My first experience with cookie dough in a tub was when I was in Elementary School; we had fundraisers selling tubs of cookie dough and frozen pizzas, so of course there would always be a few extra tubs in my freezer. Every once in a while I would open the my favorite flavors and sneak a few spoonfuls of raw cookie dough. Those are fond memories for me, but I hadn’t thought about them once since I became vegan. Now that EatPastry is on the market, my love for raw cookie dough has been rekindled. I’m not saying that once you bake the dough it becomes less desirable, the sweet aroma floating out of your oven is enough to entice nearly anyone into your kitchen.
I went to my local Whole Foods market to grab a good assortment of flavors, making sure to pick out a gluten-free one to see if it was a viable option for those of you who are avoiding gluten but love cookies. Soon I was back home looking at my tubs of Chocoholic Chip, Peanut Butter Chocolate Chip and Gluten-free Chocolate Chip cookie dough. Armed with a spoon and a sweet tooth the size of Texas, I started sampling the cookie dough in its raw form. The Chocoholic Chip flavor tasted like a fluffy, rich chocolate ice cream speckled with chocolate chips, yum! Next was the Peanut Butter Chocolate Chip, with its strong presence of peanut butter (which they make in-house) and hints of chocolate, it was definitely a winner. I was warned about the GF dough before-hand and how it tastes a bit bean-y when raw (due to the chickpea flour), I tested it out and the advice was true, so I wouldn’t recommend eating the GF dough raw.
As far as baking the doughs went, I decided to make a “pazookie” with the Chocoholic Chip cookie dough; let me tell you that the cookie was sweet, chocolaty (without being overly dense) and overall delicious. If you go this route, bake it roughly 14-15 minutes in a pie pan, pair it with a vegan vanilla bean ice cream and you have the perfect equation for Cookies ‘n’ Cream.
Next, were the Peanut Butter Chocolate Chip cookies. I have to say, I had completely forgotten the ease of using cookie dough in a tub. I preheated the oven to 340°F like the label reads, scooped the dough onto a baking sheet (without coating it!) and in 13 minutes I had delightful little cookies ready to eat. You really can’t beat the convenience of this product. If you like a softer cookie, stay towards the 12 minute mark on baking. Like them crispy? 15 minutes is probably your best bet. I loved the flavor of these cookies, although a few extra chocolate chips would have made it perfect.
Last, but not least, I tried out the Gluten-free Chocolate Chip cookie dough. I’ve had a few GF cookies in the past couple of years, and most of them leave something to be desired; in this case, I feel that you won’t be let down. I would recommend coating your baking sheet before making these cookies, because mine took a little persuading via spatula to come off clean. Other than that, the only difference I could sense between this dough and the others is that it was just a tad chewier, but still had great body and flavor.
When it comes down to it, EatPastry cookie dough tubs are great for those seeking convenience without paying extra or losing out on quality. I highly recommend that you try them out.