“Hol’ up! Chocolate Chip Cookie Dough? That’s not healthy! Ma’am……”
YOU DON’T KNOW! Okay, it’s not healthy, per say, but it does feed a craving without going way overboard! The day I made this, I really wanted something sweet but I didn’t feel like going far (or anywhere) to get it. I don’t keep many sweets in my house so I needed to make something.
I found this recipe for Cookie Dough on Pinterest about a month ago. I’m just noticing it’s technically for pregnant women LOL! It’s eggless cookie dough SPECIFICALLY for NOT baking. There is no baking soda or powder or which ever you use in cookies so I wouldn’t recommend trying to bake these. I’m pretty sure it would end badly. DON’T DO IT!!!!!!!!
Being me, I did change a few things. So of the changes are because that was what I had in my kitchen. Others were just me experimenting. I’m not a baker soooooo that was probably a bad idea. I can make up a recipe while cooking like nobody’s business but when it comes to baking?
*shrugs and screams YOLO*
Baking requires precisions and following directions. The only thing I’m good at baking (that’s not in a box or a savory dish) is pound cake! My pound cake stunts on ALL the others though!
Anywho, below is the recipe I tried on Sunday. Below that are my remarks about how it came out because Jesus knows it’s all up in the air at this point! 🙂
Eggless Cookie Dough
- 1/4 cup White Sugar
- 1/2 cup Light Brown Sugar (I was being lazy and after breaking this much I just used white)
- 3 tablespoons Butter, softened (I used one less because…..lazy and didn’t want to cut a new stick)
- 1/3 teaspoon Vanilla Extract
- 3/4 cup Whole Wheat Flour (
- 1/4 Flaxseed Meal (I read somewhere to sub part of your flour)
- 1/3 cup Almond Milk
- Pinch of Kosher Salt
- 1/4 cup Mini Semi-Sweet Chocolate Chips (this looked like enough to me)
- Mix brown and white sugar and butter until smooth.
- Add vanilla extract and almond milk.
- Add whole wheat flour, kosher salt, and mini chocolate chips until well blended.
- Chill in the refrigerator.
She also explains how to freeze the cookie dough. I recommend doing this for several reasons. The main one is that I freeze EVERYTHING that can be frozen for later. My freezer is STUFFED! Another reason is that it’s “out of sight, out of mind”. I don’t have a huge sweet tooth but I have spurts where I want to bathe in sugar while eating cake. And during those times, I just need something small (because if I actually bathed in sugar while eating cake, I’d die). Like I said, my sweet tooth isn’t big. How some of you manage to eat entire pies or cakes or boxes of desserts is beyond me! One regular sized cupcake is enough for me. Sometimes it’s too much. One regular sized cookie is enough. I can’t even handle a large cookie or more than one. WHY LAWD!!!!
So how did MY recipe come out? Well…………..
Taste: Mmmmmmmmmmm! Cookie dough! I’m glad I only used half the chocolate chips. I actually don’t like chocolate chip cookies overloaded with chips. I like it even less in dough form. The sugar, flaxseed meal, almond milk, and whole wheat flour did not throw off the taste. It actually has a very, very light nutty taste! Yes Lawd!
Texture: The dough got a little hard in the refrigerator during the chilling process so I tried to soften it in the microwave. I left it in too long (30 seconds) so while I was making my dough balls, it fell apart a little. It felt like a sugar scrub lol!
Color: I always forget that the whole wheat flour makes things darker. Add the flaxseed meal and it gets even darker. Instead of a light tan color, I ended up with a……….darker tan, lol! Think dark brown sugar as opposed to light brown!
Nutrition Facts: I chose to split this into 8 serving sizes. According to MyFitnessPal’s recipe calculator, each of those 8 servings includes: 190 Calories, 32grams of Carbs, 7grams of Fat, and 3grams of Protein.
Satisfaction: I haven’t had a frozen dough ball yet but it tastes great! I’m happy I tried this! I’m sure I’ll probably only have this once a week 🙂