So, I was remembering how my sister-in-law-in-law (hubby’s brother’s wife 😉 ) decided, from 1/2 the country away, to make this amazing looking, sweet, creamy, smooth concoction called cookie dough dip – and then sent me a picture text of it.
A picture text.
You can’t taste a picture text.
Cruel and unusual punishment I tell you.
So I immediately set about finding out how to make it. I couldn’t really eat the original recipe anyway, so it was probably a blessing in disguise her being five states away. (For her too, or else she wouldn’t have had any left.) 😉
Here is my edited, healthified to a point (this should NOT be breakfast) version of the best edible cookie dough out there. (For you people who are scared stiff about raw eggs. I, however, am not, so I get to enjoy more cookie dough than you. 😉 Hehe.)
- 1/2 pack cream cheese
- 1/4 c butter
- 1/2 c peanut butter
- 1/2 c coconut sugar
- 1/2 c xylitol (or coconut sugar, or maple sugar)
- 3/4 tsp vanilla
- 2 tbsp oat flour
- 1 c sprouted rolled oats
- 1/2 c organic chocolate chips (optional)
- Beat cream cheese, butter and peanut butter until smooth.
- Add remaining ingredients and beat well.
- Enjoy, or refrigerate until ready!
Adapted from Christy over at The Girl Who Ate Everything