Gluten-free Cookie Dough Dip

Wow, has it really been more than a month since my last post? That is totally unacceptable! Well, I hope you accept my deepest apologies for my long absence. It has been quite a crazy, busy last few weeks at work, which has been leaving me mentally (and physically) exhausted, not to mention my health has been a bit wacky.

My stomach issues are improving but I’m still under supervision by a gastroenterologist and I have a follow-up appointment on Monday to go over some additional tests after my colonoscopy last month. (You should be glad I was absent from blogging – I was thinking of live blogging the prep portion of the test…I figured that doesn’t go too well with a food blog…)

My appetite still isn’t 100 percent so I’ve been laying low recently. Brett and I haven’t been eating out as much as usual recently, although we did try a new breakfast spot in nearby Peabody, which I’ll post a review one of these days in the near future. I also still have a couple of brief updates from my quickie trip to Disney in early May.

If you’ve been following my blog for the last few months, you may have noticed an increase in gluten-free recipes. Well, that’s a hint as to why I’m seeing a GI specialist. There is a possibility that I may have Celiac disease or a gluten sensitivity. Even if my tests don’t come back positive, I more than likely in the next few months will be going gluten-free to help alleviate some of the painful migraines and fibromyalgia symptoms that I’ve been enduring recently.

Today, I wanted to share with you this gluten-free, dairy-free, potentially sugar-free recipe for a cookie dough dip that will have you begging for more. Surprisingly, it’s secret ingredient is (gasp!) – beans!

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Safe-to-Eat No Egg Cookie Dough

File this under the recipes you’ll hate me for again (like the easy peanut butter cups and the vanilla cupcakes for two). We all know that eating regular cookie dough (containing eggs) is a no-no because of salmonella. But here’s a great replacement that you easily can make to get that cookie dough taste.

Because this is so simple to make, even I felt guilty. So how did I eat it? While sitting on my balance ball. It totally negated any of the bad carbs that I ingested (ha!) My husband said it tasted just like the cookie dough in Ben & Jerry’s ice cream so that must be a good thing, right?

Egg free cookie dough

What You Need

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, melted
  • 1 cup packed, light brown sugar
  • 1/2 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 4 tablespoons milk (I substituted almond milk in place of regular milk and it worked just fine)
  • Mix-ins of your choice (I used about two cups of mini semisweet chocolate chip morsels but you could add nuts, white chocolate chips, just about anything…)

What You Do

Stir everything together. Eat.

Now, you could put these in other baking items – like stuffed cupcakes, crumble over ice cream, make a parfait or any other creation. But, I was perfectly fine with it on its own.

This was just another recipe that I found thanks to Pinterest. (Follow my boards on Pinterest here.) This one originally came from the Cupcake Project so head over there to see some more great ideas!