Thursday, October 20, 2016

No Bake Whole Wheat Snickerdoodle Cookie Dough Bites

By show of hands, how many of you have ever eaten raw cookie dough straight out of the tube while standing in the kitchen?  Or sitting on the couch watching a Rom-Com? Or broken a raw cookie off a break & bake and eaten it while you're putting the rest on your cookie stone?  Don't y'all lie to me!  I know there are cookie dough eaters out there.   People keep talking about salmonella poisoning from the raw egg, though.  The yummy, buttery, sugary pre-cooked confection is not worth getting sick over.  So, a lot of people have been coming up with egg-free versions of cookie dough that are safe to eat raw.   You might remember when we made our No Bake Whole Wheat Matcha Chocolate Chip Cookie Dough Bites.  Even my son ate those and he's the pickiest of us all!

Now, we've come up with a Whole Wheat Snickerdoodle No-Bake Cookie Dough version.

These no-bake cookie doughs are really easy to make and will satisfy that raw cookie dough craving.  Plus, you might already have all the ingredients in your kitchen!

Here's what we used:

3 Tablespoons of butter, softened

1/4 cup + 2 Tablespoons of Organic Cane Sugar
1/4 teaspoon vanilla extract
1/4 teaspoon cream of tartar
1/8 teaspoon salt

3 Tablespoons water
1 Tablespoon ground flax seed

2/3 cup whole wheat pastry flour

2 teaspoons Organic Cane Sugar
1/2 teaspoon ground cinnamon

Directions:

Cream together the butter, sugar, vanilla extract, cream of tartar and salt.

In a separate bowl stir together the 3 Tbsp. of water with the 1 Tbsp. of ground flax seed.

Combine the butter/sugar mix with the water/flax seed mix.

Add the flour and mix until it's a cookie dough consistency.

Use a small cookie scoop to get the correct amount of cookie dough and roll into little cookie dough balls.

Mix together the Organic Cane Sugar and ground cinnamon in a small bowl.

Roll each cookie dough ball in the cinnamon sugar mix until lightly coated.

Chill in the fridge for a half hour.

Pop them in your mouth and enjoy!

My son said they were too dough-y.  So, I baked 6 cookies for him and they baked up pretty well.  We baked them at 350 for 15 minutes.  We use a Pampered Chef cooking stone ( a real staple in my kitchen!).  The time on a normal cookie sheet might be shorter.  Check after 10 minutes.
Obviously, we have a very well-loved baking stone! 

I made these in the afternoon before the kids got home and they're all gone now, less than an hour later!  So, too "dough-y" or not, that kid still ate them!

They are by no means "health" food, but at least they take real butter, organic sugar and whole wheat flour.  If I would have had Truvia baking blend right now, I would have used that instead of sugar.

Have you ever made a no-bake cookie dough to eat?  What's your favorite cookie dough?  

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1 comment:

  1. I love cookie dough! What a unique idea! Thanks for sharing at #HomeMattersParty.

    ReplyDelete

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