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This Edible Cookie Dough is simple to make and egg free with just four basic ingredients. It is thick, creamy, and delicious. The perfect snack.
Isn’t it funny how when you are a kid, when grown-ups tell you certain things, you believe them? Only to realize that as you become older, there was no real truth to it.
Let me explain.
When I was a kid I loved eating cookie dough. Not the edible kind of cookie dough, but the kind that actually requires baking. If cookies were being made there was a good chance that I was going to eat my fair share of it. It was delicious and plus I had to taste test the cookie dough just to make sure that the finished cookies would taste yummy.
One day while making a batch of store-bought cookie dough, my uncle told me that eating raw cookie dough would give me worms. This definitely bothered me, but not enough to stop eating raw cookie dough. What can I say? I guess I like living on the edge. At the time I didn’t quite understand how this could possibly happen, it just didn’t make sense. Surely I would have heard about other people having these ‘worms’ that he spoke of.
It wasn’t until I got older that I realized that perhaps it wasn’t worms, but food poisoning from eating raw eggs that I should be concerned about. I have had food poisoning before and it was never from eating raw cookie dough. Go figure!
Now here I am at the age of 40 with hundreds of batches of cookies under my belt, several spoonfuls of raw cookie dough, and no sign of worms yet…knock on wood. I am also no doctor and I am not advising anyone to ingest raw cookie dough. I am just here to share my personal experience and offer an alternative recipe for Edible Cookie Dough that contains no raw egg and should not give you worms 😉
Edible Cookie Dough
- 1 cup peanut butter
- 1 1/2 cups almond meal
- 1/2 cup semi-sweet chocolate chips
- 1/8 teaspoon salt
- In a medium-size bowl, spoon in the peanut butter and almond meal.
- Mix until it resembles the consistency of cookie dough.
- Add in the salt and fold in the chocolate chips until they are distributed throughout the cookie dough.
- Place in an airtight container and store in the refrigerator for at least an hour before serving.