We all have those late-night sugar cravings, or in my case, all-day sugar cravings. Nothing could beat the sweet satisfaction of taking spoons full of Nestle Toll House chocolate chip cookie dough after dinner. However, with spring break next week, I thought it might be time to find some other alternatives to satisfy my cookie dough addiction.
I came up with this recipe a few weeks ago, and it is great because it satisfies that sugar craving. At the same time, this edible cookie dough will not cause you to backtrack too much, so you can still reach your fitness goals. Feel free to play around with the nut butter to regular butter ratio: the more nut butter you add, the better it is for you. This recipe will fill up about one mason jar. I recommend keeping this in the fridge just like you would with regular cookie dough. Plus, it tastes much better cold. For my vegans out there, just substitute the butter for vegan butter, and use dairy-free chocolate chips instead.
Happy snacking!
Prep time:
12 minutes
Things you will need:
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Electric hand mixer/cake mixer
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Mixing bowl
Ingredients:
¾ cup nut butter (I used almond butter)
½ cup grass-fed unsalted butter
½ tsp. vanilla extract
¼ tsp. cinnamon
¼ tsp. nutmeg
¼ tsp. pink Himalayan sea salt
3 scoops of gluten free protein powder (I used vanilla)
3 tbsp. coconut crystals
1 tbsp. of almond milk
3-4 tbsp. dark chocolate chips
Photo & Video credit: Taylor Wilson