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My guilt-free eggless chocolate chip cookie dough for one is the perfect portion-controlled treat. It’s ready in only 5 minutes to indulge a little when sugar cravings hit!
You may also enjoy my Mini Egg Cookie Bars or Vegan Cookie Dough Frosting.
Why you’ll love it
My thoughts on homemade chocolate chip cookies have always been this: the raw batter is the best part! So I set out to create the best edible chocolate chip cookie dough recipe. This version is very sweet with a smooth, creamy texture, and it’s portion controlled for no guilt.
This recipe has been a hot topic over the years as evidenced by some of the comments below. People get very excited, annoyed, and passionate over edible cookie dough. 😀 I recommend reading through the entire post and comments to make yours perfect.
What you’ll need
- Butter – soften it up so it’s easier to work with
- Sugar – we’re using both granulated sugar and brown sugar
- Flour – to thicken it up and add texture
- Milk – I use whole milk
- Vanilla extract – it’s a classic flavor enhancer
- Chocolate chips – I like semisweet for that traditional chocolate chip cookie taste
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- I use this electric hand mixer and glass prep bowls.
- A classic wooden spoon is great to stir in the chocolate chips.
- These are the nested measuring spoons I use. They’re magnetic, which is super convenient for storage.
Recipe note
I grew up eating raw cookie dough with eggs and flour, and I never got sick. There aren’t any eggs in this recipe, but there is flour. You’ll sometimes hear that uncooked flour is something to watch out for potential bacteria as well. This is an old recipe (from 2017!) and advice has changed and evolved over the years. It’s entirely up to you what you feel comfortable with and if you make this recipe or not, so consider this my disclaimer.
What makes it guilt free?
- Two comments I sometimes get are “Why is the portion so small?” and “There’s nothing guilt free about 400 calories”, which are totally contradictory!
- This is a small portion to be calorie-friendly, but it easy doubles if you want more.
- As for 400 calories potentially being a lot to some people, that’s much less than your average dessert, and I usually sneak way more dough when actually baking cookies. Everything in moderation is key.
How to make edible cookie dough
This is an overview, and full ingredients & instructions are in the recipe card below.
- Mix the butter and sugars together in a medium-sized bowl using a hand mixer.
- Add in the remaining ingredients (except the chocolate chips), and continue to mix until combined.
- Stir in the chocolate chips. Give it a taste, and adjust as needed. Refrigerate or freeze to firm up the texture if desired.
Substitutions and variations
- If you prefer a more “doughy” texture, you could try adding more flour or reducing the amount of milk. I also suggest freezing it for 15 minutes to chill it/firm it up a little!
- Depending on your preferences, you can add a bit of salt or decrease the sugar if you want it to be less sweet.
- Some fun add-ins would be M&Ms, sprinkles, peanut butter, cocoa powder, etc.
- Yes, this is a small portion to be easier on the calories, but it easy doubles. Just straight double all the ingredients!
Can I bake it?
No, it wouldn’t work to bake this edible cookie dough. There’s no eggs or leavening (baking soda or baking powder) to bind them or help them rise, so it wouldn’t work to turn it into actual cookies.
If you made this guilt-free edible cookie batter recipe, leave a star rating and review below! Questions not answered in the post above? Talk to me. You can also find me on Instagram.
Eggless Chocolate Chip Cookie Dough for One
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
- In a medium bowl, mix the butter and sugar together using an electric hand mixer.
- Add in all other ingredients except for the chocolate chips, and continue mixing.
- Stir in the chocolate chips.
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Ok it’s been like two years or whatever. You still haven’t made this for me. Will you soon?
No.
Love This! The only change I made was to add a pinch of baking soda. It givess more of a real cookie dough taste.
Good to know! Thanks for sharing! 🙂
Hey can I replace butter with something like canola oil?
Hi May! Hmmm I don’t think oil would work. You could try shortening (like Crisco) or something like that, though.
I used palm shortening. Turned out great.
Great to hear!! Thanks, Michal!
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
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!
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,
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.
For some of us, those numbers mean absolutely nothing, and we don’t care at all about them.
Thanks for being the mathematician here, but personally, if I’m having a day full of “stuff,” then I’m going to eat what helps, nonsense numbers be hanged.
I’m excited to try this. Portion control is tough for me so this amount of dough looks perfect!
Same here haha! Hope you like it. 🙂
Very good. I like it more than some other recipes. Another great substitute for flour is ground oatmeal, it works very well. 🍪
Glad you liked it!!
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 🙂
Sounds good to me!! 🙂 I hope you enjoy it!!
Do you have to use a eclectic hand mixer to make this?
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.
hey! if i wanted double or four times the yield, would i just double or quadruple all of the measurements?
That’s what I would do. Enjoy! 💛