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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.

small white bowl of eggless chocolate chip cookie dough for one with a spoon

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!

white bowl with guiltless egg-free cookie dough for one and a spoon

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.

close-up of small bowl of guilt-free eggless chocolate chip cookie dough for one with a spoon

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.

My guilt-free eggless chocolate chip cookie dough for one is the perfect portion-controlled treat. Ready in only 5 minutes!
4.81 from 36 votes

Eggless Chocolate Chip Cookie Dough for One

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!
Prep: 5 minutes
Total: 5 minutes
Servings: 1

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

Nutrition

Calories: 400kcal

Nutrition information is automatically calculated, so should only be used as an approximation.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

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Hi! Iโ€™m Natasha.

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4.81 from 36 votes (1 rating without comment)

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140 Comments

  1. April says:

    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.

    1. Natasha says:

      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.

  2. Caitlin says:

    4 stars
    I loved this recipe, however it was too sweet for me. I recommend using less sugar.

    1. Natasha says:

      Thanks, Caitlin! Glad you enjoyed it, and hopefully you can adjust the sugar next time so you like it even more. ๐Ÿ’•

  3. Nickel says:

    5 stars
    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. ๐Ÿ˜œ

    Thank you and be blessed.

    1. Natasha says:

      Thanks, Nickel! Your additions sound great! Haha I like your snow cream story. ๐Ÿ™‚

    2. Amber says:

      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.

      1. Natasha says:

        Haha agreed! ๐Ÿ˜‰

  4. Shea says:

    Do you have any idea what the calorie count is in this recipe ?

    1. Natasha says:

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

  5. Muffy says:

    5 stars
    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

    1. Natasha says:

      Hi Muffy, hmmm that is a good question. Since this is raw cookie dough, I’m not really sure what would work. For baked cookies, you could sub white sugar and they’d just bake up a bit crisper, but I really don’t know if it would work in cookie dough.

      1. Shellebelle says:

        5 stars
        To sub for brown sugar, you can use white sugar, and add a little bit of molasses.

        1. Natasha says:

          Thanks!

    2. LadyMac says:

      You could use agave

  6. Heather says:

    5 stars
    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 ๐Ÿ˜). 3- I could totally tell this is an amazing recipe despite the chip dilemma! Definitely pinned this so I can make it properly later!

    1. Natasha says:

      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. ๐Ÿ˜‰

  7. Sydney says:

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

  8. Sam says:

    How exactly is this guilt free…? I feel guilty just reading the ingredients.

    1. Natasha says:

      It’s all about moderation and portion control. ๐Ÿ™‚ When I bake cookies, I definitely sneak larger portions of the raw cookie dough than in this recipe.

  9. Nan Helmling says:

    5 stars
    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.

    1. Natasha says:

      Excellent! So happy you love it! Frozen cookie dough is soo good.

  10. Ryla says:

    5 stars
    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!!

    1. Natasha says:

      So happy you liked it!!