Give Me Something Sweet!
Anybody else have a sweet tooth?
Hello friends, how has your week been? I hope that it’s been a good one, a successful one. Have you tried a new recipe? Maybe a new workout? Speaking of workouts, have you signed up for our (FREE) workout of the month?
I know that lately, I’ve had some serious cravings for something sweet. But that doesn’t always jive with the meal planning I’m doing, especially if I’m working on losing fat. So what’s a sweet tooth girl to do?
Find a way to make it healthy!
Does anybody else loooove cookie dough? I sure do, and it drives my husband crazy, because I’m notorious for eating raw batter. But with this healthy cookie dough dip recipe, you don’t have to worry about raw eggs in the batter OR about whether or not it’s bad for you!
One of my favorite treat recipes, this comes from Chocolate Covered Katie, and I made it to take to a Superbowl Party last year, along with some graham crackers and apple slices for dipping. I didn’t tell anybody that the secret ingredient was chickpeas…and guess what? The guys polished off the bowl!
Give this recipe a try, and then give Chocolate Covered Katie some love, after you’ve eaten the entire bowl by yourself!
Healthy Cookie Dough Dip
- 1 1/2 cups chickpeas or white beans (1 can, drained and rinsed very well) (250g after draining)
- 1/8 tsp plus 1/16 tsp salt
- just over 1/8 tsp baking soda
- 2 tsp pure vanilla extract
- 1/4 cup nut butter of choice (If you use peanut butter, it will have a slight pb cookie dough taste, so if you don’t want this, try the Deep Dish Cookie Pie, unbaked. instead)
- up to 1/4 cup milk of choice, only if needed
- Sweetener of choice (see note below, for amount)
- 1/3 cup chocolate chips
- 2-3 tbsp oats or flaxmeal
Add all ingredients (except for chocolate chips) to a good food processor, and process until very smooth. Then mix in the chocolate chips. (Some commenters have had success with a blender, but I did not. Try that at your own risk, and know the results will be better in a high-quality food processor such as a Cuisinart.) If made correctly and blended long enough, this should have the exact texture of real cookie dough!
See the following link for: Sugar-Free Cookie Dough Dip
Sweetener Notes: I used 2/3 cup brown sugar when I first made this for the party. Liquid sweeteners (agave, maple, etc.) are fine as well, as is evaporated cane juice. You can get away with less sugar– some people will be perfectly fine with just 3 tbsp for the whole recipe! And if you don’t want any sugar, be sure to check out the “no-sugar” version linked above.
Nutrition Facts per 1/4 cup serving:
- Calories: 150
- Fat: 3 grams
- Carbohydrates: 25 grams
- Dietary Fiber: 3.5 grams
- Protein: 3 grams
- Cholesterol: 0 mg
- Weight Watchers Points Plus: 3 points
If you plug the recipe (or any recipes) into free online calculators, do be aware that the numbers you receive can often be inaccurate. For instance, if you plug this particular recipe into caloriecount, it gives you numbers based on a recipe made with dry beans even if you specify canned beans. (I fixed the error so the information above is accurate; I just plugged in the amount of dry beans that would have an equal number of calories to 1 1/2 cups of cooked beans.)