![]() So if eating cookie dough by the spoonful isn’t exactly your thing, you can treat this recipe as you would any cookie recipe-except that you can “clean” the bowl with no worries. That said, unlike a number of the edible cookie dough recipes out there, which oftentimes do not include an egg at all, this dough will also produce a delicious batch of chocolate chip cookies when baked. The 2 key details of this recipe that give you a pass to enjoy the dough in a raw state is using pasteurized eggs and toasting your all-purpose flour before using it to make the dough. This edible cookie dough eliminates the fear factor of eating raw cookie dough by following similar safety protocols as manufactures who produce cookie dough that is intended to be eaten raw (like that used in cookie dough ice cream and the cookie dough served at the increasingly popular dessert spots like NYC’s DŌ). I hope you love this edible cookie dough recipe as much as I do! Sign up for email updates to receive new recipes delivered to your inbox or check out my new cookbook Plant Power Bowls.If you’ve ever been scolded for eating raw cookie dough straight from the mixing bowl, get ready to enjoy the satisfaction you were once denied. When you're ready to enjoy it, just remove it from the fridge and enjoy by the spoon or any of the ways I mentioned above. ![]() However, I highly doubt it will last that long without you enjoying it! Now that you have made a couple of servings of edible cookie dough, store the leftovers in an air-tight glass container in the fridge for up to a week. Mix the chunks of cookie dough into your homemade ice cream. Similarly, enjoy dough straight out of the bowl with a spoon.Roll dough into mini bliss balls to enjoy as a snack! I just use a cookie dough scooper to divide the dough into equal parts and roll.There are three delicious ways to enjoy this cookie dough: Now it's time to make edible cookie dough! In a medium-size bowl, combine the ingredients and stir until a dough is formed. Chocolate chips: or a chopped up bar of chocolate.Alternatively, roll the cookie dough into balls, and bake in the oven at 350 F for 12 to 15 minutes. Place the flour, butter, vanilla extract, salt, heavy cream, and sugar into a bowl, and mix until completely incorporated. Blanched almond flour: the light consistency of blanched almond flour allows it to absorb liquids evenly, giving you the best results. Microwave the flour for 2 minutes on high to protect from bacteria.It binds the cookie dough together, eliminating the need for butter (or even oil)! And since you don't need the eggs either, this cookie dough is safe to eat! The star of the recipe is the addition of the almond milk. It's sweetened naturally with maple syrup for a tasty and completely permissible indulgence. In addition, it doesn't contain any butter, flour, or eggs. Regular cookie dough needs to be baked before eating. Eating raw cookie dough may increase your chance of food poisoning by certain bacteria. Normally, it contains raw flour and raw eggs. This recipe is sweet, creamy, tasty delicious, and packed with flavor. What is edible cookie dough Cookie dough is the raw cookie dough we make before baking it in the oven. Over the past years, I've replaced my favorite sugary indulgence with this just-as-awesome version of edible cookie dough. I have loved cookie dough for as long as I can remember. It's taste, so easy to make, and comes together in minutes! Enjoy this eggless edible cookie dough recipe by the spoon! It's simply delicious and made with a handful of whole ingredients, including almond flour and maple syrup.
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