I’ve never been able to bake an entire batch of chocolate chip cookies without sampling the dough.
Okay, that’s not entirely true. I’ve actually been able to do it twice. Of course that was because I gave up sweets for Lent, but had promised I’d bake cookies for a class bake sale one time, and the other I brought them for my friends at lunch. But since then, I’ve consistently eaten at least 2 cookies worth of dough each time I make chocolate chip cookies.
Naturally, I’m always asking myself: why do I even bother baking the cookies if I’d rather eat the dough anyways?
Well, the only answers I can come up with are: 1. Most people prefer the cookies to the dough, 2. The batter contains raw eggs, and 3. It’d be weird to bring a bowl of cookie dough to a bake sale (emphasis on the bake)
But does that mean I can’t whip up a batch of dough and enjoy it on my own? No way!
Unfortunately, as you can probably guess, there’s no way I’d be able to control myself around an entire batch of raw cookie dough. And anyways, it includes eggs so I may or may not end up with salmonella. So here’s my solution: eggless, single serving cookie dough. Single serving so you don’t go crazy and eat the whole batch of 3 dozen raw cookies (and you have an excuse not to share), and eggless so there’s no risk of sickness.
Because honestly, why even bake the cookie if you’d much rather eat the dough??
Single Serving Eggless Cookie Dough
- 1/2 tsp coconut oil
- 2 tbs mashed banana (about 1/6 medium banana)
- 1 1/2 tbs stevia
- 1/4 tsp vanilla
- 1/4 c plus 2 tbs old fashioned oats
- 1 tbs brown rice flour (or other gluten free flour)
- 1 tbs chocolate chips
Combine coconut oil, banana, and stevia in a small bowl. Once smooth, add vanilla and stir until combined. In a blender or coffee grinder, blend oats until they’ve reached the consistency of oat flour. Add oats flour to batter. Stir in chocolate chips. Enjoy!
Nutrition Information (from myfitnesspal.com)
(Yields 1 huge serving)