DIY Edible Cookie Dough

Have you ever wanted to lick the spoon when making cookie dough but not been allowed because you might catch salmonella or another food born illness?  You don’t have to worry about that anymore, at least we don’t think you do with our recipes.  See below a recipe for eggless edible cookie dough and our interpretation of edible cookie dough with pasteurized eggs.

No eggs, no doubt. Try it out and let us know what you think!

285 Calories

Prep Time: 5 mins
Cook Time: 5 mins
Total Time: 10 mins

Author: HellthyJunkFood
Recipe Type: Dessert
Cuisine: American
Serves: 2

Ingredients:

• ¼ cup packed brown sugar
  
• 2 Tablespoons butter, softened
  
• ⅛ teaspoon of salt
  
• ⅛ teaspoon vanilla
  
• 1 Tablespoon milk
  
• 5 Tablespoons flour
  
• 2 Tablespoons chocolate chips
  

THINGS YOU'LL NEED:

• HJF Cutting Board: https://bit.ly/2Eyhr3R
  
• HJF Apron: https://bit.ly/2Ez9z0
  
• Kitchen Thermometer: http://amzn.to/2vt9V4X
  

Instructions:

1. Heat Treat your flour by putting it in the oven at 375°F for a few minutes or until the temperature of the flour reaches 160°F. This will kill any micro-organisms that might be present in the flour, making it safe to eat. For the Gluten free people out there use almond flour.
   
2. Start by mixing/mashing your softened butter, brown sugar, salt and vanilla together until well combined
   
3. Next mix in your 1 Tablespoon of milk. Slowly add in flour, 1 Tablespoon at a time until you have a cookie dough texture.
   
4. Finally, add in chocolate chips. Mix until well combined.
   

Nutritional Information:

Serving Size: 1 Calories: 287 Fat: 15 Saturated Fat: 10 Unsaturated Fat: 0 Trans Fat: 0 Carbohydrates: 38 Sugar: 33 Sodium: 97 Fiber: 1 Protein: 2 Cholesterol: 31

You don't have to worry about consuming raw eggs anymore when you use eggs that have been pasteurized. If you're concerned, use recipe above that does not contain eggs.

Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 15 mins

Author: HellthyJunkFood
Recipe Type: Dessert
Cuisine: American
Serves: 8

Ingredients:

• 1 cup all-purpose flour (Must be Heat Treated)
  
• ¼ teaspoon baking soda
  
• ½ cup (1 stick) unsalted butter, room temperature
  
• ¼ cup granulated sugar
  
• ½ cup packed light-brown sugar
  
• ½ teaspoon salt
  
• 1 teaspoons pure vanilla extract
  
• ¼ Cup Egg Beater (Pasteurized Product): http://amzn.to/2wrs07P
  
• 1 cup (about 6 ounces) semisweet and/or milk chocolate chips
  

THINGS YOU'LL NEED:

• HJF Cutting Board: https://bit.ly/2Eyhr3R
  
• HJF Apron: https://bit.ly/2Ez9z0
  
• Kitchen Thermometer: http://amzn.to/2vt9V4X
  

Instructions:

1. Heat Treat your flour by putting it in the oven at 375°F for a few minutes or until the temperature of the flour reaches 160°F. This will kill any micro-organisms that might be present in the flour, making it safe to eat. For the Gluten free people out there use almond flour.
   
2. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and egg beaters. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
   

Nutritional Information:

Serving Size: 1 Calories: 325 Fat: 19 Saturated Fat: 12 Unsaturated Fat: 0 Trans Fat: 0 Carbohydrates: 36 Sugar: 31 Sodium: 145 Fiber: 2 Protein: 3 Cholesterol: 30