I promised it yesterday on social media (if you haven’t already, come find me on Facebook and Instagram) and I’m delivering today. Healthy Cookie Dough.. Yep, the American food staple more commonly seen in a tub of Ben And Jerry’s than on a sugar-free site. And I’m not lying when I say it’s healthy (it is). It’s also very low in fructose (seriously), and high in good fats and protein (I’m seriously serious).
I came across the original recipe on the Chocolate Covered Katie website. If you’ve never been there, I recommend you finish reading here and head over there ASAP. I was writing a feature for Healthline on the best healthy sweets sites on the web and knew I couldn’t go past one of my favourite sources for healthified treats.
It was on CCK that I originally found the recipe for Healthy Cookie Dough (you can see that recipe HERE). The original creation listed a couple of different options for sweetener (brown sugar, agave, maple syrup) but as they were high in fructose, I wanted to steer clear. I also found the original batch that I whipped up didn’t taste quite ‘right’. Not cookie ‘dough-ish’ enough so I tinkered around a bit with ingredients and amounts and finally managed to create something akin to heaven in my mouth.
I ended up eating some of it straight from the bowl with a spoon, smeared some on a fructose free brownie I found laying wanton in the fridge and popped the rest in the fridge to harden up. The husband and I ended up mixing this faux ice-cream with some whipped cream one night for dessert.. Yeah, it was as good as it sounds.
Feel free to play around with the recipe a little and if you’re not sugar free, you can always use the hard stuff in place of the xylitol. You may have to test out the sweetness however as Xylitol is far less sweet than sugar and thus requires a different measurement.
- 1 cup of canned chickpeas, drained and well rinsed
- 4 tbsp nut butter – I used 2 of almond butter and 2 of peanut butter. I originally just used 3 of almond but found the chickpea taste still remained.
- 2 tbsp rolled oats
- 1 tbsp LSA mix (you could use 3 tbsp of oats if you don’t have LSA)
- 3.5 tbsp xylitol or dextrose
- 3 tbsp chocolate chips – I don’t eat commercial choc chips so ended up cutting up a chunk of organic dark chocolate (from ALDI!) that I had in the fridge. You can use whatever you have or prefer eating.
- 3 tsp vanilla extract
- 1 tsp ground cinnamon
- Pinch of baking soda
- Pinch of salt
Chuck everything (except the chocolate) in a food processor and blend baby blend! You want a really nice, smooth texture. Add your choc chips when you’re happy with the result. If you find your ‘dough’ is too thick, you can add 1 tbsp of milk to thin it out slightly and up the creamy factor.