Edible cookie dough
You can make this with any nut butter - I just chose hazelnut butter to make it taste like Nutella :P.
Edible cookie dough
- Vegetarian
- Can be made vegan
- Can be made GF
Ingredients
Method
- Blend 2 cups of oats until they look like flour, or use pre-bought oat flour
- Mix everything together, until it resembles cookie dough.
- Add the chopped chocolate or chocolate chips. Keep in the fridge for up to 5 days.
Why oat flour, and why it matters
This is the part worth understanding. Raw wheat flour is not safe to eat - it is a raw agricultural product and has been linked to E. coli outbreaks, which is why shop-bought edible cookie dough uses heat-treated flour. Oat flour sidesteps the problem entirely, and it also gives a softer, slightly chewier dough than plain flour would. If you would rather use wheat flour, spread it on a tray and bake it at 170C for about ten minutes first, then let it cool.
Getting the texture right
It should hold together when you press it and not stick to your hands. Nut butters vary a lot in how loose they are, so add the syrup last and go slowly - it is far easier to loosen a stiff dough than to rescue a sloppy one. If it does go too soft, a spoon more oat flour brings it back.
What the protein powder does
Whey gives a smoother, more cookie-dough-like texture. Vegan protein absorbs more liquid and makes the result denser and doughier, so if you are using one, expect to need a splash more syrup or a little milk. Leaving the protein out altogether is completely fine - just add a bit more oat flour and syrup in its place.
Storage
Up to five days in the fridge in a sealed container. It firms up when cold, so give it a few minutes out before eating. It also freezes well rolled into balls, which is arguably the best way to keep it, because they are very good straight from the freezer.
Serving
On its own with a spoon is the honest answer. Otherwise: rolled into balls and dipped in melted chocolate, stirred through ice cream, or crumbled over yogurt.
