Cookie Dough Bites (because that’s all you want anyway)

I got started with these the same way I got started with the peanut butter cookies. Fancy smancy baked goods are great, don’t get me wrong, but nothing beats a good chocolate chip cookie.

Late one night I was browsing through articles on The Kitchn (I’ve probably said this before, but check out this site- they literally have articles are everything kitchen/cooking/baking) and I came across their All-Time Favorite: 9 Scrumptious Chocolate Chip CookiesMy obsession fondness for whole wheat things drew me to Joy the Bakers Whole Wheat Chocolate Chip Cookie Dough.


I swear to God this looked better on my camera…

I followed Joy’s recipe pretty much to the T. Changes included a flax egg, and a peanut butter swirl to about a third of the dough.

The very best part of this recipe was christening my birthday present Kyle (seriously, how well does he know me?). It works beautifully. I thought it was interesting that instead of the mixer moving around (like in a Kitchen Aide) the bowl is on a track and the momentum of the beaters moves it around that track. Cool, huh? (kitchengadgetgeek)

Cookie dough! So. Friggin’ Good.

This recipe is designed so that the dough is frozen in balls and then baked at 350 degrees whenever you feel like it.

But after tasting it at room temperature, I figured I should give it a try while frozen (What if they taste totally different – only one way to find out!). And then I realized… I replaced the egg, so why bake them at all.

So I didn’t. And if you use a flax (or chia!) egg, I think you should eat them raw too. Only one thing beats a warm chocolate chip cookie right out of the oven- raw cookie dough!




Peanut Butter Cookie Sammitches

Sometime last week it occurred to me that I couldn’t remember the last time I made a batch of normal cookies. I mean, sure I made breakfast cookies a few weeks ago, and I made a few different batches during the Pantry Project but that was a while ago. And I really don’t know when I last made peanut butter cookies.

In high school, I went through a stage where I made peanut butter cookies every other week. I’m not sure why I was so obsessed with them (maybe just because they were mad delicious). I really need to write that recipe down the next time I visit my parents… I mostly remember tgis particular recipe didn’t call for flour so I was mystified that the cookies turned out like, well cookies, the first time I made them.

Since I didn’t have that recipe, I settled on one that I pinned a while ago. I also found a container of funfetti chocolate frosting in my cabinet (ie. chocolate frosting with sprinkles in a container attached to the lid), so I figured sandwich cookies were in order.

Being that I’m perpetually on a health/vegan kick, I was super excited to find a recipe I pinned months ago for Soft Whole Wheat Vegan Peanut Butter Cookies.

The first substitution I made of course was the one to make them non-vegan. Oh well. I love honey and I didn’t have maple syrup (maybe I should have tried molasses? Next time.). And since I do love honey I replaced 2/3 the maple syrup with it, and the the last third with sugar. I ended up using about a 1/4 c of white flour instead of all whole wheat (I didn’t want them to be mad dense). The flax seed is pictured because I assumed an egg replacer was required (I even went and made it….then reread the recipe).

Note my awkward almond-coconut milk. Weirdest milk product I’ve ever bought- it wasn’t bad, just kind of strange. The peanut butter did a solid job masking its semi-strange taste.

You can also see the doodle on my bedroom door if you look closely :p (yes, my bedroom is attached to my kitchen and it makes mornings SO much better).

Tasty dough! With sprinkles from the funfetti icing. I think I was procrastinating when making these, so I conveniently forced myself to be productive while the dough chillled (Also- knowing fresh baked cookies are in your immediate future made doing work way easier).

Divided, pressed, sugar and salt sprinkled dough. The press/sugar/salt part was really fun. Seriously, I usually hate putting-dough-on-cookie-sheet part, but not this time. Not sure why this picture is so orange (I tried taking it several times – no dice).

Hot, fresh cookies! sans icing.

 I kind of love how this picture turned out. And they tasted as good as they look here! By themselves, I don’t think they were quite sweet as I normally like my cookies. However, the low level of sweetness allowed them to balance the extreme sweetness of the icing extremely well.

And now I still have half a container of chocolate icing in my fridge. There may be cupcakes in my future…