OK, so before we go any further, let’s just clarify: we all like cookies and cookie dough, yes? I personally have a major affinity for cookie dough. A cookie has to be pretty special, but I don’t have the strictest standards for the dough. 😉 I have many memories with cookies and cookie dough. The first cookies I remember making were with my dad and I was so proud of the molasses cookies he and I baked up. I mixed, he rolled, and we both ate. Happily.
But for store bought, my favorite are those sugar cookie dough logs. Oh my goodness, they are incredible, especially in dough form. I could make my way through that log of deliciousness in no time flat. Several years ago, while we were studying Egyptian history, Mom let us draw our own hieroglyphics in the dough before baking it. It was my favorite and most delicious school project!
And then, let’s not forget the time I was mixing monster cookie dough and ate half of it. Something about oats, nut butters, and MnMs just draw my fingers in again and again.
Speaking of oats and nut butters, this cookie dough tart uses those AND coconut and pretzels. It is:
Soft and chewy
Rich and nutty
Sweet and salty
And instead of the average cookie, this is baked, not in a pie or cake pan, but in a tart pan! This gives it that special edge that makes these cookies a little more sophisticated (did I really just use that word?) and hides the fact that this takes only 10 minutes of prep and 17 minutes in the oven. Yes, really, this is a one bowl, quick bake dessert that tastes amazing and has many good for you ingredients!
Thanks to the applesauce and coconut oil, this is dairy free and, if you use gluten free pretzels, gluten free! Even with allergies, you can enjoy this loaded cookie dough tart and not worry about anything.
Head over to Culinary Couture for the recipe! Trust me, its a good one!