Before a few weeks ago, I used to be able to sit through fast forwarding commercials on my DVR with the upmost patience. I used to be able to wait for someone to call me right back without logging on to the computer. I could read books and peruse magazines on the weekends. But, things have changed. I found Pinterest and every spare twelve seconds I have is spent searching through photos of far-off places, delicious foods, cool clothes, and, of course, food. This site, if you haven’t heard, is basically collections of photos that link back to their original source. It can be used as a style board for redecorating your house, a place to store ideas for big events, an inspiration for outfits, and a cloud storage for online recipes. Oh, and did I mention the photos of kittens?
For this kitty, and so much more, check out my pins. Also, sign up so I can follow you!
In one of my many pinterest wormholes, I found that someone had posted a recipe for healthy cookie dough and I had to click on the link to see just how it was possible to make HEALTHY cookie dough – and how fast I could do it. The original source came from Chocolate Covered Katie, who makes healthy vegan desserts that are low in sugar and still taste good. (Believe me, I know, I too was a skeptic).
Today, after staring at the recipe for a few days, I decided to make it around lunch time. The recipe promised to be high in fiber and protein, so I figured it sort of counted as lunch. I modified Katie’s original recipe a bit, including decreasing the amount of sugar, and after eating a small bowl (seen above) I was completely full. In fact, it is almost six and I am still not hungry!
The “cookie dough” was good enough that I would definitely serve it at a party the way she explains on her blog, with graham crackers, or keep in the fridge to munch on when I get the urge to eat ice cream (or actual cookies).
Let me know if you make it!
Adapted from Katie’s Healthy Cookie Dough (just for eating – not for baking)
- 1 1/2 cups chickpeas (1 can, drained)
- start with 1/8 tsp of salt, add more to taste (I ended up with about 1/4 tsp)
- tiny bit over 1/8 tsp baking soda
- 2 tsp pure vanilla extract, more to taste (I added 3 tsp total)
- 1/4 cup nut butter (peanut butter will work, but maybe use less so it doesn’t taste too peanut-y)
- up to 1/4 cup milk (start with 1 tbsp and add more as needed – she uses nondairy milk, but I used the cow’s stuff)
- 1/4 cup of brown sugar (Katie makes this without sugar or up to 2/3 cup to your taste)
- 1/3 cup chocolate chips
- 2 to 3 tbsp oats (If you omit, don’t include the milk)
Add all ingredients (except for chocolate chips) to a blender or food processor, and blend until very smooth. Then mix in the chocolate chips.