I can tell you that Soylent batter (can’t really call it a dough) is very, very, very sticky and soft. It’s rather difficult to work with in any way other than baking in a pan/dish. The one time I made actual cookies (one spoonfull at a time dropped onto a baking sheet) it made one hell of a mess and wasted a TON of raw material between my hands, utensils, etc.
I’ll post my ideal recipe as soon as I feel like I’ve really nailed it. As yet I’m probably up to about 90% happy with my best test. That test’s method was (including my notes afterwords):
11.20.14 #1 2 Tbls maple syrup 2.5 Tbls canola oil 1/2 cup liquid Soylent 1 cup dry Soylent mix wet ingredients together add dry ingredients to wet mix until consistency is thick but still spreadable Let stand for one half hour pour into wax paper-lined pan refrigerate 4 hours Bake on high 5 mins Let refrigerate overnight bring to room temp, cut and serve Forgot to grease the paper before pouring into pan - it got really stuck. Slightly hard at the edges, soft in the middle. Quite tasty actually, mild flavor but pleasant. Nice aftertaste. A little too soft I think, would be nice if it was more evenly cooked overall. Maybe a lower temp for longer? Or maybe conventional oven would be better? Could probably use a little more dry Soylent, or less liquid. Maybe reduce the oil slightly.