I love cookie dough. I have always loved cookie dough. That is most of the reason I bake- so I can sample the dough. I used to eat cookie dough with eggs in it when I ate eggs. I never had a problem with salmonella, but now that the cookie dough is egg free, there is no cause for concern!
Ingredients:
1 c. coconut oil (I used LouAna brand)
3/4 c. packed light brown sugar
1 c. granulated sugar
2 Ener-G eggs (or 2 real eggs- for 2 Ener-G eggs, mix 3 tsp. Ener-G powder with 4 T. water and let it sit for a few minutes)
1 T. vanilla extract (use the real stuff!)
2 c. brown rice flour
1 c. potato starch (not potato flour!)
1/2 c. tapioca starch
1/2 tsp xanthan gum (this is essential if you want your cookie to stay together)
1 tsp salt (a little less)
1 tsp baking soda
1 cup chocolate chips (I used Enjoy Life Mini Chocolate Chips.)
Directions: Make Ener-G eggs. Mix together coconut oil and sugars. Add Ener-G eggs and vanilla and stir well.
Stir together flours (brown rice, potato starch, tapioca starch), xanthan gum, salt, and baking soda.
Add flour mixture into wet mixture in thirds and stirring after each addition. Stir in chocolate chips. Form dough into balls and refrigerate or freeze. If it is too wet to form into balls, refrigerate the dough for an hour and then try again.
After they are shaped, I freeze the dough bites so that I can take them out a few at a time and enjoy. I have also served them over coconut ice cream.
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