Egg-Free Edible Cookie Dough + Cookie Skillet Recipe
The power of smell is remarkable, which is why we are reminded of memories, places, people and experiences when we smell a certain scent. For most of us, one of the most familiar and comforting smells is the wafting scent of chocolate chip cookies fresh from the oven. If I'm being honest, as a kid I rarely ate sugar. My mom usually only kept fresh fruits, yogurts and summer pies around for dessert. But on occasion we loved baking together in the winter months, and chocolate chip cookies were the first recipe I learned to make all on my own.
Today I still avoid sugar mostly because I don't crave it, and my body simply doesn't need it. However, that doesn't mean we can't eat sweet things from time to time!
I passionately believe in intuitive eating, and do not subscribe to dieting, eating regimens, extreme long-term elimination diets, calorie counting, obsessive food paranoia or anything of the sort. It amazes me to see how much we focus on food as a society and how much fear we have created around eating and nourishing our bodies.
Intuitive eating is all about eating in season, eating local as often as possible, and following the natural rhythms of the human body's needs and cravings. With that said, obsessive cravings are not normal and are an indication that something is wrong with the body and it needs help - so pay attention to how foods make you feel.
Eating sweet desserts from time to time makes me happy, just like it does for most. Pretty much everyone's weakness is cookie dough, isn't it? Making cookies just isn't the same if you're not sneaking spoonfuls of dough at every chance you get and praying you don't get salmonella (does anyone actually get sick from this?)
I decided to create an edible cookie dough without the addition of eggs so that it can be snacked on without worry. This recipe was inspired by Otto's Cassava Flour which I bought from Thrive Market, since I've been wanting to play with grain-free flour in my recipes. What a better way to experiment than with cookie dough?
Cassava flour has an extremely fine texture, very powdery and almost starchy in feel. Unlike most trendy gluten-free flour like almond or coconut, cassava flour is very mild, and isn't overly grainy or gritty (which is so rare!). The cassava plant is a staple crop in South America and Africa, because it is starchy and high in carbs. Cassava is a good source of fiber offers some surprising nutrients: vitamin C, vitamin A, vitamin K, and folate to name a few. Casssava is a starchy tuber much like yams and thus is naturally gluten free, paleo and grain free - aka, the holy grail of all the healthy buzzwords.
As always, quality matters when it comes to new foods, and I trust Otto’s Cassava Flour as the best on the market. I get mine from Thrive Market, an online marketplace for affordable, healthy and organic groceries.
Now, I am not saying that this raw cookie dough is the most healthy dessert out there - so don't go eating the whole thing in one sitting! It is paleo and contains some sugar (from maple syrup), so it makes for a delicious bite of dessert when the sweet tooth strikes. Sometimes, you just gotta sink your teeth into some raw cookie dough - and with this recipe, you don't have to worry about feeling sick afterward. You're welcome!
PALEO CHOCOLATE CHIP COOKIE DOUGH
(Raw & Egg-Free)
1/2 cup Ghee OR grass-fed butter (room temp) 1/4 cup Organic Maple Syrup 1 tbsp coconut sugar 1 tsp Organic Vanilla Bean or Extract 120 grams (approx 1/2 cup) Otto's Cassava Flour 1 tbsp Grass-Fed Gelatin (I like Vital Proteins) 1/2 tsp Redmond Real salt 1/2 cup Enjoy Life Foods Mini or Dark Chocolate Chips
In the bowl of a standing mixer, whisk together maple syrup, coconut sugar and vanilla. Let sit for 2-3 minutes. Add in room temp ghee or butter and slowly whisk to combine.
In a separate bowl, combine cassava flour, salt, and gelatin. Whisk together, and then slowly add to the wet mixture. Once combined, a doughy texture should be achieved; at this point, add in your chocolate chips.
Scoop the dough into a mason jar to eat with a spoon, or roll into a log with parchment paper and keep in the fridge. Cut a slice off when you want something sweet! Should keep for about 6 days in the fridge.
Almond-Free Chocolate Chip Cookie Skillet
Now, onto the cookie skillet! I discovered cookie skillets by perusing instagram, but was super disappointed to discover that most of them are made with almond flour or almond butter, two things I avoid completely. Not to hate on almonds here, but I am quite allergic! They are the one and only food that my body cannot tolerate. It should also be noted that the almond production in California is directly related to the dying bee population, and that almonds require a lot of water to produce. So, reducing our excessive use of almonds is probably a good idea in the long run, and is why I make this recipe without almond flour.
Cookie skillets grabbed my attention because they used one cast-iron pan, which means minimal clean up and mess. Also, you don't have to worry about making individual sized cookies that are uniform in size, instead you can just cut a slice or eat it by the spoonful. It's that good.
This recipe has been adapted from Rachael's Good Eats Cashew Chocolate Chip Cookie Skillet.
1 room-temp egg
4 tbsp organic maple syrup
1/4 cup melted ghee or grass-fed butter
1/4 cup melted cashew or peanut butter
1 tsp vanilla extract
1 tbsp organic milk (or milk alternative)
3/4 cup Otto's Cassava Flour OR 1 cup Organic Einkorn Flour
2 scoops grass-fed collagen peptides
1/4 tsp baking soda
1/2 tsp ceylon cinnamon
1/2 cup Enjoy Life Foods dark chocolate chips
1/4 tsp Redmond sea salt
8 inch cast iron skillet, greased with coconut oil
Preheat oven to 325ºF.
In a standing mixer with paddle attachment, combine melted ghee, maple syrup, vanilla and cashew butter. Add in the egg, and beat on medium until well combined. Slowly add in the flour (if using cassava, it is super fine and will fly everywhere if you dump it in quickly), followed by the collagen peptides, baking soda, cinnamon, and sea salt. Last, add in the milk - some extra may be needed to achieve the right consistency. Once dough is wet but not too runny, add in chocolate chips and scrape into the greased cast iron skillet.
In an oven preheated to 325ºF, place the skillet on the middle rack and cook for approximately 15-18 minutes, checking with a toothpick for wetness. Remove from oven and let cool for at least 10 minutes before serving!