This is a cookie dough recipe that you can eat without having to worry about raw eggs or flour. The cookie butter puts this recipe right in between chocolate chip cookie dough and peanut butter cookie dough.
In case you missed the news about raw flour recently, it is possible to get e. coli from eating uncooked flour. To combat this, we bake the flour at 350 for 5 minutes. This is the first step to this recipe so you can let the flour cool a little before adding it to the mix.
For this recipe, you will need the following ingredients:
-3/4 cup of flour (baked for 5 minutes at 350 degrees)
-4 TBS (1/2 stick) softened butter
-4 TBS cookie butter
-4 TBS sugar
-4 TBS brown sugar
-1/2 TBS Cocoa powder (optional)
-Approx. 2 TBS Almond milk (or milk of choice)
-Milk chocolate chips
-White chocolate chips
In a medium mixing bowl, cream together your butter, cookie butter, sugar, and brown sugar.
I like to use Nuts ‘n More brand High Protein Cookie Butter. It has great flavor and adds some protein to your cookie dough.
Next, add in a splash of vanilla and sea salt. Pour in your flour and mix together. Mix in your cocoa powder next. Add in a small amount of almond milk and stir. Add in more milk as needed to get the right texture.
Add slowly to make sure not to make the dough too wet. If the dough does get too wet, just add a little more flour.
Throw in very generous amounts of chocolate and white chocolate chips and fold into the dough.
Pack your dough into freezable containers and put them in the freezer. I like this air tight glass container set.
When you’re ready for a delicious snack, open up the freezer and grab a spoon!
Note: Freezing is not required. You can roll the dough into bite size balls or eat with a spoon right after making.
Looking for a simple, yet delicious, recipe to try? Check out our four ingredient, chocolate-covered cherries recipe.