Let’s talk cookie dough. I want to eat it at all the wrong times, like 2 o’clock in the morning when I can’t sleep. I really believe it has everything to do with being a woman because I have never met a man that would take a spoon to a tub of cookie dough for hours. Like, they prefer cookie dough actually cooked and made into cookies–who does that?
The other day I was on a mission to prove to my boyfriend that uncooked cookies a.k.a. cookie dough, can be a beautiful thing. So I went to Pinterest to find the greatest cookie dough recipe I could. I found a Chocolate Chip Cookie Dough Brownie recipe by Recipe Girl and I knew it would be the one that would win my boyfriends approval. This brownie recipe is loaded with refined sugar, butter, flour, ya know, all of those things that taste so good but look so bad in a mini skirt. After watching my boyfriend devour these, I knew I needed to make myself a delicious but HEALTHY alternative thus inspired Cookie Dough Peanut Butter Cups.
I got used Nuts N’ More High Protein Peanut Butter in this recipe because it’s made with all natural ingredients and has less fat and more protein than regular peanut butter. The rest of the ingredients I got from VitaCost.com.
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PEANUT BUTTER LAYER
- 3 tbsp. Maple Syrup
- 3 tbsp. Coconut Oil
- 1/4 c plus 1 tbsp. Cocoa Powder
COOKIE DOUGH LAYER
Line a cupcake pan with 5 cupcake paper liners and set aside. Melt peanut butter and coconut oil together, stir well and divide evenly between the 5 cupcake liners. Place them in the freezer to harden while you prepare the chocolate layer. Melt maple syrup and coconut oil together and stir in cocoa powder. Pour chocolate later over the peanut butter layer and return to the freezer to harden while you prepare the cookie dough layer. Mix flour, protein powder and salt together. Add remaining ingredients until well combined. Divide the cookie dough between the 5 cupcake liners and press the dough over the chocolate layer. Optional: garnish with chocolate chips and peanut butter drizzle. Freezer for at least 1 hour before serving. Enjoy!
361 calories/ 22g fat/ 31 cabs/ 12g protein
When it comes to protein powders, I usually stick with the traditional vanilla or chocolate flavors. This time I decided to venture out a bit…and I am so glad I did! PEScience Select Protein makes an incredible casein/whey blend that’s perfect to bake with. It’s not as “chalky” tasting as most other protein powders on the market or maybe I’m just use to that taste :P. Either way, these donuts turned out truly amazing and the glaze takes them to an entirely new level of deliciousness that I didn’t even know existed.
You can bake them, frost them and eat them in under 20 minutes. Perfect for a pre-gym snack! Oh, the wonders of protein powder.
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Pre-heat oven to 325f. Mix all dry donut ingredients together. Add egg whites and milk and mix until well combined. Mix in melted coconut butter. Scoop mixture evenly into 4 standard donut molds (silicone molds work well). Bake for 12-14 minutes. Remove from molds and let cool while you prepare the glaze. (If you absolutely can’t wait for them to cool, place them in the freezer for a couple of minutes to speed the process!) Mix together glaze ingredients and spoon over donuts. Place in the freezer for 2 minutes to harden the glaze a bit. Enjoy!
Try to keep it together, guys! I know, these pancakes look ridiculously delicious. I’m sure you are wondering how in the heck can these possibly be good for you, right? Well, it’s simple. This stack is made using all natural ingredients from a pre-packaged pancake mix! I never use packaged or boxed food that says things like “just add water” but this one was different. It was “just add almond milk and egg whites.”
I used Abs Chocolate Chip Protein Pancake and Waffle Mix and followed the directions: one scoop abs mix, 3/4 cup almond milk, 3/4 cup egg whites. Mix ingredients together and cook on medium heat. I also added 1 tbsp. ground flax seed for extra fiber.
The pancakes themselves are just about 200 calories but then I add all of that peanut butter and chocolate they ended up just under 300! How though? Are you ready for all of your peanut butter prayers to be answered? Powdered Peanut Butter. I named a blog after peanut butter so it’s probably pretty obvious that I have an addiction to it. And as you probably already know, peanut but is very high in fat. Yes, it’s the healthy fat but too much of anything is never a good thing. When I discovered PB2, my life changed. PB2 Bell Plantation was the first brand I tried and I loved it. There’s many powdered peanut butter brands on the market and honestly, I think they all taste very similar but the point is that you are getting 85% less calories and fat in comparison to regular peanut butter. PB2 you can get at target for around 5 bucks. Other brands you can get online for cheaper. I even heard you can get a big family size of PB Fit at Sam’s Club for 10 bucks. I always pick some up when I do a vitacost.com order.
My method: mix 2 tbsp. of powdered peanut butter with 1-2 tbsp. of water (depending on the consistency I am going for) and then add stevia and cinnamon to taste (sometimes if I’m feeling sassy I might add some chocolate protein powder to the mix). The chocolate drizzle in this photo is actually coconut butter. I used Dark Chocolate Fudge Coconut Butter by Nikki’s Coconut Butter.
Mix all recipe ingredients together. Prepare a pan with non-stick coconut oil spray and use a small cookie scoop to make 6 small pancakes cooked on medium heat until golden brown. Layer with peanut butter mixture and drizzle with coconut butter. Enjoy!
Oh, man! I just can’t get enough of the Autumn flavored foods. BRING IT ON! Seriously, keep it coming all day.
And keep them combinations together!!! 😉
Maple + Pumpkin = Drool Sesh!
The syrup I use is Joseph’s Sugar Free (all natural) .It’s thick like real syrup, low carb and you can pick it up at Walmart. I use this syrup in a lot of my recipes and it never disappoints. I love it.
- 3 TBSP Coconut Flour
- 3 Egg Whites
- 1/2 Unsweetened Almond Milk
- 1.5 TBSP Pumpkin Puree
- 1 TBSP Vanilla Protein Powder (I used Jamie Eason’s Natual Whey Isolate http://www.labrada.com/store/wheyisolateforher.html)
- 1 TBSP Sugar Free Maple Syrup
- 1 TSP Baking Powder
- 1 TSP Cinnamon
Cook on medium heat.
Serve with sugar free maple syrup and granola (optional)
MACROS: Calories – 393 Fat – 10.1 Carbs – 33.4 Fiber 12.1 Protein – 37.3