Happy weekend my loves! I'm currently sat in bed watching Gilmore Girls. I know, I'm not sure why it's taken me so long to get round to watching it either! After publishing this post I'm going to go shoe (and underwear) shopping in Banbury for an upcoming work party. I have my dress sorted but it's the accessories I always find the hardest. Anyone else? Then I'm going to go buy some paint as I'm hoping to paint my bedroom soon. I'm thinking of getting the Dulux Once in 'vanilla white' if anyone's interested...
Anyway, I wanted to share a healthy weekend treat with you. You know I'm a HUGE fan of anything cookie-related and I've made vegan cookie dough before but I've finally found my perfect version of it.
The secret for me is to not use chickpeas like most 'healthier' cookie dough recipes do. Instead use butterbeans. To me they are much less obvious in flavour and give a kind of buttery flavour to the 'dough'. It's incredibly easy to make, it really takes no time at all.
MY VEGAN COOKIE DOUGH (SERVES 1 HUNGRY PERSON OR 2 SENSIBLE PEOPLE)
- 1 drained can butterbeans
- 1 tbsp natural peanut butter (you can use as much or as little as you want)
- 1 tsp vanilla extract
- pinch of pink Himalayan salt
- 2 tbsp of the best quality maple syrup you can afford
- 1 scoop of protein powder (I used this one)
- Dash of almond milk
- Cacao nibs/dark chocolate chips
Blend it all up until it's a smooth, batter-like consistency. Then stir in a good handful of cacao nibs or chocolate chips. I did a combination of both here. Pop it in the fridge to harden for around an hour or maybe the freezer for 15 minutes if you're impatient like I am! Trust me it tastes even better chilled. Sounds weird but tastes so so good! Let me know if you give this a go and have a wonderful day!