A phyllo-fail and guiltless cookie dough…

Happy Sunday everyone. I hope everyone’s weekends have been going fabulously. I have been studying and functionally procrastinating during the day and going out at night. One of my procrastinating activities was playing around with whole wheat phyllo dough. I assumed making little, stuffed phyllo pastries would be easy peazy. Wrong. The dough is so hard to work with! It sticks together and gets dried out extremely fast. I managed to make 2 decent looking pastries and 1 that was quite deformed, but they all tasted good!

My phyllo fail:

Left to right: stuffed with avocado and sea salt,

feta and red onions,

and goat cheese, a dab of honey, and sea salt

Once I figure out how to make them properly, I will post a how to and recipes. Having only two to show doesn’t seem quite sufficient:

Anyway, I have a biochemistry midterm on Tuesday so that means I will probably post a super sciencey, informational post tomorrow in order to help myself review. But you’re in luck – it will be about metabolism and the biochemistry behind fat burning, fat synthesis, and cholesterol synthesis!

Im sure many of you who read my blog no doubt read Heather Eats Almond Butter. You may have noticed that she mentioned me in a post a couple days because of a recipe I sent her on the down-low. Now that she has outted my guiltless cookie dough to the blog world, it looks like I better post it!

Guiltless Cookie Dough

This recipe is a hybrid between Lori’s Black Bean Cookie Dough, and Evan’s PB Chip Hummus, and me! It sounds weird and it doesn’t look pretty but IT IS DELICIOUS. I ate the whole thing in two servings. It really tastes like cookie dough, but it is packed with 13 grams of fiber, 15 grams of protein, and healthy fats!

Don’t be fooled by its semblance to excrement. This shit is good.

Recipe: Makes 2+ servings

1 1/2 cups black beans

1 tbsp peanut butter

1 tbsp tahini

1 tbsp vanilla extract (a tinyy bit less than)

24 drops stevia

optional: 1 tbsp cream cheese (I have made it with and without this ingredient and am not sure which I like more. maybe without?)

Directions – Combine all in a blender and blend until smooth. Refrigerate until cool. Enjoy!


Peanut butter * a great source of manganese, Vitamin E, tryptophan (calming!), niacin, folate, and copper! Peanuts also contain lots of healthy monounsaturated fats and antioxidants! They have been linked to a reduced risk of cardiovascular disease and have been shown to significantly lower your chances of getting colorectal cancer.

Black beans * contain high amounts of sulfite oxidases which means that they combat the damage done to your body when you eat foods containing preservatives. They also are fiber super stars and have lots of iron and folate.

Tahini * a good source of essential unsaturated fatty acids, copper, iron, calcium, fiber and B vitamins. Copper is good for treating some of the pain associated with rheumatoid arthritis due to its anti-inflammatory properties. Magnesium can help lower blood pressure and help women going through menopause maintain normal sleeping patterns. Also, seseami seeds have the highest content of phytosterols of all nuts! Phytosterols look similar to cholesterol and are believed to lower cholesterol levels, aid in immunity and decrease the risk of some cancers!

And each serving’s stats are pretty cool!

Calories 262.0
Total Fat 8.7 g
Saturated Fat 1.4 g
Polyunsaturated Fat 3.2 g
Monounsaturated Fat 3.5 g
Cholesterol 0.0 mg
Sodium 48.8 mg
Potassium 548.6 mg
Total Carbohydrate 33.9 g
Dietary Fiber 12.6 g
Sugars 0.7 g
Protein 14.6 g
Vitamin B-6 6.7 %
Calcium 7.0 %
Copper 21.8 %
Folate 51.7 %
Iron 19.6 %
Magnesium 27.6 %
Manganese 41.3 %
Niacin 10.8 %
Pantothenic Acid 4.5 %
hosphorus 26.1 %
Riboflavin 7.1 %
Thiamin 27.7 %
Zinc 13.4 %

25 thoughts on “A phyllo-fail and guiltless cookie dough…

    1. Aw, thanks Dorry. I bet you would LOVE my biochemistry class. You should seriously consider taking it somewhere… Animal Biochemistry. Here it is called ABI 102 and 103… It is all about human metabolism.

  1. I don’t think those look like phyllo dough failures. They actually look really good to me, especially the ones stuffed with goat cheese and honey.

    I’m going to go back and link your recipe in my post. Oh, and I ate the entire batch in 1 serving. Couldn’t help myself – too good!

    Good luck on your biochemistry midterm.

  2. I JUST printed out that dessert hummus recipe a few days ago- can’t wait to make it! And your phyllo fail still looks delicious.

  3. Phyllo dough is a beast. It looks like you went Boss, love, not fail. Be proud! I’ve been contemplating how to make that egg quiche without goat cheese for a week now (just doesn’t seem right, does it?) so I suppose this’ll just have to do instead! (hahaha- brain food)

    1. Oh my gosh - you have to make both! That quiche rocked my world…Is it the fact that its dairy thats the issue? Because goat cheese is cows milk, so I think its easier to digest. Or what about daiya?

  4. Good luck with all the studying…I’m feeling your pain 🙂 And the phyllo? It is hard to work with…I haven’t had much success, but I know you’ll get it down. I have faith in you! Thank you for sharing your words and this amazing cookie dough/dessert hummus recipe. And thank you for your kind thoughts on my own blog. I appreciate you!

  5. I’ve never tried to use phyllo dough. It is too intimidating. Ok, yes the black bean cookie dough is weird. But I am weird enough to try it and probably like it. Do you just enjoy this with a spoon? Please do elaborate on how you eat this. 😀

  6. I’m glad to see I’m not the only one who finds phyllo dough to be completely incomprehensible. Although I love the sound of those fillings you were experimenting with. I think I need those in my life.

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