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 Sugar Cookie 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 😉
- 1⅓ cups Old Fashioned Rolled Oats
- 84g (7 tbs) Granulated Erythritol (or dry sweetener of choice)
- 32g (1 scoop) Vanilla Whey Protein Powder
- ⅛ tsp Salt
- 1 15oz can Garbanzo Beans (drained and rinsed well; ~1½ cups beans)
- ¼ cup Unsweetened Vanilla Almond Milk
- 64g (¼ cup) Natural Almond Butter
- ¾ tsp Liquid Stevia Extract
- ½ tsp Vanilla Paste (or Vanilla Extract)
- ½ tsp Natural Butter Flavor
In a blender, blend the oats until flour-like.
In a large bowl, stir together the oat flour, erythritol, protein powder, and salt.
In a blender, puree together the beans, almond milk, almond butter, stevia extract, vanilla paste, and butter flavor, until completely smooth.
Scoop the blender mixture over the dry ingredients and fold together until fully incorporated. For best texture, cover and refrigerate overnight, but you can serve it immediately too.
Because this Sugar Cookie Cookie Dough is so high in protein and high in fiber (not to mention, low-glycemic), ½ cup is a pretty large serving that will keep you full for hours!
Oh, the anticipation is killing me!
The aftermath of food photography. Actually, that was just the beginning…
With love and good eats,