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

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.

Chocolate Chip Peanut Butter Cookie Dough For One
Recipe Type: Dessert, Snack
Author: Lacy Boggs
Prep time: 2 mins
Total time: 2 mins
Serves: 1
A single serving of egg-free cookie dough to be enjoyed raw.
  • 1 T Melt coconut oil spread (or butter)
  • 1 tsp sugar
  • 1 tsp brown sugar
  • 1 tsp peanut butter
  • 2 T almond flour (or all-purpose wheat flour)
  • 1/4 tsp vanilla
  • dash salt
  • 2 tsp mini chocolate chips (optional)
  1. Melt the butter or coconut oil spread in a microwave-safe mug or bowl. Using a fork, whisk in the sugars until creamed together. Add peanut butter and mix thoroughly.
  2. Add 1 T flour and mix. Add remaining flour to achieve the dough consistency you like best. Mix in the flour and salt (if using unsalted butter or spread). Mix in the chocolate chips if using.
  3. Devour.

Use almond flour and coconut oil spread for the GF, vegan version, or use butter and all-purpose flour for the regular version. EITHER WAY, this is awesome.

I found this coconut oil-based spread called Melt that is just luscious in these. If you try this using straight up coconut oil, let me know how it turns out.

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.

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