Attention all cookie dough lovers! This is a future nutritionist speaking, telling you that you can actually eat raw batter... the trick is to use a ground flaxseed as an egg substitute. One tablespoon of ground flaxseed mixed with three tablespoons of water, allowed to set for a couple of minutes, is the equivalent of one large egg. The flaxseed has a delightful nutty flavor that is not strong enough to distract from the intended flavor of the batter. On top of that, it contains Omega-3 fatty acids similar to those in fish, which are good for the heart. The dough can certainly be baked and the results are just as though eggs had been used in the mixture. I have tried this with a classic chocolate chip cookie recipe and the results were delicious!
This will not work, however, if other ingredients in the batter need to be kept cold or cooked in order to be consumed. Be aware of food hazards! However, if everything in the recipe comes from the cupboard, you will probably be just fine.
Enjoy licking the spoon- free from the fear of salmonella!
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