Eggless Cookie Dough

This eggless cookie dough is not only delicious and fun to eat, but it is also easy to make and safe to eat. It is perfect to make and enjoy with kids as a family activity.

This eggless cookie dough is perfect to enjoy as a fun snack or treat as is, or added to vanilla ice cream to turn it into cookie dough ice cream!

And, it can also be made dairy free or vegan by using dairy free milk and gluten free by using gluten free flour, so it is allergy and diet friendly.

If you like this eggless cookie dough, you may also like my eggless chocolate chip cookies and my eggless sugar cookies and my eggless peanut butter cookies.

Jump to:

• History of Chocolate Chip Cookies
• What are dry measuring cups?
• What kind of sugar should I use?
• What kind of brown sugar should I use?
• What Kind of Vanilla Should I Use?
• Can I Add it to Ice Cream?
• Can I Bake This Cookie Dough?
• How to Store
• How to Freeze
• Eggless Cookie Dough

History of Chocolate Chip Cookies

The original chocolate chip cookie was the Toll House cookie created in Massachusetts at the Toll House Inn.

The cookies became spread from Massachusetts throughout the country thanks to World War II. 

This happened because soldiers from Massachusetts shared the chocolate chip cookies they received in care packages from back home with soldiers from other states. 

It wasn't long before these soldiers started writing home asking their families to send them Toll House cookies, who in turn wrote letters to Ruth Graves Wakefield, the creator of the first chocolate chip cookies, asking for the recipe.

Ruth Graves Wakefield later sold on to sell the rights to her recipe and the Toll House name to Nestlé.

Believe it or not, she sold the recipe for chocolate chip cookies for one dollar and a lifetime supply of Nestlé chocolate.

Nowadays, no self respecting cookbook or even food blog doesn't have a chocolate chip cookie recipe. 

Types range from bakery style, crunchy, to soft and chewy, and more.

Oh, and after a third grade class proposed a bill, the chocolate chip cookie became the official state cookie of Massachusetts.

What are dry measuring cups?

Dry measuring cups are the set of cups that usually come with measuring spoons. Each cup is a different measurement, just like each spoon is a different measurement.

Liquid measuring cups, on the other hand, are the cups that usually hold more than one cup and have lines on the side that mark the measurements.

The problem with using liquid measuring cups to measure powdery dry ingredients, like flour and cocoa, is that you shake the cup to level them off. This causes the powder to settle, and you end up with more than you need.

I tested this with a friend who didn't believe me, and we ended up with a quarter cup more flour than the recipe called for.

Should I sift the flour and other dry ingredients?

It's usually recommended to sift your powdery ingredients, like flour and cocoa, before using them.

Sifting aerates the flour and removes any lumps, which helps make baked goods fluffier.

It also helps you get a more accurate measurement than when you use flour that's been packed tightly in a bag.

And sifting dry ingredients together, like flour, cocoa, and baking powder, helps make sure they're evenly distributed in the batter. Which honestly, I think is probably overrated, so I personally never bother with it.

What kind of sugar should I use?

You should use white granulated sugar, which is also called white sugar, granulated sugar, and table sugar.

If you live in the United Kingdom, you can use caster sugar instead.

You should not use powdered sugar, which is mostly used for dusting desserts and making frosting, icing, and glazes. But it is sometimes used to make fudge.

What kind of brown sugar should I use?

You should use light brown sugar.

When a recipe calls for "brown sugar" without specifying whether it should be light or dark, it is referring to light brown sugar.

Can I substitute light brown sugar for dark brown sugar?

You can use dark brown sugar instead of light brown sugar in most recipes, but it will change the flavor somewhat.

Instead, I'd recommend combining equal parts dark brown sugar and white granulated sugar.

For example, use ½ cup of white granulated sugar and ½ cup of dark brown sugar to replace 1 cup of light brown sugar.

Can I make brown sugar at home?

Yes.

Brown sugar is white granulated sugar with molasses added to it, and light and dark brown sugar differ in the amount of molasses they contain, so it's actually easy to make brown sugar at home.

To make light brown sugar, combine 1 cup of white granulated sugar with 1 tablespoon of molasses.

For dark brown sugar, use 2 tablespoons of molasses instead. Add the sugar and molasses to a bowl and mix with a fork until completely combined.

You can also make dark brown sugar from light brown sugar by combining 1 cup of light brown sugar with 1 tablespoon of molasses and mixing until completely combined.

Can I use raw sugar or demerara instead of brown sugar?

Demerara sugar and raw sugar are not the same as brown sugar, but you can use them instead of brown sugar if you need to.

What Kind of Vanilla Should I Use?

There are several types of vanilla you can use in baking, including vanilla extract, imitation vanilla, vanilla paste, and vanilla beans.

For everyday baked goods like muffins, cakes, cookies, and quick breads, some options are more practical than others.

Vanilla Extract

Vanilla extract is made by soaking vanilla beans in alcohol, which extracts the compounds responsible for their flavor. It is the most common type of vanilla used in baking.

When a recipe-including mine-calls for vanilla extract or simply says "vanilla," this is the type of vanilla that is generally being referred to.

Can I use imitation vanilla?

Imitation vanilla, also called artificial vanilla or vanilla essence, is considerably less expensive than pure vanilla extract and works well in everyday baked goods.

Since vanilla extract can be expensive, you can use imitation vanilla in my recipes without a problem.

Imitation vanilla can be used spoon for spoon in place of pure vanilla extract.

Though, keep in mind that some imitation vanillas are better than others, so if you can, try to use a good one.

Can I use vanilla paste?

Vanilla paste is a thick mixture containing vanilla bean seeds and vanilla extract. Commercial vanilla pastes may also contain sweeteners, thickeners, or other ingredients.

It can generally be used in place of vanilla extract and leaves visible flecks of vanilla bean in your baked goods.

Vanilla paste can generally be substituted for vanilla extract spoon for spoon.

Can I use vanilla beans?

Vanilla beans are the pods of vanilla orchids. The seeds inside the pod can be scraped out and added directly to a recipe.

Vanilla beans are more expensive and less convenient than extract, so I wouldn't recommend them for everyday baking.

But if you want to, you can use about 1 teaspoon of vanilla extract for each inch of vanilla bean called for in a recipe.

This is only an approximation, since vanilla beans vary in size and strength.

Can I use vanilla sugar?

Vanilla sugar is sugar that has been flavored with vanilla. It is particularly common in Europe and parts of the Middle East, including Israel.

It can be made by storing vanilla beans in sugar, mixing vanilla bean powder with sugar, or combining sugar with vanilla extract. Some countries also sell vanilla powdered sugar for use in confections.

You can substitute vanilla extract with vanilla sugar spoon for spoon.

Can I Add it to Ice Cream?

Yes. Don't add much milk so you can shape the dough, then the easiest method would be to shape into a couple of small logs, freeze a few hours in parchment paper then cut into small rounds.

Can I Bake This Cookie Dough?

No, please don't try to bake this cookie dough. With its lack of egg and leavening (baking soda/baking powder) the cookies would spread and be flat, and you wouldn't end with a soft and chewy cookie.

How to Store

Place in an air tight container and store in the fridge for up to 5 days

How to Freeze

Store in a freezer safe air tight container.

You can freeze this cookie dough up to 2 months.