COOKIE DOUGH FROYO CUP

INGREDIENTS

1 heaping tablespoon P.S. Snacks Cookie Dough

2 tablespoons Greek yogurt

berries

granola


DIRECTIONS

Press cookie dough firmly into the bottom of a muffin liner. Top with the Greek yogurt, berries, and sprinkled granola. Place in an air-tight container in the freezer for at least 2 hours until frozen. Makes 1 cup.

COOKIE DOUGH FROSTING

INGREDIENTS

• 1 can full fat coconut milk

• 2 3-oz. cups P.S Snacks Chocolate Chip Cookie Dough


DIRECTIONS

Place the can of coconut milk in the refrigerator overnight. Remove, and turn upside down. Open the can and discard the water that discarded from the cream. Scoop into a mixing bowl and whip the cream with a hand mixer until light and fluffy. Fold or blend in the Cookie Dough until smooth. Refrigerate in an air-tight container.

We used our frosting as a glaze to complement these Vegan Baked Chocolate Donuts a la Minimalist Baker.

RAWNOLA

INGREDIENTS

• 1 3-oz. cup P.S. Snacks Chocolate Chip Cookie Dough

• 2 tablespoons honey, agave or maple syrup

• 1 tablespoon coconut oil

• 3/4 cup oats

• Dang chocolate sea salt coconut chips

• goji berries


DIRECTIONS

In a small bowl stir to combine the Cookie Dough, sweetener and coconut oil and microwave for 1 minute until melted. Stir again then pour over oats, stirring to cover. Add the coconut chips and goji berries and lay flat to cool. Store in an air-tight container. 

BLUEBERRY PANCAKE OATS

INGREDIENTS

• 1/4 cup oats

• 1 cup almond milk

• 2 tablespoons P.S. Snacks Chocolate Chip Cookie Dough

• handful pecans or walnuts

• 1/2 cup blueberries

• 2 teaspoons maple syrup

• dash of cinnamon


DIRECTIONS

Combine the oats, almond milk, cookie dough, nuts, blueberries, maple and cinnamon and let soak overnight in the refrigerator in an air-tight container. Makes 1 serving.

CHUNKY MONKEY CHEESECAKE BARS

INGREDIENTS

• 1 container (12 ounces) P.S. Snacks Peanut Butter Cookie Dough

• 1 cup honey or agave

• 2 bananas

• 1 container Kite Hill Plain Cream Cheese Spread

• optional: additional peanut butter


DIRECTIONS

Add the Cookie Dough, honey/agave, bananas and cream cheese (and the optional additional peanut butter) to a food processor and pulse until creamy. Use a spatula to transfer the mixture into an 8x8 square baking pan lined with parchment paper. Place in the freezer. Cut into 12-16 bars.

ROCKY ROAD COOKIE BARK

INGREDIENTS

• 1 container (12 ounces) P.S. Snacks Fudge Brownie Cookie Dough

• 1/2 cup melted coconut oil

• 8 Medjool dates, pitted

• 1 cup granola

• 1 cup Whole Foods 5K Omega nut & seed mix

• optional: additional nuts, seeds, chocolate chips, coconut


DIRECTIONS

Soak the dates in warm water for 20-30 minutes, then place in a food processor. Pulse to combine with the Fudge Brownie Cookie Dough and melted coconut oil until creamy. Transfer to a mixing bowl and stir in the granola, nuts and seeds. Lay flat on a baking sheet lined with parchment paper. Place in the freezer for at least one hour to harden. Cut into bars. Makes 12-16 bars.

SUPERFOOD CHOCOLATE SMOOTHIE BOWL

INGREDIENTS

• 1 frozen banana 

• 2 tablespoons P.S. Snacks Fudge Brownie Cookie Dough

• 2 teaspoons chia or flax seeds

• 1 teaspoon cacao nibs

• 2 tablespoons goji berries

• 2 tablespoons One Degree Organics Sprouted Oat Granola

• handful of Dang Cacao Coconut Chips


DIRECTIONS

Combine the frozen banana, Cookie Dough and chia/flax seeds in a food processor until creamy (optional: add some liquid to help with the blending). Pour into a bowl and top with the superfood toppings. Makes 1 bowl.

PB POWER BITES

INGREDIENTS

• 1/2 cup P.S. Snacks Peanut Butter Cookie Dough 

• 1 cup oats

• 2/3 cup unsweetened coconut, shredded

• 1/3 cup maple, honey or agave

• 1 tablespoon chia seeds


DIRECTIONS

Combine ingredients in a large mixing bowl. Roll the mixture into bite-sized rounds and place on a baking sheet lined with parchment paper. Place in the freezer or refrigerator to harden, then store in the refrigerator in an air-tight container.