Have you ever found yourself unable to resist the allure of raw cookie dough while baking? Admittedly, I’ve experienced this scenario more than once, lol, and I’m betting you’ve been there, too. Here’s a delicious and healthier way to indulge.

It’s an easy cookie dough recipe that not only offers a safe-to-eat raw experience but also embraces the goodness of wholesome ingredients like whole grain oats and walnuts. These key components aren’t just flavorful; they’re champions of heart health, actively working to lower cholesterol levels.

And here’s the best part: this recipe is simple to make because everything (except the chips) is added to a food processor and whirled around until the mixture becomes creamy and dreamy.  

If you love cookies, try my Chocolate Chip Chamomile Cookies and Brain-Boosting Breakfast Cookies!

(5 stars) 3 ratings

Oatmeal Chocolate Chip Cookie Dough

Have you ever found yourself unable to resist the allure of raw cookie dough while baking? Admittedly, I’ve experienced this scenario more than once, lol, and I’m betting you’ve been there, too. Here’s a way to indulge guilt-free in the irresistible deliciousness.
Yield: 16 servings (makes 2 cups)
Prep Time: 2 minutes
Total Time: 10 minutes
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Ingredients
 

  • 2 cups walnuts
  • ⅓ cup rolled oats
  • 2 tablespoons honey
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon kosher or sea salt
  • ⅓ cup semi-sweet or dark chocolate chips

Instructions
 

  • Add all ingredients (except the chocolate chips) to a high-powered food processor or blender and process for about 5 minutes until the batter is thick and creamy. Stop halfway through to scrape down the sides and loosen up contents underneath the blades. Transfer to a small bowl and mix in the chocolate chips. Enjoy in dough form!
  • Store leftovers in an airtight container or keep in the fridge for up to 6 weeks.

Notes

• When storing leftovers in the fridge, if it becomes dryer and crumbly, simply microwave for about 15 seconds and stir; it will cream up again.
• If you’re following a gluten-free diet, be sure to carefully read the packaging for each ingredient. While these foods are inherently gluten-free, gluten can sometimes be added during processing for a variety of reasons, including for flavor and consistency.
• If you’re following a dairy-free diet, ensure chocolate you’re using is dairy-free.
To swap walnuts with another nut or seed:
Simple replace the 2 cups of walnuts in the original recipe with 2 cups of the nut or seed of your choice.
I’ve only experimented with the following and had delicious results: pecans, cashews, pumpkin seeds, peanuts, and sunflower seeds. If you decide to try one of these swaps, follow the tips below to get the creamiest cookie dough!
  • For cashews, add 1 Tablespoon of water at the beginning of the recipe.
  • For sunflower seeds, add 2 Tablespoons of water at the beginning of the recipe. You can also leave out the salt, as sunflower seeds have a naturally salty flavor. You can always decide to add some in after you taste the final mixture.
  • For pumpkin seeds, add 3 Tablespoons of water at the beginning of the recipe.
  • For peanuts, be careful not to over-process the dough, as it can become too thin and creamy quickly (like peanut butter consistency).
One last note: You may need to scrape down the sides of the food processor a few times during the mixing process. This will help your machine work more efficiently and achieve a smoother dough texture.
Author: Joy Bauer, MS, RDN, CDN

Nutrition Information per serving

Serving Size: 2 tablespoonsCalories: 140Carbohydrates: 8gProtein: 3gTotal Fat: 11g— Unsaturated Fat: 9.5g— Saturated Fat: 1.5gCholesterol: 0mgSodium: 20mgFiber: 1gTotal Sugar: 5g— Natural Sugar: 1g— Added Sugar: 4g
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe! If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!