Raw Cookie Dough Bites—Regular and Gluten Free Versions!

Raw cookie dough is one of those delicious, yummy, probably-not-safe treats that I sneak when my kids aren’t looking.Β  I won’t let them eat raw cookie dough, but it’s ok for me to risk it! πŸ˜‰

I love cookie dough so much that I would much rather eat the raw dough than the baked cookies—although I love cookies, too!Β  We came up with these recipes dealing with egg, wheat, and dairy allergies.Β  Luckily, no one in my family has had all three of these allergies at once!Β  Since the recipe is egg free, it is safe to eat the raw dough.

Blaise and Maren mixing the dough!

Blaise and Maren mixing the dough!

Here is the Egg, Gluten, and Dairy Free version:

  • 1/2 cup Earth Balance (or other safe butter substitute), room temperature
  • 1/3 cup granulated sugar
  • 1/2 cup firmly packed light brown sugar
  • 1 cup sweet rice flour
  • 1/2 cup tapioca starch
  • 1 teaspoon baking soda
  • 2 teaspoons gluten free vanilla
  • 3 tablespoons vegetable oil
  • 1 or 2 tablespoons of water, if needed
  • 1 16 oz package of Enjoy Life chocolate chips
  • ***if baking these into cookies, add 1 teaspoon xanthan gum*** If eating raw, omit this step.

 

Here’s the Regular Egg Free version:

  • 1/2 cup butter, room temperature
  • 1/3 cup granulated sugar
  • 1/2 cup firmly packed light brown sugar
  • 1 1/2 cups wheat flour
  • 1 teaspoon baking soda
  • 2 teaspoons vanilla
  • 3 tablespoons vegetable oil
  • 1 to 2 tablespoons water, if needed
  • 1 16 oz package of chocolate chips

 

Directions:

  1. In a large bowl, cream butter and sugars until fluffy, approximately 2 minutes.
  2. Slowly add in flours and baking soda, continuing to mix to combine.
  3. Add vanilla and oil, continuing to mix until the consistency of cookie dough.Β  If too dry, add 1 or 2 tablespoons water.
  4. Carefully mix chocolate chips into the dough with a spoon.
  5. With a scoop, drop small lumps of dough onto a cookie sheet.

Eat right then and there, or flash freeze on the cookie sheet for a few minutes, then freeze in a ziplock bag.Β  These are so yummy—we couldn’t help but sneak one out of the freezer every time we walked by!Β  Great on their own or on top of ice cream.Β  We also plan to make a delicious ice cream cake with layers of cookie dough and allergen-friendly ice cream.Β  Enjoy!

*If desired, bake at 350 degrees for 10 minutes, and you will have delicious egg free chocolate chip cookies (also dairy and wheat free if needed). **Gluten free peeps, don’t forget the xanthan gum if baking into cookies!

 

cookiedough1

Joel and Blaise gobbling up the gluten and dairy free cookie dough bites!

Linking up with Share Your Stuff Tuesdays, Home to 4 Kiddos, Five Friday Finds, and Hearts for Home!

12 thoughts on “Raw Cookie Dough Bites—Regular and Gluten Free Versions!

    • πŸ™‚ I hope you like it! I LOVE cookie dough and am so thankful to have a gluten and dairy free version I can gobble up! It’s the little things….

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  1. Oohhhhh yummm. No allergies here, and no fear of eggs (so long as they are well blended into said dough and i don’t have to feel anything gooey-eggy) but that looks so good! Does the regular version work if you bake it? I run out of eggs all the time when i decide i need cookies πŸ˜‰

    Sorry for the typos; phone isn’t cooperating.

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    • Yes! I have only made the regular wheat flour egg free version. This is a great cookie recipe! Just make sure not to make the dough too moist. If I accidentally added too much water, the cookies were a little flat. Just make the dough moist enough to make it into little balls. Hope you like it sometime when you are out of eggs!

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  2. I have that trifecta: Celiac, egg, & dairy allergy. But, in my household, it’s only my allergies, so that makes everything simpler. πŸ™‚

    Cookie Dough Balls were one of our first favorite GF treats. Slightly different recipe (tapioca allergy), but the same idea. We like to dip ours in chocolate too!

    I love to see Blaise and Maren helping out in the kitchen too. Thanks for Sharing!

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