Monday, October 25, 2010

Cookie Dough Scoops

Last night J left on a business trip. That means two full days (and nights) of just me and the kids. I knew I had to whip up something for myself and fast! I chose a no-bake, egg free, chocolate chip cookie dough - that will certainly do the trick!

Cookie Dough Scoops {for eating, not for baking!}
Makes a little over 2 dozen "cookies"

1 C dark brown sugar
2 TB sugar
1/4 C nondairy milk (unsweetened, original almond milk)
1/2 C nonhydrogenated margarine, softened
1 1/2 tsp vanilla extract
1 3/4 C AP flour
1/4 tsp salt
1 1/4 C chocolate chips

  1. In a large mixing bowl, use electric beaters to combine the sugars and the milk until the sugars are moistened. Beat in the margarine and vanilla, creaming the mixture until combined. Add the flour and salt and beat to form a soft, fluffy dough. Use a spatula to fold in the chips.
  2. Place a sheet of waxed paper onto a baking sheet that will fit in your freezer. Use a small ice cream scoop to scoop out balls of dough onto waxed paper. Freeze 1 hour. Let the cookies stand 5-10 minutes before serving. Store cookies loosely covered in the freezer.
{Recipe courtesy of Vegan Cookies Invade Your Cookie Jar}

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