Things I want in our next kitchen:
A stand mixer, preferably a KitchenAid.
A dishwasher, besides my two hands.
A pantry. Goodness gracious, I can’t wait to have a pantry.
And a freezer full of these at all times.
After reading this post about 15 times and staring and drooling at the pictures, I decided it was time to make them myself.
I did make them a little healthier. I wouldn’t be true to myself without at least trying.
I knew I would eat too many, so I figured if I made them as healthy as possible, my jeans wouldn’t totally rebel against me. That’s just good logic.
I also made them vegan…and delicious.
Vegan Frozen Chocolate Dipped Cookie Dough, adapted from Joy the Baker’s Chocolate Chip Cookie Dough Balls
Makes 20 1-Tbsp size scoops
- 1/2 cup Earth Balance (I use the soy free version), softened
- 1 1/4 cups whole wheat flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup brown sugar
- 1/4 cup sugar
- 1 tsp vanilla
- 1/3 cup applesauce and/or almond butter (or mixture of the two)
- 1/2 cup dark chocolate chunks
- Additional 1/2 cup dark chocolate chunks for dipping
- In large bowl, cream Earth Balance and sugars until light, fluffy and combined.
- Add in applesauce and vanilla.
- Blend in the flour, baking soda and salt.
- Fold in 1/2 cup chocolate chunks.
- Scoop by tablespoon and drop onto baking sheet lined with wax or parchment paper.
- Put cut drinking straw or popsicle stick in each dough ball.
- Place baking sheet in the freezer and let sit 4-5 hours or overnight until frozen.
- When you’re ready to dip, melt the other 1/2 cup dark chocolate in microwave or double boiler. Take cookie dough out of the freezer, dip each one and return to the baking sheet.
- Put back in the freezer until chocolate has hardened.
- Serve…right from the freezer.
No need for a plate.
In fact, eating these while standing right in front of your open freezer door is the best way to enjoy them. If you’re in your pajamas, that’s even better.
They would definitely look better if I had one of those awesome spring action ice cream scoops, but once you take a bite, you really don’t care what they look like.
They are all the best things about cookie dough, minus the egg and plus a perfectly crispy chocolate shell.
The only change I would make in my next batch (and yes, there will be a next batch)?
I’m going to either use a full 1/3 cup almond butter or do a mix of applesauce/almond butter. I think they might hold their shape better with the thickness of the nut butter compared to all applesauce.
But again – no one cares what they look like once you tell them what they are and once they have one right off the baking sheet in your freezer.
The only bad thing about these?
You can totally tell how many you’ve had from the empty spots on the parchment paper. And it’s a number I don’t want to admit to.
Things I want in our next kitchen:
A stand mixer, preferably a KitchenAid.
A dishwasher, besides my two hands.
A pantry. Goodness gracious, I can’t wait to have a pantry.
And a freezer full of these at all times.
After reading this post about 15 times and staring and drooling at the pictures, I decided it was time to make them myself.
I did make them a little healthier. I wouldn’t be true to myself without at least trying.
I knew I would eat too many, so I figured if I made them as healthy as possible, my jeans wouldn’t totally rebel against me. That’s just good logic.
I also made them vegan…and delicious.
Vegan Frozen Chocolate Dipped Cookie Dough, adapted from Joy the Baker’s Chocolate Chip Cookie Dough Balls
Makes 20 1-Tbsp size scoops
No need for a plate.
In fact, eating these while standing right in front of your open freezer door is the best way to enjoy them. If you’re in your pajamas, that’s even better.
They would definitely look better if I had one of those awesome spring action ice cream scoops, but once you take a bite, you really don’t care what they look like.
They are all the best things about cookie dough, minus the egg and plus a perfectly crispy chocolate shell.
The only change I would make in my next batch (and yes, there will be a next batch)?
I’m going to either use a full 1/3 cup almond butter or do a mix of applesauce/almond butter. I think they might hold their shape better with the thickness of the nut butter compared to all applesauce.
But again – no one cares what they look like once you tell them what they are and once they have one right off the baking sheet in your freezer.
The only bad thing about these?
You can totally tell how many you’ve had from the empty spots on the parchment paper. And it’s a number I don’t want to admit to.