When I was just a peanut, I was always guilty of my sticky little fingers getting into the cookie dough while baking. I can't tell you how many times I saw the fear cross my mom's face of me getting salmonella. 🙊 Whoops! But it was so yummy, I couldn't resist!

I never actually grew out of my cookie dough obsession, I just created a salmonella free, healthy version of my childhood favorite treat (other than Nutella of course.)

1/2 cup fat free ricotta cheese
1 tbs vegan 70% dark chocolate chips
1 tsp agave nectar (optional)
PB2 powder to tasting

You can also add a 1/2 scoop of vanilla whey protein

Mix together and refrigerate!

It's so good, the Cookie Monster wouldn't even notice the difference!

Sincerely, B🐝