Enter the glory of Cookie Dough Dip. Designed to be eaten raw, it can range from simply a cookie recipe made without eggs (but still packed with butter, sugar and flour) to recipes like this Oatmeal Chocolate Chip Cookie Dough Dip that I adapted from Chocolate Covered Katie. This style of cookie dip is not only egg free, but is made without dairy, nuts, oil or gluten as well - all while getting hefty boosts of fibre and protein from the oats, beans and WowButter and rich tasting (but lower sugar) sweetness thanks to Truvia®'s new Brown Sugar Blend. I brought a batch of it to work today, and shortly after lunch found myself accosted by several co-workers demanding to know if it was real cookie dough in the container! Luckily for all of us, licking a spoonful of this is more likely to treat your tummy well instead of tie it into knots.
Truvia® Natural Sweetener is born from the sweet leaves of the stevia plant, and is the natural sweetener of choice when people want to reduce calories. Since stevia leaf extract is 200 times sweeter than sugar, only a small amount is needed to deliver a clean, sweet taste.
According to a recent survey, consumption of total sugars averages 21% of daily energy intake in the Canadian diet – a startling statistic for anyone watching their waistline. Fortunately, the Truvia® Brown Sugar Blend provides the texture, moisture, and taste that we all love about brown sugar, but with 75% fewer calories. This delicious blend of Truvia Calorie-Free Sweetener and brown sugar is simple to bake with - simply use half as much Truvia® Brown Sugar Blend as you normally would brown sugar.
Here are a few other key highlights that make the Truvia® Brown Sugar Blend unique:
- Bakes and browns just like brown sugar
- Specially-packaged in a one-pound resealable bag to make it easy to store after use
- Suitable for individuals with diabetes
- Gluten-free and non-GMO
- One-half cup contains just 210 calories (regular brown sugar contains 830 calories)
The folks at Truvia® not only were kind enough to send me a bag to play with, but also provided some extra (to-die-for looking) recipes using the Truvia® Brown Sugar Blend for What Smells So Good? readers to enjoy! With bake sale season kicking off, I know I'll be looking into a few of these soon myself - if I don't keep making and eating this dip, that is!
- Apple Cinnamon Oatmeal
- Glazed Salmon
- Orange Chicken Stir Fry
- Chewy Chocolate Chip Cookies
- Caramel Cookie Bars
- Crème Brulee
The other key ingredient I used in this dip (in order to keep it school-friendly) is a peanut butter substitute called WowButter, made from soybeans. To me (and everyone else who's tried it), it tastes like peanut butter - especially in foods like sandwiches, sauces and cookies - but is 100% Peanut Free, Tree Nut Free, Gluten Free, Dairy Free, Trans Fat Free, and Cholesterol Free. A serving of 32g contains 7g of complete soy protein, 1200mg of Omega-3 and 4g of fibre too - making it a great choice for kids and kids at heart!
Twitter: @WowbutterFoods and @Truvia
Oatmeal Chocolate Chip Cookie Dough Dip
Makes ~2 cups, 16 (2 tbsp) servings
250 g pureed chickpeas or cannellini beans (I used a mix)
1 g Kosher salt
2 tsp vanilla
½ tsp butter flavouring, optional
45 g (about 3 tbsp) WowButter (or your favourite nut butter)
2 tbsp Truvia Brown Sugar Blend (or ¼ cup brown sugar)
64 g honey
2 tbsp unsweetened plain soy milk
pinch baking soda
57 g gluten-free instant oatmeal
¼ cup miniature chocolate chips
- Combine the chickpeas, salt, vanilla extract, butter flavouring (if using), nutmeg, WowButter, Truvia® Brown Sugar Blend and honey in a food processor and puree until smooth.
- Scrape into a bowl and add the soy milk, baking soda, oatmeal and chocolate chips, stirring well until thickened.
- Serve immediately or refrigerate up to 1 week in a tightly covered container.
Total Fat: 2.7 g
Cholesterol: 0.0 mg
Sodium: 97.2 mg
Total Carbs: 13.4 g
Dietary Fiber: 1.6 g
Protein: 2.1 g