ito Healthy Edible Cookie Dough is a high-fiber, high-protein dessert ready in under 10 minutes and made with no gluten, no dairy, and no refined sugar!
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Healthy Edible Cookie Dough
ito Healthy Edible Cookie Dough is a high-fiber, high-protein dessert ready in under 10 minutes and made with no gluten, no dairy, and no refined sugar!
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Servings: 16 servings (2 tbsp each)
Mga Calorie: 135 kcal
Ingredients
- 1 ½ tasa Gawang-bahay na Harina ng Oat - (tala 1)
- 3 tablespoons Langis ng niyog - tinunaw, pinalamig, gamitin nang pino upang maiwasan ang lasa ng niyog! (tala 2)
- ¼ tasa Maple syrup - (tala 3)
- 4 tablespoons Almond Milk - (tala 4)
- ⅓ tasa Maliliit na Tsokolate Chips - (tala 5)
Opsyonal
- 1 kutsarita Vanilla Extract
- ¼ kutsarita Asin
tagubilin
- In a mixing bowl, add the oat flour, melted coconut oil, maple syrup, vanilla extract, if used, and almond milk. Stir with a rubber spatula until it forms a thick cookie dough.
- If you like the cookie dough a bit less dry, or if the dough looks crumbly, stir in the extra tablespoon of almond milk.
- Idagdag ang chocolate chips, at haluin upang pantay na maihalo ang mga ito.
- Serve 2 tablespoons as a snack, or roll into balls to store as no-bake cookie dough bites.
Mga Tala
Tandaan 1: Store-bought oat flour will be a very different ratio as it’s finer. You will need way less of it since it’s highly liquid-absorbent and has less fat. All these flours are safe to eat raw, without prebaking. The recipe doesn’t work with wheat flour. You can swap half of the oat flour for almond flour.
Tandaan 2: Cool the melted coconut oil before adding it to the dough, or it will warm up the dough and melt the chocolate chips. You can use other oils with low flavor.
Tandaan 3: Any liquid sweetener works like sugar-free maple syrup for a low-carb option
Tandaan 4: Or any other milk, like oat milk or soy milk.
Tandaan 5: Or sugar-free chocolate chips for a low-carb snack, or chopped nuts.
ImbakanItabi sa lalagyang hindi papasukan ng hangin sa loob ng refrigerator nang hanggang 4 na araw, o i-freeze ito na hinubog nang bola-bola, sa mga Ziploc bag na hindi papasukan ng hangin. Lasawin sa refrigerator isang araw bago ito.
Pagkain
Paglilingkod: 1serving (2 tablespoons) | Mga Calorie: 135kcal | Carbohydrates: 8.7g | Protina: 2.7g | Taba: 10.6g | Saturated fat: 4.2g | Polyunsaturated Fat: 0.1g | Monounsaturated na taba: 1g | Trans Fat: 0.01g | Sosa: 38.7mg | Potassium: 50.7mg | Hibla: 1.7g | Asukal: 5.4g | Vitamin A: 3.7IU | Bitamina B12: 0.01Pg | Calcium: 31.9mg | Iron: 0.9mg | magnesiyo: 13.8mg | Posporus: 19.2mg | Zinc: 0.2mg
Ingredients at Substitutions
Ibinibigay sa iyo ng talatang ito ang lahat ng aking mga tip sa pagpili ng mga tamang sangkap. Para sa buong recipe na may kasamang mga sukat, mag-scroll papunta sa recipe card sa ibaba ng post!Pumunta sa Buong Resipi
You only need 5 ingredients to make this cookie dough. Here’s how to pick and swap them.
- Gawang-bahay na Harina ng Oat – This gluten-free flour provides the base for the cookie dough. Store-bought oat flour is much finer and absorbs liquid differently, so you would need to use less. It’s safe to eat raw. You can also replace half of it with almond flour.
- Natunaw na Langis ng Niyog – It adds moisture and helps bind the ingredients. Make sure it’s cooled to prevent melting the chocolate chips. Other low-flavor oils also work.
- Maple syrup – This liquid sweetener adds sweetness. Sugar-free maple syrup is also fine for a lower-carb option.
- Almond Milk – This liquid helps create a smooth dough. Other milks like oat milk or soy milk will also work.
- Maliliit na Tsokolate Chips – They bring a classic chocolate flavor. Sugar-free chocolate chips or chopped nuts are also good options for a lower-carb snack.
How to Make Healthy Edible Cookie Dough
This dough recipe is super straightforward. here’s how to make it in a few pictures.
Combine the dough ingredients in a large mixing bowl.
When well combined, incorporate the dark chocolate chips.
Mga Tip ni Carine
Let me share a few more tips for a perfect cookie dough.
- Combine Oat and Almond Flour – Try swapping 1/2 cup of the oat flour for almond flour to make the cookie dough lighter and less dry.
- Adjust Liquid for Texture – If your cookie dough appears too dry, gradually add more almond milk until you reach your desired consistency. Oat flour is high in fiber and absorbs liquid quickly.
- Roast Oats for Easier Digestion – If raw oats are difficult for you to digest, roast them in the oven at 350°F (180°C) for 10 minutes before cooling and blending into oat flour.
- Chocolate Chip Alternatives – You can replace the chocolate chips with chopped nuts like pecans, walnuts, or almonds to reduce the sugar content, or use sugar-free chocolate chips.
Can they be baked?
I haven’t tried that, probably.
Salamat sa pagbabahagi ng resipe na ito!
My pleasure, thank you!