Can we just get a show of hands of everyone that eats raw cookie dough?!
I mean, yeah sure, the health risk is there. But, there’s a risk with everything we do, right?!
Raw cookie dough just tastes better! I don’t know what it is, maybe it’s the fact that I’m “technically” not supposed to eat it that makes me want to eat it even more. Or the fact that it’s chilly and sweet and delicious and so much better than a baked cookie!
That’s probably why I love these cookies so much. They are meant to be underbaked! Crazy right?!
You might notice there are no eggs in this recipe, why is that?! Because now you can indulge in as much raw cookie dough as you want without all the fear of salmonella. Isn’t that just magical?
I used almond flour because that is also safe to eat raw. If you wanted to sub out regular flour, I would suggest microwaving the flour for about 3-5 minutes at 30-second intervals to help cook out any bacteria that could be in flour.
I also really like the subtle almond flavor that the almond flour brings to these cookies! So if you don’t use almond flour, I would just mix in a drop or two more of t
4 cups of almond flour
1 teaspoon of baking soda
1/2 teaspoon of baking powder
3/4 cup of butter
4 ounces of cream cheese
1 cup of sugar
1/4 cup of Greek Yogurt
1 teaspoon of vanilla extract
1/2 teaspoon of almond extract
Sift together almond flour, baking soda, and baking powder into a bowl. Set aside.
In the bowl of a stand mixer, add butter and cream cheese. Cream together on a medium speed until light and fluffy.
Add sugar and mix until fully combined.
Then add in Greek yogurt, vanilla extract, and almond extract. Mix together.
Slowly, begin to add in dry mixture about 1 cup at a time until everything is fully mixed and combined.
Cover and let the cookie dough sit in the fridge for about 30 minutes or so.
Preheat the oven to 375 degrees.
Using a medium cookie scoop, place a large dollop of cookie dough into your hand and roll into a bowl.
Place on a parchment paper-lined baking sheet. Lightly press down on the cookie with your hand so you have a flat top on the cookie. Then add a few sprinkles to the top.
Leave about 2 inches of space between each cookie!
Bake for about 14-16 minutes. The bottoms will be golden brown and the tops will have a light golden color to them.
Let cool for about 15 minutes before enjoying!
Remember, the cookies are supposed to be ooey-gooey in the middle so don’t overcook them!
These cookies are simply the best! I love the soft gooey centers in the middle with the delicate almond flavor. It tastes exactly like raw sugar cookie dough and I am in heaven every time I bake these!