Gluten-Free Cookie Dough

We freely admit to liking cookie dough better than actual cookies around here, so I like having a standby recipe to whip up a mini-batch of the stuff. I'm not at all into the taste of uncooked sorghum, so I use a somewhat modified featherweight flour mix for this (it's one of the reasons I started keeping white rice flour in my cupboard).

This is enough for two people to eat out of the bowl, or to freeze and throw into a batch of homemade ice cream. The recipe below is for chocolate chip cookies, but you can make a sugar cookie dough by omitting the chips tossing in another ½ tbsp each of sugar and earth balance.

2 tbsp white rice flour
1 ½ tbsp tapioca flour
1 ½ tbsp potato starch
1/8 tsp salt
2 ½ tbsp cane sugar
1 ½ tbsp earth balance
½ tbsp soy or nut milk
1/8 tsp vanilla extract
3 tbsp chocolate chips

In a very small bowl, briefly cream together the earth balance and sugar. Add the vanilla extract. In an even smaller bowl, combine the flours and starches, salt, and baking powder. Stir the dry mix into the wet, and add as much of the non-dairy milk as needed to bring the dough to the right consistency. Stir in the chocolate chips.

Eat until you feel sick!

(This recipe is not for baking. Seriously. Caveat crustulum.)