Monster Cookie Dough Dip Recipe

Monster Cookie Dough Dip recipe that is sure to satisfy the sweet tooth. This cookie dough is meant to be devoured as-is straight out of the bowl with a spoon.

(Gluten-Free, Dairy-Free friendly)

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We’ve made a variety of edible cookie doughs over the years and there is one thing I’ve realized. We are a bunch of raw cookie dough eating lovers.

It is amazing. It’s lovely to know that I’m not the only one guilty for eating more of the raw cookie dough than ACTUAL cooked cookie. According to R, eating raw cookie dough is disgusting. . . we’ll agree to disagree on that one. 😉

We had a reader reach out to us asking about how to adapt our classic chocolate chip cookie dough recipe to a monster cookie dough… You guys come up with the BEST ideas.

Here is it guys, Monster Cookie Dough that can serve as a dip with some gluten-free graham crackers for when entertaining.

Or simply spooning out of a bowl on a Friday night with a glass of wine. I’ll admit… I’m choosing the wine and cookie dough option.

Did you know the real risk of eating raw cookie dough is NOT the eggs but in fact the raw flour? Follow the following instructions.

TIPS for those Concerned with Consuming Raw Flour – Heat Treated Flour!

• Preheat your oven to about 325 degrees F.
• Take your measured flour and lay it out on a baking sheet.
• Bake for 8-10 minutes.
• Allow it to fully cool before using in recipe.

This should kill off any bacteria that is lingering in the raw flour that could supposedly make you sick.

I’ve personally never gotten sick from eating raw flour as it’s something I ALWAYS do when baking but always best to be cautious.

easy, quick, delicious, healthy, recipe

Monster Cookie Dough Dip Recipe

Dessert

Gluten-Free, Dairy-Free friendly

American

Monster Cookie Dough Dip recipe that is sure to satisfy the sweet tooth. This cookie dough is meant to be devoured as-is straight out of the bowl with a spoon.

Print Recipe

Yield: 3

Prep Time:10 min

Cook Time:0 min

Total Time:10 min

Ingredients:

• 1/2 cup salted butter, softened (or dairy-free alternative)
• 1/2 cup brown sugar
• 1/4 cup cane sugar
• 3/4 cup creamy peanut butter (or peanut-free alternative)
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 cup Bob's Red Mill 1-1 Baking Flour
• 1/2 cup Bob's Red Mill Gluten-Free Quick Cooking Oats
• 2 Tablespoons of milk + more depending on the consistency you desire.  (or dairy-free alternative)
• 1/2 cup colorful button shaped chocolate
• 1/2 cup chocolate chips

Directions:

• 1. In a medium bowl, cream together butter, brown sugar, cane sugar, peanut butter, vanilla and salt together.
• 2. Fold in flour until well combined. Stir in milk, add an additional splash of milk and stir until cookie dough reaches desired consistency.
• 3. Fold in oats, button shaped chocolate and chocolate chips.
• 4. Serve immediately to serve as a dip. If stored in the refrigerator it will stiffen up and make serving a little more difficult. Any leftovers are best store in the refrigerator in an airtight container.

Author: Linnie

Nutrition Information:

Serving size: 1/4 cup
Calories: 340
Other nutrition information: Total Fat: 20.5g , Saturated Fat: 9.2g , Cholesterol: 21mg , Sodium: 187mg , Potassium: 136mg , Total Carb: 39g , Dietary Fiber: 2.5g , Sugars: 20g , Protein: 5.1g

Recipe, images, and text © Veggie Balance

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(9 votes, average: 4.22 out of 5)

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