Did spooning into a bowl of freshly mixed cookie dough as a child make you feel deliciously rebellious? Uncooked eggs were no match for your wild-and-free spirit. But as an adult, you act more sensibly. Now, you’ve got plenty of reasons to avoid raw dough—and those eggs are only a small part! (Hello, excess sugar, butter and white flour!) To keep that innocent, rebellious thrill alive, opt for this inner-child-pleasing version of cookie dough, made with plant-based ingredients you can feel good about eating. And, since you might not want to add “cookie dough” as a single addition to your food diary, whip up this non-dairy shake and boost your favorite treat.
Ingredients
Cookie Dough
1 cup Bob’s Red Mill Almond Meal
1 Tbsp. Nutiva Coconut Oil with Buttery Flavor
2-1/2 tsp. maple syrup
1/2 tsp. pure vanilla extract
Dash salt
4 squares Hu Cashew Butter Dark Chocolate Bar, smashed into chunks
Shake
2 cups TigerNut Milk (can use almond milk or coconut milk)
2 tsp. Phresh Products Cacao Powder
7 seedless dates (can use 2-3 Tbsp. maple syrup or raw honey)
4 squares Hu Cashew Butter Dark Chocolate Bar
1 tsp. pure vanilla extract
1/4 tsp. salt
4 cups ice
Directions
- Prepare cookie dough. In a large bowl, combine all ingredients and mix until well combined. The dough should be moist and hold together well. Form half of dough into small chunks and set aside.
- Prepare shake. In blender, combine all ingredients and half of cookie dough that isn’t in chunks. Process until smooth.
- Transfer shake to two glasses or jars and add top with remaining cookie dough chunks.
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