I have a sweet tooth. There. I admitted it. This should come as a surprise to no one who knows me! And truthfully, this is probably what landed me shopping at Lane Bryant. I remember how frustrating it felt to shop for that size. Somewhere between a 12 (if there was lycra in the blend) and 16. That, my friends is NO WOMAN’S LAND in the clothing industry. Too big for the regular stores, almost too small for the “big girl” stores, and yet something like 70% of American women fall into this range, so whatever inventory you CAN find is the stores is picked over. Clothes shopping was something I dreaded. I’ve been there. I know the struggle well.

Fast forward through a lot of trial and error, finding what finally worked, sticking to it consistently, (notice I said consistently, not perfectly) and I’m so glad to be able to enjoy shopping again! I can walk into a store, pick up a stack of clothes and try them on FEARLESSLY. I don’t have to worry about how stripes line up across my ass or whether my upper arms will fit in a woven shirt. I can even grab a pair of pants and buy them without trying them on first! (Don’t get carried away there, I know my return policies.) If you’ve been there too, and want to work with someone who truly “gets it,” I’d love to take you through my Nourish to Flourish program. I know what works, what doesn’t, and why.

One thing that hasn’t changed, however, is my sweet tooth. And people, I LOVE to eat! I’ve just learned how to manage my craving better- not with a sugar detox, not by eating spoonfuls of coconut oil, not by drinking kale in a glass. I’ve simply been tracking my food intake, balancing my protein, fats, and carbs, and experimenting with recipes. When I went to a CYCLEBAR class a few weekends ago, (they always have goodies set out after class, that’s my kind of workout!) they had this edible cookie dough that I grabbed and stuffed into my face before even really looking to see what the macros or ingredients were. I assumed it was protein something or other. It was so tasty and delicious, but it turns out wasn’t the post-workout protein boost I was looking for. Soooo…I made my own 

Without further ado, I give you Chickpea Protein Cookie Dough!

You won’t believe the secret ingredient in this Protein Cookie Dough!

Protein Chickpea Cookie Dough
Author: Whitney Preslar
Recipe type: dessert
Serves: 4

Ingredients

• 1 can chickpeas, drained
• ½ cup fat free plain Greek yogurt
• 60g PEScience Select Gourmet Vanilla Protein Powder
• 46g Eggbeaters
• 8g Sugar Free Vanilla Pudding mix
• 1 tsp Vanilla Extract
• 1 tsp Butter Flavoring
• ½ tsp almond extract (optional and purely personal preference)
• zero calorie sweetener to taste (I used Xylitol)
• 28g Mini Chocolate Chips

Instructions

1. Blend the drained chickpeas in a blender or Cuisinart until smooth
2. Add all ingredients except the chocolate chips, blend.
3. Stir in the chocolate chips and eat by the spoonful!

Notes

This will firm up a bit after you put it in the fridge. You don’t have to wait though- it’s a great consistency as it is!

I have NOT tried baking this into cookies…yet.

Nutrition Information

Serving size: 120g Calories: 178 Fat: 3 Saturated fat: 1.2 Trans fat: 0 Carbohydrates: 21 Sugar: 5.4 Sodium: 397 Fiber: 3.7 Protein: 19 Cholesterol: 24.4