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
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