Cookie Dough 3 Ways

By: Calgary Farmers Market

This base recipe is the perfect start to all edible cookie dough recipes. You can dress it up anyway you want, making it festive or just your traditional favourite! We’ve added a couple flavour variations to give you some ideas!

Ingredients

Base recipe
  • 1 cup rolled quick oats
  • 2 tbsp honey (or maple syrup)
  • 2 tbsp coconut oil, melted
  • 1/2 cup cashew butter
holiday almond joy cookies
  • 1/4 tsp almond extract
  • Raw almonds (1 per cookie)
  • 1/4 cup cocoa powder
  • 1/4 cup coconut oil
  • 2 tbsp maple syrup
chocolate peppermint
  • 1/4 tsp peppermint extract
  • 1/8 cup coco powder + 2 tbsp for dusting
  • Crushed up candy canes
white chocolate cranberry macadamia nut
  • 1 tsp vanilla extract
  • 1/4 cup macadamia nuts, chopped
  • 1/4 cup dried cranberries
  • 1/4 cup white chocolate chips/chunks

METHOD / DIRECTIONS

Base recipe
  1. Add all ingredient into a high speed food processor and pule until you a achieve a dough-like consistency. The cookie dough should stick together when you press it between your fingers.
  2. If you find that your dough is too crumbly, add 1 tsp more of melted coconut oil (a little goes a long way). Depending on how oily your nut butter is, you may have to add more oats to absorb some of the oil. Start by adding 1/4 cup at a time until you achieve the perfect consistency.
holiday almond joy cookies
  1. Add the almond extract to the base dough and pule until incorporated.
  2. Roll the dough in to equal bite sized balls. Gently press a raw almond in the centre of each cookie.
  3. Combine the cocoa powder, coconut oil & maple syrup in a small sauce pan. Stir until you achieve a smooth chocolate consistency. Drizzle over each of the cookies.
chocolate peppermint
  1. Add the peppermint extract & cocoa powder to the base dough and pule until incorporated.
  2. Stir in crushed candy canes. Roll the dough in to equal bite sized balls & dust with additional cocoa powder.
white chocolate cranberry macadamia nut
  1. Add the vanilla extract to the base dough and pule until incorporated.
  2. Stir in chopped macadamia nuts, dried cranberries & white chocolate chunks.
  3. Roll the dough in to equal bite sized balls

Tips

All of the raw cookie variations can be served immediately or frozen for up to three months!