Make Cookie Dough Without Eggs

Whether you want to eat raw cookie dough without the dangers of consuming uncooked eggs or you wish to make cookies without eggs due to dietary restrictions or missing supplies, you are in luck! You can make cookie dough that is delicious and safe either raw or baked without eggs with just a few simple ingredients.

Ingredients

Raw Cookie Dough

  • 1 stick softened butter
  • ¾ cups brown sugar
  • 1 tsp. vanilla
  • 1 cup all-purpose flour
  • ¼ tsp. salt (omit if using salted butter)
  • 2 Tbsp. milk
  • 1 cup chocolate chips

Raw Cookie Dough Balls

  • 1 cup softened salted butter
  • 1½ cups packed light brown sugar
  • 1 tsp. vanilla extract
  • 2 cups flour
  • 6 oz. miniature chocolate chips and/or other mix-ins like nuts, raisins, or sprinkles
  • 4 oz. melted chocolate
  • 2 tsp. peanut butter
  • 2 tbsp. powdered sugar

Baked Sugar Cookies without Eggs

  • 1 and 1/2 cups butter
  • 1 and 1/2 cups sugar
  • 3 cups flour
  • 1/2 tsp. vanilla extract
  • 1 tsp. baking soda
  • 1/2 tsp. salt

Steps

Making Raw Cookie Dough

  1. Cream together the butter and brown sugar. Make sure the butter is already at room temperature. Mix the butter first until it's nice and creamy, and then press the sugar into the butter with a fork. Then, use a wooden spoon or mixer to thoroughly combine the ingredients.[1]
  2. Add the flour and the salt to the mixture. Slowly mix these ingredients into the mixture until it's thoroughly combined. A stand mixer or hand beaters work well for mixing these ingredients.
  3. Pour in the milk and vanilla. Add the vanilla and the milk slowly to the mixture, until everything is blended together. [2] If the dough still seems too chunky for your liking, you can keep adding milk a little at a time until it smoothes out.
  4. Fold in the add-in ingredients. Carefully fold in chocolate chips, nuts, or other add-ins that you want to add to your cookie dough. You should fold them in with a wooden spoon rather than beaters to avoid crushing the chocolate chips.
  5. Serve the raw dough. For a firmer texture, place the dough in the refrigerator for 30 minutes or longer. The dough can be eaten straight out of the bowl with a spoon or rolled into cookie dough balls.
    • Leftovers can be stored in the refrigerator for about 4 days or frozen for up to three months[1]

Making Raw Cookie Dough Balls

  1. Cream the butter and brown sugar together. To cream butter and sugar, first let the butter sit out of the fridge for about an hour until it has reached room temperature. You want it to be soft, but not completely melted.[3]
    • Cut the butter into cubes and place it in a large bowl, using a wooden spoon to beat it until you've made a soft, even mixture and there are no chunks left. You can also use a mixer if you have one.
    • Pour the brown sugar into the bowl and use the tines of a fork to press the sugar into the butter.
    • Use the wooden spoon to mix the ingredients together until the mixture rises and is a light yellow color.
  2. Add the remaining ingredients to the mixture. Now, add the vanilla extract, flour, chocolate chips, and peanut butter to the mixture. Use a wooden spoon or even a mixer for best results. The mixture doesn't have to be perfectly smooth -- since you won't be baking it, it's okay if some parts are a little chunky.
  3. Roll the ingredients into {{safesubst:#invoke:convert|convert}} balls. Each ball should be a bit smaller than a ping pong ball. You should be able to easily enjoy each ball in one or two bites.
  4. Refrigerate the balls until they're firm. Just place the cookie dough bites on a plate and stick them in the refrigerator for at least 30 minutes. You can also put them in the freezer for 10 minutes if you have a time constraint or you feel impatient.[3]
  5. Dip the balls in chocolate. For an extra decadent flavor, you can dip the balls into chocolate to coat them completely. Alternatively, you can melt some chocolate in a pan or in the microwave and then use a spoon or fork to drizzle the chocolate in a zig-zag pattern over the chocolate balls.
    • If the balls are for a party, you can place a small fork or toothpick in each ball before dipping it.
  6. Allow chocolate to cool. You can place the balls in the refrigerator or freezer to cool the chocolate coating.
  7. Serve. Gently sprinkle these raw cookie dough balls with powdered sugar (you could also substitute cinnamon or even a touch of chili powder) and enjoy your tasty treat.

Baking Sugar Cookies without Eggs

  1. Preheat your oven to 350ºF (176ºC). Start your oven when you begin preparing the ingredients so that it is hot and ready to go once your dough is ready.
  2. Cream the butter and sugar together. To cream the butter and sugar, make sure the butter is already at room temperature and mix it with a wooden spoon until it's creamy. Then, press the sugar into the butter with a fork and stir the ingredients together until you've made a whipped-like, light yellow mixture.[4]
    • As you cream the ingredients, use a rubber spatula to scrape the extra mixture off of the sides of the bowl, so you make sure you fully mix all of the butter and sugar together.
    • You can use a stand mixer or beaters if you have them.
  3. Add the vanilla. Once the butter and sugar mix is nice and creamy, add the vanilla to the mix before beginning to add the dry ingredients.
  4. Sift the flour and baking soda and mix them into the creamed mixture. Just hold a sieve or sifter over a different bowl and gently pour in the flour and baking soda, shaking it lightly to allow the ingredients to absorb some air while falling into the bowl. When you're done, mix the ingredients together until they are fully incorporated.
  5. Roll the mixture into balls. Once the ingredients are mixed together, roll little balls a bit smaller than a lime, either onto a board or into your hands, until you've used up all of the dough.[5]
    • Alternatively, you can roll the cookie dough out flat between two pieces of wax paper and cut into shapes with a cookie cutter.
    • Placing the dough in the freezer for 5 minutes may make it easier to cut shapes because it will be less sticky. [4]
  6. Prepare the cookies for baking. Place each cookie on an ungreased cookie sheet or on parchment paper. If you are making round sugar cookies, squish each ball with the bottom of a glass or another handy kitchen item.[5]
    • You may want to sprinkle the top of each cookie with granulated sugar.
  7. Bake for 10-12 minutes or until the cookies are lightly browned. Check up on them periodically to make sure they don't burn. When they're done, remove them from the oven and let them sit for 5 minutes.
    • Larger cookies will take longer to bake than smaller cookies. If you wish to make mini-cookies, check the time before 10 minutes.
  8. Cool and serve the cookies. After a brief period of cooling, enjoy these tasty eggless sugar cookies on their own or with a glass of milk.
    • Store cookies in an airtight container for up to a week, but be sure they have completely cooled before placing them in the container.

Using Egg Replacements

  1. Differentiate between an egg replacement and an egg substitute. If you are making something egg-free due to allergies, you need to be sure you are using a product that replaces eggs (without having any egg ingredients. Most products that are egg substitutes contain some egg.[6]
  2. Replace eggs with other binding agents. If the egg in the recipe you’re using is functioning as a binder, or an agent that makes other ingredients “stick” together, you will need to replace it with other items that serve the same function.[6]
    • Mashed banana or applesauce are healthy fruit options that can work as binders. Use half of a banana or ¼ of a cup of applesauce for each egg in the recipe.
    • One tablespoon of cornstarch or soy flour mixed with two tablespoons of water can be used as a replacement for each egg. [7]
    • One tablespoon of ground flax seed mixed with 4 tablespoons of water may also be used as a replacement binding agent.
    • Products in the baking aisle from the grocery store called “egg replacements” may be used. Follow product packaging instructions for quantity and procedures.
  3. Substitute other moistening agents. Eggs often provide moistness to your cookies. To retain the moistness in your recipe, try substituting ¼ cup of vegetable or coconut oil for each egg in your recipe.[7]



Tips

  • To spread the cookie dough, mix a cup of cookie dough and 1/2 cup of heavy cream. It will taste the same and easily spread on top of brownies or other items.
  • Try different types of chocolate chips: milk chocolate, semi-sweet, white chocolate, or dark chocolate.
  • To make your dough taste more like chocolate, you can melt a few chocolate chips and stir them in to the dough before adding your mix-in ingredients.
  • Mix small chunks of your dough with vanilla ice cream for your own homemade cookie dough ice cream.
  • Spread a layer of dough in between two cakes instead of frosting.

Warnings

  • Raw cookie dough recipes that are meant to be eaten raw may not work for baked cookies.

Related Articles

Sources and Citations

  1. ↑ 1.0 1.1 http://centercutcook.com/edible-egg-less-chocolate-chip-cookie-dough/
  2. ↑ http://lilluna.com/eggless-cookie-dough/
  3. ↑ 3.0 3.1 http://gimmedelicious.com/2014/02/12/chocolate-chip-cookie-dough-truffles/
  4. ↑ 4.0 4.1 http://www.manusmenu.com/tips/cake-decoration/eggless-sugar-cookies
  5. ↑ 5.0 5.1 http://www.orgasmicchef.com/desserts/eggless-sugar-cookies/
  6. ↑ 6.0 6.1 http://www.kidswithfoodallergies.org/resourcespre.php?id=104
  7. ↑ 7.0 7.1 http://chefinyou.com/egg-substitutes-cooking/
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