Healthy cookie dough. Sounds like an oxymoron, too good to be true. But it’s real! One of my pet peeves is any recipe that’s a “skinny” version of something unhealthy. This usually means that artificial and unhealthy ingredients are swapped in to make something “skinny”, but this recipe is built on only healthy ingredients. Even though it’s filled with health foods, it should still be enjoyed in moderation 🙂
Each of the ingredients have unique nutritional benefits:
Coconut oil is comprised mostly of medium chain fatty acids, or MCFAs. MCFAs are easy for your body to absorb, meaning it makes for a quick energy source, especially for the brain. And they can actually help your body burn fat for energy! Some of the fatty acids in the oil are antibacterial and antimicrobial, and can help keep your gut healthy. There are dozens more benefits from coconut oil, you can check some of them out here, but the most important one for me was the fats that Little Miss Critter will need as her brain grows and develops.
Almond butter has become pretty popular in just the last few years, and with good reason! It has a complex flavor and creamy consistency, and can be used to replace peanut butter in most cases (because of how they are grown, peanuts can carry molds and toxins, so I usually choose almond butter). It is a satisfying snack, and keeps blood sugar steady with its naturally low sugar/high protein content. Almond butter also contains antioxidants that protect against free radical damage and oxidative stress.
This is probably an ingredient you won’t have in your kitchen cupboard. Collagen, or gelatin, is a protein that is responsible for the structure of bones, skin, and connective tissue. Collagen is what gives skin its elasticity, and is the glue that holds everything together. Back in the day, our ancestors would eat every part of the animal, typically using the bones to make soup. By doing this, they were able to access the collagen from the animals. Aside from its ability to heal the gut, collagen can help keep joints healthy and painless, and give connective tissue the nutrients it needs to prevent or reduce stretch marks during pregnancy. I do want to say there is nothing wrong with stretch marks. Sometimes they just cannot be prevented, my goal is just to see how nutrition affects my body during pregnancy.
One quick note about gelatin or collagen: not all are created equal! Don’t pick up a package of sugar-fill Jello and expect the same results as a high quality grass fed gelatin. They are very different.
Combining all these ingredients together, along with a splash of vanilla and a spoonful of maple syrup, created a delicious snack that helps me accomplish several pregnancy goals I have.
Intrigued? Make it yourself!
I adapted a recipe I found from Thrive-style.com After quite a bit of research, I settled on using Great Lakes brand collagen. If you’re able to, find a good quality brand for each ingredient. If you’re not used to eating collagen, go easy on eating this fudge. Some people experience upset stomach with gelatin or collagen if they eat too much too fast. I’m sure you could add other ingredients in here for a different flavor, please comment below if you come up with something good!
½ cup almond butter
½ cup coconut oil (room temp or slightly warmer)
½ cup collagen powder
1-2 tablespoons maple syrup
¼ teaspoon vanilla extract
Optional: ¼ cup chocolate chips
Mix first 5 ingredients together, stirring until thoroughly combined. Stir in chocolate chips if desired. Depending on how oily or thick your almond butter is, and what temperature your coconut oil was at, your mixture could be thick or a liquid state. Simply refrigerate for a couple hours and it will solidify to a nice fudgey texture.