When it comes to desserts, cookie dough is hard to beat. So much so that only a small percentage actually makes it to the baking sheet. But maybe you should skip the cookies altogether. One food blogger is proving the next best thing to eating it raw is baking it up into a fluffy loaf of bread you can enjoy all week long.
Bethany Ugarte of Lilsipper decided to combine two of her favorite things with her gut-friendly, protein-packed cookie dough bread—a recipe that’s gotten rave reviews on both her Instagram and her website. The reason for that is simple: Despite using no flour at all, it’s super soft and spongy. It also only requires a total of five ingredients, including the all-stars that give it that beloved cookie dough flavor: cashew butter and unsweetened chocolate chips. If you want to try it for yourself, here’s everything you’ll need.
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Cookie dough bread
1 tbsp apple cider vinegar
1 tsp baking soda
1 cup of cashew butter
unsweetened chocolate chips to taste
1. Whisk all ingredients (except chocolate chips) in a stand or electric mixer until well incorporated.
2. Fold in desired amount of chocolate chips then pour batter into a standard bread loaf pan lined with parchment paper. The batter may be runny depending on the nut butter used; this is normal.
3. Top with extra chocolate chips if desired, and bake for 30 minutes at 350°F.
While you’re at it, make these healthy black bean brownies too:
These low-glycemic index desserts will help you enjoy a sweeter sleep tonight. Then find out how to use avocados to make your favorite desserts so much healthier, whether you’re making chocolate pie, ice cream, or even brownies.
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