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April 23, 2012

Brown Sugar Oatmeal Cookie Dough

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I told you a recipe with my DIY Brown Sugar was coming!

I also told you that it was going to be better than cookies.  I'm sure that stumped some of you, because when I told my friend that she frantically shouted, "What's better than cookies?!?"

Um, cookie dough is... or at least that's my opinion.

Eating cookie dough always made me feel like I was rebellious.  Like I was a bad girl.  It's something that your mom catches you doing, then slaps your hand and takes the bowl away from you.  It's something the cookie package even warns you not to do!

You know, Salmonella.  Tsk tsk.

But this was always my opinion:


But this cookie dough is totally safe to eat since it's eggless.  Oh, and did I mention it's super healthy?

YUP.  My friend's mouth dropped too.

Brown Sugar Oatmeal Cookie Dough:  [eggless, low fat/sugar, high fiber/protein, GF, vegan]
(serves 4-6)
  144g (1+1/2 cups) Old Fashioned Rolled Oats (GF if you like)
  half recipe (1/2 cup) of DIY Brown Sugar*
  40g (1/4 cup) Brown Rice Flour
  32g (1 scoop) Vanilla Protein Powder
  one 15oz can Garbanzo Beans (drained and rinsed well;  1.5 cups beans)
  1/4 cup Unsweetened Almond Milk
  64g (1/4 cup) Raw Almond Butter
  1/2 tsp Stevia Extract
  1/2 tsp Vanilla Paste (or extract)
  1/2 tsp Butter Extract

*No, you can't use storebought brown sugar!  Well, I guess I can't make you, but I can ask you nicely  ;)

1.  In a large bowl, add the dry ingredients, mix and set aside.
2.  In a blender, puree the wet ingredients until smooth.  Scoop this over the dry ingredients and fold together.  Serve immediately or refrigerate covered overnight (if you want that authentic cookie dough feel--this is what I did!)

Only 4g of sugar and 15g of protein for a sweet, sugary dough?  Yes, please!

Despite eating this cold (aka, straight out of the fridge), there is something very warming and comforting about it.  It reminds me of my childhood.  I don't even remember using or eating a lot of brown sugar as a child (I mostly ate the white stuff), yet this still took me years back.  I can't really explain it, but this cookie dough just makes me melt inside.

This is now my go-to comfort food, just without the guilt  :)


  1. I love this recipe! I feel like so many "healthy" cookie dough recipes are finicky and require ingredients I don't naturally have in my cupboard. This is not one of those recipes.

    Definitely trying this tonight!

    1. Oh good! I was worried that using both the stevia and butter extract would make it a little finicky, but they create the most authentic "unhealthy" taste EVER.
      I hope you like it... actually, I hope you LOVE it ;)

  2. for me, it was the fact that I don't even think I can get vanilla protein powder here! would omitting it change the flavor? *cries*

    1. Lily- If you omit the protein powder add about 1 tsp of vanilla extract and some more stevia or brown sugar to taste. 1 scoop of protein powder ranges from 1/4-1/3 cup, so you can try blending up some oat flour and fold it in 1 tbs at a time until the mixture comes together. I wouldn't add more brown rice flour because it can turn a little gritty if there is too much (I did that once! Whoops...)
      Hope this works for you! :)

    2. sounds perfect! I will definitely try... probably now. :)

    3. :) I hope the substitutions work out! *crosses fingers*

  3. Hi! Would love to make all your dips; do you think I can sub tofu for the beans? Let me know what you think, and thanks in advance.

    1. I think extra firm tofu may work, but the soy flavor may come through. Make sure to rinse, drain and press the tofu before pureeing. You will need about 3/4-1 cup of pureed tofu. I would increase the stevia to 3/4 tsp and use 1 tsp of vanilla. Make sure to taste it and adjust the flavorings as needed. If the cookie dough isn't firm enough just add more protein powder, brown sugar and/or brown rice flour. Hope this works out!

  4. Cool!
    Thank you SOOO much, I appreciate it. :)


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