Healthy Peanut Butter Butterscotch Oatmeal Cookie Dough
So I spruced up my Peanut Butter Oatmeal Cookie Dough… and when I say “spruce up” I mean, oh my goodness this is 572.5 times better!! And that’s saying a lot, as that cookie dough basically made me cry with pure happiness and sweet, sweet joy.
So. Got five minutes? Got a blender? Got a can opener? Wait, a can opener? Yes, there’s a secret ingredient lurking around here somewhere (don’t freak out when you see it, you don’t taste it at all!)
GOT A SPOON?? Yes? You’re all set to make this totally guilt-free Healthy Peanut Butter Butterscotch Oatmeal Cookie Dough right. now.
- 1 cup Old Fashioned Rolled Oats
- 48g (1½ scoops) Vanilla Whey Protein Powder
- ¼ cup Granulated Erythritol (or dry sweetener of choice)
- 1 tbs Oat Flour
- ⅛ tsp Salt
- 1 15oz can Garbanzo Beans (drained and rinsed well; ~1½ cups beans)
- ¼ cup Unsweetened Vanilla Almond Milk
- ¼ cup Natural Peanut Butter (no sugar/salt/oil added)
- 1 tsp Molasses
- 1 tsp Butterscotch Flavor
- ½ tsp Liquid Stevia Extract
In a large bowl, stir together the oats, protein powder, erythritol, flour, and salt.
In a blender, puree together the beans, almond milk, peanut butter, molasses, butterscotch flavor, and stevia extract. Scoop over the dry ingredients and fold until incorporated. For best texture, cover and refrigerate overnight, but you can serve it immediately with chopped peanuts or mini chocolate chips
Please please please please pleeeaaasee do not use storebought butterscotch chips. Every bag I've seen contains partially hydrogenated oils (dangerous/unhealthy fats similar to trans fats). Just trust me, this cookie dough is packed with butterscotch flavor, it doesn't even need those silly chips!
Too good to be true, you say?
Nonsense… I double-checked the nutrition facts. They’re for real!!
With love and good eats,