I know, I know…there are those who live on the wild side and eat raw cookie dough. I am though not much of a fan of raw eggs – ever. And while I love raw cookie dough I can never get over the egg thing (stupid mental blocks!) And frankly, eating raw my many vegan cookie doughs isn’t anymore appetizing (flax-seed meal slurry raw? Nooooo thank you!). I had seen recipes for raw cookie dough on Pinterest and adapted two recipes to make small servings. Just enough for 2 servings, to quell the hungries/sweet tooth! Just what a pregnant lady needs, no?
Both doughs were toddler and teen approved as well…..
The batter can be made with butter or for a vegan friendly option, use Earth Balance buttery stick or a favorite butter sub of choice. If you go the vegan route, adjust the salt called for as EB is pretty salty on its own! On the measuring 1/8 teaspoon, I use a set of Pinch Dash Smidgen Measuring Spoons
Chocolate Chip Cookie Dough
Ingredients:
- 2 Tbsp unsalted butter or Earth Balance buttery stick
- 3 Tbsp brown sugar, packed (I used dark)
- ¾ tsp pure vanilla extract
- ¼ cup all-purpose flour
- 1/8 tsp kosher salt (see note about using EB and salt)
- 2 tsp water
- ¼ cup chocolate chips of choice
Directions:
Let the butter soften, beat it and the sugar till fluffy in a mixing bowl with a hand mixer. Add the vanilla, flour and salt, beat till mixed in. Add the water 1 teaspoon at a time, until the dough is smooth. Add more or less water as needed for your desired texture. Stir in the chocolate chips by hand.
Store covered in the refrigerator tightly covered.
Sugar Cookie Dough
Ingredients:
- 2 Tbsp unsalted butter or Earth Balance buttery stick
- 3 Tbsp granulated sugar
- 1/8 tsp pure vanilla extract
- 1/8 tsp kosher salt (see note about EB and salt)
- ¼ cup + 1½ Tbsp all-purpose flour
- 2 Tbsp water
Directions:
Let the butter soften, beat it and the sugar till fluffy in a mixing bowl with a hand mixer. Add the vanilla, flour and salt, beat till mixed in. Add the water 1 teaspoon at a time, until the dough is smooth. Add more or less water as needed for your desired texture. I found my dough took a lot of water, yours may depend on your flour.
Raw egg doesn’t bother me. It giving you salmonella is pretty much and old wives tale. Cooked chicken is just as likely – if not more likely to pass the bacteria on. I guess the fact it is raw is a little gross, but I’ll happily take the hit :D. I love cookie dough – especially in ice cream.
I got Salmonella food poisoning in college. Since then I cannot eat raw eggs nor handle raw poultry well. It was a pretty bad experience – due to a roommate being allowed to cook – who should have been banned from that room. Suffice to say…I don’t take risks in pregnancy either. I am one of those ones who heats deli meat as well 😉
I don’t mind raw eggs when I’m in the U.S. and even here in India I swipe the occasional bite of dough. I keep my daughter away from them for now and I’ll be careful if I’m pregnant again, so these are great treats to keep in mind. I actually found a good gingerbread recipe in my old Fannie Farmer cookbook that is eggless and also milk-free, I think, and when everyone got sick over the holidays and I was too lazy to bake the cookies, the dough sitting in the fridge was tempting and tasty.
Soooo great. I used the chocochip recipe and substitutes peppermint Hershey kiss shavings for chocochips. So amazing.
Delicious! I was concerned how it would turn out because I put the ingredients in in the wrong order, but turned out great all the same. PS, I also put star shaped confetti sprinkles in 🙂
I tried 20 recipes and this one was the BEST! It tased so good!