COOKIE TIME!

COOKIE TIME!
COOKIE TIME!

Tuesday, March 8, 2016

Cookie Dough Kripie Treats

Best shit ever. Just sayin'
Yum yum yumyumyumyum

Ingredients:

2 Tbsp Earth Balance
4 cups Rice Krispies Cereal
2 cups dandies marshamallows

1 cup cookie dough for coating

Directions:

Melt butter in medium-large saucepan.
Add marshmallows and stir until all melted.
Add the rice cereal and stir until combined.
Immediately spoon the mixture into a 8x8 pan, making sure it's all even and flat.
Let sit for at least an hour.
Then coat with chocolate chip cookie dough, slice and serve.
*best if eaten the day made

Saturday, January 9, 2016

Cookie Dough Chocolate Cupcakes

The addition of cookie dough makes these cupcakes extra delicious, moist and flavorful.

Ingredients:


2 cups plain (all purpose) flour    
1 cup  cocoa powder
2 tsp baking soda
1 1/2 tsp baking powder
a pinch of salt
1¾ cups coconut milk
2 cups granulated sugar
1 1/2 cups  veggie  oil
1/2 cup chocoholic cookie dough (can use chocolate chip) 
2 tsp vanilla extract 
2 tsp almond extract** optional
1/2 cup of shredded coconut for the tops
Directions: 
Line a 12 serving muffin tin with cupcake liners (muffin cups or whatever they're called). 
Preheat over to 400F. 
Mix all the dry ingredients in one medium sized bowl; the flour, cocoa, baking soda, baking powder, and salt. 
In a separate bowl mix the sugar, oil, milk, cookie dough and extracts. 
Once the wet ingredients are well combined (I use a KitchenAid mixer), add the dry mixture.
Mix/beat just until combined, being careful not to overmix. 

Scoop out into lined cupcake tins. Top with a little coconut shaving.
Bake for 20 minutes at 400F. 
Let cool for 10-15 minutes before removing from the tin, and then you want to pretty much devour all of these immediately. 

Sunday, December 13, 2015

Cookie Dough filled Twinkies

So, these are pretty fun and delicious. And vegan :)

Ingredients

Yellow Cake:

1 cup flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 cup sugar
1/2 cup almond milk
1 Tbsp water
1/4 tsp vanilla
1/4 tsp almond extract (optional)
 1/4 cup oil
pinch of salt

Filling:

1 tub EatPastry cookie dough - you probably won't need it all, but I bet you'll eat some as you make it haha!

Directions:

Pre-heat oven to 350F.
Line a large baking sheet pan with parchment paper. Set aside.
Mix the flour, sugar, powders, salt in a bowl.
Add the oil, milk, water, vanilla, almond extract.
Mix until combined and not lumpy.
Spread batter on the parchment lined baking pan. It won't take up the whole pan but just try to make it as close to a rectangle as possible.
Bake on a sheet pan for about 20 minutes until the center springs back when touched with your finger.
Let fully cool.
Once cooled flip the cake over onto a flat surface, and slowly peel off the parchment.
Cut in half lengthwise, and then diagnally so you have about 4 large rectangles of cake.
Fill each with a hefty amount of cookie dough and carefully roll each piece into a roll so it resembles a twinkie.
Refrigerate until ready to stuff in your face. Or immediately stuff your face. You can do what you want!
Enjoy :)



Friday, November 20, 2015

Fudgy Chocolate Loaf Bars

I'm not sure what to call this other than, AMAZING.

Ingredients:
1/2 cup almond milk
1 1/4 cup chocolate, chopped
1/2 cup cookie dough, whatever flavor (I used our Gluten Free Snickerdoodle dough)
1/2 cup pumpkin purree
1/4 cup flour 
1/4 cup chocolate chips for the topping

Directions:
In a medium sauce pan heat the milk, chocolate, cookie dough, and pumpkin until all melted together.
Add flour and stir constantly for about 5-7 minutes. Turn off heat and pour into a mini loaf pan.
Refrigerate overnight, slice and serve. OMGGGG it's so fudging delicious.

Sunday, November 15, 2015

French Toast

Uuuuughhhh, why are these so good?!!? Make them.  That's all I can say.

Yields 6-8 slices

Ingredients:

3-4 thick slices of toast, like Texas toast
1/2 cup cookie dough (Snickerdoodle is a great choice or Chocolate Chip)
1 cup flour
1/8 granulated sugar
1/8 tsp salt
2 tsp cinnamon
1 tsp pumpkin pie spice (optional)
1 cup coconut milk (or any milk alternative of your choosing) 
olive and Earth Balance for cooking

powdered sugar for dusting

Directions:

1. Heat olive oil with a little Earth Balance in a pan on low-medium heat.
2. Mix the flour, sugar, salt, cinnamon and pumpkin pie spice in a shallow bowl (like a pasta bowl).
3. Put milk and cookie dough in a separate shallow bowl.
4. Using your hands or a butter knife, smooth the cookie dough onto each slice of toast as you drench it in the milk.
5. Then put the piece of bread in the flour mixture. From there move to the pan to cook, turning up the heat to med-high. Cook on both sides until browned lightly (about 4 min on each side)
6. Repeat this for each piece of toast. You will need to add more oil and Earth Balance to the pan for each piece.
7. Put all the pieces of French toast on a cutting board and slice in halves so they become triangles.
8. Plate and dust with powdered sugar.
Bon Appetite!


Wednesday, October 21, 2015

Cookie Dough Pie

Basically, the easiest pie ever. You'll need a 6" pie dish. Baby pie.

Ingredients:
Cookie dough (2 tubs depending on the size of your pie dish)
Chocolate fudge or mousse

Directions:
Layer cookie dough into pie dish as it were pie dough. Folding the edges to make it pretty.
Fill with a layer of chocolate fudge or mousse. Top with a layer of cookie dough.
Refrigerate until ready to eat.

Happy Eating.




Thursday, October 15, 2015

Sex Brownies, yes they're that good.

I used our recipe for the best brownies ever  but I layered the bottom of the pan with cookie dough, cookies, and peanut butter cups. Are you getting the whole "sex" brownie title now? They're that good.

Ingredients:

2 cups Flour
2 cups Granulated Sugar
3/4 cup cocoa powder
1 tsp baking powder
1 tsp salt
1 cup water
1 cup oil
1/2 cup almond milk (or any milk alternative)
1 1/2 tsp vanilla extract


1/2 tub chocolate chip cookie dough for the bottom of the pan
6-8 peanut butter cups, broken into pieces
8 chocoholic cookies broken into pieces

Directions:

Pre-heat oven to 350 F.

In a large bowl, combine the flour, sugar, cocoa powder, baking powder, and salt.
Heat the water in a small saucepan on medium heat until almost coming to a full boil.
Remove from heat.
Add oil to the dry mix, then pour the water and vanilla extract in as well. Continue stirring to combine. Add the milk last and stir well until all mixed together.
Set aside.
Layer the bottom of a 9x9 baking dish with cookie dough. Top that with the cookies and peanut butter cups.
Pour the batter on top and bake for about 40 minutes or until a knife inserted in the center comes out clean. Let fully cool before cutting so it doesn't crumble.
SAFE SEX. 



Wednesday, September 23, 2015

Cookie Dough Cream Ball

Why is this so good? It should be illegal.

Ingredients (for one large ball):

3/4 chocolate chip cookie dough
1/4 cup vegan cream cheese
*broken up pieces of peanut butter cups optional
1 cup mini chocolate chips

Directions:
1. Mix the cookie dough and cream cheese in a bowl until totally combined.
2. Then mix in the broken peanut butter cup pieces.
3. Refrigerate for about 30-40 minutes. Remove, and roll into a ball, then refrigerate again for 30 minutes. Don't worry about making the ball look perfectly rounded, you'll get another chance later.
4. Lay your chocolate chips onto a plate. Take the cookie dough ball out of the fridge and roll it on the chocolate chips until evenly covered on all sides. You may need to mold it into a ball again with your hands.
5. Refrigerate again until ready to eat! I like using pretzels to dip into it with, mmm....






Wednesday, September 16, 2015

Dessert "Sushi" Rolls

So anyways, everyone needs to make these for their friends and family. Little bites from heaven.

Ingredients:

Cookie DOUGH (chocolate chip or whatever flavor you like)
Your favorite dairy free ice cream
chocolate chips
almond butter

(how much you need of each of these things depends on how many pieces you want to make, and how much filling you like, just eyeball it on the measurements. If you want only 8 pieces, just roll out 1/2 tub of cookie dough).

Directions:

On a heavily floured surface, roll out the cookie dough to be a 1/4 inch thick rectangle.
Smooth semi-defrosted ice cream on top and then add globs of almond butter (or any kind of nut butter) along with chocolate chunks and pieces.
Roll the cookie dough onto itself twice. Cutting off any excess and repeating so you have a few cookie dough long rolls.
Freeze for about an hour or more.
Remove from freezer, slice and serve!


Saturday, September 12, 2015

Cookie Dough Cakes

I love these! They look like Hostess Cakes but they're vegan, gluten free, are made with cookie dough!!!! sooooooo yummy!! 
Yields 6 cupcakes if made with our packaged mix. 24 if you use the cake recipe link (note, if you use this recipe add 1/2 cup cookie dough to the batter instead of 1/8 cup).

Cupcake Ingredients
1 pkg EatPastry Gluten Free Chocolate Cake Mix (or you can use your own recipe for chocolate cake, like this one here: http://eatpastry-eatpastry.blogspot.com/2014/10/the-best-devils-food-cake.html)
1/8 cup chocolate chip cookie dough
1/2 cup cookie dough or more for the filling *optional

Chocolate Ganache 
1/2 cup dark chocolate chunks
2 Tbsp coconut milk or cream
1 Tbsp Earth Balance

White Frosting
1/4 cup sifted powdered sugar
1 tsp or so of coconut milk (not much!)

Directions

1. Prepare cupcakes by making the chocolate cake according to our package. Add the cookie dough into the mix and stir until incorporated.
2. Bake in a preheated 400 F oven for 15 min. (Option: Remove cupcakes from the oven and drop 1 Tbsp of chocolate chip cookie dough in the center of each cupcake. Return to oven and bake for another 5 minutes).
3. Remove cupcakes from oven and let cool in pan.

4. Make ganache by heating chocolate, cream and Earth Balance.
5. Let sit for about 15-20 minutes off the heat.

6. Make white decorating frosting by mixing the powdered sugar and milk in a bowl using a spoon. It's just to make squigily designs on the tops, so it doesn't have to taste like anything really.

7. Remove cupcakes from pan and top with chocolate ganache, using a teaspoon. Once coated nicely refrigerate for 15 min or so.

8. Put your white frosting into a piping bag with a small circular tip. Basically the smallest tip you have.

9. Remove cupcakes from fridge and decorate with the frosting! Store in the fridge.

Saturday, September 5, 2015

Jelly Filled Doughnut-Cookie

Seriously, I don't know what I like better...a jelly filled doughnut or a jelly filled doughnut cookie. These are SO GOOD!!! Melt in your mouth good.

Ingredients:

1 or 2 tubs gluten free Sugar Momma cookie dough (or you can use any flavor cookie dough you want really)
1 jar of strawberry jam (or your favorite jam flavor). You can also mix and match different flavors, whatever you like!
powdered sugar for dusting

Directions:

Pre-heat oven to 350F.
On a heavily floured surface roll the cookie dough out to be about 1/8" thick.
Using a round 3-inch cookie cutter, cut rounds in the dough.
Put 1-2 Tbsp of jam in the center of the rounds, skipping every other one because they will be used for the tops. Don't be stingy with the jam here. You want it to be enough to make it resemble and taste like a jelly doughnut.
Using a small spatula pick up the cookie dough rounds that do not have the jam in the center and place on top of the jam filled ones.
Seal edges by pressing and folding. This will ensure the jam does not seep out of the center when baking.
Once they are sealed, you can round it out a bit with your hands so the shape is doughnut-like.
Bake in your pre-heated oven for about 14 minutes. Remove and let cool on the pan.
Dust the doughnut cookies with powdered sugar, using a sieve or fine strainer to make it look like very fine snow.


Friday, August 28, 2015

Dome Cake

This cake made is made in a bowl and is so easy and fun to make. Kids can enjoy filling it with all their favorite treats! ...and obviously adults enjoy it too, who am I kidding. 

Ingredients:
1 pint ice cream (any flavor you fancy)
cookie dough, cookies, chocolate, nuts, graham crackers, pretzels...anything you might want to fill your dome with. Get creative!

Directions:

Grab a cereal bowl - or a mixing bowl if you want a larger cake, but you'll probably need more ice cream if you want to make it larger.
Using a tablespoon and your hands, coat the sides of the bowl til there is a nice even layer of ice cream. Freeze for a few minutes while you get the insides of your dome cake ready.
Take a medium sized bowl and combine all your ingredients.
I used cookie dough, cookies, chocolate sauce, and chocolate pieces.
Then remove the ice cream lined bowl from the freezer and fill/stuff with your tasty mixture.
Layer one more smooth layer of ice cream on the top to seal the cake.
Freeze for at least an hour.
Remove from the freezer and massage the sides of the bowl using a warm cloth. With a butter knife, loosen the edges. Re-warm your cloth (with hot water) and repeat these steps until you're able to remove your dome/bowl cake onto a plate.
Freeze again until ready to slice and serve!

- here are some photos of a slice of the "igloo"



Sunday, August 23, 2015

Cookie Dough Carrot Cake

This is my go-to recipe I've adjusted over the years. Now I add cookie dough because why the **** wouldn't I? It makes it even more delicious and more moist.

Ingredients

For the Cake:
1/2 cup applesauce
1 cup light brown sugar
1 cup granulated sugar
2 tsp vanilla extract
2 cups all purpose flour
2 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
2 tsp cinnamon (or more if you're frisky like me)
3/4 cup oil
1/4 cup EatPastry chocolate chip cookie dough (or any flavor, really it's up to you)
3 cups freshly grated carrots


For the Frosting:
4-5 cups confectioners sugar
2 tsps vanilla extract
8 oz package vegan cream cheese (I used Follow Your Heart brand)
1/4 cup Earth Balance buttery spread
1 heaping Tbsp of cookie dough
1-2 Tbsp almond or coconut milk

Directions

Cake

1. Pre-heat oven to 350 F.
2. Grease two 9 inch baking round pans, and line the bottoms with parchment paper. This is very important, otherwise your cake is likely to break apart when you remove it from the pans.
3. Combine the sugars, vanilla, and applesauce and blend until combined.
4. Add the oil, and mix a little more.
5. Add the flour, baking soda, baking powder, cinnamon, and salt. Blend until combined.
6. Add the carrots and blend just until they are incorporated.
7. Pour into the two pans, distributing the batter evenly.
8. Bake until a knife inserted in the center of the cake comes out clean...about 40-45 minutes...the baking time varies depending on your oven but it shouldn't take more than an hour.
9. Once the cake is done, let it fully cool in the pan before removing.
10. When it's fully cool, knife the sides of the pan to loosen up any that may have gotten stuck to the sides then flip upside down on a plate. Frost with the frosting recipe below or whichever frosting you would like!*

Frosting

1.  Combine 4 cups confectioners sugar, vanilla extract, cream cheese, and Earth Balance.
2. Add one Tbsp of milk at a time. If you need more add just a tsp at a time.
3. If it's too runny and you want it thicker add a more powdered sugar until it is your desired consistency.
3. Wrap it up and put in the fridge until you're ready to frost your cake.

*tip- I frost one of the cakes and then put it in the freezer for an hour, so that it firms up and the frosting in the center doesn't seep out when I put the other round cake on top.
** I wrap pieces of cake in tinfoil so I can eat them without a fork, don't judge me.

Monday, August 17, 2015

Mega Vegan Ice Cream Cake

Ingredients:

2-3 flavors ice cream (I used NadaMoo's chocolate peanut butter and vanilla chai)
10 crushed cookies (I used our baked chocoholic)
1 tub of cookie dough (any flavor, I used chocolate chip and chocoholic)

Directions:

Cut a piece of parchment paper to fit the bottom of a 6 inch cake round pan. Crumble the baked cookies on the bottom of the pan (on top of the parchment).

Then layer a flavor of ice cream, more crumbled cookies and one layer of cookie dough. Repeat this until the pan is full to the top.

Freeze the cake for up to an hour or more until you are ready to remove it from the pan.

Using a warm cloth on the sides of the pan to loosen up the sides. Then run a butter knife along the edges/sides. Repeat with warm cloth until the cake slides out onto a plate smoothly. Remove the parchment paper and re-freeze.

Then you can add more cookies to the top, slice and devour whenever you're ready!!! Serve COLD!!!!


Monday, August 10, 2015

S'mores Cookie Cake

Ingredients:

2 tubs chocolate chip cookie dough (regular or gluten free, or any flavor really)
2 cups vegan marshmallows (Dandies!)
6-8 Newman's O's, Trader JoJos, or Oreos
1 1/2 cup chocolate chips
Chocolate Syrup

Directions:

In a 9x9 or 8x8 baking dish layer 1/2 a tub of cookie dough.
Then layer on half the chocolate chips, and marshmallows to cover.
Then add another layer of cookie dough, chocolate and marshmallows. You might not need all the cookie dough, but most likely will.
Top with crushed/broken pieces of the Newman's O's (or whatever brand you chose).
Bake at 350F for about 30 minutes. Let cool for about 15 minutes and serve with chocolate sauce.
It's so messy but who even cares right? I don't. Dig in!!! (any left overs can be stored in a mason jar and eaten with a spoon).


Sunday, August 9, 2015

Banana Chocolate Chip Cookie Dough Pancakes

Ingredients:

2 Cups Flour (all purpose)
1/3 cup Granulated Sugar
2 1/2 tsp baking powder
1/2 cup veggie oil
2 heaping Tbsp EatPastry chocolate chip cookie dough
2 1/4 cup milk (almond, coconut, etc) 
2 tsp vanilla extract
pinch of salt

optional
1/4 cup extra chocolate chips
1/4 cup banana chips, I mean, if you want to make banana chocolate chip pancakes you need these banana chips

Directions:

Combine flour, sugar, baking powder, and salt in large mixing bowl.
Add oil, cookie dough, milk, vanilla and the extra chocolate and banana chips.
Mix with a wooden spoon or spatula.

Make pancakes in a medium sized frying pan or griddle at a low-medium heat.
Flip when the bubbles start to show, like 4-5 minutes or so. Cook for another 5 min on the other side. They're easy to burn so be cautious. I always burn some!
YUUMMMMYYYYYYYYYYY





Wednesday, March 25, 2015

Cookie Dough Irish Soda Bread

I LOVE IRISH SODA BREAD. And since I'm Irish I make this recipe often...but since I'm also French, Welsh, and Scottish I add cookie dough to it and replace the currants with chocolate chips. I mean, whatever right, the bread is a mut just like me. And it's my fav.

Ingredients:

2 cups all-purpose flour
1 tsp baking soda
1 tsp fine sea salt
1-2 tsp caraway seeds (I usually add 2 tsp because I love the flavor)
1/2 sugar
2 heaping Tbsp chocolate chip cookie dough
2 Tbsp Earth Balance Buttery Spread 
3/4 cup milk
1/4 cup chocolate chips

Directions:

1. Pre-heat oven to 350F.
2. Combine the flour, baking soda, salt, caraway seeds, and sugar in a medium-large mixing bowl.
3. Add the Earth Balance and EatPastry cookie dough.
4. Mix on a low setting for 30 seconds to 1 minute until the butter and cookie dough mix in a bit. You can also do this with a pastry blender if you're not using a mixer.
5.  Add the milk and mix just until combined. Then add the chocolate chips and mix just for a second until they combined. Use your hands to knead the dough together collecting any remaining flour on the bottom of the bowl.
6. Mold the dough into a circular shape and place on a parchment lined (or silpat) baking sheet. Then cut an X in the top using a serrated knife.
7. Bake in your preheated oven for 45-50 minutes.
8. Let cool and serve sliced alone or with anything you may like! mmmmmm, one of my absolute favorites.

.

Monday, February 16, 2015

Vegan Eggs Benedict

You can use our biscuits for the bottom layer of these tender morsels! It sops up all the delicious sauce and juices. Mmm...
*(you can purchase our biscuit mix here for only $2.99! Also available at Whole Foods in the Southeast). You can also use english muffins if you prefer, but our biscuits are so good.

Ingredients:

HOLLANDAISE SAUCE
1/4 cup vegan sour cream
1/2 cup vegan mayonnaise
2 Tbsp vegan margarine/butter
1/2 tsp turmeric
2 Tbsp nutritional yeast
1/4 tsp dried thyme
freshly ground pepper to taste

BENEDICT STUFF
1/2 package (7 oz) Firm tofu, sliced horizontally into two patties
1/2 cup flour
1/4 cup breadcrumbs
1/2 tsp sea salt
1/2 tsp turmeric
1/2 tsp oregano
3 Tbsp nutritional yeast
1-2 cups non-dairy milk
olive oil for cooking

2 of our biscuits made according to the directions on the package
6 strips vegan bacon (or 2 rounds of vegan Canadian bacon) your call
2 slices tomato
1 slice vegan provolone cheese (or any kind of cheese you prefer)
parsley for garnish

Directions:
*serves 2

First make the biscuits and set aside. You'll only need 2 out of the 6.

Then make the sauce by adding all the ingredients to a small saucepan. Bring to a medium to high heat so that the margarine/butter melts and becomes incorporated with the other ingredients. Stir constantly. Lower the heat, still stirring regularly - not constantly at this point.
Once it's nicely thickened set aside. You can reheat it later.

Have two separate shallow bowls ready. In one, put the flour, breadcrumbs, salt, turmeric, oregano, and nutritional yeast. In the other put the milk.

Take your tofu (that is cut into two horizontal pieces) and coat it heavily, first by dipping it in the milk and then the flour mixture. Do this a couple more times to make sure it gets a nice thick coating. Set aside and do the same to the other piece of tofu.

Heat a little olive oil in a medium sized saucepan on a medium heat. Once hot, add the tofu and fry on both sides for about 5 minutes making sure it's nice and crispy. Lower heat. Put half of a piece of cheese on each piece of tofu. You can now heat the bacon in the same pan so it's warmed.  Cover the pan so the cheese melts. After a few minutes these should be good to go.
In the meantime, reheat the hollandaise sauce on a low heat.

Place the halved english muffin on a large plate. Layer the tofu first (upside down so the cheese hits the muffin). Then the tomato and then the bacon. Pour 1/2 or all the hollandaise sauce over your little stacks of goodness. Garnish with fresh parsley and DIG IN!






Sunday, February 15, 2015

Vegan Chocolate Bundt Cake, with Gooey Cookie Dough Glaze

Shit's bomb.

#cookiedoughaddictsanonymous

INGREDIENTS

You may recognize the cake recipe our previous devil food's chocolate cake recipe.
It's very similar.

Cake:

2 cups plain (all purpose) flour    
1 cup  cocoa powder
2 tsp baking soda
1 1/2 tsp baking powder
a pinch of salt
1¾ cups coconut milk
2 cups granulated sugar
1 1/2 cups  veggie  oil
2 tsp vanilla extract 
2 tsp almond extract** optional

Gooey Cookie Dough Glaze: 

1/2 cup peanut butter chocolate chip cookie dough (or reg chocolate chip, up to you)
1/8 cup chocolate chips
1/4 cup Califia Farms iced cold brew with almond milk
* you may need extra cookie dough to thicken

DIRECTIONS
FIRST pre-heat the oven to 350F.
1. Mix the dry ingredients in one large bowl (flour, cocoa powder, baking soda, baking powder, salt)
2. In another, larger bowl combine the oil, sugar, coconut milk, and extracts.
3. Add the dry ingredient mixture into the larger bowl with the wet ingredients. Stir until all is combined.
4. Pour into a greased bundt pan and bake in your preheated oven for 40 minutes or until a knife inserted in the cake comes out clean.
5. Let cake cool completely before removing from pan.
6. In the meantime, make our frosting. In a medium sauce pan melt the cookie dough, chocolate chips, almond milk on a low-med heat. You can raise it to get it going but be sure to stir constantly. If mixture is too runny add more cookie dough. If it's too thick, add more milk.
7. Remove cake from pan.
8. Pour frosting on top.
9. Serve and EAT.



Thursday, January 29, 2015

Vegan 'Chocolate-Chip Cookie Dough' Cheesecake

My friend Mary at Chicago Vegan Foods gave me her recipe for the best %&*$@*! vegan cheesecake in the world.  Of course I used cookie dough for the crust and glaze, DUH.

Ingredients

Filling:
32 ounces of cream cheese (4 containers of Tofutti or Follow Your Heart)
11 ounces silken tofu
1 Tbsp vanilla extract
1 tsp lemon juice, freshly squeezed
1/4 cup flour
3/4 cup granulated sugar

1 tub of cookie dough for the crust

Glaze:
2 Tbsp chocolate chips
1 Tbsp almond or coconut milk
1/8 cup cookie dough (chocolate chip or whatever you want)
1/8 cup light brown sugar 
1/3 cup silken tofu


Directions

Pre-heat oven to 375F.

Add water to large baking dish (like a lasanga dish), filling at least 1/2 way. Put the dish in the bottom rack of your oven. *the other rack which will be used for the cheesecake should be on the middle rack. 

In a spring fold pan layer the cookie dough pressing it flat with your hands to make a crust. Push more around the edges and flatten it slightly up against the sides of the pan so you can see if once the cake is finished. In other words, you want it to ride up a bit along the edges. If you need more dough for a thicker crust, by all means add it.

Put in the preheated oven for 10 minutes, just so the dough begins to bake. Remove and set aside.
In the meantime you can start making the filling.  Add the cream cheese, tofu, vanilla, flour, lemon, and sugar to a vitamix/blender/or food processor. Blend all together until combined and creamy.

Pour the filling into the partially baked crusted pan, and bake for 15 minutes. After the 15 minutes have past, lower the temperature of the oven to 350F. Bake for another 35 minutes.
While it's baking, you can make the glaze and set aside. Just combine the choc chips, milk, cookie dough, and sugar in a blender and pulse until combined.

At 35 min, open the oven and put the glaze on top.
Bake for another 10 minutes. Then open the oven and gently wiggle the cheesecake to make sure it's set nicely. Then turn off the oven and let sit for one full hour. Once the hour has past remove from oven and let sit for another 30 min. Then place the cake into the refrigerator, for at least 24hrs.
AND THEN, you can eat it finally.
*you can also add MORE cookie dough to the top of the cheesecake if you're an animal like me. 
 up close and personal