3 Awesome and Easy Things You Can Do with Cookie Dough
1/4Jessica Milan is the genius behind Lookbook Cookbook, a natural, fun, and beautiful food blog that focuses on all things gluten-free, dairy-free, and soy-free. Oh, and did we mention she also makes things incredibly easy? Jessica’s going to be delivering some of her best treats to Teen Vogue regularly, but today's all about yummy, decadent cookie dough. Channel your inner Taylor Swift and fire up your hand mixer to make these delicious, indulgent treats.
2/4Cookie Dough Truffles
Makes approx. 8
Sweetness 1.5/3
Difficulty 1/31 cup raw unsalted cashews
1/4 cup unsweetened shredded coconut
3 tablespoons pure maple syrup
1 teaspoon natural vanilla extract
1/3 cup dark chocolate chipsAdd the cashews and shredded coconut to your food processor and grind into a powder. Add the maple syrup and vanilla and mix again until blended.
Remove from food processor and set aside in a mixing bowl. Add the chocolate chips to the processor and pulse a few times so there are still chunky pieces. Remove from food processor and mix into the cookie dough.
Take 2-inch pieces of dough and roll into small balls. If dough is too sticky to work with, put in the freezer for several minutes first. When finished rolling, store in the freezer to set. Best served cold.
3/4Peanut Butter Cookie Dough Bites
Makes 10 - 15
Sweetness - 2/3
Difficulty - 1/31/2 cup natural peanut butter
1/2 cup almond meal
1/4 cup pure maple syrup
2 tablespoons extra virgin coconut oil, softened or melted
1 teaspoon pure vanilla extract, optional
1/2 cup organic dark chocolate chipsMix all the ingredients in a large bowl, except for the chocolate chips and stir with a spatula or spoon. Stir in the chocolate chips when fully mixed.
Put mixture in the freezer for 15 minutes to set. Remove from the freezer and take 2-inch pieces and roll them into small balls in the palm of your hand. Put in the freezer for at least another 30 minutes to set. Serve frozen.
4/4No Bake Chocolate Cookies
Makes 8
Sweetness 2/3
Difficulty 1/3 1/2 cup pure maple syrup
3/4 cup natural peanut butter
2 tablespoons extra virgin coconut oil
1/4 cup cacao
1 cup wheat free rolled oatsLine a plate with parchment paper. Add the maple syrup, peanut butter, and coconut oil to a small saucepan over medium low heat. Use a rubber spatula to stir constantly so it doesn't stick. If it begins to bubble, turn down the heat.
When melted, mix in the cacao and rolled oats. Allow to cook for a few more moments until the dough thickens up slightly. When thickened, remove from heat and set aside for a few moments to cool.
Take spoonfuls of dough and transfer to the parchment paper to make cookies. Put in the freezer to set. Store in the freezer until ready to eat.
