Healthy Edible Cookie Dough
When I was little, I always used to sneak the raw cookie dough from the bowl, while grandma scooped the cookies onto the baking tray. I guess you can say I was caught “cookie dough handed,” with the chocolate chips falling from my fingers. Although this wasn’t the safest option, it was delicious and one of my favorite parts about making cookies. So, to make the cookie dough safe to eat (and healthier!), I created my healthy edible cookie dough!
My edible cookie dough recipe is delectable and it’s the perfect dessert no matter what time of day. Just one bite transports you back in time. I love to share this recipe with my daughter, as my grandma did with me and her cookie recipes!
All About Healthy Edible Cookie Dough
Food safety is at utmost importance when cooking and baking. Traditional cookie dough has raw eggs and raw flour which can lead to foodborne illness. Uncooked flour can carry pathogenic bacteria like E. coli, and raw eggs can carry salmonella. My version prevents these foodborne illnesses by cooking the flour prior to preparing the dough and eliminating the use of eggs.
To make my healthy edible cookie dough, first set the oven to 375℉. Spread the flour out on a lined baking sheet and place it in the oven. Cook the flour for 5 minutes, then remove the baking sheet from the oven and allow the flour to cool.
From there, place the butter, cream cheese and maple sugar in a mixing bowl of a stand mixer (you can also use a hand mixer). Using a paddle attachment, beat this mixture at a medium speed until the mixture looks fluffy. Next, add the almond milk, vanilla and salt, mixing again at medium speed. Then, fold in the flour and chocolate chips using a rubber spatula. Enjoy!
The cookie dough can be eaten immediately from the bowl – reminiscent of my childhood – or you can place it in the freezer for 30 minutes, and scoop it out into little cookie dough balls. The healthy edible cookie dough can be stored in an airtight container for up to one week, although I don’t think they will last that long.
The great thing about this healthy edible cookie dough is that it can be adapted to fit different diets. To make this healthy edible cookie dough vegan, swap the butter, cream cheese and chocolate chips for vegan alternatives. I like to use Earth Balance for butter, Kite Hill for cream cheese and Enjoy Life for chocolate chips.
This healthy edible cookie dough can also be made gluten free. To do this, swap the flour for 1:1 gluten free flour. I like to use Bob’s Red Mill’s 1 to 1 Baking Flour. For both the vegan and gluten-free variations, the recipe proportions stay the same.
Healthy Edible Cookie Dough Health Benefits
Compared to a traditional cookie, this recipe uses alternative ingredients that provide more nutrition. Specifically we swapped white sugar for maple sugar. Maple sugar contains minerals such as manganese and zinc.
Additionally, we added cream cheese to provide that creamy bite. The cream cheese in this recipe is a good source of vitamin A. Thus, these two swaps provide extra nutrients to us when we consume this delicious treat. This healthy edible cookie dough is a healthier and safer version of your traditional cookie dough, that should still be consumed in moderation. Basically, don’t eat the whole thing yourself in one sitting 🙂
Gunnars, K. (2018, November 15). Maple Syrup: Healthy or Unhealthy? Retrieved February 1, 2020, from https://www.healthline.com/nutrition/maple-syrup#bottom-line
O’Brien, S. (2019, October 3). Is Cream Cheese Healthy? Nutrition, Benefits, and Downsides. Retrieved February 1, 2020, from https://www.healthline.com/nutrition/is-cream-cheese-healthy-nutrition-benefits-and-downsides#nutrition
Say No to Raw Dough. (2019, December 4). Retrieved February 1, 2020, from https://www.cdc.gov/foodsafety/communication/no-raw-dough.html
Healthy Edible Cookie Dough
- 1 cup all-purpose flour
- 8 tablespoons 1 stick unsalted butter, at room temperature
- ¾ cup maple sugar
- ½ cup cream cheese at room temperature
- ¼ cup unsweetened almond milk
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 1 cup semi-sweet chocolate chips
Pre- heat the oven to 375ºF. Spread the flour out onto a rimmed baking sheet and bake for 5 minutes. Remove from the oven and cool.
Place the butter, maple sugar, and cream cheese in a stand mixer mixing bowl. Beat on medium speed with the paddle attachment for 5 minutes until fluffy. (Note: can also use an electric hand mixer.)
Add the almond milk, vanilla, and salt and beat on medium speed for 1 minute.
Fold in the flour and chocolate chips.
Note: If not eating dough immediately, refrigerate it in an airtight container up to 1 week. If saving, I recommend portioning out the dough into tablespoon-sized scoops on a baking sheet, refrigerate until firm, then transfer to a container for up to 1 week.