*Milkshake recipe in featured photo is coming soon & can be found on original Instagram post*
Everybody knows that one of the best parts about baking is the spoon licking, “taste testing” that comes with it. Or is that just me?
The problem with tasting the raw doughs and batter is that it often results in a tummy ache, from raw eggs, too much butter, too much sugar, etc. Despite those tummy aches that are always inevitable to follow, often leading to a lack of interest in the finished, baked product until I’ve recovered, I still am a raw dough fiend, so a solution was in need. Enter, edible cookie dough recipe.
It took me some trial and error to nail down the right concoction, as I was adamant that it was free of butter and eggs which made for a hurdle and a half. There was no point in making a random edible cookie dough recipe if it was still going to contain the ish that makes us all feel sick.
Over time, I finally found a recipe that I loved the taste of AND I felt tummy ache free after consuming it (even massive amounts of it – I had to make sure ;)). The ingredients came down the following:
Olive Oil – I know it’s strange… But you can hardly taste the olive flavor that I love on savory dishes. It cuts down on the bad cholesterol, adds antioxidants, and gives the effect of butter in an alternate form that isn’t coconut oil. I find that coconut oil provides too much coconut flavor in recipes sometimes. After trying various oils and other butter substitutes, olive oil was the winner.
Sugar – Sweetens the recipe. What’s sugar cookie dough without sugar? That said, I love the cool feeling on my tongue that monk fruit sweetener leaves. I prefer monk fruit sweetener over regular granulated sugar lately, but that’s just a me thing.
Cashew Butter – Texture is improved without adding too much flavor, as cashew butter is the least flavorful nut in my opinion. Adding this slight creamy, nutty, fat to the recipe really makes it all the better, especially while we are leaving out the fatty, fabulous ingredients that is butter.
Almond Extract – I love almond extract. It enhances the flavors in the best way!
Oat Flour – Tastes great (to me, even when it hasn’t been cooked, which I don’t feel that way about regular flour), it’s packed with antioxidants, has more protein than traditional flour, high in fiber
Salt – Nothing satisfies without a pinch of salt. It increases flavor intensity and makes everything better – even sweets.
Vanilla Pudding Mix – After a few tries I realized that one of the ingredients that makes my actual (baked) vanilla pudding funfetti cookies so good, was the touch of vanilla pudding flavor. This really adds some thickness to the texture and that hint of vanilla flavoring.
Sprinkles – Duh! What’s funfetti with out excessive rainbow sprinkles?
So there you have it. Now that’s enough chatter. Try out the recipe below and let me know what you think. I can’t wait for you to try it and I’m hopeful it fits that raw craving without the tummy ache to follow… Please report back on all accounts!!!
Funfetti Edible Vanilla Pudding Sugar Cookie Dough
- 1/4 c olive oil
- 1/2 tbsp cashew butter
- 1/4 c sugar
- 1/4 tsp almond extract
- 1/4 c + 1 tbsp oat flour
- 1/4 tsp salt
- 2 tbsp vanilla pudding mix
- 1 tbsp sprinkles
- Combine the olive oil, cashew butter, and sugar in your mixer (or in an OG bowl with a spoon) and mix the two until they form a cream like texture before adding the almond extract.
- As you continue to stir, add your oat flour, salt, and pudding mix to the creamed ingredients. Keep stirring until a raw cookie dough like consistency forms that you can roll into a ball without it collapsing.
- Add your sprinkles, and don’t be shy and limit the sprinkles to 1/2 tbsp. The more the merrier!
- Grab a spoon and enjoy!