Edible Gluten-Free Chocolate Chip Cookie Dough

HECK. YES. This stuff is addicting. Have you ever had a craving for cookie dough but don't want to worry about getting sick from the eggs in the dough? Your answer is here!! This egg-free chocolate chip cookie dough is RIDICULOUSLY good and safe to eat! AND it's gluten-free! Party in my tummy!

You can eat it alone or add it in some fudge like I did in the third photo. You. Must. Try. This. 



NOTE** Recipe makes about 2+3/4 Cups cookie dough 


1/4 Cup salted butter, room temperature  

3/4 Cups brown sugar, packed

3 Tablespoons Whole milk (or any other milk)

1 teaspoon vanilla extract  

1+1/4 Cup gluten-free flour (or you can use all purpose for non-gluten free!) 

1 heaping Cup semi sweet chocolate chips  



1. In a stand mixer with a paddle attachment OR a large mixing bowl, cream together the butter and sugar for about 3 minutes until smooth and fluffy. Add vanilla extract and mix. Then slowly add the flour and milk and mix until completely smooth. Stir in the chocolate chips either with the paddle attachment or large wooden spoon. 

2. Wrap in plastic and refrigerate for at least 30 minutes and up to 3 days. 

S'mores Bars

I have created something magical. 


If you're not drooling after looking at this photo, you should look one more time. Oh. My. Goodness. These are AMAZING!



For the cookie dough:

3/4 cup (1 1/2 sticks) salted butter, softened

3/4 cup white sugar

1/2 cup dark brown sugar

1/4 cup honey

1 1/2 teaspoons baking powder

1 teaspoon cinnamon

1 teaspoon  vanilla extract

1/2 teaspoon baking soda

1 egg

2 1/2 cups all purpose flour 

You will also need:

1 bag of mini marshmallows

1 small bag of milk chocolate chips- roughly 2 cups



For the cookies:

Preheat the oven to 375F. Line a 9X13 pan with foil or parchment paper and set aside.

Cream together the butter, sugars, honey, baking powder, cinnamon, vanilla and baking soda. Add the egg and beat until incorporated. Stir in the flour. Press the cookie mixture evenly into the pan. Note** If you want thicker cookies, use a smaller pan but adjust baking time. 

Bake until the top is light golden brown (about 15-20 minutes depending on your oven. When it is ready, remove from the oven and pour bag of chocolate chips on it. Then top with marshmallows and place back in the oven until they are toasted- about 3-5 minutes. Let cool completely and serve.

Crispy Chocolate Chunk Cookies

With Reese's pieces! Okay so I've been on the search for the perfect chocolate chip cookie recipe for EVER. I've come to realize that there is no perfect recipe- everyone likes them their own way.. So I'll post my favorite couple recipes of chocolate chip cookies starting out with these. 

These cookies are buttery and crispy on the edges and soft and chewy in the middle. The salted butter gives it such an amazing taste, I never use unsalted butter in my chocolate chip cookies. Normally with soft cookies, i refrigerate the dough but because I wanted these cookies to spread, I baked them as soon as I whipped them up. Give it a try! 



1 Cup salted butter, softened

3/4 Up packed brown sygar

1/2 Cup white sugar

1 tsp vanilla extract

1 large egg

1 3/4 Cups flour

1 tsp baking soda

2 cups chocolate chips  

(I used chocolate chunks from Trader Joes and then I threw in a cup of Reese's Pieces because why not??)



Preheat the oven to 350F. Line a baking sheet with parchment paper and set aside. 

Cream together the butter and sugars. Slowly add the vanilla extract and the egg.

Add the baking soda and the flour. Mix on low until combined. Add the chocolate chunks and whatever other types of candy you want to put in and mix it all together with a spatula. 

With a small ice cream scoop or a spoon, scoop a tablespoon size ball and place onto the baking sheet about 4 inches apart. They spread a ton! Bake for 9-10 minutes or until golden brown.  Let cool and enjoy!


Whats your favorite type of chocolate chip cookie? 

Chocolate Sweet Potato Protein Shake

Hey peeps! I've put together the perfect post-workout snack. It tastes like a Wendy's chocolate shake. Give it a try! 




1 small sweet potato/about 1 Cup (baked/microwaved, frozen and cut into small chunks)

1 serving chocolate protein powder  (I used 2 Tbsp Cacao Magic by Philosophie)

1+2/3 cup of unsweetened vanilla almond milk (i prefer Trader Joes brand) 

1 Tbsp cocoa powder(optional)

a couple ice cubes  



1. Add all ingredients into a blender or a nutribullet and blend until smooth. Enjoy!!