Small and decadent. Easy.  Impossible not to eat just one.  No bake eggless cookie dough bites.  I of course follow the recipe below coming from Kitchenfunwithmythreesons.com.  Then I add to the recipe for the second round.  A little Christina Tosi cookie crumbs added to the chocolate chip dough.  Additional rainbow sprinkles. A chocolate coating never hurt anyone either. Unless you are allergic.  I am not.  I like them slightly cold.  Who doesn’t want a bite or some of decadence after a summertime salad?  No it does not defeat eating a salad.  There should always be a pocket in the belly reserved for dessert.

 

 

EDIBLE EGGLESS COOKIE DOUGH from Kitchen Fun with mY 3 Sons

Ingredients

• 1 stick unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2 teaspoons vanilla extract
• 1 cup all-purpose Flour
• 1/4 teaspoon sea salt
• 1 mini cup chocolate chips

Directions

Place softened butter into a mixing bowl. Add in sugars until well combined, then add in the vanilla. Stir in the flour, salt and chocolate chips until dough forms. Cover tightly with plastic wrap or lid until ready to use. We do not refrigerate. Now grab a big spoon and enjoy!

 

Here is a continuation of that recipe with the added cookie crumbs from Christina Tosi’s MILK confetti cookie and birthday crumb cake and then coated in melted chocolate and after making this you can check out my blog post Confetti Cookies and make her cookie recipe including the birthday cake crumb..

Birthday Cake Crumb

Page 78 Milk Bar

birthday cake crumb

MAKES ABOUT 275 G (2 1/4 CUPS)

100g granulated sugar

25g light brown sugar

90g cake flour

2g baking powder

2g kosher salt

20g rainbow sprinkles

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40g grapeseed oil

12g clear vanilla extract (see page 21)

1.  Heat the oven to 300F
2. Combine sugars, flour, baking powder, salt and sprinles in the bowl of a stand mixer fitted with the paddle attachment and a mix on low speed until well combined.
3. Add the oil and vanilla and paddle again to distribute.  the wet ingredients will act as a glue to help the dry ingredients form small clusters; continue paddling until that happens.
4. Spread the clusters on parchment paper-or Silat-lined sheet pan.  Bake for 20 minutes, breaking them up occasionally.  The crumbs should still be slightly moist to the touch; they will dry and harden as they cool.
5. Let the crumbs cool completely before using in a recipe or scarfing by the handful.  Stored in an airtight container, the crumbs will keep fresh for 1 week at room temperature or 1 month in the fridge or freezer.

Until Next Time…