I love eating cookie dough straight from the tub. That sweet guilty pleasure has its consequences on my waistline, though, so I can’t do it too often. It’s also difficult to do anything else while spooning up buttery, sugary batter to eat.
This Peanut Butter Cookie Dough Crepe Crunch Wrap gets rid of both of those problems, and allows me to indulge a little more in my favorite treat. It gives me cookie dough in a portable form AND is super low in carbs and sugar.
The one-hander cookie dough treat was made by Zach Rocheleau, aka the @theflexibledietinglifestyle on Instagram. His version looks like a decadent delight, but actually contains fewer carbs than fat OR protein thanks to the incorporation of protein powders and Legendary Foods Peanut Butter Chocolate Chip nut butter.
Just 6 of the 17 grams of carbs in this crunch wrap come from sugar (another 5 are from fiber). 29 grams, or roughly half of the calories in this dessert, are from protein. So while you may regard this as a sweet treat, it’s low-carb and packs in some serious gains.
If you’re looking for a protein-packed cookie dough that you can take on the go, look no further than this recipe below.
Macros for WHOLE Crepe Crunch Wrap w/Cookie Dough Stuffing: 246 Cals, 17g Carbs (5g From Fiber, 6g Sugar) 18g Fat, 29g Protein
Recipe serves up to 2 people.
For the crepe
10g (2 tsp) Protein Powder
16g (1 Tbps) Peanut Butter Chocolate Chip Legendary Foods Nut Butter
50ml (2oz) Egg Whites
1g (1/4th tsp) Stevia
For the cookie dough
16g 1 Tbsp) PB Chocolate Chip Legendary Foods Nut Butter
10g (2 Tbsp) Vanilla Protein Powder
5g ( 1¼ tsp) Coconut Flour
5g (1¼ tsp) Mini Chocolate Chips
1g (¼ tsp) Stevia
Water till consistency of cookie dough
Add a glass of cold water with ice to your freezer for about 5 minutes. We will make the cookie dough first. Add your dry cookie dough ingredients except chocolate chips to a bowl and mix to avoid clumping. Then add nut butter and mix to incorporate. Take that ice water out of the freezer and slowly add a tiny bit of water at a time (like 20ml) and mix with your hand mixer. You can always add more water so be careful not to add too much. Mix and repeat till you have a cookie dough consistency. Put in the freezer to chill.
Preheat medium frying pan on medium heat. Add dry crepe ingredients to a bowl and mix together to avoid clumping. Next, put egg whites in a separate bowl. Add your nut butter and mix together. If a spoon is not mixing it as well and you still have chunks, take a whisk and mix with that. Now dd your dry ingredients to egg whites/PB mixture and mix.
Spray pan with non stick butter spray and add the crepe mixture to the pan. Do your best to do a circular motion with the pan so the crepe batter makes its way all across pan. It’s ok to use a spoon to spread it out but try not to make any holes in the crepe. Add cover on pan and cook for 2 minutes until bubbles start to come up to the top.
Once bubbles are showing, take a spatula and gently pull up the edge of the crepe and then flip it over. Cook for 15 seconds on that side and then take off pan.
Right when you take it off the pan is the best time to fold into a crunch wrap. So take it off and then it’s time to add your cookie dough. Place a dollop of cookie dough to the middle, making sure to leave plenty of room around the edges. Fold and pinch each side. (This is very hard to explain without a visual) Just think you are going in a circle folding over the edges 5-6 times until the all the outside folds are pinched in.
Spray the pan with butter spray and add the bottom fold to the pan to seal it. Cook for 2-3 minutes. Then flip over and cook the top for 1 minutes. Once done, take off and enjoy!
Photos by Marc Kharrat
Created in partnership with Legendary Foods