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In honor of Allergy Awareness Week, we’ve teamed up with our friends at Beyond Moo to create a new and delicious #dairyfree #glutenfree sweet treat!
Together we’ve created irresistible cookie dough bites featuring Sweet Loren’s Chocolate Chunk & Fudgy Brownie Cookie Doughs and oat-milk based Beyond Moo topping. We hope you enjoy our easy to make recipe made with only a few simple ingredients.
Prep Time: 25 Minutes
Cook Time: 14 Minutes
Total Time: 14 Minutes
Yield: 10-12 Servings
diet: Gluten-Free
Ingredients
- 1 package Sweet Loren’s Chocolate Chunk Cookie Dough
- 1 package Sweet Loren’s Fudgy Brownie Cookie Dough
- 1 cup Beyond Moo Vanilla Oatgurt
- ½ cup of Beyond Moo Vanilla Kefir
- ½ cup full fat coconut milk
- 2–3 Tbsp sugar (or your favorite sweetener)
- ½ tsp cinnamon
- 1 tsp vanilla extract
Preparation
step 1 Remove Sweet Loren’s Cookie Doughs from the fridge and soften, at room temperature, about 20 minutes.
step 2 Prepare your cookie base by taking 8 Sweet Lorens cookie portions (alternating Chocolate Chunk and Fudgy Brownie) and press into a loaf tin lined with parchment paper.
step 3 Bake according to package instructions.
step 4 In the meantime, whisk the remaining ingredients together until smooth and creamy.
step 5 Remove cookies from oven and let cool.
step 6 Once cooled pour your frozen yogurt mix on top and break the remaining cookie dough (using about 2-3 Sweet Loren’s cookie dough portions) on the top.
step 7 Freeze for a few hours to overnight.
step 8 Remove and cut with a wet knife.
step 9 Optional: drizzle melted chocolate, caramel sauce or peanut butter on top for the added sundae feel. Enjoy!
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