Cookie dough slice

Who has enjoyed a bit of cookie dough straight out of the mixing bowl? I certainly have (which usually results in the recipe yielding a lot less cookies than it's meant to ...). So I thought I'd just cut to the chase and develop this Cookie Dough Slice; a lot healthier than your typical processed cookie dough and no baking required.


1 cup unsweetened desiccated coconut
1 cup rolled amaranth *
1/4 cup unflavoured whey protein powder **
1/4 teaspoon ground cinnamon
100g dark (85% cocoa) chocolate, roughly chopped
1/2 cup extra virgin coconut oil, melted
1/4 cup rice malt syrup
2 x 20ml tablespoons tahini
1/2 teaspoon pure vanilla extract
1/4 cup Great Lakes Collagen Hydrolysate (optional)
1/4 cup unsweetened dried sour cherries (optional)


1. Line a 10 x 16cm container with baking paper or cling film.

2. Mix the desiccated coconut, rolled amaranth, protein powder, cinnamon and chocolate together in a large bowl. Mix in the collagen and dried sour cherries if using.

3. In a small bowl, mix the melted coconut oil, rice malt syrup, tahini and vanilla extract together. Pour this mixture into the bowl of dry ingredients and stir until everything is well combined. Press the mixture firmly into the prepared container and leave in the fridge or freezer to set.

4. Once set, remove the slice from the container and cut into squares. Store the slice in an airtight container in the fridge or freezer.


* I've only tested the recipe using rolled amaranth, but you could try using rolled quinoa or oat meal, or almond meal if you want to keep the recipe grain-free.

** You could use a plant-based protein powder if you prefer, but you may need to add a little extra coconut oil if it makes the mixture too dry. I recommend using a whey protein powder in this recipe as it gives a better texture. You can buy unflavoured, unsweetened whey protein powder at health food shops or online (it's handy to add to baking when you don't want it to affect the flavour).