Who doesn’t love cookie dough? We will fess up to having cleaned a spoon or two that was covered in the stuff. It is so sweet, so comforting, and guess what it doesn’t have to be so unhealthy! Today we’ve got 3 recipes to share with you that offer healthier ways to indulge your cookie dough craving. These treats would be great for parties or girls night, or even just good treats for your kids!
Chocolate Chip Cookie Dough Greek Yogurt – this glorious recipe comes from The Suburban Girl Gone Country and has been circulating Pinterest boards! We tried it out and it really does taste like cookie dough (different texture but similar taste). We used unsweetened plain soy yogurt and a little stevia in place of Greek yogurt. This would make a great snack for kids, especially if you are trying to get them to enjoy yogurt (and get their calcium)!
Image & Recipe by The Suburban Girl Gone Country
Vegan Chocolate Chip Cookie Truffles – These truffles from Chef Chloe are less sinful then traditional cookie dough. She omits eggs and uses vegan margarine. But we’d be interested to try using yogurt or apple sauce for part of the margarine to cut back on fat. The best part about this recipe… you can control your portions by just having one (OK maybe two) truffle(s) at a time.
Vegan Cookie Dough Truffles – Image & Recipe from Chef Chloe
Healthy Cookie Dough Dip – You won’t believe the secret ingredient in this dip… and neither will your friends. This dip is gluten free, high in protein, and can easily be made sugar free & vegan! Make up a batch and indulge mostly guilt free… we promise you won’t regret it!
Today we have a recipe to share with you that has been adapted from this recipe by Lovestohost on All Recipes. They are simply amazing, because you don’t have to decide between cupcakes and cookies!
1 package of chocolate chip cookie dough – we love organic options you can pick up at Whole Foods!
1 (18.25 ounce) box yellow cake mix – Arrowhead Mills makes a great organic yellow cake mix!
1 1/3 cups water
1/3 cup canola oil
Form the cookie dough into tablespoon-sized balls, place onto a baking sheet, and freeze until solid, about 2 hours. You must freeze the cookie dough in order for these to work!
Preheat the oven to 350 degrees F (175 degrees C).
Line 24 muffin cups with paper liners.
Beat 3 eggs in a large bowl with a whisk. Add the cake mix, water, and canola oil; continue beating for 2 minutes until batter is smooth. Fill the cupcake liners 2/3 of the way full.
Place a frozen cookie dough ball on the top center of each cupcake.
Bake in the preheated oven until a toothpick inserted into the cake portion of the cupcake (not the cookie dough ball) comes clean, which is about 16-18 minutes. It is important not to over bake, otherwise the cookie dough will be overdone.
Let the cupcakes cool in the pan for 10 minutes before removing them to cool completely on a wire rack.
Frost them with your favorite store-bought or homemade frosting and consider sprinkling them with mini chocolate chips! Chocolate or cream cheese frosting works nicely.
This recipe could be changed up with any flavored cookie dough—oatmeal raisin, chocolate chunk, snicker doodle … which is your favorite cookie dough?