To Bake or Not to Bake – that is the Question!

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Cookie dough… the best part about baking cookies was always ‘taste testing’ the dough. Cautions about salmonella from raw eggs or consuming bacteria that live in raw wheat flour are no longer an issue with this yummy and healthy chocolate chip cookie recipe! We can enjoy eating the uncooked dough (green living!), or this recipe is delicious baked as well. I can go back to taste testing the dough and savoring a warm fresh cookie before placing the rest in the freezer to eat in moderation as an occasional dessert. Thanks to Dr. Axe for sharing this healthier version of an old favorite that I gave up when going gluten-free.

My edible cookie dough recipe is completely safe to eat before it goes in the oven, and it’s delicious if you decide to bake it, too. Win-win! Plus, you won’t find any unhealthy ingredients, like refined sugar, white flour or canola oil here. Only the healthiest, nutrient-rich and anti-inflammatory foods out there.

If you have trouble managing your blood sugar levels, or you just don’t like bananas very much, you have another option. Use 1 flax egg, which is a tablespoon of ground flax seeds mixed with 3 tablespoons of water. Either choice will bring the ingredients together and don’t need to be cooked, so they work perfectly for this edible cookie dough.

Edible Cookie Dough Recipe — Paleo, Vegan and Gluten-Free!

Total Time: 15 minutes for raw or 20 minutes if baking
Serves: 8 or makes 20 cookies

INGREDIENTS:
1 ripe banana or flax egg
½ cup almond butter or nut butter of choice
1 cup almond flour
¼ coconut flour
½ cup maple sugar
¼ teaspoon sea salt
½ dark chocolate chips (70% or higher)
1½ teaspoons vanilla extract

DIRECTIONS:
Mix all contents in a large bowl and refrigerate until chilled, about 10–12 minutes.
Eat raw OR if you choose to bake, preheat oven to 350 F.
Roll dough into small disks, about 1 inch diameter and ¼ inch thick
Place on baking sheet lined with parchment paper.
Bake for 15–18 minutes, or until cookies are a light golden brown.

Using this as a base recipe you can add variety to your edible cookie dough recipe – use ½ cup coconut oil instead of the nut butter; or the flax egg in place of the banana; or add oats in place of the coconut flour. I will be making up a batch of one of these chocolate chip varieties and sharing it with my oldest son who is a cookie dough connoisseur, I bet it will be a hit!

Feature Image Source: MaxPixel

barbara

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