Edible cookie dough that’s made without eggs or any “regular” flour is the worry-free, safe way to let your family indulge in everyone’s favorite treat!
First, hit play ▶️ on the video just below and watch me do it. Then do it yourself!
I work from home, and I always encourage my kids to conduct their social lives at my house as often as possible. What easier way is there to keep tabs on them—not to mention have so much fun hanging out in the process?
So when various teenagers walk into my house and I happen to be making cookies (when am I not making cookies), they usually ask if they can have some of the raw dough. But since I feel an even greater obligation not to endanger the lives of someone else’s child than I do my own (that’s Rule #1), I always say no. Raw eggs 🍳 are not on the menu at my house.
The next best thing? Safe, edible cookie dough. You can use your favorite chocolate chip cookie recipe, leave out the baking soda and add milk to bring the dough together in place of eggs. You could even use pasteurized eggs (which I’ve done).
But then you’re still eating raw flour of one sort or another. And that may or may not be safe to eat (although I’ve eaten it and served it to my children). But do you see where I’m going with this?
Almonds to the rescue
There’s a better way to enjoy raw cookie dough. One I’m not afraid to give to my own, or someone else’s children.
This recipe for edible cookie dough uses blanched almond flour. Now, blanched almond flour is just raw almonds that have had their skins removed, and then ground into a fine powder. So really, it’s like eating raw almonds. Unless you’re allergic to almonds, that’s safe to eat.
Since nuts have lots of healthy fat, you don’t need much butter (or coconut oil, if you prefer) in the recipe for a rich, creamy texture.
Making cookie dough with almond flour does mean that it will taste a bit like, well, almonds. Since almonds are sort of sweet, it works. And if you really love that flavor, try replacing the vanilla extract with almond extract. Go all the way!
Now, I know you. You want to know what can be replaced and what can’t in this recipe. I’m here for you. I’ve tried this recipe a few different ways. Here’s what I know:
- Replacing the almond flour: I like this recipe with finely ground, blanched almond flour since it gives the smoothest result. But I have tried replacing the almond flour with cashew flour, and it works really well. Cashew flour has a more neutral flavor profile, so you could even skip the vanilla extract and it will still have the taste and smell of cookie dough.
- Grinding your own nut flour: Commercially ground nut flour is the absolute best, since you really can’t get that fine grind without turning raw nuts into nut butter. But I have made this recipe with raw cashews, and even though the texture isn’t the same, it still tastes delicious.
- Replacing the sugars: Brown sugar is what really makes cookie dough smell and taste like, well, cookie dough. But I’ve replaced both sugars with coconut palm sugar, an unrefined, nutrient-dense sugar, and it works although it does taste quite different. Just be sure to grind the palm sugar in a blender or food processor into a fine powder, as the grain is quite large otherwise and it won’t blend into the cookie dough properly.
- Replacing the butter: As I’ve indicated in the recipe below, the melted butter can be replaced with an equal amount of melted virgin coconut oil. It does lend a slight coconut flavor. If you don’t care for that, try using Spectrum nonhydrogenated vegetable shortening. That will make an even firmer edible cookie dough, which is a good thing.
If you’re feeling really indulgent (!), try rolling the cookie dough into smaller balls and adding it to ice cream for my favorite Ben & Jerry’s cookie dough ice cream. Imagine the cheers 📣 from your kids—and their friends!