Why Do We Need Flour In Edible Cookie Dough
Edible cookie dough needs some sort of flour to provide bulk, and give the texture and taste some authenticity. The flour shouldnt add any depth of flavor to the cookie dough.
Edible cookie dough is designed to fool us. We want to feel like were sneaking a piece of raw cookie dough thats meant to be baked. Like licking the bowl!
Whisk The Dry Ingredients Then Add The Water
. Drop the dough by the spoonful onto your parchment paper covered baking sheet. 1 ¼ cups almond flour ¼ cup coconut flour 1 tsp baking soda 1 cup dairy free chocolate chips Instructions In a large mixing bowl or stand mixer beat softened coconut oil. Almond flour maple syrup melted coconut oil salt vanilla extract and almond extract.
Form the dough into small balls like youre making cookies and place on a cookie sheet. In the bowl of a stand mixer cream together the butter and sugars. Almond flour melted coconut oil maple syrup baking soda salt lemon juice vanilla extract and lemon extract.
Whisk the Eggs in a separate bowl then add them to the dry ingredients. Stir with a spatula to form the cookie dough batter. Using a small cookie scoop 2-3 tablespoons scoop batter onto a baking sheet lines with parchment paper or Silpat.
Step 5 Place dough in an airtight container. It should be soft and sticky but easy to roll into a cookie ball not wet or runny – see picture above in my post. In a bowl combine the almond flour cacao powder sweetener salt baking powder and vanilla optional.
In a large mixing bowl add all the ingredients. Line a cookie sheet with parchment paper. Step 6 When its time to bake preheat oven to 350 degrees Fahrenheit.
Do not let dough sit as it will dry-out. Preheat oven to 325F 160C. Drop the dough by the teaspoonful onto your prepared cookie sheets.
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More Cookie Recipes You Might Like
Gluten Free Sugar Cookies – Soft, tender bakery style gluten-free sugar cookies with a sweet buttercream frosting. You can make circle-shaped cookies or cutout sugar cookies with this gluten-free sugar cookie recipe. Sugar cookies are one of my favorite gluten-free cookies. You can enjoy them plain or with icing. They are perfect year-round and super fun for decorating for the holidays. This recipe is as simple as it gets – these cookies are soft, sweet, and delicious.
Gluten Free Chocolate Chip Cookies – The best gluten-free chocolate chip cookies! With crunchy edges and a chewy center, no one will be able to tell that these chocolate chip cookies are gluten-free. I’ve included process photos and tips so you are set up for success when making this gluten-free chocolate chip cookie recipe. You can use my flour blend or a flour mix for these cookies.
Gluten Free Lemon Cookies – One of our favorite, zesty gluten-free cookie recipes. Tender, soft, gluten-free lemon cookies are packed with bright lemon flavor and topped with a sweet and zesty lemon glaze. These cookies are super simple to make.
Gluten Free Graham Crackers – Not technically a cookie, but they are sweet and crunchy, and you can bake them up like cookies. These graham crackers are buttery, crispy, and perfectly sweetened. Enjoy them as is, or use them in recipes calling for gluten-free graham cracker crumbs.
Also Check: What Alcohol Is Gluten Free
How To Make This Recipe
This recipe couldn’t be simpler. Mix all the ingredients together and grab a spoon! You can refrigerate it to harden it if you’d like, but if you’re ready to eat your cookie dough…go ahead!
This recipe makes enough for 1-2 people to enjoy as a tasty Paleo treat. Double or triple the recipe and freeze them for later.
Best Paleo Edible Cookie Dough
Sharing is Caring!
After many taste tests Ive come up with the best paleo edible cookie dough recipe that also happens to be vegan! Its a family favorite, takes just 5 minutes, and can be rolled into cookie dough balls if desired. Gluten-free, dairy-free, paleo and vegan.
Good old edible cookie dough believe it or not this is the first time Im posting this classic recipe on the blog!
You see, Ive always tried to go above and beyond, get fancy you know what I mean?
I have recipes like these chocolate dipped chocolate chip cookie dough truffles, no-bake cookies sweetened with dates and bananas, cookie dough ice cream, and even chocolate chip cookie dough brownies.
So no, there hasnt exactly been a shortage of cookie dough on the blog, um, at all. However, NOW is the right time to get back to delicious basics with this paleo and vegan edible cookie dough!
Since I knew I wanted to go with simple and classic, I also wanted to make this edible cookie dough the BEST one youll ever make.
I tried out 3 different versions and had my family taste test them all after about an hour in the fridge.
The chilling time really enhances the texture of the cookie dough since the coconut oil has a chance to really firm up and make the dough thicker, creamy and, well, doughier .
After everyone tasted all three versions, there was a clear winner! The winning version was preferred by 3 family members. To be totally honest, MY favorite version did not win.
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Make Ahead & Storage Tips
This edible cookie dough might be a little runnier than you’re used to when you first mix it together. To harden, refrigerate for a couple hours. At about 4 hours it has the consistency of cookie dough.
It should keep for about a week in the fridge. Alternately, you can make a double batch and freeze balls for later.
What Makes This Recipe So Good
If theres one universally accepted truth in this world, Im pretty sure its everybody loves cookie dough. Honestly, Im not even a major chocolate chip cookie person myself! Theyre alright, and Ill definitely eat them if theyre around. I crave them, sure! But you know what Id rather have?
The chocolate chip cookie dough. Oh, mama.
And if theres one universally accepted truth in my household, its that my husband will request my paleo healthy cookie dough recipe at least twice a week. I dont blame him: its rich and sweet and the texture is perfect and the vanilla is heady and there are plenty of chocolate chips and you can make it in just a couple minutes.
No, I dont blame him at all.
This healthy cookie dough recipe is paleo and vegan, as well as, of course, edible and totally safe to eat raw! There are no eggs, so no worries about salmonella. Even if that worry is a bit outdated, you can gorge your prego self on a bowl without feeling one bit guilty.
Not a true story or anything.
Lets talk about this healthy cookie dough!
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Recipe Notes And Top Tips
- Rinse the chickpeas really well: When using canned chickpeas, I recommend THOROUGHLY rinsing them for the best flavor.
- For creamier edible cookie dough without butter: Increase the amount of nut or seed butter added to the recipe.
- The yield: This recipe makes about 400 g of cookie dough. Ive found that 100 g is a great portion of cookie dough for one.
- Change the shape: Enjoy the chickpea cookie dough from a bowl or shape it into bliss balls or donuts.
- If its too soft: Placing the vegan cookie dough in the fridge for a short while should help thicken it up.
- For a smoother dough: Like when making hummus, if you want a smoother dip, you could peel the chickpeas .
Tips For Those Concerned With Consuming Raw Flour Heat Treated Flour
- If you are concerned about the raw flour as many say is actually the real risk with eating raw cookie dough and NOT the eggs. Follow the following instructions.
- Preheat your oven to about 325 degrees F.
- Take your measured flour and lay it out on a baking sheet.
- Bake for 8-10 minutes.
- Allow it to fully cool before using in recipe.
- This should kill off any bacteria that is lingering in the raw flour that could supposedly make you sick.
Plus, lets be honest here its blasphemy to let cookie dough go to waste on that spoon! // If I see you wash off a spoon chock full of leftover cookie dough, we cannot be friends.
Im kidding . . . Sort of.
As you place the cookies on the baking sheet, want to erase the fear of getting sick after realizing you ate a total of 3 cookies of dough? // There is a possibility that this happened.
Have a craving to eat a tube of chocolate chip cookie dough?
Edible Cookie Dough to the rescue!
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Gluten Free Edible Chocolate Chip Cookie Dough
This gluten free edible chocolate chip cookie dough is easy to make and comes together quickly. Its everything you love about eating raw cookie dough, just now you can do it safely without the eggs!
I first made this gluten free edible chocolate chip cookie dough when I was recipe testing my chocolate chip cookie dough mini cheesecakes which happens to be one of the earliest recipes on my blog. Those cheesecakes are due for a photo makeover and I also wanted to dedicate a post solely to the scrumptious edible chocolate chip cookie dough because they deserve some love on their own.
But we all know, the best way to eat cookie dough is with a spoon, straight out of the bowl. This version is egg free so its safe to eat raw. I like to roll mine into balls for easy, bite-sized pieces but you can skip that and go with the spoon if you prefer.
While this edible chocolate chip cookie dough is so much fun to eat by itself, its also great to add into different things. It would be great on top of some warm brownies. You could even make your own gluten free chocolate chip cookie dough ice cream with it too I just might have to do that this week!
I would probably use the vanilla ice cream base that I made for my Cherry Vanilla Baked Alaska and just replace the cherries with some of the cookie dough. Any way you eat it, its going to be great! Enjoy!
be sure to follow me on and hashtag #whattheforkfoodblog or tag @whattheforkfoodblog i love seeing what you make!
How To Pasteurize Flour In The Microwave
You only want to gently bring the flour to 165°F, without really cooking it. Grease or line a flat, wide microwave-safe bowl, and place the flour in it.
Place the bowl in the microwave and heat it for 20-30 seconds at around 800 watts . Using an instant-read thermometer, test the flour temperature.
Continue microwaving in the same way and testing the flour temperature until it reaches at least 165°F. Set the flour aside to cool.
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Can I Really Eat This Cookie Dough Raw
Yes! So one thing that I wanted to make sure was different about my healthy cookie dough is that it is not only nut free, but it can also be eaten raw.
So with traditional edible cookie dough , you have to toast the flour because it can be a safety hazard.
With popular homemade Paleo cookie doughs, they solve that issue by swapping in almond flour. However, I know some of my Banana readers have nut allergies, and its my goal to offer you as many nut free, allergy friendly healthy treats as possible.
So I went to work and created a healthy cookie dough thats gluten free, dairy free, vegan, nut free, and edible when raw.
Whats the flour then? A combination of coconut flour and oat flour!
Expert Tips And Recipe Faq:
Can you bake this edible cookie dough?
No, this dough has no eggs and no leavener so it will not bake into cookies very well. If you want to have baked gluten free chocolate chip cookies, check out all of my delicious gluten free cookie recipes.
Can you refrigerate this cookie dough?
You can definitely refrigerate this dough, but it can make your dough hard and a bit crumbly. Let it get to warm up a bit to eat.
Can this cookie dough spread like frosting?
With a slight reduction in the total amount of flour, this edible cookie dough is smooth enough to frost a cake with. Will you eat it with a spoon, or use it as a frosting? You get to choose, or make a double batch and do both!
How long will this cookie dough keep?
This cookie dough should last up to 4 days sealed in an air-tight container in the refrigerator. You can freeze this cookie dough and it should keep up to 4 months.
You can slather this cookie dough in anything…like this Edible Cookie Dough Fudge. Also, check out my edible cookie dough web story!
Learning how to eat gluten free doesn’t have to be difficult, and as this easy edible cookie dough recipe proves, eating gluten free is delicious, too!
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Can I Make Different Flavors Of Edible Gluten Free Cookie Dough
Yes! With a few easy tweaks, you can turn the classic edible gluten free chocolate chip cookie dough into edible gluten free sugar cookie dough.
For chocolate chip cookies of any kind, edible raw or edible baked, you need a combination of brown sugar and granulated sugar.
Surprise! Its not the chocolate chips that make the cookies or cookie dough taste like chocolate chip cookies. Its the molasses in the brown sugar!
To make edible sugar cookie dough, we swap out the light brown sugar for more granulated sugar, and add a bit more vanilla extract. Thats all it takes to dial up that sugar cookie flavor.
Why We Love This Vegan Chocolate Chip Cookie Recipe
- You wont believe theyre vegan! Seriously, they taste just like grandmas classic chocolate chip cookie you know and love.
- Theyre gluten free. Perfect for all dietary requirements, but weve also included instructions for using regular flour if youre not gluten free.
- The dough is freezer-friendly: you can make the dough, freeze and bake whenever you want to. The perfect make-ahead treat!
- If you love a chewy, soft, slightly under-baked and super chocolatey cookie, this is DEFINITELY for you.
I cant wait for you to try these perfect vegan chocolate chip cookies!
Also Check: Bobsredmill Com Gluten Free Recipes
Tips For Making Gluten
- Start with room temperature ingredients.
- Make sure your butter is soft, not melted.
- Spoon flour into the measuring cup and level, don’t scoop the flour from the bag.
- Don’t change the recipe, follow it as directed.
- You can use a dairy-free butter. Shortening does not taste good in this gluten free cookie dough recipe.
Gluten Free Gingerbread House
Celebrate Christmas with a fun homemade gluten free gingerbread house! The dough does not require chilling before baking, so this recipe is faster than traditional gingerbread dough. Our gingerbread house recipe is also vegan and nut free, and it comes with a printable template for cutting out your house pieces.
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Is It Bad To Eat Raw Flour
A new warning about eating raw flour has come out. To keep this gluten free cookie dough safe, I highly advise you do one of these things to toast the flour before using it in this recipe:
- Toast the flour for 5 minutes. Just spread the flour out thinly on a piece of parchment paper-lined baking sheet. Cook at 325º F for 5-8 minutes. This will cook out any potential bacteria issues.
- You can also toast raw flour in a frying pan. Cook while whisking constantly over medium heat for 5 minutes. Cook in small batches so that all flour toasts.
- Check out these safe flour tips to bake your flour.
Expert Tips For Success
- Measure your flour correctly. Too much flour in this recipe can make your dough dry and crumbly and you will have a hard time rolling it out. Please read my article about how to measure flour correctly.
- Always make sure that your butter is slightly softened before starting, NOT melted or TOO soft. To make sure your butter is at the ideal softness, lightly press your finger into it. If it leaves a shallow indent, your butter is at the perfect temperature. If your finger sinks into the butter with barely any effort, your butter is too soft. Refrigerate it until it has firmed up and then test it again. Soft butter will blend better and easier with the sugar.
- Dont skip chilling the cookie dough. This step is VERY important for the cookies to turn out properly. If the dough is not chilled, your cookies will be hard to roll out and if you do somehow manage to roll and cut them out, they will spread while baking and not hold their shapes.
- If youre using smaller cookie cutters, those cookies will require less baking time than larger cookies. Keep similar sized cookies on the same baking sheets so they can be pulled out at the same time.
- Make sure to fully cool the cookies before decorating. If you dont, the icing will warm up, run everywhere, and have a hard time setting.
- Follow the recipe exactly as its written for the very best results.
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