Oh yes. It's here, peanut butter lovers. It's Peanut Butter Oatmeal Cookie Dough!
This is the answer to your
insane cookie dough cravings prayers.
A giant bowl of this and you're invincible. Got a tough day ahead of you? Not anymore with this stuff nearby. Wait, it's not nearby anymore, it's gone. Five minutes to make,
less than five minutes to chow down. Or at least, that was the case for me...
Peanut Butter Oatmeal Cookie Dough: [eggless, sugar free, low fat, high fiber/protein, GF, vegan]
inspired by: Spoonful of Sugar Free
96g (1 cup) Old Fashioned Rolled Oats (gluten free if you like)
32g (1 scoop) Vanilla Protein powder
24g (2 tbs) Granulated Erythritol (or dry sweetener of choice)
1/8 tsp Salt
one 15oz can Garbanzo Beans (rinsed and drained; measured 1.5 cups)
1/4 cup Unsweetened Almond Milk
64g (1/4 cup) Natural Peanut Butter (no sugar/salt/oil added)
1/2 tsp Stevia Extract
1/4 tsp Hazelnut Extract (or vanilla)
1. In a large bowl, add the dry ingredient, mix and set aside
2. In a blender, puree the wet ingredients. Scoop over the dry ingredients and mix... and that's it. Top with chocolate chips or add some chopped peanuts if you like.
As if you didn't need another reason to whip out your blender, here's the nutrition label!
Yes, this label is legit. Impressive, right?
Um, I hope a can opener is in your hand, because you better make this now!
Peanut Butter Cookie Dough. Made healthy. I think I'm crying...