Do you like the taste of raw cookie dough but dislike the danger of salmonella that comes with it whenever you sneak a spoonful while you’re baking? Then do I have good news for you! In what is probably one of the quickest, easiest recipes I’ve stumbled across (three steps and only a handful of ingredients? Yes please!)– I have found an egg-free, safe-to-snack-on, and absolutely delicious alternative to raw cookie dough that tastes EXACTLY like the real thing.
Maybe even better than the real thing, actually.
Don’t believe me? Here’s the recipe. Try it fr yourself and see what you think!
WHAT YOU’LL NEED:
- 1½ sticks butter, at room temperature
- ⅔ cup granulated sugar
- ⅔ cup light brown sugar
- 1½ teaspoons pure vanilla extract
- 2¾ cups almond flour
- ¾ teaspoon salt
- 2 cups chocolate chips
OKAY, HERE’S WHAT YOU DO:
1. In the bowl of an electric mixer, cream the butter with the sugar and brown sugar until light and fluffy, 4 to 5 minutes. Add the vanilla extract and mix to combine.
2. Add the almond flour and salt; mix to combine. Add the chocolate chips and mix just until evenly incorporated.
3. The cookie dough can be served immediately or refrigerated in an airtight container until ready to serve (for up to a week).
That is legitimately all you need to do to make these. That’s it. The entire process takes roughly 30 minutes and then you’ve got yourself enough edible cookie dough to last you a week (or an hour, depending on how hungry you’re feeling.)
Want to take this recipe a step further? Try rolling some of the dough into balls, dunking them in melted milk/dark chocolate, and then freezing them for a couple of hours or overnight. You’ll get yourself some chilled chocolate-covered cookie dough bites when the chocolate coating hardens!