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.
Been wanting to try one of these recipes forever. Now, I think I will have to! And…I love, love love Quest protein! In all forms! Great stuff!
Quest is seriously the MOST delicious. I’m really itching to get my hands on the All Purpose Mix so I can do some serious baking (hello. pancakes. duh.)
Go try it! I just made another batch last night. And did all the math on it, too – works out to about 178 calories per serving (which is about 83oz), 6.3g fat, 17.8g carbs and 13g protein. MONEY!
You disappoint me. 😉
Haters gone hate. Chickpeas are delicious when masquerading as cooooookie dough.