Single Serving Cookie Dough (10 minutes)
This 10 minute single serving cookie dough is safe to eat raw, because it doesn't have flour in it (oats instead) and is egg-free. It's gluten free, and just as delicious as my favorite One Serving Chocolate Chip Cookie.
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Servings: 1 person
Equipment
- medium mixing bowl
- Hand mixer
- Measuring cups, spoons
- Spoon or rubber spatula
Ingredients
- 1 Tablespoon butter softened
- 1 heaping Tablespoon white sugar
- 1 heaping Tablespoon brown sugar
- ½ Tablespoon milk
- ⅛ teaspoon vanilla extract
- ¼ cup old fashioned/rolled oats
- pinch table salt if using unsalted butter
- handful chocolate chips or about 2 Tablespoons, but who likes to measure chocolate chips?
Instructions
- To make ground oats/oat flour: add ¼ cup of old fashioned/rolled oats to a high powered blender, food processor, spice grinder, etc. Pulse until desired texture. I like mine with a few small chunks of oats. Measure out ¼ cup. Set aside. (you can also chop them up with a knife)
- Add 1 Tablespoon softened butter, 1 heaping Tablespoon white sugar, and 1 heaping Tablespoon brown sugar to a medium mixing bowl. Cream together with a hand mixer. It will be pebbly, just press together with a spoon/rubber spatula a few times.
- Add ½ Tablespoon milk, ⅛ teaspoon vanilla extract. Mix until incorporated.
- Add in ground oats/oat flour (¼ cup). Mix until incorporated. It might be pebbly here too, if so, press together with spoon/rubber spatula. If it holds together, great, if not, add a splash of milk at a time until it does.
- Fold in about 2 Tablespoons of chocolate chips (or however many you want). Roll into a ball. Enjoy.
- Store any leftovers in an airtight container in the refrigerator for up to 5 days (or until it starts to smell off).
Notes
- I use oats in this recipe instead of flour, because consuming uncooked flour may put you at risk of getting sick (same with raw egg). See food safety section in the blog post for more info.
- Since we're making a single serving of cookie dough, there isn't enough volume to really incorporate your dough, it might remain pebbly when mixing. This is ok, just press together with a spoon/rubber spatula occasionally. or use a narrow, high sided mixing bowl. That might help too.
- If using dark brown sugar, I recommend skipping adding the vanilla, the molasses taste from the brown sugar + vanilla are very strong combined.
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