I saw this recipe on Pinterest, described as Cookie Dough That’s Safe to Eat. I pinned it a while back, but we never have chocolate chips around the house and I’m not THAT big a chocolate chip cookie fan.
Tonight I was checking out some recipes on my “2012 Recipes to Make” board and clicked through to see what was involved in this cookie dough. That’s when I came across her Peanut Butter Cookie Dough recipe. Now that sounded like cookie dough I could get behind! Also, with a low of 80 last night, yes that’s the low not the high, I wasn’t about to turn on the oven…
I mostly followed her recipe, although I made some changes to make it gluten free. You can see the original recipe from Cupcake Project right here.
Here’s my version:
Gluten Free Egg Free Peanut Butter Cookie Dough (made for eating not baking!)
- 3/4 cup Bob’s Red Mill Gluten Free Flour
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 1/2 stick butter – softened
- pinch of salt
- 2 tsp vanilla
- about 3 tsp milk (start with 1 and add until the consistency looks good)
- 1/4 cup peanut butter
The original recipe calls for more peanut butter, but I was scraping the bottom of the jar, so I didn’t have much of a choice. I’d probably add a bit more peanut butter next time to make it extra peanut buttery!
Mix all of your ingredients in a big bowl until it looks like, well, cookie dough! Eat. (Not all at once). Or mix it into your ice-cream. Yum!