This Healthy Edible Chocolate Chip Cookie Dough Recipe is so easy to make and such a delicious treat to have without any guilt. They are gluten-free and made with absolutely NO eggs. All Cookie Dough Lovers out there this recipe is for you!
Super Fun & Healthy Edible Chocolate Chip Cookie Dough Recipe
How long is Edible Cookie Dough good for?
You can keep this Cookie Dough outside the fridge at room temperate for about 4-6 hours. Remember that it will be firmer when it is kept in the fridge. Edible cookie doughs have no eggs so they last longer. They can last up to a month in the fridge and you can freeze for up to 3 months. If you freeze these, you can thaw by placing in the fridge the night before.
Can you eat premade Cookie dough?
Premade cookie doughs have eggs in them. There is a huge chance of contracting salmonella from consuming raw eggs found in raw batters and cookie doughs. It is highly recommended not to eat premade cookie dough. The more reason to make this recipe.
Does Edible Cookie Dough have to be refrigerated?
Technically you don’t need to refrigerate Edible Cookie Dough because they have no eggs in them. It will be firmer if you do place them in the fridge. You can keep your edible cookie dough at room temperate for 2-3 days. But you will find they may taste better if stored in the fridge.
Making this Edible Chocolate Chip Cookie Dough recipe? I bet you will love it as much as we do. Don’t forget to tag me on Instagram and use my hashtag #healthyfitnessmeals. I would love to hear what you think of this recipe by leaving me a comment below.
Check out these other healthy Desserts recipes:
Edible Chocolate Chip Cookie Dough Recipe Below:
Edible Chocolate Chip Cookie Dough Recipe
- 1 Cup Gluten-free Oat Flour
- 1/2 Cup Almond Flour
- 2 Tbsp Butter melted
- 1/4-1/3 Cup Almond Milk
- 1/4 Cup Truvia or Granulated Sweetener
- 2 Tbsp Brown Sugar
- 1 Tsp Vanilla Extract
- 1/4 Cup Dark Chocolate Chips
- In a mixing bowl, stir together the dry ingredients (except chocolate chips).
- Add in the melted butter and stir until combined. Add in the milk starting at 1/4 cup and stir until a dough forms.
- For a creamier cookie dough, add another 1-2 tablespoons of almond milk.
- Fold in chocolate chips. Chill and serve.