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April 13, 2012

Sugar-Cookie, Cookie Dough

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What's the best part of a sugar cookie?


Is it the pound of sugar, the abundance of butter, or the bleached, processed flour?

If you couldn't tell by my negative diction, none of those ingredients are the best part of a sugar cookie!

So, what is the best part?

The flavor, of course!

Which, might I add, is captured perfectly in this healthified cookie dough!  I made this not expecting much in flavor, but boy was I wrong!  One bite and my eyebrows rose, my eyes lit open, my smile widened...  and hastily, I snatched myself another spoonful.

And the texture?  Exactly like cookie dough!  I'm still in shock.  I truly didn't think this would be a hit.  Oh yeah, it was a hit.  I shared it with my college roomies and they all loved it.  But shhh!  I didn't tell them it had chickpeas in it  ;)

Sugar-Cookie, Cookie Dough:  [eggless, sugar free, low fat, high fiber/protein, GF, vegan]
(serves 4-6)
   96g (1 cup) Old Fashioned Rolled Oats, blended to a flour (GF if you like)
   30g (3 tbs) Brown Rice Flour*
   84g (1/2 cup - 1 tbs) Granulated Erythritol
   32g (1 scoop) Vanilla Protein Powder
   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) Raw Almond Butter (natural, no sugar/salt/oil added)
   3/4 tsp Stevia Extract
   1/2 tsp Vanilla Paste (or extract)
   1/4-1/2 tsp Butter Extract (to taste)

*I'm sure any other flour would work here, I used rice flour because I just found out I am allergic to wheat/gluten  :(

1.  In a medium-sized mixing bowl, add the dry ingredients and mix, set aside.
2.  In a blender, puree the wet ingredients (make sure you rinse the beans very well, as this cookie dough doesn't have other flavorings like peanut butter, chocolate or butterscotch to mask the flavor).  Scoop over the dry ingredients and fold together.  And you're done!

note:  I found that refrigerating the cookie dough overnight provides the best texture, but of course, a couple spoonfuls of fresh cookie dough never hurts  ;)

To me, 1/2 cup serving size doesn't sound like much, but because this is so high-fiber and high-protein (not to mention, low-glycemic!), 1/2 cup is plenty.  This filled me up for four whole hours--a pretty good time for my insanely hyperactive metabolism!

Oh, the anticipation is killing me!


The aftermath of food photography.  Actually, that was just the beginning...


  1. Healthy and delicious! This is drool-worthy...

  2. Did you do the blood test for food intolerance?
    I had it done a while back and then did some research on it - it turns out that the test isn't necessarily accurate.

    It's a very long article...
    But, what I can say in short is what one of my doctor's told me: That if a test shows that you are intolerant to a certain food - eliminate it for a while (if you wish) and then try it in a couple of months to see how you feel.

    Anyways - just wanted to share that with you!

    Great blog, by the way :) It's very cute and lots of great recipes!


    1. SG- Yes, I got blood taken a while back and it took about a month for the results to come back (the test was for over 150 foods/spices). I really wish the test was inaccurate, because it said I'm highly sensitive to a lot of my favorite foods... but I believe in my case, it was accurate because about 95% of my symptoms from before are gone. But, I think I will try out the foods again some day, I really miss bagels, eggs, yogurt and whey protein powder!!

      Thanks for letting me know, I really appreciate it. I now have some hope for the future!


  3. This is a great recipe! I too am extremely health conscience and love to create delicious.. But healthy indulgences.. :) I am looking into becoming a nutritionist or dietician but have found that it is extremny difficult to find colleges with majors specifically in nutrition... Do you know any good colleges

    1. Anonymous, you're in luck because there are plenty of schools out there with specific nutrition majors! I think this website would be of help to you:
      Just enter "nutrition sciences" in the Majors & Learning Environment tab, and select the "must have" option (my school is in there! :D )
      Hope this helped,

  4. Sorry to here that you are intolerant to gluten! I only have a few gluten-free recipes on my blog, but there are so many really good ones out there! This looks like a great recipe though, and I'm sure you will come up with some very creative (and tasty) solutions in the meantime. Good luck!

  5. What exactly is butter extract / do you think it can be substituted with something or not added?

    P.S. amazing photos!

    1. You can definitely omit the butter extract (I didn't use it the first time I made this, but the second time I made it I added some and the flavor improved by a lot), just make sure to rinse the chickpeas EXTRA well, or maybe add another tablespoon of erythritol.

      If you would like to purchase butter extract I would buy it from either of these two links (I've used them both so I can vouch for them):

  6. What is your favorite cookie dough recipe?

    1. Oh no, you're putting me on the spot D:

      So even though I love ALL of them (haha, of course right?), the PB Butterscotch one is my ABSOLUTE favorite so far. I think I've made it four times already... I don't know if that's embarrassing to admit, but it's true!

      The sugar-cookie one is def good too though (oh, that darned butter extract)

    2. Lol thanks!!! I will try that one first then :D I was being indecisive so your opinion made me make my mind up.

  7. Is there anything that you can substitute for the protein powder in your recipes? I know you mentioned powdered/ dried nonfat milk before, does that work in all cases?

    1. Yes, you can use dried milk instead however I have not tried it, so just add enough to make a cookie dough texture. You might also want to add more vanilla paste/extract to 1-1.5 teaspoons and more stevia to about 1 teaspoon. Hope this works for you!


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