Who doesn’t love cookies? And I’m not talking about a love for eating them – although eating them (specifically the moist, chewy, melt-in-your-mouth kind) is great and all…
But we all know where the actual passion and joy really lies, when we talk about cookies. Just in case you aren’t familiar with and can’t think of enjoying anything more than an actual cookie, then let me share with you, the love… of eating raw cookie dough!
Yummyness on the go
It starts as a small enjoyment during our childhood, receiving a spoon to lick when someone bakes the occasional batch of cookies. This later develops into licking the bowl clean (in addition to eating a spoonful), which gradually evolves to eating half the batch and feeling woozy as a teenager (where’s the self-control; …not in my vocab!). Finally this occasional pleasure graduates in to what we now recognize as a comfort food, making a batch
to pig out on to indulge in (not bake!), whenever we, or any of our friends, are suffering from a broken heart, having a terrible day, or just need some sort of cheering up. In most cases, only cookie dough can help heal the pain, as the affiliation with the happy times we’ve had – eating raw dough growing up – brings comfort (I have however heard that ice cream and/or wine might have similar healing powers…maybe a combo of all three will turn us into super women?!)
Enjoy by the spoonful!
But eating raw cookie dough can have it’s consequences. While being delicious, raw cookie dough (unless it’s vegan) will also mean that it contains raw eggs, i.e. there is an increased chance of salmonella infection. Also, in it’s raw, scrumptious form, it’s very hard to practice portion control, resulting in eating too much sugar and fat (butter), all in one go. (Which is fine when you’re in your teens and have an amazing metabolism, but after a certain age you’ll start growing sideways…).
So how do we solve this predicament? We clearly can’t just go cold turkey!
Well, I can think of two ways around this. The first is making one of these guilt-free cookie dough recipes, created specifically for eating purposes: Cookie dough , Cookie Dough.
The other option is to make an oatmeal-based cookie-dough-like breakfast or snack (see my recipe below) to enjoy as a healthy, balanced meal.
I first came across cookie dough oatmeal on both Lauren‘s and Julie‘s blogs, and after making their cookie-porridge recipes for breakfast, and never knowing what to eat before dance, I wanted to see if it could also double as a sustainable snack. I decided the overnight oats option might be more practical to transport, and ate the oats on my way to the studio nearly every day last week. It was a success! Their recipes offer a perfect combo of energy, protein and carbs, to help me excel and perform, without feeling weak, tired or hungry once during my two-hour sessions! I felt like I was on top of the world 🙂
So this recipe is inspired by their awesome ideas, and tweaked a tiny bit to boost protein content and increase creamyness…
Creamy Cookie Dough Overnight Oats (serves 1)
(inspired by the Oatmeal Artist, Peanut Butter Fingers and the Cooking Actress)
- 1/2 cup regular rolled oats
- 1 tablespoon almond butter (you can use any other kind of nut butter, just remember this will change the flavour), I used two different kinds of almond butter, one was made with white almonds and the other with plain (the white one is sweeter and thicker!)
- 1 tablespoon chia seeds (do not omit, these magical seeds help thicken the oatmeal)
- up to 1 tablespoon of plain quark or Greek yoghurt
- 1/2 teaspoon molasses (I used black-strap)
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon pure vanilla powder (optional)
- cinnamon to taste
- 1/2 cup milk of choice (I use vanilla soy milk)
- 1 teaspoon carob chips (or chocolate chips, or bits of nuts,or…) (optional)
- Add all ingredients, except for a tiny bit of the milk (need for easy stirring) and the add-ins, in a mason jar or Tupperware
- Stir well until combined
- Add in rest of milk
- Cover with lid and shake well
- Store in the fridge overnight (or for several hours)
Note: This recipe makes a very dense, filling oatmeal..also, I think I added a bit more than a tablespoon of almond butter, and found it tasted a bit too much like marzipan (so relatively sweet!)
Kept me going..
Overnight oats are my current recommendation for a pre-dance snack(or even just before any cardiovascular activity), as it has just the right ratio of carbs to protein to fat to keep my blood sugar levels steady, energy levels high and my hunger at bay…!
With an extra “oompf” of attitude (thank you oats 😉 ) and nail polish, Anoushé xoxo
Question of the day:
What is the comfort food, you know you can always rely on, to cheer you up? Are you also a raw cookie dough eater?
I have to admit, I love Swiss cookie dough. Whenever Christmas is around the corner, we bake a ton of cookies, and eat plenty of dough. My favorite is probably Mailänderli – best described as lemony, buttery, sweet heaven (and I honestly prefer the dough to the actual cookie!) As to comfort food, I don’t generally eat to cheer myself up, (I dance instead 🙂 ), but have always loved Macaroni and Cheese (homemade), Peanut butter curry with tofu and spinach over brown rice (yes, I find this very comforting), and, of course, the occasional cookie dough…:)
THE COOKIE (DOUGH) MONSTER! Enjoying vegan Peanut Butter and Chocolate Oatmeal Cookie-Dough! 🙂