I’ve been wanting to ask this question for a while and this may be the time! Ever since the first “flour is raw - cook before eating” type messages appeared on flour bags, my brain has been going to the one dough we used to get to nibble on: eggless cookie dough. Obviously that’s out the window - but do you have any suggestions for a workaround? Flour burns so easily that I can’t imagine “toasting” it, but is there some way to ensure safety while enjoying what many of us consider the ultimate indulgence? 😂

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