The Aspirational Gal’s Guide to Barely Passable Cuisine: Cookie Dough


On today’s installment of TAGGTBPC (go on, try pronouncing it, just rolls off the tongue) we are tackling cookie dough, the holy grail of stereotypical girl food. If only we had a bottle of wine to wash it down…

Why are we making cookie dough rather than popping down to the store and buying the premade stuff? Well, maybe you’re not in a mood to shop, or maybe it’s super late, or super early, or maybe you’re on a strict “no extra groceries, especially for ice cream, chocolate and the like” budget and you are being good.

Full disclosure: this recipe is only healthy in the sense that it’s an excellent way to practice portion control. You get to decide how much cookie dough you make. This means instead of sneaking into the kitchen to steal bits of cookie dough for the next four hours you can make just enough for one episode of your current binge. Follow the directions below for two to three globs of cookie dough. Double, triple, or quadruple as needed. For best results, I suggest carrying out this recipe in your most manically gleeful state. You’re so close to a thoroughly decent version of one of the most comforting foods in the world.

This dish has a prep time of however long it takes to locate as many chocolate chip cookie ingredients as you can remember off the top of your head and a cook time of five minutes.

·        1 ½ inch slab of butter

·        1 heaping medium sized spoon full of flour

·        ½ teaspoon of brown sugar sprinkle of brown sugar


·        A drop of vanilla extract

·        1 teaspoon almond butter as an egg substitute (I read that once and IDK how to make a vegan flax egg)

·        A sprinkle of salt

·        Chocolate chips

1. Combine ingredients (save the chocolate chips) in a bowl and beat with a fork until smooth.

2. Add chocolate chips and enjoy.

Thoughts on this recipe: I don’t have time for recipes and I get it if you don’t either. Feel free to take liberties with this recipe and make it yours.

Some variations I’ve tried: More almond butter and vanilla give the dough a richer flavor (the almond butter masks the flour taste). Whole wheat flour provides a good taste but is makes the dough gritty.


Let me know what you think and please share any variations you’ve come up with!