EDIBLE CHOCOLATE CHIP OATMEAL COOKIE DOUGH RECIPES

Name: Oatmeal Chocolate Chip Edible Cookie Dough
Prep time: 5 min
Yield: 4
Ingredients: 1/2 cup rolled oats ((125 ml)); 15 oz chickpeas (canned) (drained (443 ml)); 3 Tbsp peanut butter ((45 ml)); 3 Tbsp brown sugar (packed (45 ml)); 3 Tbsp almond milk ((45 ml)); 1/8 tsp salt ((.5 ml)); 1/2 tsp vanilla extract ((2.5 ml)); 1/2 cup chocolate chips (mini (125 ml))

OATMEAL CHOCOLATE CHIP EDIBLE COOKIE DOUGH - OATS EVERYDAY

Oatmeal Chocolate Chip Edible Cookie Dough - Oats Everyday image

Edible cookie dough is the hot dessert trend of the year! Our version, loaded with fiber-rich oats and chickpeas, is a fun and healthy treat that can be whipped up in minutes and tastes just like the real thing!

Provided by Oats Everyday

Categories Desserts and Baked Delights Snacks

Prep Time 5 minutes

Yield 4

Number Of Ingredients 8

Ingredients

1/2 cup rolled oats ((125 ml))
15 oz chickpeas (canned) (drained (443 ml))
3 Tbsp peanut butter ((45 ml))
3 Tbsp brown sugar (packed (45 ml))
3 Tbsp almond milk ((45 ml))
1/8 tsp salt ((.5 ml))
1/2 tsp vanilla extract ((2.5 ml))
1/2 cup chocolate chips (mini (125 ml))

Steps:

Add all ingredients, except chocolate chips, to the bowl of a food processor. Process until smooth, scraping down sides as needed.
Fold in chocolate chips.
Serve with apple slices or cookies for dipping.

THE ULTIMATE GUIDE TO EDIBLE COOKIE DOUGH

The Ultimate Guide to Edible Cookie Dough image

Edible cookie dough is simple to make. It’s very similar to baked cookies. You can use a hand mixer or stand mixer. If you don’t have a mixer, you can make the dough by hand. The texture won’t be as fluffy, but it will still taste great. Use the basic recipe as a base for all five flavors. In the case of the chocolate chip flavor, double chocolate chip flavor, and snickerdoodle flavor, the base recipe ingredient amounts stay the same. For the peanut butter flavor, you need to reduce the butter called for in the basic recipe. For the oatmeal cookie flavor, you need to reduce the flour called for in the basic recipe.

Provided by Adam and Joanne Gallagher

Total Time 15 minutes

Prep Time 10 minutes

Cook Time 5 minutes

Yield Makes about 1 cup of cookie dough (about 16 spoonfuls)

Number Of Ingredients 22

Ingredients

3/4 cup (95 grams) all-purpose flour
1/4 cup packed light brown sugar
2 tablespoons granulated sugar
4 tablespoons (55 grams) unsalted butter, at room temperature
1 1/2 tablespoons milk, cream or half-and-half, or more as needed
3/4 teaspoon vanilla extract
1/2 teaspoon molasses, optional, see notes
1/4 teaspoon baking soda
1/8 teaspoon fine sea salt
1/3 cup chocolate chips or chunks
2 tablespoons unsweetened cocoa powder, Dutch cocoa or regular
1/3 cup chocolate chips or chunks
2 tablespoons unsalted butter (instead of 4 tablespoons in the basic recipe)
2 tablespoons well-stirred peanut butter
1/4 cup chopped roasted peanuts
1/4 cup (30 grams) all-purpose flour (instead of 3/4 cup in the basic recipe)
1/2 teaspoon ground cinnamon
1/2 cup (45 grams) old-fashioned rolled oats
1/3 cup raisins, optional
1/4 teaspoon cream of tartar
3/4 teaspoon ground cinnamon
1 tablespoon cinnamon sugar topping (2 1/2 teaspoons granulated sugar mixed with 1/2 teaspoon cinnamon)

Steps:

Microwave Instructions: Microwave the flour in a microwave-safe bowl for one minute. Remove and stir well — it will seem hard to stir at first and then will break apart. Microwave for one more minute or until the temperature reaches 165 degrees F throughout. Stir the flour very well then sift into a medium bowl.
Oven Instructions: Spread flour onto a baking sheet and bake in a 350-degree Fahrenheit oven for 10 minutes. Sift the flour into a bowl.
Beat the brown sugar, granulated sugar, butter, milk, vanilla extract, and the molasses with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 3 minutes. Scrape the sides and bottom of the bowl then evenly sprinkle the baking soda and salt over the mixture. Beat for 30 seconds then add the flour and mix on low speed until well incorporated. If the dough seems too thick or dry, beat in another 1/2 tablespoon of milk. Fold in the chocolate chips.
Beat the brown sugar, granulated sugar, butter, milk, vanilla extract, and the molasses with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 3 minutes. Scrape the sides and bottom of the bowl then evenly sprinkle the baking soda, salt, and the cocoa powder over the mixture. Beat for 30 seconds then add the flour and mix on low speed until well incorporated. If the dough seems too thick or dry, beat in another 1/2 tablespoon of milk. Fold in the chocolate chips.
Beat the brown sugar, granulated sugar, butter (2 tablespoons), peanut butter, milk, vanilla extract, and the molasses with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 3 minutes. Scrape the sides and bottom of the bowl then evenly sprinkle the baking soda and salt over the mixture. Beat for 30 seconds then add the flour and mix on low speed until well incorporated. If the dough seems too thick or dry, beat in another 1/2 tablespoon of milk. Fold in the chopped peanuts.
Beat the brown sugar, granulated sugar, butter, milk, vanilla extract, and the molasses with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 3 minutes. Scrape the sides and bottom of the bowl then evenly sprinkle the baking soda, salt, and cinnamon over the mixture. Beat for 30 seconds then add the 1/4 cup of flour and oats, and then mix on low speed until well incorporated. If the dough seems too thick or dry, beat in another 1/2 tablespoon of milk. Fold in the raisins (if using).
Beat the brown sugar, granulated sugar, butter, milk, and the vanilla extract with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 3 minutes. Scrape the sides and bottom of the bowl then evenly sprinkle the baking soda, cream of tartar, salt, and cinnamon over the mixture. Beat for 30 seconds then add the flour and mix on low speed until well incorporated. If the dough seems too thick or dry, beat in another 1/2 tablespoon of milk. Serve sprinkled with cinnamon sugar.

Nutrition Facts : ServingSize About 2 tablespoons, Calories 126, FatContent 5.9g, SaturatedFatContent 3.6g, CholesterolContent 15.3g, SodiumContent 79.4mg, CarbohydrateContent 17g, FiberContent 0.3g, SugarContent 8.1g, ProteinContent 1.4g

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