Apr 13, 2012
Healthy Sugar-Cookie Cookie Dough
What’s the best part of a sugar cookie?
Is it the pound of sugar, the abundance of butter, or the bleached, processed flour?
If you couldn’t tell by my negative diction, none of those ingredients are the best part of a sugar cookie!
So, what is the best part?
The flavor, of course!
Which, might I add, is captured perfectly in this healthified cookie dough! I made this not expecting much in flavor, but boy was I wrong! One bite and my eyebrows rose, my eyes lit open, my smile widened… and hastily, I snatched myself another spoonful.
And the texture? Exactly like cookie dough! I’m still in shock. I truly didn’t think this would be a hit. Oh yeah, it was a hit. I shared it with my college roomies and they all loved it. But shhh! I didn’t tell them it had chickpeas in it 😉
Sugar-Cookie, Cookie Dough
- In a medium-sized mixing bowl, add the dry ingredients and mix, set aside.
- In a blender, puree the wet ingredients (make sure you rinse the beans very well, as this cookie dough doesn't have other flavorings like peanut butter, chocolate or butterscotch to mask the flavor). Scoop over the dry ingredients and fold together. And you're done!
Refrigerating the cookie dough overnight provides the best texture, but of course, a couple spoonfuls of fresh cookie dough never hurts 😉
This recipe is: eggless, sugar free, low fat, high fiber, high protein, gluten free, vegan!
To me, 1/2 cup serving size doesn’t sound like much, but because this is so high-fiber and high-protein (not to mention, low-glycemic!), 1/2 cup is plenty. This filled me up for four whole hours–a pretty good time for my insanely hyperactive metabolism!
Oh, the anticipation is killing me!
The aftermath of food photography. Actually, that was just the beginning…