Gluten-Free, Vegan Chocolate Chip Peanut Butter Cookie Dough—For One

{UPDATE!} I’ve made a gluten-free, vegan version of these.  And lo, it is awesome.  SEE BELOW!

Oh my lord.  I can’t believe I’m going to put this out on the internet for anyone to see.

Have you ever thought to yourself, “I should make some cookies…” purely because you want to eat some cookie dough?

I have done that.  I have whipped up a batch of cookies, and baked a few, and eaten more than a few raw.  And it’s just wrong on so many levels.

But it feels so right.

But that’s a dangerous path, right?  I mean, who needs three dozen cookies sitting around the house—in whatever form?  Not me, that’s for certain.

Plus, raw eggs, salmonella, blah, blah, blah.

So, I have developed a recipe for egg-free cookie dough, expressly made to be eaten raw and in a single serving size.

(I can’t believe I’m actually putting this on the blog.  It’s hardly even a recipe!)

And it is absolutely delicious on a rainy afternoon (or a sunny afternoon) (or any afternoon) with a hot cup of coffee (or a cold glass of tea) (or beverage of your choice) when you just need a cookie, but you’re not about to haul out the mixer and actually bake anything and, honestly, you really don’t need that many cookies (and what you really want is the dough, anyway).

Oh man.  I have a problem.

Anyone?  No?  Just me.  That’s OK.  That’s why I only made enough for one.

So, that’s my shameful delicious secret. The only way it could possibly be considered healthy is in that I’m only eating a single serving of cookie dough, rather than an entire bowlful.  And in that sometimes I use whole wheat flour to make myself feel better about the whole affair.

Don’t judge.

I shared this with Real Food Wednesdays.

Like this article? Sign up for updates—it's FREE!

Plus, you'll get instant access to my free e-book, The Ultimate Guide to Eating Organic on a Budget.

First Name

Email