Somebody forgot to turn off the sun last week.
For a solid 7 days straight, the thermometer registered over 100° outside. In the shade. At least half of those days were closer to 110°!
I know I live in California with warm weather and all… But if I wanted a scorching sunburn just from walking outside, I would’ve moved to Death Valley!
My oven earned a well-deserved break during that heat wave, but by Day 2, I already had baking withdrawals. I lasted all the way until Day 4 before my cookie cravings drove me crazy. I had to do something about them!
I nearly duct taped the oven door shut to prevent myself from impulsively indulging in any insane temptations, but an idea popped into my head first. A deliciously brilliant idea.
What if I mixed up the cookie dough—but didn’t bake it?
As long as I left out the raw eggs, I could eat it straight from the bowl. I’d still get my cookies without converting the house into a sauna!
And if you give a girl some cookie dough, she’s going to make some ___________ to go with it… (Stay tuned for the answer in my next post!)
| Chocolate Chip Cookie Dough Bites | Print |
- 1 cup (120g) all-purpose flour
- ⅛ tsp salt
- 1 tbsp (14g) unsalted butter or margarine, melted and cooled
- ¼ cup (56g) unsweetened applesauce
- ½ tsp vanilla extract
- ½ cup (96g) light brown sugar
- 4 tsp mini semi-sweet chocolate chips
- Whisk together the flour and salt in a small bowl. In a medium bowl, stir together the butter, applesauce, and vanilla until thoroughly combined. Mix in the brown sugar, smearing any clumps along the side of the bowl. Add in the dry flour mixture, stirring just until incorporated. Fold in the chocolate chips.
- Optional: If the dough is too sticky to shape, refrigerate for 20-40 minutes.
- Line a baking sheet or large plate with wax paper. Roll the cookie dough into 32 little balls, using between 1 – 1½ teaspoons of dough in each ball. Place on the wax paper until ready to serve.
Keep the cookie dough bites stored in the refrigerator. Their flavors meld over time, and they actually taste best after 2 days of sitting in the fridge!
White whole wheat flour, whole wheat pastry flour, regular whole wheat flour, and oat flour (gluten-free oat flour, if necessary!) may be substituted for the all-purpose flour.
Coconut oil may be substituted for the unsalted butter or margarine.
Coconut sugar may be substituted for the brown sugar.
For a sugar-free version, use this recipe of mine instead!
{vegan, gluten-free option, clean eating option, egg-free, dairy-free, low fat}
Amy, once again another delicious sounding recipe!! Not sure how you come up with so many, wow!! These sound really good, but I’m afraid if I made them I’d definitely eat the entire batch! haha No self-control!
Aww Karey, you’re such a sweetheart — thank you! That’s the great part about a recipe that doesn’t involve eggs. You can divide all of the ingredient amounts by 4 to just make 2 servings. One for you, and one for later! (Or for your husband. 😉 )
Mmm… cookie dough = my weakness 🙂 One time when Mr. Webb and I had just started dating, I got the idea to make him eggless cookie dough just to eat! I think I must have included everything else, though… the baking powder and soda, because he thought it tasted really weird. And he never let me forget about the time I “forgot” to put the eggs into the cookie dough! Whatever- clearly I’m not crazy! So HA Chris!
Same here! I can never keep my spoon out of the bowl. 😉 And yes, too much baking powder and/or baking soda gives the cookie dough a chemical taste. I also found that overworking the dough did the same thing. (I had to make 2 batches to get these right!)
These look so tempting! A great snack for our upcoming vacation!
Thank you Kellie! Have a great time on your vacation! (Wish I could tag along in your suitcase… I could use a little break!)
Oh the doughier the cookies the better (…I’ve never understood those crunchy cookie people)! And this recipe is perfect because it doesn’t even involve cooking the dough for a little bit..so we’re safe from accidentally completely ruining cookies by making them crunchy:)
SO true Kylie!! I love slightly under-baking cookies to ensure they stay super soft. Crunchy cookies just aren’t the same… Even when there’s milk to soften them in!
These look absolutely mouth watering-ly amazing! haha.. However, I’m wondering if I could substitute anything for the applesauce? I still have a few more stores to check for it, but if there’s something I have that could give the same result, it could save me a trip or two.
Thank you Marie! I haven’t tried any substitutions yet for the unsweetened applesauce. What stores have you checked? It’s a really common ingredient in my neck of the woods, and both grocery stores and superstores (like Walmart or Target) sell snack-pack size and large jars.
Just my local grocery store. They don’t have the widest selection, so I’m not surprised they don’t carry it. I’ll check the stores you mentioned! Can’t wait to try these out. Thank you(:
You’re welcome! Some other stores would be Safeway, Luckys, Trader Joe’s… Any of the big-name chains. Good luck, and let me know if you have any more questions! 🙂
you can use flaxseed and water instead of applesauce. google exact measurements
Thanks for sharing Jen! 🙂
What if you added a nut butter in stead of the applesauce? Or half and half?
I haven’t tried either of those, Nancy. I aim to keep most of my recipes lower in fat, which is why I used the unsweetened applesauce. I did make a peanut butter version of the cookie dough bites here, if you’re interested in adding nut butters!
Do you taste the applesauce in it or does it actually taste like regular chocolate chip cookie dough?
It tastes like regular chocolate chip cookie dough! The applesauce is there to replace the egg to make the cookie dough safe to eat. However, if you have really sensitive taste buds and notice a faint apple-ish taste, leave the cookie dough in the refrigerator overnight. The flavors meld as they chill, and you won’t notice it at all the next day!
What can I use to substitute brown sugar? I don’t seem to have any in my house.
I’d suggest using ½ cup of granulated sugar and ¼ – ½ teaspoon of molasses as a substitute. You could also just use the granulated sugar by itself, but the cookie dough will be much lighter in color. Hope that helps Ashley!