“Cookie Crisp” Cereal

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I’ve said it before and I’ll say it again…truly one of the best parts of baking without eggs is eating raw cookie dough.

As a child the prospect of possible salmonella did not warrant hesitation nearly as much as it should have. However, as an adult I can now fully enjoy raw cookie dough sans the worry of deadly disease contraction. Hooray!

The recipe listed below is a modification off of a popular Internet trend, “cookie dough dip.” You’ll come to see that I LOVE recreating nostalgic recipes from our childhoods, often times with a healthy twist. If there are some ingredients listed here that might sound strange to you, do not worry! The final product is worth it, I assure you.

That is, if you can make it to the finished product without eating all of the raw dough…

INGREDIENTS:

  • 1 can white or garbanzo beans (1.5 cups cooked)
  • 1/3 cup nut butter*
  • Pinch of baking soda
  • 1/2 cup liquid sweetener such as maple syrup or agave
  • 1/4 cup + 2 TBS old fashioned oats (whole wheat flour, if not gluten free)
  • 1/2 tsp salt
  • Dark chocolate chips
  • Vanilla almond milk (to serve)

METHOD:

  1. Add all ingredients to food processor and blend until a smooth batter forms. FullSizeRender-2.jpg
  2. Chop chocolate chips until they are roughly split in two. Preheat oven to 350 degrees F. Carefully mix chopped chips into batter.**
    FullSizeRender-3
    Alternatively, you could just buy miniature chocolate chips, but cutting them is weirdly satisfying.

     

  3. With a 1/2 tsp measure, drop small circles onto lightly greased cookie sheet.
    FullSizeRender-1.jpg
    These are v. ugly but you get the idea. 

     

  4. Bake for about 12 minutes, until edges become firm and golden.
  5. Let cool on pan for 10 minutes and serve as desired. The classic route would be in a bowl with milk, but I’ve found these also make great toppings for other desserts. Cake topped with cookie crisp? YES PLEASE. Screen Shot 2017-06-02 at 6.21.40 PMNOTES:

*Peanut butter is best here if you like “PB cookie dough” flavored desserts, but feel free to substitute cashew butter for something milder. Applesauce works in a pinch, but the texture of batter might be wetter.

*Stop at this stage if you wish to serve dough as a dip! I’ve found it works well as an appetizer with graham crackers, pretzels, or fresh fruit.

2 Comments Add yours

  1. Ruthie says:

    This looks so amazing! Yes, the thought of eggs really anywhere is unsettling, especially in raw cookie dough. Love this idea..
    When I have some time in the foreseeable future I’m going to try!

    Liked by 1 person

  2. So true! I made vegan cookies the other day and it was so delicious being able to lick the spoon without worry 😄 This looks delicious!

    Liked by 1 person

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