Gluten & Egg Free Chocolate Chip Cookie Dough
You know what’s totally awesome? Chocolate chip cookie dough! You know what’s not awesome?? Not being able to eat raw eggs while pregnant. Ok, I know technically no one should be eating raw eggs, but there are some things that just aren’t worth risking while pregnant! And so the need for egg free cookie dough.
One of the problems with just leaving out the egg, is that the texture becomes super grainy and crumbly – especially when using gluten free flour. I thought I would try to remedy this by adding vegetable oil to the mixture, and sure enough it did the trick! So now I can still indulge in one of my favorite treats {not sure if that’s actually good or bad lol.}
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Chocolate Chip Cookie Dough
PREP TIME 5 min YIELDS apprx. 2 cups
Ingredients:
- 1/4 cup brown sugar
- 4 tablespoons [1/2 stick] softened butter {NOT melted!}
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla
- 3/4 cup Pamela’s Baking & Pancake Mix
- 1/4 cup chocolate chips {we like Nestle or Hershey milk chocolate chips}
Directions:
Begin by breaking up any chunks in the brown sugar in a small-medium bowl. Then add softened butter and whip until light and fluffy {if butter is completely melted, this will not happen.}
Next add in oil & vanilla and stir until smooth, then fold in flour gradually. Finally add your chocolate chips – you may prefer less or more that suggested. Enjoy! |
Kate is a proud mama to four amazing little sweeties {through birth + adoption} and wife to the best husband a girl could ask for! She considers herself blessed to be able to stay home with the kids, and is just starting to get into the world of homeschooling. In her "spare-time" she enjoys sharing many of the projects, stories, and gluten-free recipes that are a part of their every day lives!
