I’m very excited to be teaming up with Hampton Creek again to create a recipe! I loved reviewing their Just Mayo this summer and creating meals with it. . They recently sent me a sample of their newest product, Just Cookie Dough, and I’m in love.
It’s egg free, dairy free, and butter free — (vegans will rejoice). And it’s delicious! It’s also kosher certified.
Since it’s egg free, if you choose to eat it straight out of the jar… you can!
This is a company with a terrific mission, which is to bring healthy and affordable food to everyone, everywhere. The company received the Best of What’s New 2013 Grand Award by Popular Science for their “plant-based egg.” Hampton Creek’s partners include The Humane Society of the United States and Global Viral, an organization dedicated to addressing the world’s most pressing infectious disease threats. Josh Tetrick, a Fulbright Scholar and former college football player, co-founded Hampton Creek in 2011 after spending seven years working in Sub-Saharan Africa with the President of Liberia and the United Nations, among other initiatives.
Hampton Creek challenged me to create a recipe. Here’s my creation: Coconut Cream Cookiewiches made with Just Cookie Dough and Coconut Cream. This all vegan.
It’s pretty simple, all you’ll need is a can of coconut cream (Trader Joe’s or any supermarket should carry this) and Hampton Creek’s Just Cookie Dough.
First, open the jar of Just Cookie Dough. Try not to scarf down the whole thing.
Scoop out the cookie dough onto parchment paper. Or a cookie sheet. I use to wonder about the greasing vs. non-greasing. Then I bought parchment paper and it just worked much better.
I used my magical ice cream scooper (all metal, got it at Bed, Bath, and Beyond) to scoop the cookie dough out and it worked perfectly. Otherwise you can let the cookie dough sit out at room temperature for a little while.
Preheat your oven to 375 degrees and flatten your cookies a little. They cook for around 9 – 11 minutes.
One jar of Just Cookie Dough made 11 medium to large cookies for me. It may have made a few more, but I enjoyed some of the raw (safe to eat) dough.
While your cookies are cooling, pull out your refrigerated can of coconut cream. Coconut milk will not work and the can has to be refrigerated overnight.
It will look like Crisco shortening before you whip it. Put the whole can into a mixer – I pulled out my trusty Kitchen Aid for this. It will take between 7-10 minutes to whip up your coconut cream.
While you can eat the cookiewiches without freezing them, but if you like more of an ice cream consistency, place them in a freezer safe container and freeze for 3-5 hours.
When you are ready to serve them, let them sit out at room temperature for 10 minutes (so you don’t break your teeth). You want cool coconut cream (you should still be able to bit into it).
- Hampton Creek's Just Cookie Dough
- 1 Can of coconut cream (Trader Joe's or any supermarket should carry this).
- Parchment Paper (optional)
- Preheat oven to 375 degrees.
- Scoop out cookie dough from container, place on parchment paper. I smushed them down a little, as I wanted to make them as "sandwich-y" as possible.
- Bake cookies for 9-11 minutes.
- Prepare coconut cream. Open can and put in a mixer (I used my Kitchen Aid).
- Mix on high for 7-10 minutes until smooth (it will look like whipped cream).
- Dab coconut cream on the bottom of a cooled chocolate chip cookie. Place a cookie on top.
- Freeze for 3-5 hours. When you are ready to serve them, let them sit out at room temperature for 10 minutes (so you don't break your teeth). You want cool coconut cream (you should still be able to bit into it).
Thank you to Hampton Creek for sponsoring this post. As always, all opinions are my own.