Note: This is a modification of a regular cookie dough recipe, but it contains no eggs and I have never attempted to bake it into cookies. This recipe is intended to be enjoyed raw.
1/2 cup butter equivalent:
|Option B: 1/2 c. Earth Balance Buttery Spread |
CAUTION this contains pea protein.
|Option A: 1/2 c. Coconut oil, 1/4 tsp salt, 1/2 tsp Butter Flavor Extract|
1 cup Brown Sugar
1/2 cup Granulated Sugar
1 tsp Vanilla Extract
1/2-3/4 cup Rice Flour
1/2-3/4 cup Oat Flour
I grind oats in my food processor .
|I recommend white rice flour from the asian food aisle.|
It's finely ground and inexpensive.
1. Cream butter and sugars
2. Add Vanilla Extract
3. Mix in Rice and Oat Flours
|After the addition of the flours, it should look like this.|
If it needs more flour, add more.
4. Form into small balls and place on a cookie sheet. Freeze until firm.
5. Melt 1/3 cup semisweet chocolate in the microwave, 30 seconds and a time, stir, repeat until smooth. Spoon into a ziploc bag, clip one corner. Drizzle chocolate over cookie dough balls. Refrigerate until chocolate is set.
Refrigeration is not necessary for spoilage reasons, but temperature does affect consistency.