Cookie Dough Recipe (Vegan and Gluten Free)

I don't think there is much explaining needed to introduce this recipe. Here is my cookie dough recipe that is moist and sweet, gluten free and vegan allergy friendly and most importantly, it satiates that cookie dough craving!

To make this recipe gluten fee I have substituted rice flour for wheat, which I find in the bulk section at my grocery store but pictured is Bobs Red Mill Organic Brown Rice flour which can now be found in many grocery stores or purchased online.  I also used coconut oil instead of butter and almond milk for cows milk. This batter feels very light and airy from the coconut oil but it is very sweet a few spoonfuls is all you will need to satisfy that cookie dough craving!

Recipe
1/2 (heaping) cup Organic rice flour
1/2 (Just under) cup Organic cane sugar (granulated)
1/3 c Organic Coconut Oil softened
Pinch sea salt (optional)
1/3 cup semisweet chocolate chips (Vegan or dairy free if preferred)
2-3 Tbs ground flax meal
3-5 Tbs almond milk

Directions
In a medium mixing bowl combine, with a hand mixer, the rice flour, salt, sugar, flax meal and coconut oil (make sure it is softened). Mix until the coconut oil has broken down mostly into small pieces. Next add in the almond milk, start with less and add as you go. I used about 4 Tbs or 1/8th of a cup. Mix until batter is consistency of cookie dough- when all of the dry ingredients become moist and well combined. (See photo above) Then add in your chocolate chips and either mix with the mixer for a quick second or stir in with a spoon. Optional: chill in the refrigerator before eating.

**Note: For a smoother batter try putting all of your dry ingredients through the food processor or blender for a few pulses before adding in the coconut oil.

I hope you all enjoyed this post and happy snacking!

Rachael