Even though I’m no longer pregnant and am now free to destroy my body with all the terrible things that might come from sushi and soft cheeses, its still probably best if I don’t take my chances with raw cookie dough. My love for cookie dough rivals my love for the fully baked cookie, as evidenced by these chocolate chip cookie dough sandwiches. The other day I had a craving just to go for the dough, not the cookie. I wanted something that wouldn’t make too much (because I would feel obligated to eat it all – did I live through the depression or something?) and would be slightly different than the eggless cookie dough I’ve made in the past. Healthier? Perhaps. Let’s not talk semantics, we’re just eating cookie dough!
I used coconut oil in an attempt to improve the health of this indulgence. It adds a slight coconut flavor to the dough, which is somewhat masked by the graham cracker. If you’re completely against coconut flavor of any kind, go ahead and use butter.
Coconut oil can be a little tricky. It melts at a much lower temperature than butter. I put this treat together with my coconut oil in a solid state, and it got softer the more I worked with it. If your oil is, in fact, an oil, it might still work but would be very soft. I recommend storing the finished product in the refrigerator and bringing it back to room temperature before serving. Or if you’re impatient you can just stick a chunk in your mouth until it warms up. Not that I would know anything about that.
This is a fun little treat to make with kids. They can help you measure the ingredients and eat way too many graham crackers. Graham crackers were my vehicle of choice for this spread, but I might also recommend serving it as a dip with various dippers as Nilla Wafers or pretzels. I even dropped some in my vanilla ice cream for an instant sundae!
If you want to get really crazy and add 1/4 – 1/2 cup of nuts, shredded coconut, or oatmeal, I’m on my way over.
1/2 cup coconut oil, solid
1/2 cup light brown sugar
1/2 teaspoon pure vanilla extract
1 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
4 tablespoons milk
1/4 cup mini semisweet chocolate chips
In a large bowl, combine coconut oil and brown sugar with a hand mixer on medium speed until fluffy and incorporated, 3-4 minutes. Add vanilla and mix thoroughly. Add flour, baking soda, and salt and mix on low speed until crumbly. Add milk a little at a time until desired consistency is reached. Fold in chocolate chips.
Break graham crackers into squares. Top with heaping spoonfuls of cookie dough. If desired, sprinkle with more mini chocolate chips.