This debate in my house started on my birthday. I made cookie dough for my birthday. On that same day, my son baked standard chocolate chip cookies for his Latin class. This resulted in a household debate:
I. Which is better gluten free cookie dough or standard chocolate chip cookie dough?
The house was split, but this was more of a factor of what types of chips were used and the fact that I added pecans to gluten free dough.
II. Which is better cookie dough or warm chocolate chip cookies?
Again, the house was split.
It’s my birthday – I’ll eat what I want to.
A birthday is definitely a day to indulge in life’s guilty pleasures!
Who says you have to have a cake for a birthday. This year, I abandoned tradition and made myself something that I was simply craving. It’s not that I don’t like cake. In years past, I’ve made my flour-less chocolate cake with cinnamon whipped cream. About six months ago, I even found a fantastic gluten free carrot cake recipe, but I wasn’t in the mood. This year, I wanted COOKIE DOUGH!
I love cookie dough! It’s not pretty looking, but it is pretty delicious. I had absolutely no intentions of baking any of this dough. Thus, I was able to leave out the eggs and baking soda. Also, I used almond flour that has a great taste but doesn’t bake very well.
GLUTEN FREE CHOCOLATE CHIP COOKIE DOUGH
Here’s my recipe (not meant to be baked in oven):
1/2 c butter
1/2 c light brown sugar
2 tsp vanilla
2 Tbsp milk
1/2 tsp salt
1/2 c almond flour
1/2 c rice flour
1 c chocolate chips (I used a mix of milk chocolate and peanut butter chips)
1/2 c chopped pecans.
Beat butter and sugar until fluffy. Blend in vanilla, milk, and salt. Slowly add and mix-in both flours. Mix until fully incorporated. Stir in chocolate chips and nuts..
Enjoy immediately or chill in the fridge. The chilled dough can be rolled into balls for snacking purposes and kept in refrigerator or freezer. Cookie dough doesn’t last long in my house – there’s no need to freeze it.