When baking chocolate chip cookies, it’s always tempting to sneak some of that dough, but there is always a risk of food borne illnesses such as salmonella or E. coli due to raw eggs and flour. This recipe also avoids common allergens including eggs, gluten, tree nuts, and peanuts. It does include dairy, but substitution suggestions are made below. Try to experiment with different types of substitutions, or check out this handy guide, Substituting Ingredients by Becky Sue Epstein, available on Hoopla. You can also reserve a hard copy of the library book for curbside pickup.
Safe-to-Eat Chocolate Chip Cookie Dough
If you don’t mind having to clean a bowl and hand mixer, and using a few more ingredients, try this recipe! It uses most of the ingredients of traditional chocolate cookies, but substitutes rice flour for wheat flour, and does not use eggs or leavening, since you aren’t baking them.
Equipment: measuring spoons and cups, mixing bowl, hand mixer or stand mixer, storage container
Recipe (makes about 2 cups):
- ¼ cup unsalted butter (usually one stick in a traditional 1-lb box), soft/room temperature
- ¼ cup brown sugar
- 3 tablespoons (Tbsp.) granulated (white) sugar
- 2 to 3 Tbsp. milk, depending on the consistency you want (2½ Tbsp. were used here)
- ½ teaspoon vanilla extract
- 3/4 cup flour (rice flour was used here, but you can use all-purpose, or any alternative or combination)
***See below for recommendations for heat treating all-purpose wheat flour
- ½ teaspoon (tsp.) salt
- ¼ to ½ cup chocolate chips of your choice (a little over ¼ cup of semi-sweet morsels used here)
- Using a hand mixer on a medium-low setting, mix the butter, brown sugar, granulated sugar, milk, and vanilla in a large mixing bowl until smooth (if the butter is too cold, or not mixed long enough, the dough will have a grainy texture)
- Add the flour and salt while mixing on a low setting.
- Once all combined, add the chocolate chips until they are spread evenly throughout.
- Enjoy cold or room-temp, but store in the fridge or freezer in a covered container!
Did you know flour is considered a raw food? Check out this FDA article for more info!
- ***If you are using all-purpose wheat flour, make sure you heat treat it! You will need a bowl and a food thermometer. Heat the flour up in 30 second increments until it reaches at least 160°F
- Alternatively, try other wheat flour alternatives, like sorghum, coconut, or oat to make it gluten-free or tree-nut free
- Make it dairy-free and vegan by substituting vegetable oil-based buttery spread for the butter. Substitute water or a milk alternative (oat, almond, etc.) for the milk. Whatever butter you use, make sure it’s soft, so that it blends well into a smooth, creamy texture.
- Add it to ice cream for a play on classic cookie dough ice cream.
- Put about 1/3 of a cup in a mug and microwave for about 60 seconds to make a mug cookie.
Mallory is a Youth Services Librarian new to PLYMC. Her favorite book genres are picture books, YA fantasy, folklore, fairy tales, and mythology. Around the house, she loves to cook, bake, and tend her container garden. She also love technology, especially video games.