One of my favorite things to do with my husband is hover around the kitchen while he creates unconventional desserts.

He really is a genius at creating treats out of practically nothing.

I challenged him to make us something yummy, using sunflower seed butter as the base.  He came up with something beyond my wildest dreams.

It was totally grain-free, but tasted and looked a lot like cookie dough batter.

The secret ingredient was grass-fed, cultured butter. That’s what gave it the cookie dough taste. And the pumpkin seeds gave it a satisfying crunch.

I am humbled by how ridiculously good this was. My only complaint was that he didn’t make enough.

Grain-free cookie dough batter, the ingredients:

4 tablespoons of sugar-free sunflower seed butter

a handful of raw pumpkin seeds

2 tablespoons of creamed coconut (this is different from coconut oil or butter, it’s just coconut meat that’s creamed)

1 tablespoon of raw, local honey

a handful of dried cranberries

2 teaspoons of butter ( I used organic, raw, cultured butter)

a sprinkle of cardamon and vanilla powder

Idiot-proof directions

Mix all the ingredients together in a bowl in any order. Make sure the butter is softened.

The results (cue chorus of angelic music…)

Looks like cookie dough doesn’t it?

We wondered what it would taste like if we added an egg and baked it?

We’ll experiment with that next time.

But for now, we still can’t believe we stumbled upon this amazing, healthy substitution for raw cookie dough.

My husband ate this with probiotic-rich, full-fat Greek yogurt. His healthy substitute for ice cream.

I love that man.

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