This is on my list of things to try, so I did! It’s not exactly like cookie dough, but it’s pretty downright tasty. Bonus points: it’s high in protein and very easily adapted to be gluten free (just make sure you have GF oats)!
You can find the recipe here or on Darcy’s blog, so I’ll spare you. Essentially, you dump all of the ingredients except the chocolate chips into a food processor or blender, and blend/process it up! Once it’s mixed thoroughly, add the chocolate chips, and you’re done. Some tips:
- If the dip is too runny, add more oats. If the dip isn’t thick enough, add more milk (I only used 1 Tbs, and could probably have left that out)
- If you don’t have brown sugar, I recommend 2/3 cup white sugar+1 or 2 Tbs. molasses.
- It tastes better after it’s had some fridge time. So let it chill for an hour or so, then serve it. It also becomes a bit thicker-more like cookie dough.
Let’s talk about dipping. My dip of choice? Animal crackers.
If animal crackers aren’t your thing, try graham crackers, shortbread cookies or vanilla wafers. If you’re adventurous, try making your own version of whatever cookie/cracker combination sounds tasty to you. Your last option (and maybe the best one) is to just dig in! Grab a spoon. And eat.