cookie dough Archives

Oatmeal Raisin Cookie Dough Bites

February 15, 2013 · by Ari ·

Today I want to tell you about how embarrassing my busband is.

Yesterday he got into an argument with a lady at the store. Apparently, she gave him a dirty look, and he thought this was a good reason to cause a scene and argue with her right in the middle of the grocery store. Clearly, he’s really mature. 😉

Luckily, I wasn’t with him. I only felt embarrassed hearing the story. You see, he is totally the type to just say whatever is on his mind, which is, like, the opposite of me. I am the type that when I say the wrong thing, I still think about it, and analyze it months later.

I suppose I should be less embarrassed, and more grateful that I have a husband who never minds running out to the store for whatever crazy ingredients I need at the moment. You see, I am also the type of person who forgets everything. I’m really type A about some things, but not normal things. I make lists, but I don’t follow them. I hate mess, but I’m messy. Sometimes, I don’t even understand myself!

You know what else I don’t understand? Dates. How do they make things so sweet, and delicious when you don’t add any sugar??? And WHY HAVE I NOT BEEN DOING THIS FOREVER AND EVER????? The thing is, my sweet tooth has gotten totally out of control, and I’m not running right now to at least balance out all the sugar I want to eat ALL THE TIME, so something needs to give. My friend Heidi is always making all sorts of delicious treats that are only sweetened by dates, then the other day Sally made some that looked amazing too.

Then, I went to Whole Foods, and they had samples of something pretty similar, and it literally tasted JUST LIKE COOKIE DOUGH. I looked at the ingredients, took it as a sign, and went right home to my food processor.

You guys, THEY TASTE JUST LIKE COOKIE DOUGH!!! Not like the “oh these taste pretty good for healthy food” or in the way a Larabar says it tastes like cookie dough, but really just tastes like a delicious snack; no–these taste like legit cookie dough, and the 8 that came out of my batch lasted about a day. Soft, chewy, cinnamony goodness that is totally good for you. I’m in so much love. I made these Wednesday, and it took me all of 36 hours to share them with you!

Oatmeal Raisin Cookie Dough Bites

yield 8

3/4 cups chopped pitted dates
1 tsp vanilla extract
1/4 tsp butter extract
1 tbsp almond butter (or peanut butter, or sunflower butter, or whatever kind you like)
1 tbsp chopped roasted almonds (or any nut of choice)
pinch salt
1 tsp cinnamon
2 tbsp rolled oats (use gluten-free if that’s important to you)
1/4 cup raisins
finely shredded reduced fat unsweetened coconut for rolling (optional, but recommended)

Directions:

Blend dates and extracts in your food processor until they form a sticky ball, about 4-5 minutes. Add almond butter, and continue to process until combined. Add almonds, salt, cinnamon and oats, and process for 1-2 more minutes, until everything is sticking together.
Remove dough from food processor. Use you hands to fold in raisins.
Roll dough into 1″ balls. If desired, roll in coconut. Store in an airtight container for up to 1 week.

Cookie Butter Cookie Dough Bars

February 11, 2013 · by Ari ·

You know those people who go through life only speaking the bare minimum amount of word required to get by in social situations?

Yeah, that’s not me. I’m that person who, even as an adult, can’t get through situations where you’re supposed to be quiet. Work meetings? Don’t put me next to anyone I find remotely interesting. Library? I get the evil eye from everyone who actually went there for some peace and quiet. I even talk the entire time through massages.

I think the only time I ever stop talking is during a run when I get reallllly tired, and then it doesn’t matter because I’m usually with the only girl I know who loves to talk more than I do. 😉

So when I name a recipe, I always want to tell you every single thing about it. The name doesn’t do justice for me unless it accurately describes every detail of the food. In fact, if I were going to name these what I wanted to, they would be called Double Salted Chocolate Covered Cookie Butter Cookie Dough Tops with Graham Cracker Crust. I had to put it in bold so that you could actually see the beginning and end. It’s only slightly excessive.

The problem is, it is all of those details that make these bars so fantastic. It took me a few tries to actually figure them out. The first time, I didn’t put two layers of chocolate–I only put chocolate on the top–and the dough didn’t stick to the crust, and they ended up a sticky mess.

Then I tried to cut them before freezing them–well that resulted in cookie dough oozing out. It wasn’t pretty, but they still tasted great. However, it was when I finally completely froze them before cutting that they finally worked for me. You can see that cutting the frozen chocolate causes the tops to crack, but I didn’t mind it. If you do, you could always cute them when the chocolate is first put on, and is still melty, then freeze.

For the graham cracker crust, you must use old fashioned graham crackers. Please don’t use the regular store bought one. The crust is probably my favorite part, and it is due to that spicy cinnamon and molasses taste that the old fashioned graham crackers bring. This crumbly crust is topped with a layer of melted chocolate, then sprinkled with sea salt, followed by soft, gooey, eggless cookie butter cookie dough, and topped with more chocolate and an other layer of sea salt. If you don’t love sweet and salty as much as I do (ummm WHY NOT?). you could leave out the salt on the bottom layer, or (gasp) all of the salt, but I wouldn’t do that. With all the sweetness of the graham crackers, chocolate, and cookie butter, the salt puts everything into perfect balance.

Using a spring form pan makes them about a million times easier to get out, but it does make cutting them….interesting. I did most of the outside pieces in triangles, but did the middle in squares and rectangles. Honestly, it doesn’t matter how you slice ’em–they are a totally out-of-this-world decadent treat that is perfect for any occasion. I made them after Steve’s first century and again for after my marathon.

Cookie Butter Cookie Dough Bars

8 oz old fashioned graham crackers
3 tbsp coconut oil, melted
1/2 cup apple butter
1 cup cookie butter
1/2 cup sugar
1/2 cup molasses
1/4 cup brown sugar
1 tsp vanilla
1/4 cup unsweetened almond milk
1 cup white whole wheat flour
12 oz bag dark chocolate chips, melted and divided
coarse sea salt

Directions:

Preheat oven to 350. Line the bottom of a 9-10″ springform pan with parchment paper. Spray edges and parchment paper well with nonstick spray. Set aside.
Pule graham crackers in a food processor until you have fine crumbs. With the food processor on, stream in the coconut oil and continue to run until combined, about 1 minute.
Press graham cracker crust into the bottom of your spring form pan making smooth, even layer. Bake until lightly browned and set, about 15 minutes. Place on a wire rack to cool slightly.
Spread half the melted chocolate over cooked crust. Sprinkle with sea salt. Let set in the refrigerator.
Meanwhile, beat together apple butter, cookie butter, sugars and molasses until well combined. Beat in vanilla and almond milk. Slowly beat in flour and continue mixing until fully combined.
Top cooled chocolate with cookie dough. Use a sprayed piece of parchment paper to press cookie dough into a smooth even layer.
Top with remaining melting chocolate. Use a pastry brush or spatula to spread evenly. Sprinkle with more sea salt.
Either slice immediately, then freeze, or freeze completely for about 3 hours, then slice and serve. Store in an airtight container in the freezer for up to 1 month (yes, I was eating these for a WHOLE MONTH!).

Speculoos Cookie Dough Truffles

June 10, 2012 · by Ari ·

Sometimes, you just need to eat raw cookie dough dipped in chocolate.

Okay, at all times I really need raw cookie dough dipped in chocolate. Who am I kidding? But, for some greater good, or something, I surpress my need, and save it for the days where I need a little pick me up.

Like, you know, when you find out you need surgery, and you’re going to miss out on the race you’ve spent the last 3 months training for. Wahhhh. It’s okay though, because these made me feel better. A lot better. Like in Ratatouille when that little rat takes the bite and the fireworks go off around him, and the whole world stops. I heart Pixar.

I would tell you that these are a huge problem. And they ~~are~~ were. I ate them all up. Problem solved. I am so good at solutions. Have a food problem? Here is the solution: Give it to me. Unless it’s strawberries. Or pineapple. Or beets. Yuck. Also, crisco, but is that even food???? It can’t be! It gives me the creeps. Some people I know keep pounds of it in their pantry. I have strange friends. 😉

Anyway, I made 3 kinds of truffles. When you’re indecisive like me, and you can think of a million ways that these truffles could taste good, it would be silly to choose just one. So I made some with fleur de sel (fancy for sea salt–don’t worry, you don’t have to spend $15 on your salt; regular sea salt will do), and I topped some with cinnamon chips, and drizzled white chocolate over the rest. The salted ones were my favorite. Shocking, right?

All I can say is you’re welcome. Or, I’m sorry. Depending on how you take eating a dozen truffles in one sitting….

Speculoos Cookie Dough Truffles

yield 1 1/2-2 dozen truffles

2 tbs light whipped butter
1/2 cup TJ’s Speculoos Cookie Butter (or Biscoff spread, or any other Speculoos spread you prefer)
1/4 cup brown sugar, packed
1/2 tsp vanilla extract
1/2 tsp almond extract
1/4 cup white whole wheat flour
2/3 cup dark chocolate, melted
optional toppings: fleur de sel, cinnamon chips, white chocolate

Directions:

In a medium bowl, beat together butter, cookie butter, vanilla and flour until well combined. Cover and chill for 30min-1 hour.
Roll dough into 1/2 tbs sized balls, and use a fork to dip and fully coat in melted chocolate. Set on parchment paper, and repeat with remaining dough. Freeze for 1 hour to set, then keep in freezer or refrigerator.

Toppings:

If using fleur de sel, or cinnamon chips, top before freezing. Sprinkle fleur de sel on top, or place 2-3 small cinnamon chips into the top.
If using white chocolate, wait until set. Melt desired amount of white chocolate and drizzle lightly using a toothpick. Refreeze to set.

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