Learning that you are gluten-intolerant means you must learn how to make your favorite foods in a gluten-free version. For me this is cookie dough. I LOVE cookie dough more than should be possible. Learning that I couldn’t have cookie dough ice cream anymore broke my heart, okay not literally but you get my drift.
This recipe is for egg and gluten-free cookie dough and it also has a healthier aspect to it. Substituting half of the butter for applesauce cuts down on the large amount of fat going into the batter. Then using coconut oil instead of the other half of butter cuts down even more. This is something I had to play with as the consistency of applesauce is very different to that of butter, so this was the third batch after two failed ones. However, I wanted to get it right for you guys so I finally figured out it was the flour. Do not use Coconut or Almond flour, it messes with the taste and consistency of the dough. I used King Arthur Gluten-Free Multi Purpose Flour, which I found got it the closest to real gluten filled flour!
Since you are removing eggs do remember that is a liquid, so be careful with your dry ingredients otherwise your dough will come out crumbly and dry.
- 1/4 cup coconut oil
- 1/4 cup applesauce
- 1/8 cup sugar cane
- 1/4 brown sugar
- 1 teaspoon vanilla extract
- 1 cup of King Arthur Gluten-Free Flour
- 1/2 teaspoon sea salt
- 1/4 cup mini chocolate chips (or whatever your heart desires)
- Mix your coconut oil, applesauce, sugar, brown sugar, vanilla extract, and salt in a bowl
- Then add your flour slowly until you have a dough consistency.
- Fold in the chocolate chips and you are ready to eat your egg and gluten-free dough!