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April 11, 2012

Peanut Butter Butterscotch Oatmeal Cookie Dough

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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]
(serves 4-6)
   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
   1/2 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!


  1. Ohhhhh MYYYYYYY GAAAAWWWWWDDDDDD, I wish I was your neighboor! This sounds soo unbelieveably amazing I can't even think straight! Curious ? - can the protein powder be left out? if so what would go in it's place?

    1. Renee-
      I haven't tried this without protein powder but I'm positive it can be replaced with something else. You can try using ~4 tbs oat flour or maybe some more brown rice flour, just be sure to add 1/2 tsp of vanilla extract and maybe some more erythritol because the protein powder is pre-sweetened. Just taste it as you go along :) Hope you like it!

  2. my sweet god, it looks so delicious! *__*
    Now, i'm sure, I'm going to visit your blog veeery often. :)

  3. This looks great but, I absolutely HATE peanut butter. Is there any way the PB can be substituted with something else? Any suggestions? My stomach is grumbling now at the sight of this, but my taste buds won't appreciate the peanut butter! :)

    1. Lily-
      Whattt??? You don't like PEANUT BUTTER?!? D:
      That's okay :) I'm sure any other nut butter will work as long as it's a little on the liquidy side from being raw with no additives. You can try sunbutter (although though I heard it tastes like PB?), almond butter, cashew butter, walnut, pecan, etc... they have a whole bunch of nut butter flavors at Whole Foods and other grocery stores.
      The main focus is the butterscotch so I think it'll still taste good no matter what nut butter is used. Enjoy!

    2. Pecan butter! Genius! =D Thank you so much for your help. And, I know, I'm weird like that... no peanut butter, no bananas, no weird textures. lol. ;)

  4. This looks so great! I am also a food-loving/trying to be healthy/college student! It's so great to meet another! :)

  5. This looks a lot like chocolate covered katie's recipe that was viral.....

    1. Hey there! It's based off of my basic PB cookie dough, which was inspired by Spoonful of Sugar Free:
      As I said in a comment on my basic PB cookie dough, I made the recipe myself and didn't copy anyone. The only thing that's similar is really just the PB and chickpeas. Alex from Spoonful of Sugar Free's post title had "high protein" in it, which made me think of ways to make it even higher protein. I paired the chickpeas with oats, brown rice flour and PB, which makes the cookie dough a complete protein source, whereas each ingredient alone is an incomplete protein. I also added protein powder to increase protein content and add flavor and sweetness.
      I hope you get a chance to make the cookie dough! :)

  6. I kind of find this a little funny. I mean people keep getting irritated, saying that you copied Katie's recipe. I mean it was not their recipe so why do they not just say something to Katie and if she cares she will say something. And your recipes are actually really different.... Whatever.

    P.S. I cannot wait to try this!!!

    1. Yes, I really did not mean to offend anyone, but every recipe I post where I don't cite someone else, I thought of and made myself. Although chickpeas are a unique ingredient to use, it's been done before (I've seen a blogger make a cookie-dough-like-thing using cannellini beans years ago).

      But, I do give Katie credit for being an awesome recipe-innovator, she's amazing! :D I visited her site when she first started blogging and read every single one of her posts in one sitting. She's a great writer (not to mention hilarious!)


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