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April 3, 2012

Peanut Butter Oatmeal Cookie Dough

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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
(serves 4-6)
Dry:
   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
Wet:
   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)

Directions:
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.

That's it.  Really?  Yes, really.  This deliciousness is only five minutes away from your belly fingertips!



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...

23 comments:

  1. Omg, look at that protein content! Amazing! So excited to make this!

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  2. Yep, I could definitely go for some cookie dough right now! On my way to get the can opener...

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  3. This looks great. I've made a garbanzo-bean based cookie dough before and loved it. I'm curious to try yours! Do you think this could be made in a magic bullet?

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    Replies
    1. If you have any flavor suggestions, let me know :)
      And I'm glad you asked that, because I made it in my magic bullet! Be sure to mix the mixture (rotate the stuff at the bottom of the cup to the top) as you blend because a few beans may not be reached.

      PS: my magic bullet is on its last legs (aka, about to die) so you might not have as much trouble

      Delete
    2. Ah awesome news! I'm going to make this soon and let you know how it goes =)

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    3. Isn't it kinda rude of you to not even mention the obvious inspiration for your recipe as Chocolate-Covered Katie's Cookie Dough Dip?

      http://chocolatecoveredkatie.com/2011/05/23/want-to-eat-an-entire-bowl-of-cookie-dough/

      I don't mean to be rude, and I'm sure you'll just delete my comment. But I'd think it's pretty embarrassing for you, since that recipe's so famous in the blogworld that pretty much everyone has probably seen it and knows you copied :(.

      -a reader from foodgawker

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    4. Karen- Oops! I totally forgot to add that! I didn't mean to offend you or Katie, but it was actually inspired by another blogger. But just for clarification, I made the recipe myself and didn't copy anyone. The only thing that's similar is really just the PB and chickpeas.
      Thanks for letting me know, though, I'll update the post.

      Delete
    5. This is where I was inspired:

      http://www.spoonfulofsugarfree.com/2011/06/07/day-7-high-protein-cookie-dough/

      The title had "high protein" in it, which made me think of ways to make it even higher protein. Pairing the chickpeas with oats make the cookie dough a complete protein source, whereas just chickpeas alone is an incomplete protein. I added some protein powder to increase protein content and add flavor and sweetness without using vanilla extract.

      I hope you will still make the cookie dough, though! :)

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  4. Oh sweet mother of all things peanut butter, this sounds delicious! Thanks so much for the great recipe. I will be making this cookie dough ASAP. I love the addition of the garbanzo beans for some added protein. This way I can feel like I'm still being healthy when I end up chowing down on the entire batch :)

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  5. Class act. Thanks for not deleting my comment or thinking I was being mean!

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  6. Found you through OSG and so glad I did! I down with healthy 'dough!'

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  7. This looks amazing! I will be making this recipe this week for sure! yum!

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  8. Okay, I just made this today. I better go outside or something because the leftovers are screaming my name.

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  9. can i sub anything for the protein powder? maybe like some sort of flour or something? thanks for any answers!

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    Replies
    1. I haven't tried this without protein powder but I'm sure it can be replaced with something else. You can try using ~4 tbs oat flour (or any other soft 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!
      -Jess

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  10. Ok, I just died of happiness.

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  11. Is this cookie dough bake-able? Or is it just for eating?

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    Replies
    1. I wouldn't bake it because the cookies would probably turn out dry, this is meant for eating ;)

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  12. This comment has been removed by the author.

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  13. Can I sub anything for the Stevia Extract? this looks awesome and can't wait to make it!

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    Replies
    1. You can probably use 1/2 cup of erythritol and add 1-2 more tablespoons of the almond milk. I would suggest adding 1 tsp of alcohol-free vanilla or using 1 full tsp of hazelnut extract to increase the flavor. Good luck :)

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  14. This looks like the best thing ever! Genius!

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  15. sweet baby jesus... I think i just spilt drool on my mousepad :O

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