Cookie Dough Slice
Who has enjoyed a bit of cookie dough straight out of the mixing bowl? I certainly have (which usually results in the recipe yielding a lot less cookies than it's meant to...). So I thought I'd just cut to the chase and develop this Cookie Dough Slice; a lot healthier than your typical processed cookie dough and no baking required.
I added chunky bits of 85% cocoa chocolate and some unsweetened dried sour cherries to the mixture, but feel free to change up the 'bits' as you please. I also added some Great Lakes Collagen Hydrolysate for added nutrition (a collagen supplement, which is flavourless so you can add it to almost anything), but you can leave it out if you don't have any.
The recipe is gluten-free and nut-free (I've had an influx of emails from people asking for nut-free dessert recipes!). Nuts and/or nut butter are key ingredients in so many dessert recipes, but I have developed quite a few nut-free desserts. You might like to check out my Raw Superfood Chocolate, Choc-Chip Lucuma Mousse, Lucuma Energy Bars, Vanilla Chai Superfood Cups and Coconut Quinoa Dark Chocolate Bars, which are all nut-free. (Or you can just type "nut-free" into the search box on the right-hand side of the blog).
Cookie Dough Slice
Gluten free | Nut free
- 1 cup unsweetened desiccated coconut
- 1 cup rolled amaranth *
- 1/4 cup unflavoured whey protein powder **
- 1/4 teaspoon ground cinnamon
- 100g dark (85% cocoa) chocolate, roughly chopped
- 1/2 cup extra virgin coconut oil, melted
- 1/4 cup rice malt syrup
- 2 x 20ml tablespoons tahini
- 1/2 teaspoon pure vanilla extract
- 1/4 cup Great Lakes Collagen Hydrolysate (optional)
- 1/4 cup unsweetened dried sour cherries (optional)
- Line a 10 x 16cm container with baking paper or cling film.
- Mix the desiccated coconut, rolled amaranth, protein powder, cinnamon and chocolate together in a large bowl. Mix in the collagen and dried sour cherries if using.
- In a small bowl, mix the melted coconut oil, rice malt syrup, tahini and vanilla extract together. Pour this mixture into the bowl of dry ingredients and stir until everything is well combined. Press the mixture firmly into the prepared container and leave in the fridge or freezer to set.
- Once set, remove the slice from the container and cut into squares. Store the slice in an airtight container in the fridge or freezer.
Makes 12 pieces.
* I've only tested the recipe using rolled amaranth, but you could try using rolled quinoa or oat meal, or almond meal if you want to keep the recipe grain-free.
** You could use a plant-based protein powder if you prefer, but you may need to add a little extra coconut oil if it makes the mixture too dry. I recommend using a whey protein powder in this recipe as it gives a better texture. You can buy unflavoured, unsweetened whey protein powder at health food shops or online (it's handy to add to baking when you don't want it to affect the flavour).