Is cookie dough safe to eat?

Normal cookie dough is not considered safe to eat because of the raw eggs and flour. This recipe is eggless and made with heat treated flour so it's perfectly safe to eat.

Why do I need to heat treat the flour?

You need to heat treat the flour before eating it raw because sometimes it contains bacteria that can make you sick.

What if I don't want to heat treat the flour?

I can't force you do do anything, so if you don't want to heat treat it, you don't have to. All I can do is advise you of the risks of not heat treating it.

Do I need to use the food coloring?

Nope! The food coloring only changes the color and makes it look red, but if you don't want to use it, no problem!

What does red velvet taste like?

Red velvet is commonly referred to as red, chocolate cake, but that's actually not what it tastes like! Instead it's more of a faint chocolate flavor with a tangy note to it.

Edible Red Velvet Cookie Dough

Name: Edible Red Velvet Cookie Dough
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: 148g gluten free all purpose flour (1 cup); 113g room temperature butter; 100g light brown sugar (1/2 cup); 4 tablespoons whole milk; 1 teaspoon white vinegar; 2 teaspoons red gel food dye; 24g Dutch process cocoa powder; Small pinch of Kosher salt; 60g white chocolate chips

Edible Red Velvet Cookie Dough

red velvet cookie dough with white chocolate chips in a white bowl.

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5 from 1 review

Edible Red Velvet Cookie Dough is a fun, simple, and gluten free dessert you can make in under 10 minutes. This recipe has that classic 'red velvet' flavor, but is completely safe to eat and doesn't require any baking. Best of all, you only need 7 pantry staple ingredients!

Author: Nicole Radcliffe
Prep Time: 10 Minutes
Total Time: 10 minutes
Yield: 10 Servings 1x
Category: Cookie Dough
Method: No-Bake
Cuisine: American
Diet: Gluten Free

Ingredients

Units Scale

148g gluten free all purpose flour (1 cup)
113g room temperature butter
100g light brown sugar (1/2 cup)
4 tablespoons whole milk
1 teaspoon white vinegar
2 teaspoons red gel food dye
24g Dutch process cocoa powder
Small pinch of Kosher salt
60g white chocolate chips

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Instructions

Heat treat your flour first! Microwave flour in a microwave safe bowl for 3, 30 second intervals making sure to mix between each interval so it all gets evenly treated. Once heat treated, set the flour aside to cool completely to room temperature.
In a medium sized mixing bowl, stir together the room temperature butter, sugar, milk, vinegar, and red food coloring until well combined and smooth.
To the wet ingredients, add in the safe, cooled flour, cocoa powder, and a small pinch of Kosher salt. Use a wooden spoon to mix everything together until well combined.
Lastly, fold in the white chocolate chips until evenly distributed.
Serve and enjoy!

Notes

Heat treat flour: Please do not skip this step, it's important to kill off any bacteria that may be found in the flour by heating it to 160°F.
Cool the flour: Before you mix all the ingredients together, it's important to cool your flour to room temp first! Otherwise, you'll begin to melt the butter and the white chocolate chips and the whole texture will be off.
Measure properly: I've given this recipe in grams in order for your to accurately measure and achieve a delicious treat with little room for error.
Use regular flour: If using regular flour instead of gluten free, only use 120g. Gluten free flour is finer and weighs less, so you need more of it to get the same result.
Gel food dye: I cannot recommend these gel colors enough! They always give a bright, vibrant hue without the need for an excessive amount of dye.
Chill first: Personally, I prefer the taste of this edible red velvet cookie dough after it's chilled in the fridge for 20-30 minutes!
Storing: Keep leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.

Find it online: https://www.coleinthekitchen.com/red-velvet-cookie-dough/