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Have you heard about the Egg-less Edible Cookie Dough Recipe trend going around? It’s all the rage around here for the last few weeks. Here is all you need to know to safely make this popular treat.
This recipe is all the rage around here for the last few weeks. A gourmet food company came out with an edible version of Americas favorite Chocolate Chip Cookie Dough.
They made their way to the grocery stores here in Charlotte and we literally checked every few days for last 3 weeks to find some left in stock! Thinking it may be awhile until we found it, we decided to try to make our own edible cookie dough.
I bought all the ingredients for the recipe and to my surprise, my husband came home that day with a jar of the gourmet kind. So I made the homemade version and compared it to the Gourmet version and they are equally dead-on the same in taste. So Instead spending a whopping $7.99 on a jar, we can now make it at home for a fraction of the cost.
Here is my version of the Edible Cookie Dough Recipe I used. I doubled the recipe because the original only made around 3 ice cream scoops worth and we are big dough eater’s so I knew we would need more next time.
EDITED: In the last couple of years there have been some findings by the FDA that raw baking flour could possibly contain the E. coli bacteria and also multiple flour recalls by General Mills have raised some concern with consuming raw flour.
BOTTOM LINE: you should not eat raw flour that requires baking. I have updated this recipe with a way to toast the flour before you make the dough so it kills any harmful bacteria. You can read all about it on the Cooking Light website. Another alternative would be to use coconut flour. But with any product, please research your brand of flour to make sure it is safe to consume.
MadeinaDay. com is not responsible for tainted product use or harm when consuming this recipe.
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