Recipe: Edible Cookie Dough!

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I saw a recipe recently for edible cookie dough that called for about a stick of butter and lots of sugar.  It looked amazing, but I try to avoid consuming mass amounts of sugar and also aim to reach my macronutrient goals which limits my fat intake. SO, I made my own!

I wanted to keep it relatively low-fat, not because fat is necessarily *bad* for you – it’s a very important part of a healthy diet – but just to maintain balanced macros (for what this means or why it’s important, catch my post The why…) and to make it perfect to eat right before or after a workout!

For the macronutrients of this recipe, I made about 1.5cups worth (315g) and per 1/4c serving (60g), it has 11g of protein, 20g of carbs, and 9g of fat, which makes it a pretty awesome pre/post work-out snack!  Around your workout time is the ideal time to consume the majority of your daily carbohydrates because your body needs to use them to provide/replenish your energy, especially carbs from a quick digesting source like graham crackers and maple syrup (which are the main sources of carbs in this recipe).  There is also a good amount of protein to provide those building blocks needed for muscle maintenance/building which is especially important around workout time.  It’s best to keep fat consumption minimal before a workout because some research shows that consuming fats with other foods slows the digestion of those foods and therefore the energy that you get from those foods.  That is a good thing in general because it will help you feel more full for longer, but right before a workout we want to digest and get ready to use all of our nutrients immediately, not have them sitting in our stomachs (which could also cause some belly-ache action).

So here’s the easy & quick recipe, hope you enjoy it! If you make it, post a picture and tag me on Instagram; @danielletkearns.

Macro-friendly Edible Cookie Dough; 

Graham Crackers  – 5 sheets

Almond Butter – 3tbsp

Nonfat Greek Yogurt – 100g (about 1/2 c)

Maple Syrup – 15g (about 1tbsp)

Chocolate Chips – 50g (about 1/4c … I used mini ones)

Vanilla Whey Protein – 30g (1 scoop for most brands)

Vanilla Extract – 1/2tsp

Nutmeg – 1/2 tsp (or to your liking)

  1. Smash up the Graham Crackers until they’re just crumbs
  2. Add in the remaining ingredients and mix completely!
  3. Let chill for about 10 minutes
  4. Enjoy 🙂 img_2560
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