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5 Easy Cookie Dough Inspired Recipes for Summer!

July 28, 2021

5 Easy Cookie Dough Inspired Recipes for Summer!

Summer is here! With that comes the heat, humidity and the cravings for fun summer foods. Barbecues are in full swing, pool sessions are on the schedule and your kitchen is the last place you want to be found this summer when all the action is outside having fun in the sun. 


We feel you. Which is why we’re sharing 5 easy to make cookie dough inspired recipes that you can whip up faster than you can dive into your pool. Before we talk about the good stuff, aka, all things cookie dough, let’s first talk about why Ohh! Foods Cookie Dough specifically. 


Did you know that most adults are either allergic or sensitive to dairy, gluten, tree nuts, peanuts and soy? The most common ingredients in cookie dough on the market today. Brittany, the owner of Ohh! Foods decided to change that and created the first ever allergen-friendly cookie dough on the market - free of gluten, dairy, peanuts, tree nuts, fish, soy, sulphites, mustard, eggs, sesame and shellfish. If that wasn’t enough, all of Ohh! Foods products are vegan. Vegan and allergy-friendly cookie dough? How is that even possible. Magic! We’re kidding - real foods. That’s the trick. 


Ohh! Foods allergy-friendly and plant based products are made from whole food ingredients such as oat flour, dates, flaxseeds, coconut sugar, sunflower seeds, vegan butter and pink Himalayan sea salt. With three different flavours; birthday cake, sunbutter cup and chocolate chip cookie dough, there is a flavour for everyone! 


In today’s blog post, we are sharing 5 of our favourite ways to put your allergy-friendly and fan favourite cookie dough to use this summer! Make, bake, freeze for later or eat it right away. All of them are great options! 



5 Cookie Dough Inspired Summer Recipes: 

Cookie Dough Chocolate Dipped Strawberries

Serves: 6

Ingredients: 

  • 6 large strawberries
  • 1 vegan dark chocolate bar, melted 
  • ¼ cup Ohh! Foods Cookie Dough, crumbled 

Directions: 

  1. In a small saucepan over low heat, melt the chocolate and whisk until smooth. 
  2. Line a baking sheet with parchment paper and set aside. 
  3. Wash and pat the strawberries dry. Dip them in the melted chocolate and set on the baking sheet. Repeat with the remaining strawberries. 
  4. Crumble the cookie dough over top of the strawberries and place in the freezer for 10 minutes to set. 
  5. Store the strawberries in the fridge for up to 5 days. 

Cookie Dough Ice Cream Cups 

Makes: 12

Ingredients: 

  • 1 cup OhhFoods Cookie Dough (Birthday Cake, Chocolate Chip and/or Sunflower Butter Cup)
  • ½ cup vegan vanilla ice cream
  • ½ cup vegan chocolate ice cream
  • 2 tbsp vegan dark chocolate, melted 

Directions: 

  1. Lightly grease a silicone mini muffin pan (or use an aluminum muffin pan and line with muffin liners). 
  2. Using a tablespoon, scoop the cookie dough into the muffin slots and press them flat. 
  3. Using a mini ice cream scoop, scoop 2 tbsp of ice cream on top of the cookie dough and press flat using the back of a spoon. Make sure to pack the ice cream down tight and smooth the top before freezing. 
  4. Place the muffin tray in the freezer for 30 minutes. 
  5. Remove from the freezer, drizzle with chocolate and serve immediately! 

10-Minute Ice Cream Sandwiches 

Serves: 6

Ingredients: 

  • ¼ cup Ohh Foods Birthday Cake Cookie Dough
  • ¼ cup Ohh Foods Chocolate Chip Cookie Dough
  • ¼ cup Ohh Foods Sunflower Seed Butter Cup Cookie Dough
  • ¼ cup vegan vanilla ice cream
  • ¼ cup vegan chocolate ice cream
  • Optional Toppings:
    • Sprinkles & dark chocolate shavings 

Directions: 

  1. Line a baking sheet with parchment paper and set it aside. 
  2. Using a tablespoon, scoop 1 tbsp of cookie dough into the palm of your hand, roll into a ball, flatten into a disc and then lay it flat on the baking sheet. Repeat with the remaining cookie dough flavours. 
  3. Using a mini ice cream scoop, scoop 2 tbsp of ice cream onto half of cookies and sandwich with their matching flavour. Mix and match the ice cream with the different cookie dough flavours or make a “swirl ice cream” flavour! 
  4. Roll the birthday cake cookie dough sandwiches in sprinkles and the sunflower seed

5-Minute Cookie Dough & Brownie Bite Dark Chocolate Chunk Bark 

 ingredients:

  • 1 bar vegan dark chocolate, chopped
  • 1 tbsp coconut oil 
  • 2 tbsp Ohh Foods Chocolate Chip Cookie Dough 
  • 1 bag Ohh Foods Brownie Bites, chopped
  • pinch of sea salt 

 

directions: 

  1. Line a baking sheet with parchment paper and set aside. 
  2. In a small saucepan over low heat, melt the dark chocolate and coconut oil and whisk until smooth. 
  3. Pour the chocolate mixture onto the baking sheet, top with cookie dough, brownie bites and sea salt and place in the freezer for 1 hour. 
  4. Break into small pieces and store in an airtight container in the fridge. 

DIY Cookie Dough Dunkaroos with Chocolate Mousse

 ingredients:

  • ¼ cup Ohh Foods Birthday Cake, Sunflower Cup and Chocolate chip Cookie Dough 
  • 1 avocado
  • 2 tbsp maple syrup (or more if you like it sweeter)
  • 1 tbsp raw cacao powder
  • ¼ cup dark chocolate, melted 
  • Pinch of sea salt 
  • 1 tbsp sprinkles

 

directions: 

  1. Preheat the oven to 350F and line a baking sheet with parchment paper. 
  2. Roll the cookie dough into 1 tbsp sized balls and press flat on the baking sheet. Bake for 5 minutes and then transfer the cookies to a rack to cool completely. 
  3. In a food processor, add the avocado, maple syrup raw cacao powder, melted chocolate, sea salt and ½ the sprinkles. Blend until smooth. Transfer the chocolate mousse to a serving dish, top with sprinkles and serve with your dunkaroo cookies!