Edible Cookie Dough – No Eggs, No Flour
Who doesn’t love cookie dough? But none of us like getting sick. This edible cookie dough recipe has NO raw flour and NO eggs and is completely safe to eat!
Back when I was a kid, I used to eat raw dough all of the time. Seriously. Like if my mom had it in the fridge, chances were it didn’t last long enough to get baked. I don’t know if I ever became ill from eating it, but I wouldn’t be surprised if I had, even if I didn’t realize why. Because everybody ate raw cookie dough. You’d see people on TV and in the movies downing it while sobbing about a terrible break-up with that tube of ooey, gooey cookie dough goodness. When you went over to a friend’s house sometimes the mom would be digging right in with a spoon at the kitchen island. Eating cookie dough was just what you did sometimes.
With the popularity of ready-made cookie dough at the grocery store, eating it raw was like this whole new taste experience that friends in the know would treat almost like a foodie experience. And besides being tasty and fun, it was much easier to eat it straight out of the tube than actually taking the time to bake the stuff.
I’d like to say that when I grew up I realized that this was a bad call and stopped eating raw cookie dough. But that would TOTALLY be a lie. Like, wow. I remember one time getting into an argument in the kitchen as a young adult, me digging out the tube of, well, let’s be real, raw chocolate chip cookie dough crack… “You’re seriously going to eat that? Raw eggs give you salmonella!” Yep. I was. Had I ever gotten sick before? Don’t think so. I’m no quitter going to keep this streak a goin’!
But then, people who were much smarter started to say that it was a really, really bad idea and, so, finally I decided to listen. Not only could raw eggs give you salmonella, but raw flour can also give you lots of illnesses, too, like E. Coli. And, guys, the Centers for Disease Control (CDC) straight up has an entire page about why you shouldn’t eat raw cookie dough. It’s titled “Say No to Raw Dough!” and since the first and last words rhyme, I’d say it’s even a little more catchy than “Say No to Drugs!”
If the Centers for Disease Control tell me to knock something off, even if it is as delicious and magical as raw cookie dough, I’m gonna knock it off.
So, no more raw cookie dough. Womp, womp. Or, wait? Is there?
If you clicked through to get here I can’t do a presto, chango, SURPRISE! WE’RE MAKING EDIBLE COOKIE DOUGH, ‘cuz seriously? You already know, right? BUT what you might not know is that this stuff is free of flour/wheat/gluten and raw eggs and totally safe, like even the CDC, would give you the green light to try this recipe. But wait? Do you spy “chickpeas” in the ingredients list? Why, yes Margaret, you absolutely do! Isn’t that weird? No, Margaret, it’s not! Have you ever had chocolate hummus? You haven’t? Girl, you’re missing OUT!
But seriously… when I first went gluten-free out of Celiac Disease sadness and necessity I soon found that chickpeas were used as a substitute in a lot of GF recipes. And the reason they are used a lot is that they work, really, really well and they do exceptionally in this edible cookie dough recipe today.
Ooh, and for all of you interested in food allergens (why? I’m not sure) I’m going to give you a quick lesson about aquafaba.
What is aquafaba and how is it used?
Aquafaba is actually the liquid that you drain off of a can of chickpeas and it can be used as an egg substitute so it’s an amazing addition to an egg-free or vegan diet. How odd but totally brilliant, right? As a basic substitute, 3 tablespoons of aquafaba is equivalent to 1 large egg and 2 tablespoons is equivalent to 1 large egg white only (no yolk). One can of chickpeas will yield between 8 to 12 tablespoons of aquafaba, but that is a pretty big difference, so always purchase an extra can to be sure you get enough liquid.
An egg replacement is cool and all, but did you know you can whip the stuff up just like egg whites? Yep, you can make egg-free meringues. Just add sugar or cream of tartar to help stabilize them and whip that business up just like eggs. That’s pretty darn cool, isn’t it? In fact, on Great British Bake Off (GBBO for this in the know) the bakers made a pavlova using Prue Leith’s recipe. Cool, again, right? In all honesty, until I saw that episode of one of my fave shows, I seriously didn’t know that liquid had any kind of use and I’d just pour it straight down the sink when I drained my chickpeas. But no more! It has a name (aquafaba) and it has a purpose! So reserve your aquafaba and be sure to use it to try and make vegan and egg-free mayonnaise, marshmallow fluff, dessert mousses, fluffy ice cream, even marzipan and “cheese”. Wow, right?
But you came here for 100% safe edible cookie dough, right? Well, we’re cooking school lesson over, let’s get right on to it!
Edible Cookie Dough Recipe
If you love eating raw cookie dough but don’t love getting sick, you’re going to LOVE this edible cookie dough recipe that has neither raw eggs nor raw flour. Fabulous straight out of the food processor and also delightful when chilled, this recipe is one that freezes well. After freezing, allow the cookie dough to thaw completely prior to serving.
- 2 cans organic chickpeas, strained
- 1/3 cup pure maple syrup
- 1 cup peanut butter
- dash of salt
- 1/2 cup white chocolate bits
- 1/3 cup fun sprinkles
- 2 tablespoons ground chia seeds (optional but helps for a realistic cookie dough texture)
- Strain your chickpeas very well and reserve the liquid, also called aquafaba, if you have another use for it (a few options are covered a little bit in the post text above). The better strained your chickpeas, the better the consistency of your “dough”.
- Toss strained chickpeas in your food processor and add in the peanut butter, maple syrup, salt, and chia seeds, if using.
- Pulse until you have a completely smooth texture. Take the time to blend it until you have a silky consistency for the BEST edible cookie dough. I swear it’s worth the extra few minutes!
- Remove the cookie dough from the food processor and fold in your bits and sprinkles. The color from some of the sprinkles might run when they become wet, just FYI.
- Serve at room temperature or chilled. Store in an airtight container in the refrigerator.