Irresistible Egg-Free Cookie Dough: A Buttery Delight - Brownie Heaven

Irresistible Egg-Free Cookie Dough: A Buttery Delight

Cookie dough is a timeless treat that sparks joy in both young and old alike. While traditional recipes call for eggs, you can still whip up a delectable batch without them and make it safe to eat without cooking. In this blog post, we'll guide you through the process of making egg-free cookie dough using rich and creamy butter. Get ready to indulge in a heavenly delight that's perfect for snacking, sharing, or even using as a base for creative desserts.


  • 225g unsalted butter, softened
  • 300g packed brown sugar
  • 2 teaspoons vanilla extract
  • 250g plain purpose flour
  • 1/4 teaspoon salt
  • 200g chocolate chips (or any mix-ins of your choice)

Cookie Dough Ingredients


Sterilising the Flour: heat the flour in the microwave for 20 seconds, then stir then heat for another 20 seconds and stir, and then again for another 20 seconds. Ideally you need the flour to reach 72℃, if you have a probe please keep heating until it reaches this temperature, if not it will take 3-4 heats then allow to cool. This action is required if you want to eat the cookie dough raw.

  1. Softening the Butter: Next ensuring your butter is at room temperature. Softening the butter will make it easier to incorporate into the cookie dough.

  2. Creaming the Butter and Sugars: In a large mixing bowl, cream together the softened butter, and brown sugar until the mixture becomes light and fluffy. Use an electric mixer for this step to achieve a smooth consistency. Cookie Dough Creaming the Mix

  3. Adding Vanilla Extract: Incorporate the vanilla extract into the creamed mixture. Vanilla adds a delightful aroma and enhances the overall flavor of the cookie dough.

  4. Sifting the Dry Ingredients: In a separate bowl, sift together the plain flour and salt. Sifting helps eliminate lumps and ensures an even distribution of dry ingredients.

  5. Combining Wet and Dry Ingredients: Gradually add the sifted dry ingredients to the wet ingredients, mixing well after each addition. Continue until a soft, cohesive dough forms. If the dough is too dry add a dessert spoon of water or milk.

  6. Adding Chocolate Chips (or Mix-Ins): Gently fold in the chocolate chips or any other mix-ins you prefer. This step adds a burst of flavor and texture to your egg-free cookie dough.

  7. Chilling the Dough: For optimal texture and flavor, refrigerate the dough for at least 30 minutes. Chilling allows the fats in the butter to solidify, resulting in a firmer cookie dough.

  8. Shaping the Dough: Once chilled, use a spoon or cookie scoop to portion out the dough. Roll each portion into balls and place them on a parchment-lined baking sheet.

  9. Optional: Freezing for Later: If you're not planning to bake all the cookies at once, the dough can be frozen. Simply shape the dough into balls, freeze them on a tray, and transfer to a sealed container once solid.

  10. Baking: This can be baked but can also be enjoyed raw. To bake, preheat your oven to 180°C and bake the cookies for 10-12 minutes or until the edges are golden brown. Keep in mind that the centers may still appear soft – that's perfectly fine and contributes to the cookie dough's irresistible chewiness.

Now that you've mastered the art of making egg-free cookie dough with butter, the possibilities are endless. Whether you're craving a quick snack, preparing for a special occasion, or seeking a versatile base for other desserts, this recipe is sure to satisfy your sweet tooth. Stuff it into a brownie sandwich. Enjoy the buttery goodness and share the joy with friends and family!

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