03 Apr Cookie Dough “Shots”
I LOVE cookie dough. But let’s be real. Cookie dough isn’t exactly the healthiest snack in the world (even this version.) BUT while most cookie doughs are loaded in processed white flour and white sugar and you end up eating half a batch, this version is all-natural, high in fiber and gluten free! Plus, it’s friggin’ delicious and portion controlled (think of the shot glass as a mini bowl and dig in with a spoon.) I used real butter for an authentic cookie dough taste (I even sprinkled in some baking powder despite the fact that there is no baking involved), but feel free to use coconut oil or even walnut oil instead. And definitely make sure to read the “What’s the Nutrition Balance?” below the recipe to learn how to indulge without causing a blood sugar spike.
So how did these cookie dough “shots” come about? When I was at Johnson & Wales (culinary college), I used to crave cookie dough like crazy. But I was busy, health conscious and on a budget. So to avoid spending tons of money and time and not to mention devouring an entire batch in one sitting, I used to mix up these little concoctions of faux cookie dough. I would melt and stir together whatever ingredients we had on hand in a coffee mug. I loved it because it was quick, portioned and exactly what I needed to satisfy my cravings (side note: my very clean roommate and friend Nicole was not so enthusiastic about my “cookie dough” creations. Turns out, if you don’t rinse the mug or shot glass right after eating, the leftover dough sort of hardens and is a huge pain in the ass to wash. Sorry Nicole.)
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Makes 4 to 5 servings depending on how much cookie dough you put in each “shot”
- 4 tablespoons real butter, preferably organic grass fed, melted (or melted coconut oil or walnut oil)
- ¼ cup plus 1 tablespoon pure maple syrup (not imitation!)
- 2 teaspoons pure vanilla
- 2 tablespoons unsweetened almond milk
- 1 and 1/2 cups bob’s red mill gluten free oat flour (lightly packed)
- 2 big pinches sea salt
- 2 pinches gluten free baking soda
- All natural gluten free chocolate chips
- Pulse melted butter, maple syrup, pure vanilla, and almond milk in a food processor a few times OR if you don’t have a food processor, whisk wet ingredients together in a medium size bowl until fully combined.
- In a separate medium sized bowl, whisk together the gluten free oat flour, sea salt and baking soda.
- Pour the dry ingredients into the food processor (or bowl of wet ingredients) and pulse (or stir) until smooth and a creamy wet dough forms, scraping sides of food processor (or bowl) as needed. If you want a wetter dough, add more almond milk, one tablespoon at a time until you get the consistency you want. Taste the dough. If it needs a touch of salt or more baking soda to make it taste like traditional cookie dough, add a mini pinch. Fold in a handful or so of chocolate chips.
- Spoon or pipe cookie dough (add cookie dough to a plastic baggie, cut one corner of the baggie off and use it as a piping bag) into shot glasses. Garnish with a few chocolate chips. Dig in with a spoon and enjoy!
SO, WHAT’S THE NUTRITION BALANCE?
This recipe is mostly carbohydrates and fat. Here’s what I recommend to indulge and keep your waist line in check: have a light dinner of lean protein like grilled chicken or shrimp for example, plus some green veggies (low in carbs.) Then follow the meal with Cookie Dough “Shots” for dessert. The balance of protein, fat and carbs is a good thing and will prevent blood sugar from spiking! Or be weird like me and eat some egg whites or a protein shake (just mix up protein powder and water and gulp it down) first and then dive into the cookie dough. Serving protein alongside will prevent a blood sugar spike and minimize fat storage and cravings later on. Or just have it as it is when you want as a healthy-ish splurge!