DIY Edible Cookie Dough W/ & W/O Eggs
Have you ever wanted to lick the spoon when making cookie dough but not been allowed because you might catch salmonella or another food born illness? You don’t have to worry about that anymore, at least we don’t think you do with our recipes. See below a recipe for eggless edible cookie dough and our interpretation of edible cookie dough with pasteurized eggs.
No eggs, no doubt. Try it out and let us know what you think!
Heat Treat your flour by putting it in the oven at 375°F for a few minutes or until the temperature of the flour reaches 160°F. This will kill any micro-organisms that might be present in the flour, making it safe to eat. For the Gluten free people out there use almond flour.
Start by mixing/mashing your softened butter, brown sugar, salt and vanilla together until well combined
Next mix in your 1 Tablespoon of milk. Slowly add in flour, 1 Tablespoon at a time until you have a cookie dough texture.
Finally, add in chocolate chips. Mix until well combined.
You don't have to worry about consuming raw eggs anymore when you use eggs that have been pasteurized. If you're concerned, use recipe above that does not contain eggs.
Serves 8
Heat Treat your flour by putting it in the oven at 375°F for a few minutes or until the temperature of the flour reaches 160°F. This will kill any micro-organisms that might be present in the flour, making it safe to eat. For the Gluten free people out there use almond flour.
In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and egg beaters. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
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