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.
... 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).