Oh cookie dough.
How can you not just love this stuff? I’m totally guilty of eating waaaay to much of it off spatulas…and in ice cream too. The best part of my mom making cookies was that moment she’d call me over and hand me a spatula covered in unbaked cookie goodness. Nowadays, I don’t mind whipping up a batch of this high protein faux cookie dough to satisfy those cravings. Plus, this recipe makes a boatload of cookie dough for not a whole lot of calories. The ingredients seem a bit strange at first, but I promise this recipe is great!
If you try this cookie dough, don’t forget to snap a pic and tag it #thedietchef
And of course, you can always check out this recipe, and many many more on my YouTube Channel
Macros Per Ounce (Makes 5 Oz):
Calories 51, 1g fat, 7.4g carbs (1 fiber), 3.4g protein
Weight Watchers PointsPlus: 1PP
- 5 oz (142g) Non-fat Greek Yogurt
- 2 Tbsp (16g) fat-free sugar-free vanilla pudding mix
- 1 Rounded Tbsp (8g) PB2
- 1&1/2 tsp Sugar substitute
- 1 tsp Vanilla extract
- 1 Tbsp semi-sweet mini chocolate chips
- oz Greek non-fat yogurt
- Add in 1TBSP (6g) PB2
- Stir until totally dissolved
- Add in 1TBSP (8g) SF FF Instant Vanilla pudding mix
- Stir until totally dissolved
- Add in 1½tsp (6g) of sugar substitute
- Stir
- Add in 1tsp vanilla extract
- Stir
- Add in 1TBSP (8g) SF FF Vanilla pudding mix
- Add in 2(g) PB2 apprx. a rounded teaspoon
- Stir until thick
- add in 1tbsp chocolate chips
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