Monday, October 8, 2012

Zero Guilt Cookie Dough Dip

Hold onto your hats because things are about to get crazy up in here.  Very low fat, dairy free, gluten free cookie dough??  WHAT.  Yup.  That's right.  And it actually tastes frickin' delicious.  Even the husband had no clue it was healthy.  

So I've been on a health kick lately.  Well, not really.  I still have my weaknesses (i.e. wine, cheese, and bread) but I've been trying to make an effort to provide a few more lighter recipes for our readers.  I'm not a baker.  Like SO not a baker.  However, I do love me some cookie dough.  I came across this recipe and decided I had to make it.  Mostly because I refused to believe it would taste good.  Well guess what?

My mind.  Blown.

Husbands mind.  Blown.

This is DELICIOUS.  And you are going to be totally shocked when you find out what it's made with.  Ready for it...

... cannelloni beans.

Still reading?  Ok.  Here is the recipe.  I modified it because, well, that's what I do.   Try it.  I DARE YOU!

1 Can of Cannelloni Beans (1-1/2 Cups, drained, rinsed) 
1/2 a package of low sugar Quaker Instant Oatmeal, Maple Brown Sugar 
(plain instant oats work too)
2 Teaspoons of Vanilla Extract 
2-3 Tbs of Unsweetened Vanilla Almond milk
2-3 Pinches of Sea or Kosher Salt 
2-3 Tbs of Brown Sugar
1/4 Cup of Peanut Butter 
1/8 Teaspoon of Baking Powder 
1/4 Cup of Chocolate Chips, plus more for topping 

Mix all of the ingredients together except chocolate chips in a food processor.  Add a little milk at a time until you reach the right consistency, smooth and thick like cookie dough.  Stir in chocolate chips and add more as a garnish.

You can use any milk you want, but if you want it fat free, use skim milk.  If you want it dairy free, use almond milk.  I love almond milk so that's what I used.  Serve it with chocolate covered pretzels or honey wheat pretzels (my favorite).

Stay hungry!!


  1. I think this needs to make an appearance at my next book club meeting!!

    My weaknesses are the same as yours!

  2. Ok we need to be moved already so I can unpack my food processor and try this!!!! Amazing!!!

  3. Made the original version of this last week, but definitely will try this one next time! I think the oatmeal will make a big difference.

  4. this isn't a zero fat recipe, like you advertised on food gawker :/

  5. To my knowledge, quacker doesn't have a gluten free oatmeal, so this isn't gluten free. Please correct me if I am wrong.

    1. Bob's Red Mill makes a great GF option so I would recommend that to guarantee it doesn't have any trace amounts of gluten.

  6. I make this one using chicken peas and gluten free oat flour,agave, and it got rave reviews


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