My healthified cookie dough is by no means low calorie, but it is super healthy and packed full of health benefits! Instead of butter and refined sugar my recipes uses coconut butter, honey, and molasses. All of which have superb health benefits!
HEALTHIFIED COOKIE DOUGH
I put mine in some healthy homemade vanilla ice cream. However, it kind of melted really fast in my hot house so it looks a little runny, but I assure you it was delicious! You could also mix it in the base of my DQ Oreo Cookie Blizzard (Cookie-n-Creme Milkshake) recipe for a DQ Cookie Dough Blizzard. Mmmm.
1/2 cup Coconut butter*
1 cup Old fashion oats ground into a flour**
1 scant tsp Molasses***
2 packets Stevia
1 tbsp Honey
1 tsp Vanilla extract
1/2 cup Water
1/4 cup chocolate chips
* This is where most of the calories in the recipe come from, but they are healthy calories no worries. :) Check out my post on coconut here. To make coconut butter put 2 cups of unsweetened shredded coconut into a food processor and let run for about 10 minutes. 2 cups will make about 1 cup coconut butter, so you will have some leftover after making this recipe. It is important to use at least 2 cups of shredded coconut to get the best results. Make sure you are using unsweetened coconut too. Most grocery stores only carry sweetened coconut, so try check your local health food store or health food section of your grocery store. Leftover coconut butter is great on muffins, oatmeal, toast, and more. You can even eat it with a spoon! Yum.
**Before you make the coconut butter grind the oats up into a flour in your food processor (or use the grinding blade in a magic bullet). This might work in a blender, but I am not sure. You can also probably sub unbleached all purpose flour or white whole wheat flour.
*** Did you know molasses is good for you? To learn more check out this website.
1. Prepare the oat flour and coconut butter.
2. In a food processor (blender might work too?) and combine the coconut butter, oats, molasses, stevia, honey, vanilla, and salt.
3. With the processor running, slowly pour in the water from the top hole.
4. Process until well combined.
5. Scoop the batter into a zip lock sandwich baggie. It should feel sort of warm after all that processing.
6. Add the chocolate chips to the baggie and zip it shut.
7. Mush the chocolate chips around to distribute them evenly. They should melt a little bit and make sort of a chocolaty swirl.
8. Make sure most if not all of the air is out of the bag before closing again.
9. Lay the baggie on the counter and flatten into a nice smooth sheet.
10. Place on a plate for support and place in the freezer for a few hours.
11. After the dough is frozen you can take it out and rip off the bag.
12. Chop cookie dough sheet into little cubes and store in a covered container in the freezer until ready to use.
13. Add to your oatmeal, ice cream, shakes, yogurt, cereal, and more! The possibilities are endless. Enjoy!
Makes about 2 cups cookie dough chunks.
Based on a 2 tbsp serving size. Doesn't sound like a lot, but I assure you it is plenty for a bowl if ice cream. :)
Total Fat: 6.4 g
Sat. Fat: 5.2 g
Poly. Fat: 0.1 g
Mono. Fat: 0.1 g
Cholesterol: 0 mg
Sodium: 2.9 mg (the dash of salt is not included in this because it is too hard to measure)
Potassium: 10.4 mg
Total Carbs: 9 g
Dietary Fiber: 1.5 g
Sugars: 3.9 g
Protein: 1.3 g
Vitamin A: 0%
Vitamin C: 0%