One of the things I’ve been telling people I might do since I quit my full-time job is to write a book. The problem is, all the good book ideas are taken. I have trouble imagining what I have to say about healthy cooking or clean eating that doesn’t already exist. And with Lindsay’s* new publication, The Cookie Dough Lover’s Cookbook: Cookies, Cakes, Candies, and More that’s one more idea I can cross off my list.
You see, before I got into all things related to chia and coconut oil and farmers markets and whatever else you consider “trendy” in the healthy living world (I guess this is a good time to announce I had my first kombucha today!) I was an absolute cookie dough fiend. I mean, I don’t think my poor mother ever got the suggested number of cookies from a given recipe and it wasn’t because she scooped them too large. (On a related note, I’m sure our brownies were always a little short too.) Things haven’t changed much. Even now, I get giddy over the idea of making cookies not for their warm, gooey freshness filling my kitchen with sweet smells, but rather, because I get to eat cookie dough!
Of course, I manage my cravings a little bit better, and though I’d like to think I’m an expert on all things cookie dough, I’m glad someone else was up for the challenge of writing an entire book on it. Because if I had to make and taste-test multiple rounds of Chocolate Chip Cookie Dough Fudge, White Chocolate Macadamia Cookie Dough Blondies, Cookie Dough Cream Pie, and Cookie Dough Creme Brulee… when the heck would I have time to eat chia?
mulling drooling over the book for a couple of days and wishing I had a special occasion (ie, somewhere to bring) some cookie dough goodies, I realized there was no need to wait. Many of the recipes could be easily adapted to gluten-free, dairy-free, and refined sugar-free, giving me full reign to make and enjoy them all to myself 🙂 I decided to start with breakfast dessert-for-dinner, in the form of cookie dough stuffed pancakes. How do you put cookie dough in a pancake, you ask? Quite the same way you put chocolate chips or blueberries in a pancakes. Little bits of safe-to-eat, egg-free cookie dough morsels are sprinkled onto the pancakes as they cook on the hot skillet. I used Lindsay’s recipe as inspiration and made a gluten-free, dairy-free cookie dough which I used in my trusty protein pancake recipe (a simple blend of eggs, oats, and tofu or cottage cheese.) The result? Fluffy, oatmeal and chocolate chip cookie-filled pancakes fit for any time of day (assuming you have a sweet tooth like me!)*She’s not only a cookie dough genius, she’s the talented designer behind this blog! How could I not love her? 🙂
Cookie Dough Stuffed Pancakes
Yield: 4 servings
Fluffy pancakes studded with chunks of safe to eat, egg-free cookie dough. You'll never believe this indulgence is gluten-free, dairy-free, refined sugar-free and high in protein too!
1/4 cup coconut oil spread, such as Olivio
3 tablespoons erythritol
3 tablespoons coconut sugar
1 tablespoon almond milk
1/2 teaspoon vanilla extract
1/4 cup sorghum flour, or flour of choice
2 tablespoons coconut flour
1/4 teaspoon salt
1/4 cup (40gm) dairy-free mini chocolate chips, such as Enjoy Life
1 cup gluten-free old-fashioned oats, divided
4 egg whites
8 oz soft tofu (or cottage cheese)
1 teaspoon baking powder
1 tablespoon coconut sugar
1/2 tsp vanilla extract
20 drops liquid vanilla stevia
Creamy Cinnamon Syrup
1/4 cup silken tofu
6 tablespoons almond milk
2 tablespoons maple syrup
1/2 teaspoon cinnamon
1/2 teaspoon vanilla extract
pinch of salt
15 drops liquid vanilla stevia
To prepare the cookie dough, cream together the coconut oil spread, erythritol and coconut sugar in a small food processor until light and fluffy. Blend in almond milk and vanilla extract. Add sorghum flour, coconut sugar, and salt and pulse to combine. Scoop the mixture into a small bowl and stir in chocolate chips. Using a small cookie scoop, form balls of cookie dough on a foil-lined baking sheet or plate. Freeze for 30 minutes, or until ready to use.
To prepare the syrup, combine all ingredients in a blender and process until smooth. Transfer to a small saucepan and keep warm over very low heat, stirring occasionally.
To make the pancakes, combine half of the oats with remaining pancake ingredients in a blender. Process until smooth. Add remaining 1/2 cup oats and pulse to combine (leave these oats in small pieces, not fully processed.)
Place a nonstick skillet over medium heat. Take the cookie dough balls out of the freezer and chop into small pieces. Pour the batter onto the skillet in 1/4 cup portions. When the bottoms begin to set, sprinkle cookie dough pieces on top of the pancakes. When fully set (about 3 minutes), flip and cook the other side, about 2 minutes. Repeat with remaining pancake batter and cookie dough bits.
Serve the pancakes with the warm syrup.
Amount Per Serving
Total Fat 18.1 g
Saturated Fat 8.3 g
Polyunsaturated Fat 2.5 g
Monounsaturated Fat 2.2 g
Cholesterol 92.5 mg
Sodium 579.6 mg
Potassium 84.8 mg
Total Carbohydrate 50.8 g
Dietary Fiber 5.6 g
Sugars 21.3 g
Protein 18.4 g
Cara Lyons, www.carascravings.com, adapted from The Cookie Dough Lover's Cookbook
This post is shared with Slightly Indulgent Tuesdays at Simply Sugar and Gluten Free.