I’m sorry for this post.. truly. I think you’ll love me for it at first, but maybe dislike me later. Actually, let’s pass the blame to my friend, Jen. She loves eating cookie dough, brownie batter, etc (let’s face it, who doesn’t?). She was having a rough go yesterday and I decided to make these bites for her – minus the egg of course. I made them gluten free but not grain free so I couldn’t eat them. The problem with that is that I had to stare at them all day – while making them, in the fridge, while my family enjoyed them. It was torture and I have very little self control right now – I think the holidays do that to a lot of people! Anyway, so I had to recreate a grain-free version of these dough bites. They are delish and make great gifts for loved ones (or strangers even!). They will make our holiday cookie and candy menu for sure! Below is the recipe for both versions and each recipe makes about 20 dough balls.
Gluten Free Cookie Dough Bites
1 stick butter (or alternative: shortening, coconut oil, etc)
1/2 cup brown sugar
1/4 cup milk (almond works great)
1 tsp vanilla
1 1/2 cup GF flour (I love Bob’s)
1 1/2 cup chocolate chips, divided
In a mixing bowl, combine butter and sugar and blend until creamy. Add in milk, vanilla and flour. Blend until dough is smooth. Add in about 1/2-3/4 cup chocolate chips. Using a cookie scoop, form into dough balls and place on a baking sheet lined with wax or parchment paper. In a small bowl, melt remaining chocolate chips – I used the microwave. Stir melted chips until smooth and drizzle onto dough balls. You can also dip them if you’d like. Refrigerate for at least 30 minutes prior to serving. Store in the fridge for up to a week.
1/4 cup palm shortening
1/4 cup coconut oil
1/4 cup coconut sugar
1-2 Tbsp almond milk or coconut milk
1 tsp vanilla
1 1/4 cup almond flour
2 Tbsp coconut flour
1 cup chocolate chips
In a mixing bowl, blend oil, shortening and sugar until creamy. Add in vanilla, flours and almond milk (start with 1 Tbsp and add the other if necessary to get dough to form). Mix until dough forms and fold in 1/2 cup chocolate chips. Melt remaining chocolate chips and drizzle over cookie dough bites. Refrigerate for at least 30 minutes prior to serving. Store in the fridge for up to a week.