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#EDIBLE COOKIE DOUGH RECIPE NO BROWN SUGAR FREE#

Heating it up will eliminate any risk of bacteria. Toast the raw flour before using it for this no-bake cookie dough bites recipe.

Feel free to use maple syrup as a natural sweetener.

So making these no-bake cookie dough bites paired with ice cream is perfect for this hot weather! Tips & Procedures: They will require 1-3 more minutes of baking time and the edges will get golden brown (unlike when you bake the cookies directly after making the dough).I live in Southern California and during the summers, the temperature hits as high as 110 degrees Fahrenheit. Transfer them all into a ziploc freezer bag and freeze for up to 2 months.Īllow the dough to soften a little before baking. To freeze the cookie dough, scoop it balls with a cookie scoop and place them on a parchment lined plate in the freezer until they are firm. Thaw at room temperature when you're ready to eat them. The baked cookies can stored in a freezer bag and frozen for up to 2 months. Store the cookies in an airtight container at room temperature for up to 5 days. They will now be gooey and warm again, but be sure to eat them right away or else they will harden after being microwaves. To get that fresh out of the oven texture in the days after the cookies have been baked, pop one in the microwave for 5-10 seconds.

Top the cookies with extra chocolate chips to create gooey pools of chocolate on top of them!.

These cookies don't rely on brown sugar for their soft and chewy texture, but instead rely on the right baking time! If you want cookies that stay soft for days, keep an eye on the cookies and when in doubt, it's better to take the first batch out too early, than too late! The edges will have a tiny but of color but will not be fully golden brown.

Do not over-bake the cookies! Leaving the cookies in the oven even one minute too long can lead to over-baked cookies.

Properly measure your flour: Please use a kitchen scale or the scoop and level method to properly measure your flour! This is the most common baking mistake I see and the cookies will be as soft and chewy as they should be if you over-measure your flour.

Coconut sugar: coconut sugar works really well in many recipes and has a similar texture to brown sugar. Dark (demerara) sugar: Very similar to light brown sugar, demerara can usually be used as a substitute for light brown sugar.ģ.

Granulated (white) sugar: white sugar can be used as a substitute in many recipes at a 1-1 ratio.Ģ. In general, there are a few options for sugar substitutes if you don't have brown sugar:ġ. What can I use if I don't have brown sugar for cookies? Bake one sheet at a time for 8-11 minutes, or until the edges look set and have just begun to darken - but are not golden brown! The cookies will look under-baked! Let cool on the baking sheet for 10 minutes, then transfer to a cooling rack.

STEP FOUR: Use a medium cookie scoop or spoon to form the dough into 1.5 tablespoon sized balls, placing them on the baking sheet, 3-4 inches apart. Mix in the dry ingredients, then stir in the chocolate chips. STEP THREE: Add in the egg and vanilla extract, then beat until the mixture is just combined, being careful not to over-mix. STEP TWO: In the bowl of a standing mixer with the paddle attachment or using a handheld mixer, beat butter and sugar until light in color and fluffy (around 1-2 minutes). Whisk together flour, baking soda, and salt in a medium bowl, then set aside. STEP ONE: Preheat the oven to 350☏ and line 2 baking sheets with parchment paper or a silicone baking mat. Egg: These cookies have not been tested with any egg substitutes.I also like to chop up a chocolate bar and use chocolate chunks instead of chips! You can even use white chocolate chips (if you're making these dairy free, use vegan white chocolate chips). Chocolate chips: You can use semisweet, dark, or milk chocolate chips.Vanilla extract: I recommend using real vanilla extract if possible, as it gives the cookies so much flavor!.Butter: You can make these cookies dairy free by using dairy free butter, or you can make them using regular butter!.Flour: This recipe calls for all-purpose flour, and hasn't been tested using any other flour.If you want thicker cookies, you can easily just chill the dough overnight and bake the next day!.If you find yourself running low on ingredients, you can still make these cookies! All you need are 8 simple pantry ingredients to make this recipe.They freeze really well both before and after baking!.These cookies are ready in 16 minutes - they seriously couldn't be easier! The dough doesn't even need to chill.Why These Chocolate Chip Cookies Without Brown Sugar Work

#EDIBLE COOKIE DOUGH RECIPE NO BROWN SUGAR FREE#