These edible cookie dough bites are perfect for those who love to sample the cookie dough straight out of the bowl! This version is safe to eat raw, so delicious, and full of chocolate chips!
Why These Are Safe
The first thing that comes to mind regarding the safety of eating uncooked doughs and batters are the raw eggs that most contain. While I'm sure there are very few of us that haven't sampled the mixing bowls a time or 12 in our lifetimes (hi, it's me), eating raw eggs is generally discouraged by the CDC due to a small risk of salmonella contamination.
The other health risk with eating raw cookie dough is consuming raw wheat flour due to its possible contact with bacteria such as e.coli in the fields where the grains are grown. Since 2009, there have been 168 known illnesses that have resulted from eating raw flour, so although the risk appears to be small, the FDA and CDC recommend that no raw flour be consumed.
The solution to this, according to Today as well as several other bloggers who post recipes containing raw flour, is to heat treat the flour by baking in a 300-350 degree oven and using a thermometer to ensure the flour reaches a temperature of at least 165F throughout. This is a simple and effective extra step to feel safer about making and consuming these cookie dough bites (please read my disclosures and terms for more info about using recipes on my blog)
These cookie dough bites contain no eggs and use heat-treated flour.
You'll need an instant read thermometer (buy here)
Okay, so no eggs - what ingredients *do* I need?
Because these cookie dough bites are not intended to be baked into traditional cookies, no leavening agents like baking soda and baking powder are needed. The eggs are also nixed for obvious reasons, and so we are left with only the basic parts to bring together a tasty dough:
- Heat-Treated Flour: follow the directions in the recipe carefully to pre-bake the flour and kill any bacteria that may be present. I used all-purpose flour when tested this recipe
- Butter: just like baked cookies... buttah buttah buttah.
- White and Brown Sugar: both sugars provide different flavors in the dough.
- Salt and Vanilla Extract: flavor enhancers that make any baked treat better.
- Half-and-Half: used for flavor and to help the dough come together. You can also use cream or any kind of milk.
- Chocolate Chips: I used semi-sweet, but you can use any kind that you want: milk, dark, white, etc.
Can Other Flours Be Eaten Raw?
Yes, if you choose to use oat, coconut, flaxseed, or almond flour in this recipe, the flour can be consumed without being heat treated.
Oats used to create oat flour, old-fashioned oats, and steel cut oats are not raw and have been heated and/or steamed prior to being processed (source)
Almonds undergo blanching before being processed into flour and that is why almond flour is considered safe to eat "raw".
Coconuts are dried and heated before being processed into flour.
Flaxseeds are pre-toasted before being made into flour (source for above)
If you choose to use whole wheat flour or any other wheat flour, however, you will need to follow the heat-treating instructions prior to using in this recipe for cookie dough bites or any other no-bake recipe with flour.
Can I Freeze These?
Yes, you can, and they will freeze quite well!
To freeze, follow the recipe through step 9. Then, instead of placing the baking sheet into the refrigerator, place it into the freezer for about an hour. This will flash freeze the cookie dough bites so that they don't stick together. Place the flash frozen balls into a freezer-safe gallon bag and keep frozen for up to 3 months for best quality.
To thaw, place frozen cookie dough bites on the counter and allow them to come to room temperature.
Can I Bake These Into Cookies?
This recipe is meant to be eaten raw and they will not bake well into cookies. Try using my recipe for chewy chocolate chip cookies instead!
Print
Cookie Dough Bites
- Prep Time: 20 minutes
- Cook Time: n/a
- Total Time: 20 minutes + time to cool flour
- Yield: 24 bites 1x
Ingredients
- 1 ¼ cups all purpose flour
- ½ cup (1 stick) unsalted butter, softened
- ½ cup light brown sugar, packed
- ⅓ cup white granulated sugar
- ¼ tsp salt
- 1 ½ TBS half-and-half, heavy cream, or whole milk
- 1 tsp pure vanilla extract
- ¾ cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350F.
- Pour the flour into an 8 or 9 inch cake pan. Bake for 4 minutes, stir, and then bake for an additional 4 minutes.
- Use an instant read thermometer to check the temperature of the flour in several spots, ensuring that it has reached at least 165F. If not or if you encounter cooler spots, stir and bake for 2-3 extra minutes, then test the temperature again.
- Let flour cool completely, at least 30 minutes.
- Use a hand or stand mixer to cream the butter with both sugars until pale and fluffy - give it several minutes.
- Add the vanilla extract and half-and-half, cream, or milk. Mix until combined.
- Add the flour and salt and mix until no white streaks remain. Fold in the chocolate chips.
- Line a baking sheet with wax paper.
- Scoop out flat tablespoons, roll into balls and set them onto the wax paper. Press additional chocolate chips onto the outside if desired.
- You can serve immediately at room temp, or place baking sheet in the fridge for about 45 minutes to let the dough set up. Store leftovers in the refrigerator for up to a week.
Notes
I recommend heat treating a bit more flour than the recipe calls for, so if you get any browning or sticking at the bottom you can just discard it and you will still have plenty to use for your bites.
You can heat treat the flour ahead of time and keep it stored until ready to use.
You can use any kind of chocolate chips that you prefer - semi-sweet, milk, white, dark, etc.
- Category: Dessert
- Method: No Bake
Keywords: edible cookie dough, chocolate chips, eggless, heat treated flour
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