![]() To make this healthy edible cookie dough vegan, swap the butter, cream cheese and chocolate chips for vegan alternatives. The great thing about this healthy edible cookie dough is that it can be adapted to fit different diets. The healthy edible cookie dough can be stored in an airtight container for up to one week, although I don’t think they will last that long. The cookie dough can be eaten immediately from the bowl – reminiscent of my childhood – or you can place it in the freezer for 30 minutes, and scoop it out into little cookie dough balls. Then, fold in the flour and chocolate chips using a rubber spatula. Next, add the almond milk, vanilla and salt, mixing again at medium speed. ![]() Using a paddle attachment, beat this mixture at a medium speed until the mixture looks fluffy. Cook the flour for 5 minutes, then remove the baking sheet from the oven and allow the flour to cool.įrom there, place the butter, cream cheese and maple sugar in a mixing bowl of a stand mixer (you can also use a hand mixer). Spread the flour out on a lined baking sheet and place it in the oven. To make my healthy edible cookie dough, first set the oven to 375℉. My version prevents these foodborne illnesses by cooking the flour prior to preparing the dough and eliminating the use of eggs. Uncooked flour can carry pathogenic bacteria like E. Traditional cookie dough has raw eggs and raw flour which can lead to foodborne illness. I love to share this recipe with my daughter, as my grandma did with me and her cookie recipes! All About Healthy Edible Cookie Dough Food Safetyįood safety is at utmost importance when cooking and baking. Just one bite transports you back in time. My edible cookie dough recipe is delectable and it’s the perfect dessert no matter what time of day. So, to make the cookie dough safe to eat (and healthier!), I created my healthy edible cookie dough! Although this wasn’t the safest option, it was delicious and one of my favorite parts about making cookies. I guess you can say I was caught “cookie dough handed,” with the chocolate chips falling from my fingers. When I was little, I always used to sneak the raw cookie dough from the bowl, while grandma scooped the cookies onto the baking tray. TIP: If the dough seems a little dry or crumbly when it comes to room temperature, feel free to add a tablespoon of milk-any kind will do-to add a little moisture.Jump to Recipe Jump to Video Print Recipe Defrost in the refrigerator or at room temperature in the bag when you want to eat them. Once they're frozen, transfer to a freezer-safe Ziploc bag and freeze for up to 3 months. I'd recommend scooping the dough out into individual balls, putting them on a rimmed baking sheet lined with wax paper, and then freezing them. In months where it's hotter and your kitchen gets warmer, I would recommend storing in the fridge to ensure the chocolate chips don't melt. However, if you do let them sit out on the counter, they'll stay a little softer at room temperature so they are easier to eat. You don't need to refrigerate them, but I would recommend doing so if you want them to last longer (they'll last up to 30 days in the fridge). Once you've formed the dough into balls, keep them in a covered container for up to three days. Form the balls as usual, eat a few and store the rest for later. If this is the case, and you want to make less, I would reduce this recipe by half. Sometimes it's just you and the bowl of dough. How do I make this recipe for one person?
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