An edible eggless cookie dough dip made sugar free and low carb!
There’s something about cookie dough that makes one drool. Is ti the creamy texture? The raw and almost fudge like consistency? Or is it just that sinfulness of eating a bite when you know you probably shouldn’t?
I’m not sure one can even answer that because it all comes down to the fact that raw cookie dough made with eggs can make anyone pretty sick.
Might not stop you from eating the batter or anything you are baking but it certainly doesn’t sound appetizing to me.
With the threat of salmonella from eating raw eggs, I’d rather avoid the possibility of it at all costs.
I’ve got too much to do and can’t get sick like that no matter how tempting raw cookie dough might be.
This recipe came to be because I was recently making a few batches of cookies!! I just posted them a few days ago, my Grain Free Chocolate Chip Cookies you see in the pictures here.
And they are so good and knowing how delicious that cookie batter is, I was tempted to eat just a little.
So of course I had to create an edible version that wouldn’t make anyone sick. Excluding the eggs all together for this dip version works beautifully and is everything it should be.
Creamy and smooth. Richly decadent. Sinful.
But maybe not?
I say…. not.
Not sinful at all.
Not quite low in calories and fat but low in carbs and no sugar is a pretty good better bet than typical cookie dough.
You will find this scrumptious recipe for Sugar-Free Cookie Dough Dip, over on the Sweetleaf stevia website where I am a monthly contributor.
Disclaimer: This post has been sponsored by Sweetleaf Stevia and I have been compensated for my time to create this recipe. All opinions are 100% my own and always will be.Thank you for supporting the brands I enjoy working with!