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.
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!
Oatmeal Chocolate Chip Cookie Dough
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.
