Hey there folks!
I’m just gonna leave that there. You’re welcome.
So let’s not talk about problems or how the past few days have been a big thumbs down and focus on the fact that I made cookies yesterday. I honestly don’t remember the last time I made cookies in the comfort of my own home, but yesterday was the day. Could I eat them? No. But not because I didn’t want to, (I wish I could) but because I had a brain fart and didn’t get vegan butter. So there’s that. But nonetheless, I did make something gluten-free which tasted good but was a little dry so I might have to make some tweaks if I ever make it again. But I decided to still post it because hey, why not?
There are two ways to eat these. One is without cooking them and just freezing them for a couple of hours. Thus, frozen cookie dough. Yum! Or two is how I did it. Bake them for a little bit.
Chocolate Chip Cookie Dough Bites (Gluten Free):
note: *you could make them dairy free also by swapping out the butter with vegan or dairy free butter..
-2 1/4 cups of gluten-free flour
-1/2 cup of powdered sugar
-extra powdered sugar to coat dough balls
-2 cups of unsalted butter (or vegan/dairy free butter)
-1 tbsp vanilla
-1/2 tsp salt
-1 cup mini dairy free chocolate chip cookies
-Preheat oven to 375°F.
-Line cookie sheets with parchment paper.
-In one bowl, mix butter (softened), 1/2 cup powdered sugar, and vanilla with an electric mixer until fluffy.
-Slowly add flour and salt and mix until the dough comes together.
-Stir in chocolate chips.
-Form dough into balls and place on baking sheet.
-Bake cookies for 7-10 minutes. The bottom should be a golden color. (I would cook them for possibly a little less because they seemed to dry out quickly and crumble if cooked too long. But whatever floats your boat)
-Sprinkle with powdered sugar.
-Top with sprinkles.