A couple years ago, my sister sent me an email out of nowhere with this recipe and a note that said “This has to be on your blog!” And I’ll be honest…it kind of took me a while to get to it.
But I played around with the recipe, making for a co-worker on maternity leave, for my own personal consumption, and then to take to work. And somehow never got around to posting the final version that I love dearly.
And guys, these cookies are weird. They have no leavening agent and no eggs…which shouldn’t work, but it totally does. In fact, they could be vegan if you substituted coconut oil for butter (though I haven’t tried that from a texture standpoint).
Side note, this cookie dough is AMAZING. Like, try not to eat it all raw before baking it, I DARE YOU. And because there are no eggs, you don’t have to worry about raw egg in it (which…I don’t, but I know some people do).
One of the great things about this kind of recipe, where you make the dough into a log and then slice pieces off, is that you can make parts of it at a time super easily. So the last time I made this, I baked up about half the dough right after dinner, and then two days later sliced up the rest and baked it when I had my whole family over for dinner again. Bonus points because they’re really quite healthy.