Anyone who has ever baked a batch of chocolate chip cookies at home knows that half the fun of baking cookies is stealing a bite of raw cookie dough in the process. This edible cookie dough recipe will allow you to indulge in your favorite part of baking cookies without any of the health hazards that are usually associated with raw cookie dough.
Most health experts and medical professionals advise against home bakers eating raw cookie dough. This is because the raw eggs pose the risk of Salmonella poisoning and, most recently, the risk of E. Coli poisoning from the raw flour.
This eggless cookie dough recipe not only avoids the Salmonella risk, but it’s also flourless so there’s no fear of E. Coli contamination. Because of this, you can indulge in this delicious chocolate chip cookie dough as much as you want.
To give this edible chocolate chip cookie dough the same mouthfeel as one that contains flour, you’ll want to use oat flour instead of all-purpose flour. Old-fashioned oats are ground in a food processor until they’re powder-like, then stirred together with the rest of the no-bake cookie dough ingredients.
You can store the leftover edible cookie dough in an airtight container in the fridge for up to one week, but don’t be surprised if it doesn’t last that long anyway!