Snacking on cookie dough while you bake is half the fun—but the after effect can leave you feeling a little, well, gross. (Real talk: there’s pretty much zero nutrients in that Nestle Toll House roll.)
Arman Liew, the blogger and foodie behind The Big Man’s World, made it his mission to craft the perfect edible cookie dough recipe—only using ingredients that fuel the body, not cause a crash later.
His secret? Blending nut butter with coconut flour, nut milk, and a touch maple syrup (along with a few other delish ingredients). He also throws in a scoop of protein powder for an added boost. Post-evening boot camp snack, anyone?
It’s just one recipe in his first book, Clean Sweets, which is full of plant-based, protein-heavy treats—all of which have no added sugar. A sampling of some of the others: banana cheesecake breakfast pudding, cake batter dip for one, and cool mint chip ice cream. (Um, praise hands to everything.)
Watch a video of how to make it above and scroll down to see the recipe for Liew’s edible, protein-packed cookie dough.
Edible Cookie Dough
Yields 1 serving
1. In a small mixing bowl, add the dry ingredients and set them aside.
2. In a microwave-safe bowl or on the stovetop, melt your nut butter with the maple syrup until they’re combined. Pour the nut butter mixture into the dry mixture and mix until a crumbly batter remains.
3. Add the nut milk a tablespoon at a time until a cookie dough remains. Enjoy immediately or refrigerate to thicken up.