Cookie dough. It’s one of those delicious treats you just can’t avoid taking a lick of, even though you’re not supposed to. In fact, sometimes the uncooked dough is even tastier than the cookies it produces. Luckily, we aren’t the only ones who think so. Cookie DŌ, a New York City based company, was created to solve the problem of eating raw cookie dough that won’t make you sick. Founder Kristen Tomlan came up with the idea for the company when she was away on a girls trip, where they found themselves binging on cookie dough. When she began working on perfecting her formula, she found out that she had a gluten intolerance. Good news to those with food restrictions — Cookie DŌ can be customized, and is available in gluten-free, vegan, and grain-free options.
So…the big question. How is it possible for one to eat this unbaked cookie dough? It’s completely safe to eat…the company uses a pasteurized egg substitute, which means these is no chance of salmonella. Now, you must be wondering, what kind of flavors can you get? The options are endless, from traditional flavors like chocolate chip, sugar cookie and peanut butter, to more creative options like PB & J, Heavenly (sugar, nutella swirl, chocolate chips, salted caramel bites), and Nuts for Nuts (peanut butter, crushed peanuts, Reese’s cups, Reese’s pieces). Additionally, the company churns out seasonal flavors to keep you on your toes. Oh, and don’t worry. It’s just as good baked.
Intrigued? We spoke to founder Kristen Tomlan and got the low-down on this delicious treat!
How long did you spend testing and perfecting your original recipe for Cookie Do?
It’s really been YEARS in the making – it’s taken trial after trial to find the cookie that is perfect in all of it’s forms – baked and unbaked!
Even though you do sell baked cookies as well as the dough, is it enough to get your baking fix in?
I still love to get in the kitchen and “get my hands dirty” – some days I’m making cookie cookie dough for 12-18 hours straight! And I love every second it 🙂
How did you decide what flavors to sell year round?
I’ve taste tested my flavors – endlessly, with friends, family, former co-workers, my husband’s office – whoever would try them, and they all weighed in about their favorite flavors! So, a combination of their top choices and what sells the best has determined what flavors we offer year round.
How do you come up with your seasonal flavors and how long do you spend perfecting the recipes? What is your favorite season and/or holiday to create new flavors for?
I always get inspired by holidays, fun seasonal colors, or limited-time only mix-ins (pink and red colors for Valentine’s Day, Peeps or Cadbury eggs at Easter, etc.) Christmas is definitely my favorite season to plan and bake for because there are SO many different Christmas cookie favorites to choose from and delicious flavors that bring back the nostalgia of the holidays at home.
Tell us a bit about your grain-free doughs.
So cookie dough can be an indulgent treat, no doubt, but with my gluten intolerance, I wanted to make sure that I created a product that everyone can enjoy – regardless of dietary restrictions or lifestyles. So even beyond our gluten-free, dairy-free, and vegan options, we’ve got sugar-free, and grain-free ones that don’t disappoint! I’ve got lots of friends who are workout-aholics and health nuts, and I wanted something they could enjoy completely guilt free, as well.
Which flavor is your personal favorite? (both baked and unbaked)
It’s like choosing between my children… I love them all, and would have to say it depends on what type of mood I’m in (or how much I’m craving chocolate), but if I HAD to pick one, I’d pick the Heavenly (unbaked) and Confetti (baked). Both Gluten-free, of course!
We hear you are working on opening a storefront in the city. Can you give us any details?
All I can say is that we’ve got lot’s of exciting things in the pipeline! Stay tuned 🙂
Twisted Talk: Have you tried Cookie Do? What’s your favorite flavor? Discuss below!
