Sugars: Brown sugar is what really makes cookie dough smell and taste like, well, cookie dough. Or try my other edible cookie dough recipe made with ground oats! Sunflower seeds will have a taste of their own, but it should still work since there are other competing flavors that should be more dominant. If you'd like to make this recipe without any nuts at all, you can try using sunflower seed flour.

But I have made this recipe with raw cashews, and even though the texture isn't the same, it still tastes delicious which may be because cashews are generally a soft nut. But I have tried replacing the almond flour with cashew flour, and it works really well.Ĭashew 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.Ĭommercially ground nut flour is the absolute best since you really can't get that fine grind without turning raw nuts into nut butter. Here's what I know:Īlmond flour: I like this recipe with finely ground, blanched almond flour since it gives the smoothest result.

I've tried this recipe a few different ways. Keep scrolling for a further discussion on ingredients and substitutions in this recipe. If you don't love the taste of almonds, you can replace it with another nut flour. And if you really love that flavor, try replacing the vanilla extract with almond extract. Since almonds are sort of sweet, it works. Making cookie dough with almond flour does mean that it will taste a bit like, well, almonds. 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. Unless you're allergic to almonds, that's safe to eat. Now, blanched almond flour is just raw almonds that have had their skins removed and then ground into a fine powder. This recipe for edible cookie dough uses blanched almond flour. With this recipe, I'm not afraid to offer it to my own, or someone else's, children. There's a better way to enjoy raw cookie dough right now. Once it reaches 165☏ on an instant-read thermometer, it's ready. I've just been “pasteurizing” the flour in my microwave. I have lately been making a small batch of edible cookie with flour. I'm not exactly sure who started the whole edible cookie dough craze, but at some point, it gave rise to a cafe in Manhattan called DO which serves tons of varieties of the stuff. And that may or may not be safe to eat (although I've eaten it and served it to my children). You could even use pasteurized eggs (which I've done).īut then you're still eating raw flour of one sort or another. 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. The next best thing? Safe, edible cookie dough. Raw eggs ? are not on the menu at my house. But since I feel an even greater obligation not to endanger the lives of someone else's child than I do my own, I always say no. 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. What easier way is there to keep tabs on them-not to mention have so much fun hanging out in the process? I work from home, and I always encourage my kids to conduct their social lives at my house as often as possible. 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!

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