As much as I love reviewing and eating gluten-free baked goods, I have a new year’s confession to make: I am a unenthusiastic baker. Limited to waffles, pizza crusts (pre-made mixes) and the occasional batch of banana breakfast cookies, my baking expertise is minimal at best. Combined with my sky high expectations and limited patience, baking is an art I feel is best left to my favorite bakeries.
Despite this, I’m not against baking altogether, especially when it is simplified to a process even I could not mess up. As if answering my culinary prayers, Eat Pastry’s gluten-free, vegan cookie dough caught my eye due to the promise of a quick and easy baking process that renders chewy chocolate chip cookies fresh from the oven.
Upon closer examination, I fell even more in love with the product before actually sampling it after realizing that this dough’s vegan status. With no eggs or other animal by-products Eat Pastry is safe to eat before baking. That’s right: It’s safe, edible, and gluten-free raw cookie dough. What could be better?
Before getting to the actual baking, I’ll cover Eat Pastry’s lengthy list of special diet credentials. In addition to being vegan and gluten-free, the chocolate chip dough is free from egg, dairy, and GMOs. Though the company makes gluten containing and gluten-free doughs, they keep tight protocols to maintain the integrity of their gluten-free varieties and have earned gluten-free certification from the Gluten Intolerance Group. The chocolate chips do contain soy for those watching this allergen.
Per the instructions on the container, I set my oven to 350 degrees and prepped my cookie sheet. Before a cookie dough ball even graced the surface however, I must admit that I momentarily bypassed the baking process and sampled a couple spoonfuls of raw dough. Every bit as indulgent and delicious as eating raw cookie dough can and should be, it could be potentially dangerous as I could have easily eating half- well, most- of the dough in one sitting. Resisting this temptation, I resumed prepping the cookie pan for baking by scooping the cookies into bite-sized balls.
Admittedly, in my haste and desire to not burn the beauties, I pulled the cookies out of the oven after 9 minutes- the least amount of time suggested on the container. Gooey and not quite fully-baked, the were a beautiful golden color and were the perfect texture between raw dough and crispy cookies. Despite my pre-baking sampling, I had a one (or two!) fresh-from-the-oven cookies and loved perfect reaction and complementary taste of the brown sugar sweetened base and delicious dark chocolate morsels. These cookies won me over and have given me the self-confidence in my own (limited) abilities.
The cookies were a definite hit among my family members and the whole container’s worth disappeared in less than an afternoon. I plan on becoming a repeat Eat Pastry customer and hope to find their other gluten-free/vegan varieties in local stores (snickerdoodle and “sugar momma”). I plan on testing out alternate baking methods such as baking them in a mini muffin tin or attempting a jumbo cookie cake.
I have found Eat Pastry’s doughs at the Whole Foods in Dr. Phillips (Orlando) and Hoover’s Market in Altamonte Springs. According to Eat Pastry’s website, unopened dough can be frozen to extend it’s life.
For more information about Eat Pastry’s full line of vegan products (and additional gluten-free doughs), frequently asked questions, and a where to locate their products, click here.
Disclaimer: This review is current to the original publication date. Updates will be noted. Ingredients and manufacturing processes can change without notice. Each product should be reviewed for individual nutritional needs. Feel free to to contact me with any questions or comments. I was not compensated for this review and it is a reflection of my personal opinion.