Edible Egg-Less Chocolate Chip Cookie Dough

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If you’re like us, you’re one of those people who often takes more delight stealing bites of uncooked cookie dough even more than the final product. Lucky for us, this bad habit recently became one of the country’s leading baking and pastry arts trends. From NYC’s DŌ to your local grocery store, safe-to-eat cookie dough has taken the nation by storm, and we’re totally on board. But since uncooked wheat flour and raw eggs can be unsafe to consume, we’ve created a version that’s perfect for all your cookie dough cravings. By subbing regular all purpose with almond flour, this version is not only delicious but also safe to eat and, extra win, gluten-free. After you’ve mixed everything together, refrigerate for a couple hours and, voila, cookie dough for all your tastebud enjoyment! We like to serve ours with homemade vanilla ice cream and sprinkles. What’s your preferred flavor combination?

Edible Egg-Less Chocolate Chip Cookie Dough

Ingredients
1 stick unsalted butter
⅓ cup packed brown sugar
8 oz cream cheese (softened)
½ cup powdered sugar (sifted)
1 cup almond flour (sifted)
2 tsp vanilla
½ tsp salt
1 cup chocolate chips

Directions
1. In a small saucepan, slowly melt the butter and brown sugar together, whisking until fully incorporated. Allow to cool slightly.
2. Using a standing or hand mixer with a paddle attachment, beat the cream cheese until smooth. Add in the powdered sugar until incorporated. Add vanilla. Scrape down bowl. Add in almond flour and salt. Add in chocolate chips.
3. Cover and allow to firm up in cooler for 2 hours before rolling/dipping, or serve immediately as a “dip” for cookies or fruit.