Decided to be a bit more creative today! I’ve had a bag full of chocolate cookie crumbs, purchased from bulk barn, sitting in my pantry for some time now; and finally wanted to put them to use. The idea of cookie crumb cookies intrigued me, however I had no eggs in sight so instead decided to adapt this recipe for a cookie crumb crust.
Surprisingly I had exactly 1 1/4 cups of cookie crumbs so I didn’t need to change up the ratios. I did add some vanilla extract and powdered ginger to the mix. The mixture wasn’t coming together as much as I had liked so I added a heaping tbsp of peanut butter (I was contemplating between using peanut butter and almond milk so i’m sure they would both work). Again it just wasn’t combining together enough to make free form cookies so I pressed the mixture into a 9-inch pan and baked at 350°F for 8 min. Once cooled I cut the crust into smaller pieces and set aside so they would further harden. Now these cookies on their own are delicious enough, but again as I said I was feeling creative.
For the sauce I adapted this recipe, I cut each measurement in half and still had plenty of sauce for a generous helping with each portion. I had a couple cherries left over from my breakfast smoothie (maybe 6-8 cherries) which I pitted and tossed in with the blueberries equalling a total of a cup of fruit. I also added some of the powdered ginger to merry both components. The sauce was extremely easy to make, just make sure to frequently stir the sauce while it cools to prevent sticking to the bottom of the saucepan. I impatiently waited to add the sauce until it was almost entirely cooled. Delicious! Not overly sweet and a nice combination of flavours. Would definitely recommend!