I love cookie dough enough that I was salivating in front of a box of chocolate-covered cookie dough bites while waiting for my prescription to be filled at the pharmacy yesterday. I went with my usual strategy; ask myself if I really want it or is it just hunger or boredom talking (I really wanted it), purchased only a few pieces if possible e.g. from a bulk bin or “mini” size (not possible, it was a medium-sized box), and as a last resort share it in a setting where I will not be able to eat all of it eventually, meaning work/communal setting instead of home. The last option was my only choice, and I have been enjoying my 3 pieces per day, as have my coworkers!  Today when I went back to the snack drawer for another taste, I realized I should design another no-bake cookie dough recipe.

My previous recipe tastes wonderful and is low in sugar and high in fiber, but the main ingredients are shelled, cooked chickpeas, along with nut butter and a date, but I have not made the recipe recently for a few reasons. First, I have been following a lower carb diet recently to help with blood glucose stability, and though the recipe is very healthy, chickpeas and dates are high in carbs (though decent carb choices!). The more important drawback is that it is perishable and cannot be made in a small portion since it uses a whole can of chickpeas.

This new recipe checks all of the boxes:

3 Tbs Thin Healthy Mama baking blend (45 Kcal, 9 g fiber, 4.5 g protein)

1 Tbs coconut flour (30Kcal, 2.5g fiber, 1 g protein)

dash of salt

dash of cinnamon

dash of baking powder for taste

3 teaspoons light butter substitute (can use coconut oil or softened butter) ~35 Kcal

1 Tbs low carb maple syrup or other thick liquid sweetener – I used Choc Zero maple syrup (30 Kcal per Tbs, 15g carb, 14 g fiber), could also try Walden Farms pancake syrup (calorie free but thinner, I suggest starting with 1/2 Tbs)

1/2 tsp vanilla extract

1 pack Nunaturals stevia, or to taste (I have a very sweet tooth)

1 Tbs whipped pasteurized egg whites ~10 Kcal, 1.5 g protein

10-15 Lily’s sugar free chocolate chips (can substitute with coconut flakes, peanuts, slivered almonds, or a combo of your choices) ~10 Kcal

Nutrition totals: ~130 Kcal, 11.5 g fiber, 7 g protein

Combine dry ingredients, use a Tbs spoon to scoop the butter-like ingredient first, then use it to measure the syrup-like ingredient (it will come out easier and clean up easier – a trick for the future – if no fat is needed in a recipe, spray the measuring spoon with spray oil before measuring out any sticky ingredient…it will slide right out!), add vanilla extract and blend together until crumbly. Mix in the whipped egg whites (easy trick – buy pasteurized egg whites in the carton and shake the carton briskly to whip – this works best if it is not full to the top of the carton). When the texture is to your liking (add a touch of unsweetened almond milk if it is too thick for you, or a touch more coconut flour if it is too soft), add in the chocolate chips or other goodies and enjoy!

Note that it is very high in insoluble fiber, so I recommend sticking to 1 serving size.