This recipe is for a quick and easy no-bake Cookie Dough slice that is made without flour and eggs!
That’s right no food poisoning or stomach aches for you! (Though that doesn’t stop me from eating more cookie dough than cookies when baking but oh well. I haven’t died yet, so far so good).
That being said, eating raw eggs is advised against and some say uncooked flour is also not good for us. I, personally, find uncooked flour tends to give me a stomach ache. So I wanted to create a recipe that didn’t cause me pain and was safe to eat uncooked which meant omitting eggs and flour. Eggs, are easily replaced when making a no bake recipe but flour on the other hand can be a bit tricky. Oat flour was the first thing that sprang to my mind as oats have a very subtle flavour so are a good replacement for flour. They are also good for us and they don’t give me a stomach ache eating them uncooked – yay!
I wanted this recipe to be more of a slice. A slice that you can serve at a morning tea or as dessert a without having to explain to people that yes this is cookie dough, yes it is safe to eat, no it’s not childish etc, etc. So I decided to use condensed milk as the binding ingredient. This gives the slice a richness and a sweetness that doesn’t necessarily give the immediate taste of cookie dough but hints at it.
I love this slice and I’m sure you will too. Its quick, its easy, its rich, its sweet, its no bake and it tastes similar to cookie dough… The list goes on.
- 90 g Butter, Softened
- 2/3 Cup Brown Sugar
- 1 tsp Vanilla Extract
- 2 and 1/2 Cups Oats
- 3/4 Tin Sweetened Condensed Milk
- 1 Cup Mini Chocolate Chips
- 150 g Chocolate
- 3 Tbsp. Milk or Cream
Line an 8"x8" tin with non stick baking paper.
Grind the oats in a food processor or blender until they are a course flour like texture.
Beat the butter and brown sugar together. Add the vanilla and beat.
Add half the condensed milk and oat flour and beat in.
Repeat with the remain oat flour and condensed milk.
Stir in the chocolate chips.
The mixture will be quite stiff and sticky.
Spread into the prepared baking tin and place in the fridge for 1 hour.
Melt the chocolate and milk (or cream) together.
Spread over the cookie dough and place in the fridge for at least a further 2 hours.