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The Inside Scoop: How to Make Edible Cookie Dough

A look inside my head at the recipe development behind the pantry perfect (and gluten free!) dessert.
Joy Nemerson at SideChef
When I’m not developing recipes or producing SideChef content I explore entomophagy aka I EAT BUGS! I cook “Uncomfortable Comfort Food” -See GetBuggie on IG for more!
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Joy Nemerson at SideChef
When I’m not developing recipes or producing SideChef content I explore entomophagy aka I EAT BUGS! I cook “Uncomfortable Comfort Food” -See GetBuggie on IG for more!
GO TO BLOG

In the last few months, there has been an upward trend of no-bake recipes, and it's no wonder - it's getting hot. Just because the temperature is going up a few degrees, okay maybe like 10 degrees, doesn’t mean we need to sacrifice our homemade desserts. For my allergy allies, I know you know how frustrating it can be to make any meal, let alone more complex recipes. Furrowing your brows at strange replacement/alternative ingredients like psyllium husk and expandex. Why can’t we just keep it simple!? I HEAR YA! Using only pantry staples, I created the no-bake dessert that broke the internet, edible cookie dough.

First Step: Flavor.

I built the base and flavor of this edible cookie dough by drawing inspiration from classic chocolate chip cookie dough recipes. I began by creaming sugar and butter and adding vanilla (as well as a bit of salt). With most chocolate chip recipes you would round out this base by folding in eggs, flour, and (of course!) the chocolate chips. But, I knew I wanted this cookie dough to be more than just a standard dough, and we needed to make it safe to eat raw - which meant no eggs! I added some cinnamon to bring warmth to the flavor profile.

Second step: Flour.

To make cookie dough “edible,” a.k.a. totally safe to eat raw, you actually have to cook (“heat treat”) flour. Eating raw flour is just as risky as eating a raw egg. In the first rendition of this recipe, I heat treated gluten-free flour in the microwave, but in the end the texture of that dough was off, and you could still taste the flour. As I aimed to keep this recipe allergy-friendly, I looked to other common GF flour alternatives - rice flour didn't provide enough structure, and almond flour was a bit finicky (not to mention expensive!). I settled on a pantry staple base - oats. Oat flour could not be easier to make (just pop dry-oats in a blender and voila! Oat flour!). Another bonus: rolled or quick oats are pre-cooked and require no heat treating. It is perfect in this dish as it adds a subtle but delicious nutty flavor.

Third step: Mix-ins.

The dough was ready, the flour was right, but what about the textures? Sure, I COULD have done a standard chocolate chip but I wanted to step it up. M & M’s? No. Chocolate covered pretzels? Intriguing but not quite right. Then the ingredient that I could really sink my teeth into (and stick to my teeth too): butterscotch. The nutty and warm notes worked so well with the oat and cinnamon it is almost too perfect.

The layers of flavor in this simple dish all came together in a single scoop of edible cookie dough and a small shower of sprinkles. Using pantry staples I give you this stress-free, summer-friendly, scrumptious treat.

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