…Basically what I say to myself in the mirror every morning when I’m feelin’ weak. *So strong, so tough.*
I found this cookie dough recipe from Well and Good and wanted to give it a try. I’m not much of a baker, but from the few times that I have baked, I’ve learned that measuring is a necessity. That being said, I measured most of the ingredients for this recipe and then eyeballed portions of it. Halfway domestic.
I know everyone freaks out about eating cookie dough because of the egg, but I live on the edge and have never followed those rules. THANKFULLY, this recipe has zero eggs in it so we can all enjoy without any kind of guilt.
DISCLAIMER: Make it because its amazing. Don’t make it because portion control is impossible.
Ingredients
1/4 cup of coconut flour
2 TBSPs of PB
A crack of sea salt
1 TBSP of maple syrup
1 scoop of protein powder (the original recipe called for vanilla but I only had chocolate–not mad about it)
Chocolate chips, duh.
Milk of choice (I used 1% because it was all I had)
How to cookie dough:
- Combine all the dry ingredients into a bowl and mix until it looks lumpy #yum.
- Slowly add the milk in one TBSP at a time until it makes a creamy, cookie dough consistency. I think I added 4 TBSPs? Don’t quote me.
- Put it in the fridge or eat right meow.
A yummy and simple alternative that’s packed with protein and some added fiber!
Enjoy, mi amigos! Till next time!
-Lauren