Introduction
The irresistible allure of raw cookie dough has always been a delicious, albeit risky, temptation. But what if you could indulge in that nostalgic, buttery, sprinkle-filled goodness guilt-free? Welcome to the world of Healthy Edible Funfetti Cookie Dough! This recipe eliminates the need for raw eggs and utilizes a simple process to pasteurize the flour, making it 100% safe to eat straight from the bowl. By swapping refined sugar for natural sweeteners and using wholesome nut butter, this dough is rich in flavor, protein, and fiber, making it the perfect healthy snack, dessert topping, or late-night spoonful.
Ingredients
- 1 cup (120g) All-Purpose Flour (must be heat-treated)
- 1/2 cup (125g) Creamy Cashew Butter (or almond butter)
- 1/4 cup (60ml) Pure Maple Syrup or Agave Nectar
- 2 tablespoons (30g) Coconut Oil, melted (or softened butter substitute)
- 2-4 tablespoons (30-60ml) Milk (dairy or non-dairy, for consistency)
- 1 teaspoon (5ml) Vanilla Extract
- 1/4 teaspoon Fine Sea Salt
- 3 tablespoons (45g) Rainbow Sprinkles (ensure they are dye-free if preferred)
Step-by-step Preparation
Step 1: Heat-Treat the Flour (Crucial Safety Step)
Preheat your oven to 300°F (150°C). Spread the flour evenly on a baking sheet lined with parchment paper. Bake for 5-7 minutes. This step kills any potential bacteria present in the raw flour. Alternatively, microwave the flour in a heat-safe bowl on high for 60-90 seconds, stirring halfway. Allow the flour to cool completely before proceeding.
Step 2: Cream Wet Ingredients
In a large mixing bowl, combine the cashew butter, maple syrup, melted coconut oil, vanilla extract, and sea salt. Mix thoroughly using a spatula or electric mixer until the mixture is smooth and well-incorporated. Ensure the coconut oil is not hot, just melted, to prevent separation.
Step 3: Combine and Adjust Consistency
Gradually add the cooled, heat-treated flour to the wet ingredients. Mix until a thick dough forms. The dough may initially seem dry. Now, slowly add the milk, 1 tablespoon at a time, until the dough reaches your desired consistency—it should be soft, scoopable, and hold its shape, but not sticky.
Step 4: Fold in the Funfetti
Gently fold in the rainbow sprinkles. Mix just enough to distribute the sprinkles evenly throughout the dough without overworking, which can cause the colors to bleed. Taste and adjust seasoning if necessary (add a pinch more salt or a drizzle more maple syrup if desired). The dough is now ready to eat!
Nutritional Information
This recipe yields approximately 4 servings. Each serving (based on using cashew butter and maple syrup) contains roughly 250-280 calories, 6g of protein, and 3g of dietary fiber. The use of nut butter provides healthy monounsaturated fats and essential minerals, while the reduced sugar content makes it significantly healthier than traditional raw cookie dough recipes. It is also naturally egg-free and easily made dairy-free using non-dairy milk.
Storage
Store any leftover edible cookie dough in an airtight container in the refrigerator. It will keep fresh for up to 7 days. If you wish to store it longer, the dough can be frozen for up to 3 months. To freeze, roll the dough into small balls or press it flat into a freezer bag. Thaw overnight in the refrigerator before serving. This dough is meant to be eaten chilled or at room temperature; do not bake it.
Conclusion
This Edible Funfetti Cookie Dough is the ultimate safe indulgence. It’s fantastic served simply with a spoon, but it also shines as a topping for vanilla ice cream, a dip for fresh fruit, or rolled into energy bites for a quick snack. For variations, try swapping the vanilla extract for almond extract, or folding in mini chocolate chips or cocoa powder for a rich, dark chocolate flavor. Enjoy the fun of cookie dough without the worry!