Almond Chocolate Chip Cookie Dough

 Today, I wanted to make my daughter's some yummy cookie dough for a fun after school treat.  I was ready to whip up a batch, and sadly discovered I'm out of vanilla extract...
so, after much thought, my 2 year-old daughter and I decided almond extract would be a wonderful substitute for vanilla.  
I've lightened up the recipe...a girl should be able to eat her cookie dough without all of the guilt, right?
I also made this completely egg-free, making the cookie dough safe to eat.    
Almond extract is the perfect flavoring in this recipe! 

The Recipe

1/2 cup I Can't Believe It's Not Butter Spread       1 cup plus 1 T unbleached all-purpose flour
1/4 cup sugar                                                    1/4 t salt

1/3 cup brown sugar                                          1/2 t baking soda

1/2 t almond extract                                          1/2-1 cup semisweet chocolate chips

Combine flour, salt and baking soda together, mix well.

Beat the butters and sugars until well blended, add almond extract.

Add flour mixture to the butter mixture until just combined.  Stir in chocolate chips.

Smart Little Cookie Tip:

This recipe is very versatile.  If you would like to store the cookie dough, place it in a covered container to refrigerate, or, in a freezer safe container or freezer bag and freeze. These also bake beautifully into delicious, soft cookies! Bake at 350 degrees F for 8-10 minutes.
To use this recipe in ice cream, use your favorite sweet cream base and follow your ice cream makers manufacturers instructions.

For the original Homemade Chocolate Chip Cookie Dough Ice Cream recipe,
visit: www.heathersbytes.com/homemade-cookie-dough-ice-cream/

Fabulously Delicious!