You know those times, when you were a kid/teenager/depressed adult when you loved to eat raw cookie dough? I mean, it’s seriously hard to beat pre-made sweets that are just as good, if not better, before baking as they are afterward. As far as a vegan option went, there was nothing like this that wasn’t homemade for so long! That is, until the amazing people over at EatPastry came up with their line of vegan cookie doughs.
They can be found in the cutest tubs at some Wholefoods, Mother’s Markets and depending on your area, a big-ass tub from Costco! Can you imagine? Seriously, I need that in my life. Well, maybe my tummy does, but my gluteus maximus certainly doesn’t. 😉
When I first tried this cookie dough, it was in its baked form at Expo West last year. Tiny morsels of chewy cookies of a few different flavors, plus taster spoons with a bite of raw cookie dough on them. To put it bluntly, I was enamored. The texture of the cookies is terrific, even the gluten-free ones! They are as good, and I have a hard time being convinced by most GF pastries. I will say, that you probably shouldn’t eat the GF cookie dough raw because it has a slightly bean-y after taste.
The time came to do a review on a few tubs out of their line and it was a totally success. I also wanted to incorporate a recipe in here for you guys that is INSANE; like, so good. And if you want a bunch more ideas for your cookie dough, check out EatPastry’s Facebook page; Jessie (one of the co-founders) posts the most amazing things; they will probably make you jealous.
First off, I have to admit, I ate the tub of the Oatmeal Chocolate Chip Raisin dough before I could even do anything with it. Oopsies. It’s one of my favorites now! Then I used the GF snickerdoodle cookies to make a sandwich that had a vegan cream cheese layer, mmm… The GF Chocolate Chip dough I enjoyed baked as a regular ol’ cookie and it was perfect. It’s everything you want from a cookie; slightly chewy, great color and texture, with a couple of chocolate chips in each bite.
With the “regular” Chocolate Chip Cookie Dough I made something incredible though, Mini Banana Cheesecakes with Cookie tops & bottoms. The best part is that there really isn’t much too it, and that they are suitable for all ages and preferences. Unless you don’t like cookies or bananas, then we probably can’t be cordial. I highly suggest that you try these out for yourself, and top it with a warm chocolate drizzle, or a peanut butter chocolate drizzle, that also sounds fantastic.
Overall, this is a high-quality product that is basically foolproof. I recommend this product to anyone that asks about it because it is delicious and the people who run the company are so genuine and nice, and just all around great people.
One Year Ago: Blueberry Yogurt Pierogi
- 8 Tbsp . Eat Pastry Chocolate Chip Cookie Dough
- 2 C . Raw Cashews, Soaked for 2 Hours
- 1 C . Banana, Chopped
- 4 Dates, Pitted
- 1/2 tsp . Vanilla Extract
- 1/3 C . Water
- Pinch of Salt
- Optional Topping: Chocolate Chips, Chocolate Drizzle, Peanut Butter Drizzle, etc.
- Make 8 cookies with the dough, according to the instructions on the tub.
- While the cookies are baking, place the cashews, banana, dates, vanilla extract, water and salt into a blender and puree until completely smooth. Set aside.
- After the cookies have baked, place them on a cooling rack and wait until they are room temperature.
- Then, put them into a food processor and run it until they are semi-fine crumbles.
- Line a 12 ct. cupcake tray with liners and place 1/2 Tbsp. of the cookie crumbs into the bottom of each liner.
- Pack the crumbs using the bottom of a cup or measuring cup. Pour roughly 1/4 C. of the banana/cashew mixture into each liner.
- Top with cookie crumbs and place in the freezer for at least 4 hours, or until they have mostly solidified.
- When ready to serve, pull them out of the freezer and let them thaw for 10 minutes, then top as you please. 🙂
Nutrition Information:Yield: 12 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g