Guilt-Free Cookie Dough

Functional Aging

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Your Personal Best Training Studio
Doddridge Plaza
3765 S. Alameda, Ste 102
Corpus Christi, TX 78411
(361) 857-5087
  1. Guilt-Free Cookie Dough

    Most of the time cookie dough is an off-limits indulgence that you may dip into on a Friday night while watching a movie at home…only to wake up feeling guilty the next day. Sure, you know you should resist, but sometimes you simply need a sweet, satisfying treat.

    Enter this exciting new recipe for Guilt-Free Cookie Dough! It has all of the creamy, cookie-dough goodness that you crave without the regrettable ingredients. Instead of butter, flour and sugar this cookie dough treat is made with creamed chickpeas, peanut butter (or almond butter), stevia and a touch of honey.

    Just one creamy spoonful is all it will take to convince you that you can have your cookie dough…and eat it too 🙂

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    What you need

    Serves 12

    • 1 (15oz) can chickpeas, drained and rinsed
    • ¼ cup creamy, natural peanut butter or almond butter (no sugar added)
    • One Tablespoon honey
    • 20 drops liquid stevia
    • 2 Tablespoons ground flax seeds
    • 2 teaspoons vanilla extract
    • 1 Tablespoon coconut milk
    • 2 cracks of fresh sea salt
    • ¼ cup Lily’s stevia-sweetened dark chocolate chips


    1. Combine all of the ingredients, except the chocolate chips, in a food processor. Blend until smooth and creamy. Add more coconut milk if needed.
    2. Transfer the dough to a bowl. Mix in the chocolate chips. Enjoy!

    One serving equals 197 calories, 6g fat, 25g carbohydrate, 6g sugar, 12mg sodium, 7g fiber, and 10g protein

  2. Breakfast Cookies

    Yes, these cookies make an acceptable, wholesome breakfast! You’ll notice that there is zero sugar added to these cookies – the sweetness comes from banana and applesauce.

    Feel free to add a large scoop of vanilla protein powder to the dough, to increase the protein content of each cookie. While it does take some time to make a batch of these breakfast cookies, you’ll have instant breakfasts for days to come afterwards.

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    What you need

    Serves 20

    • 3 ripe bananas, mashed
    • ½ cup unsweetened applesauce
    • 2 Tablespoons coconut oil
    • ⅓ cup golden raisins
    • 1 teaspoon apple cider vinegar
    • ⅓ cup coconut flour
    • 1 teaspoon baking soda
    • ¼ teaspoon sea salt
    • Optional, scoop of vanilla protein powder
    • ½ cup unsweetened shredded coconut
    • ¼ cup sliced almonds
    • ¼ cup unsweetened, dried berries


    1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

    2. In a food processor, combine the bananas, applesauce, coconut oil, raisins, vanilla extract and vinegar. Pulse until smooth.

    3. In a medium bowl combine the coconut flour, cinnamon, baking soda, salt, and protein powder. Add to the food processor and pulse until combined. Add the coconut flakes, almonds and dried berries. Pulse briefly until just incorporated.

    4. Use an ice cream scooper to place the dough 2 inches apart on the prepared baking sheet. Flatten slightly. Bake for 25-35 minutes, until golden and baked through.

    5. Allow to cool for 5 minutes on the pan, then transfer to a cooling rack. Store in an airtight container in the fridge.


    One serving equals 86 calories, 3g fat, 61mg sodium, 10g carbohydrate, 2g fiber, and 5g protein.

  3. Quinoa Chocolate Chip Cookies

    Yes, it is possible to make cookies that are wholesome, filled with low-glycemic sweetness, and in line with our fitness lifestyle. These Quinoa Chocolate Chip Cookies are a great example of a recipe that takes healthy ingredients to create a sweet taste that’s guilt-free and just as enjoyable as traditional cookies.

    What makes these cookies healthier than Mrs. Fields?

    • It’s gluten free: I used a combination of the cooked quinoa and blanched almond flour rather than traditional white grain flour.
    • It’s free of cane sugar and low glycemic: No refined cane sugar in these sweet morsels, just some unrefined coconut sugar. You may also sub out some of the coconut sugar for a bit of liquid stevia if you’d like to lower the sugar grams even more.
    • The chocolate is stevia-sweetened: To keep our sugars in check even more I’ve used Lily’s chocolate chips which are sweetened with stevia and contain zero cane sugar.
    • The serving size: Using 1 heaping teaspoon of dough will get you 48 petite cookies, which make portion control easy. You can enjoy a little cookie without taking in too many calories!

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    Servings: 48

    Here’s what you need

    • 1 cup coconut palm sugar
    • 1 teaspoon baking soda
    • ⅓ cup palm shortening
    • 1 teaspoon sea salt
    • 1 egg
    • ¼ cup coconut oil, softened but not melted
    • 1 tablespoon vanilla extract
    • 2 cups blanched almond flour
    • 1 cup cooked quinoa
    • 1 (9 oz) bag Lily’s chocolate chips (stevia sweetened)


    1. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
    2. In a large bowl beat the coconut oil and the shortening on high for 30 seconds. Add the coconut sugar, baking soda and salt. Beat on medium for 2 minutes, scraping down the sides as needed. Add in the egg and vanilla. Beat in the almond flour and quinoa. Stir in the chocolate chips.
    3. Drop the dough by teaspoons 2 inches apart on the prepared baking sheet. Bake 6 to 8 minutes or until the edges are lightly browned. Transfer the parchment paper onto a wire rack to cool. Enjoy!

    Nutritional Analysis

    One cookie equals: 108 calories, 7g fat, 11g carbohydrate, 3g sugar, 79mg sodium, 2g fiber, and 2g protein.

  4. Thumbprint Cookies

    cookiesWait, an article about giving up sugar and then a recipe for cookies? Have I lost my mind? This recipe for Thumbprint Cookies is made exclusively using stevia, so you can avoid sugar and eat a cookie too!

    Stevia is a natural sweetener (derived from a leaf that you can grow in your own garden) that has zero calories and zero sugar content. The benefits are huge to using stevia as a sweetener of choice.

    If we can make cookies that have zero sugar content but still taste sweet and satisfying then shouldn’t we? It makes us healthier, leaner and more energetic. All without sacrificing the joy of having a delicious cookie.

    Sure, if you’ve never used stevia then there will be an adjustment period. A time to get your taste buds accustomed to the absence of sugars. But once you adjust then you’ll wonder how you ever handled all that sugar in the first place. Give these low sugar cookies a try!

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    Servings: 30

    Here’s what you need

    • ⅔ cup blanched almond flour
    • 2 Tablespoons coconut flour
    • 2 teaspoons arrowroot starch
    • ⅛ teaspoon sea salt
    • 6 Tablespoons coconut oil, softened
    • 2 Tablespoons coconut cream
    • 2 teaspoons liquid stevia
    • 1 egg yolk
    • ½ teaspoon vanilla extract
    • ¼ teaspoon almond extract
    • 4oz lily’s stevia sweetened chocolate (chips or bar)
    • 1 Tablespoon coconut oil
    • ⅔ cup natural peanut butter (or another nut butter or berries)


    1. Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
    2. In a medium bowl combine the blanched almond flour, coconut flour, arrowroot starch, and sea salt. Whisk to remove any lumps.
    3. In an electric mixing bowl combine the coconut oil, cream and stevia until light and fluffy – about 5 minutes. Add the egg yolk, vanilla extract and almond extract on low speed until fully incorporated.
    4. Add the dry ingredients on low speed by spoonful until creamed into the coconut oil mixture.
    5. Shape cookies with a heaping teaspoon of dough, making an indention with your thumb. Place the cookies on the prepared baking sheet and bake in the preheated oven for 12-14 minutes, until lightly golden. Cool for 5 minutes on the pan before removing.
    6. While the cookies bake, melt the chocolate and coconut oil in a double boiler, mixing until smooth. Dip the base of the cookies and pour a little chocolate into the indentions, topping with a teaspoon of peanut butter. Transfer to a parchment paper lined pan that fits in your freezer. Place the cookies in the freezer for 5 minutes until the chocolate has set. Enjoy!

    Nutritional Analysis

    One serving equals: 90 calories, 7g fat, 4g carbohydrate, 10mg sodium, 1g sugar, 2g fiber, and 2g protein.

Your Personal Best Location
Your Personal Best Training Studio
Doddridge Plaza
3765 S. Alameda, Ste 102
Corpus Christi, TX 78411
(361) 857-5087