How To Eat A Raw Cookie

In fact, a raw cookie is probably healthier than a cookie baked using conventional brown butter. If you find the idea that raw cookie dough is unhealthy and inferior to cookie dough baked with regular butter unsettling, consider this: the process of making baked goods, by definition, involves the baking of fat-soluble foodstuffs. And fat-soluble foods include some very tasty treats.

Just a few months ago, I was thinking about raw cookies. Now that I’ve tried and loved a homemade raw cookie, I’m more convinced than ever that the best way to eat the raw cookie is to bake it. No other method has the chance to extract the great taste, aroma and nutritional benefit of the raw cookie. Also, this is a recipe for a recipe– a recipe that will take time, patience and effort, but a recipe that’s delicious, filling and healthy.  I don’t believe that raw desserts can ever have a perfect counterpart in the baking realm.  And I hope that you don’t find these cookie recipe too hard, because they are.

1 cup unsalted butter (the butter you use for a baked good should, of course, be unsalted. This will impart just a tiny bit of butter flavor into the cookies, but not enough to give them a buttery flavor or to make them taste nutty.) 6 to 24 ounces of raw milk 2 tbsp. baking soda 6 tbsp. sugar 1/3 cup plain yogurt (this is the sweet cream that’s separated from a carton of fresh yogurt) 1/4 cup chia seeds (powdered) or 1/2 cup ground flaxseed  2 tsp. vanilla extract

1. Preheat the oven to 350°F.  Heat an 8×8′ baking dish with a little oil to very low heat and spray the top with cooking spray. Pour the butter into the dish and allow to melt completely.  Let it cool to room temp.

2. In a large pot of cold water, heat the remaining butter and milk until it’s very thick.  Add baking soda, sugar and yogurt.  Stir together until smooth.  Put the mixture into the bowl of a mixer and whip on high speed for 2 minutes, or until a thin film forms on top of the mixture.  Return to the pot and allow to cool for 30 minutes (or longer if the mixture gets too thick to pour).

3. Add the chia/flax seed mix and vanilla and mix again for another minute, or until everything is well coated in the powdered sugar.

4. When the mixture is cool enough to pour, pour it into the baking dish and use a spatula to spread evenly.  A couple of tablespoons of the dough should be in the bottom of the dish.   You don’t want to see anything poking out, which means we need to flatten a bit to get the right shape and the top of the dough to cover the bottom.  Use your spatula to gently lift the dough out and place it onto the cooking dish (it will fall back out if you stand up and move it) and spread your butter around the baking dish so each mound will not take more than a little water.  Using the back of your kitchen knife, gently press the tops of the dough mounds as much as possible to give them more depth.

5. Place the baking dish into the oven and bake for 45 minutes.  Remove from the oven and let cool for 5 minutes.  (That’s right—5 minutes!)  Invert the baked cookie onto a plate or on a rack. Let cool completely.  Enjoy.

If you’ve had a tough day at work, these cookies will cheer you up.