test kitchen recipe: Edible Cookie Dough (2 variations)

Edible Cookie Dough (2 variations)

The other day I saw this gorgeous stuff for $6 called edible cookie dough. I bought it. It was delicious. Then I felt stupid because it’s pretty cheap to make so that makes me a sucker and a LEARNER from my mistakes. Also please forgive me for the lack of pictures. But you know what cookie dough looks like right? I’ll come back and add a photo once I remake.

You love cookie dough, don’t you? But the thought of getting sick or worse, dying (!!) might make you think twice (although it’s never stopped me). But we have little ones and it’s better to be safe than sorry. Here’s a recipe that’s a combo of several ones I’ve practiced with for edible cookie dough. And keep reading because there’s a second variation that’s HIGH PROTEIN. That’s right, I’m thinking about your macros. You’re welcome.

Edible Cookie Dough

1/2 cup butter, softened
1 cup flour (you can toast it if you don’t want raw)
3/4 cup brown sugar
1 tsp vanilla
1/2-1 cup chocolate chips (or leave them out) or use toffee, m & m’s, Reece’s, whatever
2-4 tbs milk
dash salt

Blend the butter until creamy. Add sugar and blend well. Add flour, salt and blend. Add milk a little at a time until your desired thickness and vanilla. Fold in the chips (if using). You can add more sugar, flour or milk depending on how thick you want your cookie dough.

Voila! Edible cookie dough because it’s missing those pesky eggs.

You can do this with oats with the chips or raisins…basically think of a regular cookie dough cut in half, but leave out the eggs. Easy peasy.

Here’s what I did to make it a little healthier and gluten-free. mr. foodie actually preferred this version.

Higher Protein Version: Replace the flour with 1/2 cup almond flour and 1/2 plain or vanilla protein powder (you could do ALL almond flour or coconut flour or GF flour but doing a full cup of protein powder is going to be too much). And it’s fine to replace the milk with coconut or almond milk. You may prefer a different flour as well, like coconut flour, but I haven’t tested this recipe with it.

Enjoy or refrigerate.

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