When it comes to baking, we all know half the fun is the beater-licking, bowl scraping, spoonfuls of the “extra” cookie dough. With the attempt to not get the raw-egg-tummy-ache that tends to follow “baking”, I have created a recipe for some stomach-approved edible cookie dough.
Keep scrolling down for the recipe that is nutriciously created with the intent to protect not only your stomach, but your cholesterol too. That said, if you’re not worried about that, there are certainly substitutes that can make this even more decadent, so listen up!
- 1/4 cup flour of choice, heat treated
- 2 Tbsp butter (salted, unsalted, doesn’t matter)
- 2.5 Tbsp light brown sugar (if you only have white granulated, that’ll work too!)
- Pinch of salt
- Splash of milk (start minimally & add to desired consistency)
- Small splash of vanilla extract
- Chocolate chips, chunks, morsels…. no measurement here 😉
- Mix all ingredients together minus the chocolate chips. Add the liquid as you see fit, and use the equipment you have available. I use a kitchen aid stand mixer.
- Fold in your chocolate chips once the mixed ingredients have created a somewhat whippy & fluffy consistency.
- Before you enjoy it, let it sit awhile in the fridge to let the butter firm up – about an hour is plenty.
- Remove from fridge and give it a moment to sit and come up to room temperature, much like you would with ice cream – few moments will do just fine.
- GRAB A SPOON!
Edible Chocolate Chip Cookie Dough
Lower cholesterol, higher nutrients version for the days you don’t want to overdue it but need to intuitively serve your sweet tooth…
If you don’t want a whole batch sitting around to tempt you here’s the amounts you’ll want to use:
- 2 tbsp nut butter (any kind is great, I opt for cashew because it has less of a flavor to it imo)
- 2 tbsp olive oil (weird, but it’s honestly good to substrate the necessary fat that butter would serve. Coconut oil gave too much flavor I thought, but by all means try that out too!)
- 1/4 c sweetener (sugar, stevia, monk fruit sugar, whatever you like)
- Splash of milk, add for desired consistency
- Pinch of salt
- 1/4 c oat flour (blended oats)
- 1 tbsp maple syrup (or honey)
- 2 tbsp chocolate chips (I’ll be honest, I never measure my chocolate chips, but around 2 tbsp at least)
- Optional: slightest splash of vanilla extract
- Combine all ingredients (excluding chocolate chips), and mix them until they are fluffily combined. Use a mixer if you can!
- Add all the chocolate, let it set 10 minutes in the fridge, and enjoy!