Intro To Cooking: Faux Cookie Dough

All the cookie dough you can eat and none of the Salmonella? Hell to the yes.

Any type of cookie dough is a good type of cookie dough in my book. Cookie dough ice cream, homemade cookie dough, even store-bought Nestle cookie dough is delicious. Especially when eaten directly from the plastic tube with your fingers while watching old episodes of Sex and the City.

You know what’s not good in my book (or stomach), though? Salmonella. Which is exactly what I’ll get if I keep on keepin’ on with my cookie dough habits. Sometimes – like when I’m chowing down on some dough to prevent a mid-finals meltdown – I try not to care about the havoc those raw eggs are wreaking on my body, but it’s there. And it’s wreaking. So you can imagine my excitement when I found this faux cookie dough recipe in Glamour magazine; it’s a lot healthier for your bod than the real stuff (there’s even wheat germ!) and even has an added peanut butter flavor, which just makes it even more scrumptious (not to mention totally safe to eat).

Trust me: this stuff is as tasty as it is easy to make.
And it’s really easy. Deliciously easy.

Ingredients:
1 tbsp of peanut butter (or any other nut butter)
1 banana
1/3 cup of rolled oats (not instant oats)
A pinch of cinnamon
2 tbsp of wheat germ

Preparation:

1) Sprinkle the wheat germ on a small plate.

2) In a bowl, mash the banana with a fork and stir in the peanut butter, oats, and cinnamon. Mix together until well-blended.

3) Pick up a spoonful and roll it into a ball with your hands, then roll the ball into the wheat germ until it is evenly coated.

4) Repeat until all the “batter” is all used up.

5) Enjoy your faux cookie dough balls!

6) Send a thank-you note to Glamour magazine.