Edible cookie dough

 Edible cookie dough

Several years ago when the edible cookie dough fad started, I was super interested in learning how to make it and most of all how it was possible to eat "raw cookie dough".  Growing up, one of my mom's baking rules was to never eat raw cake batter or raw cookie dough because it can give you a stomach ache. 

For the ones that still think that eating edible cookie dough are eating the typical "cookie dough" with eggs and usual ingredients, let me explain the difference and hopefully you will want to give it a try. 

Edible cookie dough does not contain eggs and the flour needs to be pasteurized before adding it to your mix. You can use almond, oat or coconut flour and these won't need to be pasteurized. 

How to pasteurize flour step by step click HERE

According to the rules of pasteurizing food, the flour needs to be baked at 350 ºF for at least 5 minutes. Similarly until the flour reaches an internal temperature of 160 ºF degrees so that it can be safe to eat. So you will need to have a thermometer if you are planning on treating your flour at home. There are also some options of pasteurized flour in the market and you can feel more safe about using it. I would like to add that there’s still a risk when eating edible cookie dough and so making this recipe as at your own discretion.

Nevertheless this recipe was super fun to make, and relatively easy because you cut the baking time. The cookie dough is scrumptious and the texture is something that a regular cookie would not give you.

You can watch tomorrow how I will be making this two flavors of edible cookie dough.  Click HERE don't forget to set the reminder! 

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