Peanut Butter Plus Chocolate

Sinfully Healthy Desserts.

Category: Dips, Frostings and Cookie Doughs (page 2 of 2)

Classy Cake Batter Cookie Dough



Life is just too short not to eat the cake batter. So next time you have a hard day, whip up a batch of this low fat Cake Batter Cookie Dough, put it in a champagne glass and eat it with a spoon–because you deserve a classy treat!




There is absolutely NO added sugar in this cookie dough! Seriously, eat your heart out people because these macros are amazing.




I used PEScience Select Gourmet Vanilla Protein Powder in this recipe and you can get 25% off your order when you use code PBCHOCO.


Cake Batter Cookie Dough

Yield: 3

Serving Size: 1/3

Calories per serving: 210

Fat per serving: 11

Carbs per serving: 20

Protein per serving: 13


  • 1/4 c almond flour
  • 1/4 c oat flour
  • 1 tbsp. powder peanut butter (I used Peanut & Co Mighty Nut Vanilla)
  • 1 scoop vanilla protein powder (I used PESience)
  • 2 tbsp. vitafiber or sticky syrup*
  • 1 tbsp. coconut oil
  • 2 tbsp. water


  1. Mix all dry ingredients together.
  2. Melt coconut oil, vitafiber or syrup and water together in a microwave safe bowl. (Microwave on high for 5 seconds, stir, microwave for another 5 seconds and stir)
  3. Add to dry ingredients and mix using a fork until dough forms.
  4. Fold in sprinkles.
  5. Place in a champagne glass, use a large spoon and enjoy!


*vitafiber can be replaced with maple syrup, honey, brown rice syrup or agave, although macros will change.


My Big Fat Healthy Cookie Dough Ball

DSC_1877I suppose heaven is made up of big beds with fluffy body pillows, puppies and giant balls of cookie dough–that are actually good for you!

Well, I’m not going wait to find out if my predictions are too so I made this gigantic ball of cookie dough to hold me over.

If you love this recipe, don’t forget to PIN it so you can always have it! 🙂


  • 1 Box Cannellini Beans (or can, I use the Target brand)DSC_1882
  • 2 scoops vanilla protein powder (between 60-64g)
  • 1/4 c powdered peanut butter (I used Peanut Butter & Co)
  • 1/4 c tapioca flour or flour of choice
  • 2 tbsp. almond milk
  • 2 tbsp. peanut butter
  • 2 tbsp. mini chocolate chips


  1. Place all ingredients (except chips) in a food processor or high performing blender on high until smooth, scraping the sides when needed.
  2. Fold in chocolate chips.
  3. Roll into one large ball.
  4. Place in the fridge for 2 hours to chill or the freezer for 30 minutes.
  5. Enjoy!

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