Growing up, one of my favorite summer treats was a chocolate chip cookie dough blizzard from the local Dairy Queen.
I still crave them every summer, as they’re super nostalgic for me, as well as insanely delicious. What I don’t desire is how I’d typically feel post-consumption, with a major dairy-induced belly bloat and imbalanced blood sugar leading to hormone and mood disruption.
So these past few summers I’ve set out on the ultimate mission to recreate a healthier version that tastes like the creamy, frosty treat of childhood, but filled with nutrient-dense ingredients that work to boost gut-health and leave anyone feeling satiated.
And let’s just say I think I nailed it with this Gut-Friendly Chocolate Chip Cookie Dough Blizzard. Read below for a quick overview of some of the ingredients that make this treat work (both flavor and health-wise) and snag that recipe.
Here’s a quick rundown on the gut-friendly + flavor-boosting ingredients:
+ Vanilla Collagen Protein
Rich in amino acids like glycine and glutamine that work to heal and support your digestive tract. The protein helps stabilize blood sugar, important for both hormone and gut health. Adds a naturally sweet taste.
+ Prebiotic Fiber
This fiber helps feed the beneficial bacteria in your gut, enhancing your microbiome’s ability to make more nutrients, optimize digestion, regulate blood sugar and decrease inflammation.
+ Frozen Cauliflower
Adding frozen cauliflower to this blizzard enhances the creamy, thick factor (without impacting the taste) AND significantly boosts the gut-friendly factor with glucosinolate, a sulphur compound that helps to protect the vulnerable lining of the stomach, reducing the chances of developing leaky gut syndrome or other digestive disorders.
+ Dates and Maple Syrup
While still a form of sugar (overconsumption can lead to gut and health issues) these are my preferred forms as they are minimally processed and a little goes a long way (i.e. you don’t need that much to get the sweet taste you’d crave in a treat).
+ Creamy Nut Butter
Adding nut butter is an excellent way to sneak in some blood-sugar stabilizing fat (helping you stay fuller longer) and most types like almond, cashew, walnut, peanut, and sunflower contain phytochemicals that work to lower inflammation in the gut.
2 dates, pitted and chopped (can sub for 2 tbsp maple syrup)
2 tbsp creamy nut butter of choice
¼ -1/2 tsp pink Himalayan sea salt (depends on how salty you like it)
First, make the cookie dough by stirring together the dry ingredients (almond flour, sea salt, optional prebioticfiber) in one bowl and the wet (maple syrup, creamy nut butter, coconut oil and vanilla) in the other. Once each is mixed, pour the wet in with the dry and stir until a thick dough forms.
Using either your hands or an ice cream scooper, roll or scoop into medium-sized balls, placed on a parchment paper-lined plate or tray and chill in either the fridge or freezer for 30 minutes.
Once cookie dough is chilled, set aside 1-2 balls.
Add all blizzard ingredients to a high speed blender. You have the option to either blend one of the cookie dough balls in now for an extra cookie dough taste in the base, or leave cookie dough balls out while blending and reserve to mix in at the end if you like extra chunks of cookie dough. Either way it tastes delicious!
Serve in a large bowl or glass and grab a spoon. I like to top mine with more cookie dough, coconut yogurt and an extra drizzle of creamy nut butter.