This edible cookie dough recipe is vegan, gluten-free, and absolutely delicious—plus, you can bake it if you want a conventional batch of cookies.
We all know sneaking a bite of raw cookie dough can be the best part of baking, but it can also be legitimately dangerous (because of the raw flour). Luckily, there are people like Kristen Tomlan, founder of DŌ, Cookie Dough Confections, who have made edible cookie dough easier and more delicious than ever.
She shared her recipe for edible peanut butter snickerdoodle cookie dough with us from her upcoming book, “Hello, Cookie Dough: 110 Delicious Confections to Eat, Bake & Share.”
Tomlan became her family’s resident baker early on after learning from her mother (a cookbook author and culinary school instructor) and going through multiple Easy-Bake Ovens. Cookies have long been a passion of hers, but so has the unadulterated joy of eating raw dough.
Thing is, that can actually be dangerous—the raw eggs that often appear in cookie dough may pose a small risk of salmonella if they’re unpasteurized, but did you know raw flour can harbor bacteria like E. coli? Those organisms are killed by baking, but can potentially make you sick if eaten raw.
The heart wants what the heart wants, though. Inspired by her love of that smooth, supple, sugary, unbaked goodness, Tomlan created her company, DŌ.
She’s been bringing safe-to-eat raw cookie dough to the masses at her Greenwich Village scoop shop and by mail order since 2017. Diagnosed with a gluten intolerance, Tomlan made sure to develop vegan and gluten-free options too.
While all the dough is designed to be eaten raw, it can also be baked, depending on what you’re in the mood for.
If you aim to eat raw cookie dough, using pasteurized eggs or no eggs at all is one important step, but you also need to heat-treat the flour to kill any microorganisms before you grab your mixing bowl.
You can buy it ready-to-use, but if you want to DIY, here’s how: Line a baking sheet with parchment paper or a silicone mat, spread out two cups of flour (regular all-purpose or a gluten-free flour blend), and bake for about 5 minutes at 350° F, stirring a couple times to prevent scorched spots. Let it cool before using it in your recipe.
Back when Tomlan was still making all her dough and processing all her orders in a tiny Brooklyn apartment, she discovered she already had a famous fan—Stacy London (noted fashion expert and co-host of “What Not to Wear”). Her go-to order was the Chickpeanut Butter Chip, which you’ll find on page 179 of the book.
But when London requested another vegan option to take to a party at Whoopi Goldberg’s place, Tomlan whipped up this Peanut Butter Snickerdoodle Cookie Dough recipe. Stacy deems it “like crack. You’d never know it’s gluten-free and vegan!”
And the best part: You don’t even have to preheat the oven.