So I spruced up my Peanut Butter Oatmeal Cookie Dough... and when I say "spruce up" I mean, oh my goodness this is 572.5 times better!! And that's saying a lot, as that cookie dough basically made me cry with pure happiness and sweet, sweet joy.
So. Got five minutes? Got a blender? Got a can opener? Wait, a can opener? Yes, there's a secret ingredient lurking around here somewhere (don't freak out when you see it, you don't taste it at all!)
GOT A SPOON?? Yes? You're all set to make this totally guilt-free PB Butterscotch Cookie Dough right. now.
Peanut Butter Butterscotch Oatmeal Cookie Dough: [eggless, low fat/sugar, high fiber/protein, GF, vegan]
96g (1 cup) Old Fashioned Rolled Oats (gluten free if you like)
48g (1+1/2 scoops) Vanilla Protein Powder
48g (1/4 cup) Granulated Erythritol (or dry sweetener of choice)
10g (1 tbs) Brown Rice Flour (I'm sure any other flour will work)
1/8 tsp Salt
one 15oz can Garbanzo Beans (drained and rinsed well; about 1.5 cups beans)
1/4 cup Unsweetened Almond Milk
64g (1/4 cup) Natural Peanut Butter (no sugar/salt/oil added)
7g (1 tsp) Molasses
1 tsp Butterscotch Extract
1/2 tsp Stevia Extract
1. In a large bowl, mix together the dry ingredients and set aside
2. In a blender, puree the wet ingredients. Scoop over the dry ingredients and fold until incorporated. Serve immediately or refrigerate covered overnight.
Top with some chopped peanuts or mini chocolate chips if you like, even though it's delicious on its own! But most of all people, please please please please pleeeaaasee do not use butterscotch chips in this. Every bag of butterscotch chips I have ever seen contained partially hydrogenated oils (dangerous/unhealthy fats similar to trans fats). Just trust me, this cookie dough is packed with butterscotch flavor, it doesn't even need those silly chips! :)
Too good to be true, you say? Nonsense... I double-checked the nutrition facts. It's for real!