100 Calorie Cookie Dough Bites

I could eat cookie dough for hours (forever?). In fact, I’ve been snacking on quite a bit of it after creating my new favorite cookie recipe of all time, Maple Pecan Oatmeal Chocolate Chippers. But all that sugar, all that fat, all that dessert-y type stuff, I know it’s not good for me, especially in high doses.

Not surprising: I’ve been struggling with sugar and food in general due to stress. Now that I have a few months to really focus on myself, I’ve decided to start by keeping a food diary for a short period of time. I’m not into long-range calorie-counting. In fact, it makes me crazy and isn’t good when you consider my disordered past. But I do think the exercise of writing eats down can be a good one to just see a.) what you’re eating in general and b.) how much of it you’re consuming versus activity, etc.

So, this is how these 100 calorie cookie dough bites came to be. I won’t go nuts and call them “healthy” -- they contain less than 2 grams of protein per serving -- however, they are somewhat toned down from the ingredients in my usual cookie recipes. And they’re portioned out . . . versus the hugely rounded gobs I usually spoon into my mouth. It’s something in the right direction.

100-CALORIE COOKIE DOUGH BITES

What you’ll need . . . 

• 2 cups GF rolled oats
• 2 tablespoons coconut flour
• 3 tablespoons Earth Balance
• 1 tablespoon coconut oil
• 1/3 cup maple syrup
• 2 tablespoons flax meal
• 1/4 cup chopped pecans
• 1/4 cup semi-sweet chocolate chips

Method . . . 

1. In your food processor, pulse oats into flour and mix with the coconut flour. Set aside in a large bowl.
2. Put the Earth Balance, coconut oil, maple syrup, and flax meal in the food processor. Pulse into well incorporated.
3. Add the wet ingredients to the dry and mix with a spatula until everything is moistened.
4. Fold in the pecans and chocolate chips. Then portion out by tablespoonfuls onto a plate.
5. Place in the fridge to firm up, then store there for the week.

// This recipe makes 18-20 tablespoon-sized balls. Between 95-105 calories.


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Oatmeal Cookie "Ice Cream" Sandwiches

It's been eons since I made Frozen Banana Bites or whipped up Peanut Butter + Banana Ice Cream. Still, those are two of the most popular recipes on this entire blog -- so, a couple weeks ago I figured I'd get back to basics.

I broke apart some bananas and placed them in a freezer bag to chill.

Somewhere along the way, I forgot about them. Of course I did! I ate lots of other desserts, too. But it didn't click until I made Ada a batch of our Half Dozen Gluten-Free Chocolate Chippers.


As they cooled on the countertop, I got this crazy-good idea about the bananas. And I wanted to share it with you immediately. Too bad I can't find my big camera charger.

iPhone photos for the win!


OATMEAL COOKIES
Two ways -- using the same ingredients. Vegan, gluten-free, and no refined sugar!

Chocolate Chip Cookies

• 1-1/4 cups rolled oats (processed into flour)
• 2 tablespoons coconut flour
• 1 tablespoon flaxmeal
• 1/4 cup Earth Balance
• 3 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• Handful or two chocolate chips

Double Chocolate Cookies

• 1-1/4 cups rolled oats (processed into flour)
• 1 tablespoon coconut flour
• 1 tablespoon cocoa powder
• 1 tablespoon flaxmeal
• 1/4 cup Earth Balance
• 3 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• Handful or two chocolate chips

Method . . . 

1. Preheat your oven to 350 degrees F.
2. In the bowl of an electric mixer, combine the Earth Balance, maple syrup, and vanilla extract until well incorporated together.
3. Then pour the other ingredients into the bowl and mix well. Fold in the chocolate chips.
4. Using a tablespoon measure, scoop out 8 (heaping) to 12 (flat) spoonfuls and then flatten with your palm onto a cookie sheet. You don't need to grease the sheet either.
5. Bake for 10-12 minutes, until golden brown. Let cool completely. Set aside.

VEGAN BANANA "ICE CREAM"
Feel free to sub in any nut butter you like best!

Chocolate Peanut Butter

• 1 cup frozen banana coins/slices
• 1 tablespoon natural peanut butter
• 2 tablespoons cocoa powder
• couple tablespoons water, for consistency

Peanut Butter

• 1 cup frozen banana coins/slices
• 1 tablespoon natural peanut butter
• couple tablespoons water, for consistency

Method . . . 

1. Pour frozen bananas into food processor and then pulse/blend with other ingredients.
2. Add water a tablespoon at a time until you reach your desired consistency. You don't need much to do the trick.
3. Then scoop in heaping tablespoonfuls onto your cookies and top with another to make a sandwich.
4. You'll want to either eat or freeze immediately.
5. If you decide to freeze, just store in an air-tight container and let sit out for a few minutes before eating to allow "ice cream" to soften.

Whatever combination you choose, you'll get a great small batch (4 to 6 sandwiches total) of this delicious summer treat. And it's relatively healthy, too! No refined sugar. Vegan. Gluten-Free (if you use GF oats). I have already made a couple batches that are in our big freezer . . . right now.

We'll see how long they last!

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