Before I married Tom, I didn’t really have dessert items in the house.  Why? Because I have all of the self-control in the world to not buy sugary foods.

Not to toot my own horn, but my judgement is clear as day as I shop the Target grocery aisles–it’s almost as if I’m the best version of myself while food shopping. While the Target effect may haunt me in housewares (I’m telling you–I needed the watermelon water bottle…seriously…it’s not like my eight million other ones! Why? This one has WATERMELONS, of course!), I stick to my list when shopping for food.

Well, let me rephrase…I stick to my list when shopping for food…for me.

Enter husband.

I’ve learned over the past year that having a husband is a lot like adopting a twelve year-old boy who’s going through a massive growth spurt and has the appetite of a horse. All of a sudden my shopping lists have quadrupled, I actually use up the things I get at Costco before they expire, and all of a sudden our shopping cart has things like bread, chips, Jack’s pizza, and ice cream.

Now I noted before that I have all the self-control in the world to not buy sugary foods. Oddly enough, I do not have this same self-control when it comes to eating the sugary foods when they’re in my house.

[Especially when it’s ice cream. God help me if it’s ice cream…especially cookie dough ice cream. Mmmm…]

Anywho, so as it turns out, while I started out just taking a few bites here and there of Tom’s delectable treats…it became a little more 50/50 in the eating department of “Tom’s” special treats. Every night as 8 PM rolled around it became dessert time the Johnson Household. No bueno for the prediabetic over here.

So what did I do? I experimented and pinterest’ed to find a good substitute for our nightly cravings. Some were winners (like banana yummies or chocolate peanut butter milkshakes) and others were losers. One loser in particular sticks out specifically since Tom has dubbed it the worst thing I have ever made: garbanzo bean cookie dough.

After thinking Tom may never try anything I made ever again after what has now been dubbed the “Cookie Dough Incident” in our household, I started thinking back to other more diabetic-friendly concoctions I’ve made over the years that could satisfy our desire for a delicious after-dinner taste of something sweet. It had to be something low in sugar, but it also had to be something normal (read: no beans) for Tom to want to even try it. It was also important to me that it could satisfy in just a few bites…especially since I was getting awfully used to eating a full dessert every night.

So…where’s the compromise?

Here’s our answer:

• Stick with what we love (hello, cookie dough!) and use plain, nonfat Greek yogurt and natural peanut butter for a protein-packed base that will fill you up in just a few bites
• Utilize real vanilla (not vanilla yogurt) to achieve the vanilla-y goodness without all the added sugar
• Sweeten the “dough” with just a touch of honey
• Add-in just a small amount of mini semi-sweet chocolate chips…because otherwise there’s no way Tom will believe me that it’s cookie dough without chocolate!

| 8 O’Clock Cookie Dough |

Serves: 4 Tom’s or 6 Alaina’s

Ingredients Needed:

• 1 1/8 cup plain, fat free Greek yogurt
• 1/3 cup natural peanut butter (preferably crunchy), microwaved to soften
  • I really love Market Pantry Natural Chunky Peanut Butter, but whatever you use just make sure it’s a natural peanut butter (ie: you will have to stir it) and it’s just peanuts and salt. 
  • While you don’t have to use a crunchy/chunky version, it adds a great texture to the final product that’s delish
  • To soften, remove the lid from the jar and microwave for thirty seconds; spoon out what you need and put the rest back in the fridge! 
• 1/2 tsp. vanilla extract
• 2 tsp. real honey
  •  Make sure it’s real! You don’t want no corn syrup, people.
• 1/4 cup mini semi-sweet chocolate chips
  • I’ve tried cacao nibs here and they’re a bit too bitter since the base of this is not sweet. That being said, if you love cacao nibs–go ahead and sub ’em in!

Directions:

• In a lidded container that can hold at least two cups, dump in your yogurt and softened peanut butter; stir until combined

• Once completely combined, add in your vanilla and honey; stir until combined

• Once completely combined again, stir in the mini chips

 

• Cover and refrigerate at least two hours before consuming to let the “dough” set and the flavors meld

• After at least two hours, enjoy!
  • This cookie “dough” will last up to five days if kept in the fridge with a lidded container

Now here’s the deal: this cookie “dough” is good. I love it. Heck, Tom even loves it. That being said, it’s not actual cookie dough so you do have to somewhat measure your expectations when comparing this dessert to the nectar of the gods that is real cookie dough in it all of its eating-raw-eggs-and-flour-are-going-to-kill-you glory.

This is one of my all-time favorite desserts because you only need a teensy bit to feel completely satisfied. One “Alaina” (1/4 cup-sized) serving has 10 (yes, TEN!) grams of protein and under 6 grams of sugar (including both natural and added) TOTAL. You may be thinking, “Psh, 1/4 cup?! I think I need more than 1/4 cup, crazy lady who tried to make cookie dough from chickpeas. I don’t trust you!” But seriously, trust me. It’s crazy filling. A few bites and your 8PM sweet-tooth and almost feral inner cry for dessert will be silenced. I promise.

I may not have eaten a lot of dessert before I married Tom, but I also sure as heck didn’t love life as much as I do now. I have the privilege and the honor to be married to one of the most amazing men in the entire world who loves me almost as much as he loves food…and that’s saying a lot*

[*Don’t worry, everyone. I’m just kidding. I know Tom loves me more than food 🙂]

So while I indulge a bit more frequently than I did before we were married, its been a fantastic reminder to maintain balance in our lives–both in regards to food and otherwise. As I’ve said before, I truly believe there is no such thing as “bad” food or “good” food–it’s all about moderation.

That being said, Tom may have thoughts about that last statement. I’m pretty sure he thinks that garbanzo bean cookie dough should be condemned to the “bad” food list for the entirety of forever and never consumed by anyone ever again…so maybe there’s an exception.

Here’s to making many more culinary compromises…all in the name of love.

xoxo,

alaina