I don’t know about you, but I love to bake. And even more, I love to eat. While I’m baking. Don’t get me wrong, I love cookies and cakes and brownies – but even more, I love cookie dough and cake or brownie batter. Something about the pre-baked goodness just makes me feel some kind of way.
Now, I know there’s always the risk of the “raw egg” situation – but I’m a risk taker. Honestly, until the cookie dough betrays me, I’m going to keep eating it. I like to live dangerously.
However, worse than the raw eggs is all the sugar. My favorite cookie dough makes my favorite cookies: oatmeal chocolate chip. My great aunt’s recipe calls for both brown and white sugar. They’re delicious, but generally, not that good for you. And I gave up junk food for Lent. So while I may want to eat cookie dough, I can’t.
I’ve also set some higher fitness goals for myself with regards to the weight room and that means upping my protein intake – I typically get my protein from a protein bar in the morning, tuna or grilled chicken at lunch, a protein shake after the gym and either more chicken or ground turkey as part of dinner.
This all gets me pretty close to meeting my protein goals, but some days I just need a little more umph.
Enter one of my favorite snacks: Healthy Cookie Dough Dip from Chocolate Covered Katie
Now, her recipe is pretty well on-point. I’ve made small tweaks to fit my needs.
- 1 1/2 cups chickpeas or white beans (1 can, drained and rinsed very well) (250g after draining)
- 1/8 tsp plus 1/16 tsp salt
- just over 1/8 tsp baking soda
- 2 tsp pure vanilla extract
- 1/4 cup nut butter of choice (I prefer peanut butter, but any will do.)
- up to 1/4 cup milk of choice (unsweetened almond milk is my go-to)
- 1 scoop of protein powder of choice
Sweetener of choice(No sweetener needed for me!)
- 1/3 cup chocolate chips (Or none. Again, Lent)
- 2 to 3 tbsp oats
Throw all of these things (except the chocolate chips) into a food processor. Let it spin for a minute or two, empty into a bowl (or a tupperware if you’re me and you like to snack on it over a couple of days), mix in your chocolate chips if you’re using them and enjoy! You can serve it with graham crackers or don’t even bother and just use a spoon. #guilty.
The biggest changes I made to Katie’s recipe are taking out the sweetener – Lent, duh – and adding the protein powder. Obviously, you can use whatever protein you prefer, but right now, I’m a little obsessed with this:
Quest Peanut Butter Protein. This shizzzzz is so delicious. Easily the best-tasting protein with the best composition. Less than 1 gram of sugar, 23 grams of protein and only 110 calories per serving. It tastes mixed just with water or almond milk as a post-workout shake and it is incredible in any other kitchen concoctions. That’s one of my favorite things about Quest products – they bake so well! Granted, I’m not actually backing this cookie dough, but you totally could!
Needless to say, I’m obsessed. I think the last time I went to Wegman’s, I picked up four cans of chickpeas. Specifically so that I have them on hand to make this whenever I want.
The best part? It fulfills my cravings for something sweet without blowing up my entire diet, which is always a win. Maintaining a healthy relationship with food is a thing I am alllll about. Food is delicious and I enjoy eating it and I don’t like feeling guilty when I do. This absolutely keeps that from happening. Happy tummy, happy Kyle.