1) we only had unsalted butter, so I salted the cookie dough to taste…wonderful!

2) so happy to have cookie dough that can be frozen in individual serving sizes, then thawed and cooked when I want a limited treat without heating the whole oven.

Thanks, Diane!!!!!

Made on a cast iron crepe pan over a mini rocket stove using twigs for fuel.

The test pancake was slow starting, but turned out great. After that, it became clear that it will take practice to know how hot my skillet is, cuz the cookies burned a bit.

Tasted like a cross between a sugar cookie and a roasted marshmallow that’s a bit burnt.

Since the crepe pan finally heated across the full surface, but it was hotter in the middle, I was able to move the cookies around to finish cooking them in the middle.

I have not used gluten free flour, but if you typically substitute it in recipes, then it should work.

About 18 small cookies, you can easily multiply the recipe for more.

Yes, I think that would work out well. You’ll have to let me know how it goes.

They are a cookie dough, so they stayed fresh for a few days in an airtight container (until they were all eaten)