Protein Cookie Dough Balls

I love to eat cookie dough.  I’m not afraid of raw eggs, but if you are–just leave them out of your favorite recipe and you’ll have edible dough.  The drawback is there’s tons of calories in the form of fat and sugar and very little protein or vitamins.

I recently became aware of sugar free recipes for cookie dough meant to be eaten raw that includes protein powder.  Several of them called for grinding dates into a paste–but dates aren’t currently in my pantry.  So I tried this variation made with pumpkin puree instead.  It had good flavor but tasted pretty “light” not rich and creamy like real cookie dough.

Here’s the recipe as pictured above:

1/4 cup pumpkin puree

2 Tablespoons peanut butter

1 scoop Bluebonnet French Vanilla Protein powder (Sold at amazon this is just whey and stevia.)

1 packet purevia, stevia sweetener

2 Tablespoons quick oats

2 Tablespoons coconut flour

2 Tablespoons mini chocolate chips

Combine all except the chocolate chips.  Stir until the coconut flour absorbs the moisture and the mixture forms a light and airy dough.  Fold in teh chocolate chips.  Form into 8 balls.  2 balls = 149 calories; 12 g carbs (3 fiber); 10 g protein; 7 g fat

I’ve got PB2 (powdered peanut butter with the oils pressed out) in my amazon shopping cart.  I’d like to try this recipe again substituting PB2 for the peanut butter and part of the oats.  I’m trying to get the overall calories down and protein up while also making the balls slightly denser to taste more like real cookie dough.  So far these little balls are a tasty treat..but can they get better?

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4 thoughts on “Protein Cookie Dough Balls

  1. Sinea says:

    Angela, you have a serious “cookie dough addiction”, don’t you? LOL Personally, if I have access to cookie dough (I only bake for the grandkids and that is not often), it must be the real deal. Sugar, sugar, butter and more sugar :)

  2. Marguerite says:

    Fun fact: most commercial cookie dough these days – perhaps all – is made with pasteurized eggs. The salmonella risk is actually from the flour! Raw flour, kept damp, can harbor it. (I think this is my first comment here! Long time reader, though.)

  3. Angela says:

    Thanks Marguerite for being a long time reader and coming out of lurkdom–that is interesting-espeically about the damp flour. The only time I buy pre-made dough is when I’m supporting the school fundraiser, but my homemade dough does have damp flour. Is the moral of the story, “If you’re going to eat the it quick?” Hmmm, Maybe not, lol.

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