Chocolate Chip Cookie Dough 

Gluten-free

This is as simple as possible, no need for extra reading. I hope you enjoy!

Caution: This recipe is not so allergy friendly* as it contains nuts, dairy, and soy

*I added alternatives to help

Serving: 1 

Materials:

• One small bowl
• A spatula or spoon
• Measuring cups
• Measuring spoons

Ingredients:

• 1/3 cup of gluten-free oats
• I usually just grab a handful (amounts to a one-third cup to one-half cup) of oats
• 1.5 tsps. of cornstarch
• 1 tsp. of kosher salt
• If you are using salted butter add less salt
• 1.5 to 2 tbsps. of brown sugar
• 1/3 cup of chocolate chips
• I used semi-sweet but any other type will do
• Bittersweet, milk, dark, or even dairy-free chocolate chips*
• 1 heaping tbsp. of peanut butter
• Any other nut or seed butter* will be fine as well with a 1:1 ratio
• Dash of vanilla extract
• .5 tbsp. of cold semi-soft butter (optional)
• Though this is optional I believe it is the best things about this cookie dough and makes it taste authentic
• You could use vegan butter* too
• Either way the cookie dough will still be delicious 

Instructions:

1. Gather all your ingredients
2. To a small bowl add all the dry ingredients 
3. Mix all the dry ingredients till well incorporated
4. Add the peanut butter and vanilla to the same bowl
5. With a spoon or spatula fold the peanut butter and vanilla till the dough starts to clump together and there is no visible dry ingredients
6. Lastly add the cold butter
7. Smash or press the butter with the back of a spoon or spatula into the dough to mix it in.
8. Eat as soon as it's done
9. Then enjoy!!

Storage:

The dough can be stored in the fridge for about one week in an airtight container.

This recipe is also up on my Instagram @hannahsgfrecipes

Please go follow and like the post!