But now that it’s almost 2019, we’re a lot smarter about the dangers of eating raw eggs and flour. There are even ways to make cookie dough that’s not actually raw, designed to be scooped up and enjoyed ― without baking ― by the bucketful.
We’ve got a recipe for raw cookie dough that uses simple ingredients and is gluten-free to boot (which helps avoid the E. coli risks associated with eating raw flour). The base of the dough starts with chickpeas and unsweetened peanut butter, adding a boost of protein and fiber.
The trick to a really smooth dough is to peel that papery skin off the chickpeas. It’s a tedious task but 100 percent worth it. After rinsing the beans, layer them between two paper towels and pat dry. Gently press down and rub them back and forth to release the skin from the bean. Any chickpeas that still have skins on can be peeled by pressing them between your fingers.
This dough is sweetened with healthy natural sugars: maple syrup and coconut sugar, which is low on the glycemic index. The coconut sugar gives a nice caramel flavor, while the maple syrup adds the perfect amount of sweetness. The combination of oat and almond flours helps the dough hold its shape and keeps the recipe gluten-free. Lastly, fold in dairy-free dark chocolate chips to bring it all together.
Now, heed this warning: This is not a traditional cookie dough, and it’s not meant to be baked….