried this as a baked cookie. I left out ingredients such as baking powder or baking soda, and the quantity is tiny, so it would need a lot of tweaking. I think if you wanted to bake it, you’d probably be better off googling a different egg-free recipe.

      Reply

    • Sorry to hear that. I did put in the post that it is very sweet. The idea is that it is a small, portion controlled treat.

      Reply

  22. Wouldn’t exactly call this “guilt free” lol😊 But yummy! It can certainly be mixed with just a fork. Don’t make a bunch of dirty dishes for such a small amount! Mine is sitting in the freezer a little to get firm…if I can wait long enough!

    Reply

  23. I tweaked this a bit by adding in about half a TBS of creamy peanut butter at the end, and it is wonderful! I liked it before, but the PB adds in another level 🙂

    Reply

  27. Wonderful recipe! Was a bit to sweet for me, so I took a bit of sugar away. Is it possible to bake the dough into cookies if desired? I simply loved this recipe and so did my children. I hope you have a wonderful day, Natasha! Thank you for the recipe.

    Reply

    • Hi Giselle! Thanks so much for your nice comment. I’m so glad you all enjoyed the recipe. I haven’t tried baking this recipe, and I’m unfortunately not sure if it would work, since I didn’t include baking powder and/or baking soda. It would definitely need a little tweaking.

      Reply

  28. I cannot wait to try this recipe later today! I already know I’m going to love it so I gave it 5 stars. I will give your website all the credit and post your link on my site. I am going chop up good quality dark chocolate and use that instead of chocolate chips. Great job, I can’t wait to make more of your recipes!

    Reply

  29. LOL, it’s so hot in my apartment that the butter started to melt as I was making the cookie dough. I’ve put it in the fridge for a while, but I’ve tested a little bit and it’s DELICIOUS! I think this has become my new favourite guilty pleasure cookie dough.

    Reply

  30. After consuming some horrible cookie dough, we found this recipe. It was delicious! Thank you for sharing! Was hoping to find a way to avoid the flour but, the texture is poor without it. Perfect dessert.

    Reply

    • Hi Sarah! A few commenters noted that they did it without a mixer. It didn’t go so well for me when I tried doing it by hand… but I guess it’s possible haha.

      Reply

  33. I’ve never had cookie dough before, but this looks too good to miss. I’m allergic to gluten so will make mine with coconut flour 🙂

    Reply

  34. Very good. I like it more than some other recipes. Another great substitute for flour is ground oatmeal, it works very well. 🍪

    Reply

  36. There is nothing “guilt free” about this. Some quick math shows that this one serving is 403 calories, 19g of fat, 57g of carbs, only 4.2g protein and over 45g of sugar. There is nothing, absolutely NOTHING guilt free about this,

    Reply

    • Thanks for the feedback, Brianna. If you read the post, you would have seen that the whole idea behind this recipe is that it’s portion controlled. I don’t know about you, but when I bake cookies, I help myself to a much larger portion than this, and that results in me eating God knows how many calories before I even have a baked cookie. A bite here and there adds up quickly. I think you’ll find that most sweetened coffee beverages, donuts, cookies, and other treats weigh in at around (and often more than) 400 calories. Not really sure what you were expecting here. I don’t pack my recipes with artificial sweeteners or anything like that. If you feel guilty about eating 400 calories worth of sweets, maybe you should have a piece of fruit instead, which is totally fine too. This recipe was intended to combat cookie dough cravings without going crazy.

      Reply

  37. I have NEVER posted a review/response to a recipe I have made—until now.
    WOW—just, WOW. Here ends my search for the perfect eatable Chocolate chip cookie dough recipe.
    Due to dairy & gluten sensitivities, I made a couple of changes, used refined coconut oil instead of butter, rice milk for the dairy milk, & gf flour for all purpose.
    Ohh, & I took some comments into consideration, & decreased the sugar by at least half & it’s till spectacular—& I have a healthy sweet tooth 😛.
    I went a bit nuts & made two 4x batches. Combined to two batches, & put it all in an 8×8 pan & stuck it in the freeze.
    Once frozen I’ll take it out & cut them into 1”-2” squares, so I have some “healthy” chocolate chip cookie dough “fudge” for those intense cravings.
    Thank you for the AWESOME recipe ~
    trudy

    Reply

    • Thank you, Trudy! 💛 I’m so pleased you were able to make those alterations so you could enjoy this recipe. And making them into frozen bars is genius!

      Reply

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