This paleo, gluten and dairy-free, edible chocolate chip cookie dough is one of our favorite desserts. It’s quick, easy and ready in just a few minutes. I promise, your family and friends will be raving about this one!
When I think of raw cookie dough, it brings back memories of being afraid to even touch the stuff. I don’t know about you, but I've always heard to never eat raw cookie dough, that it could potentially make you really sick. Well, I’ve learned a few things the last couple of years and dug a little deeper about this very thing.
The raw egg is actually what they say you have to worry about, and that could very well be true if it is not pasture-raised. But, you might be surprised that what you really have to be concerned about is the raw flour being just as harmful. The grains from which traditional white/wheat flours is grown can be exposed to a variety of harmful bacteria like Salmonella and pathogenic Escherichia coli (E. coli).
As a matter of fact, in 2009, Nestle Toll House CO. had an (E. Coli) outbreak with their prepackaged cookie dough because people were eating it raw, sickening 80 people across 31 states. Of those patients, 35 had to be hospitalized and 11 developed a kind of kidney failure known as hemolytic uremic syndrome (HUS).
However, the flour milling industry has not embraced heat treatment or irradiation, which is also known to kill pathogens in flour. “In general all raw agricultural commodities are reasonably likely to harbor pathogens,” Samadpour told Food Safety News.
Pretty scary, right? The case I mentioned above is not the only one to occur. There have been many even recently that involved trusted brands such as Gold Medal, Pillsbury, and General Mills. In 2015, General Mills recalled 45 million tons of flour and other companies issued secondary recalls because they used the flour to produce their foods. Included in the recall, were products ranging from bread and pancake mixes to meat and poultry products. At least 46 people, 13 of whom needed to be hospitalized, were sickened.
So, now that we've gotten a few facts out of the way, here are my thoughts: Even though years ago when I kicked these flours to the curb, it didn't have a thing to do with the bacteria content, but this is just another reason to stay away from them. I don’t even allow traditional, (white/wheat), grain flours into my pantry, (and it has much more to do with than just the contamination issues).
In my research and studies, avoiding these flours has more to do with the health issues that follow from consuming these types of GMO flours, another post for another day.
The good news is, traditional flours do not even have to be used in recipes. I can make practically anything with just a few ingredient swaps. My recipe here is totally free from every one of those potentially dangerous flours. You can be sure that all of my recipes are only made with safe, gluten-free flours.
The two flours I use here are almond and coconut. Unlike traditional white/wheat flours that have to be heat-treated to safely eat, these two do not. These are my absolute favorite gluten-free flours, keeping this dessert low carb, full of protein and fiber. I love the fact that these flours are not only safe to consume, but also come with health benefits, (just the way God intended).
I also include pure maple syrup, dairy/sugar free chocolate chips and vanilla extract to give it the perfect sweetness, along with almond milk and coconut oil for the best texture.
I think you will be pretty amazed how much my recipe tastes just like the real thing, because actually it is the real thing, (real-food ingredients, that is). And the best part, you don't have to be afraid to eat this cookie dough.
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