Protein Cookie Dough (vegan, GF)
Sometimes you put a picture up on Instagram of whatever deliciousness you are eating and forget to tell people how to make it.
Very rude. My bad.
Yesterday, I posted a photo of my post-workout protein cookie dough in an Instagram story, and got several DM’s in response asking where the recipe was…sorry!
I’m going to pretend I meant to post it all along and go bury my head in a bowl of protein cookie dough. I actually made this cookie dough the night before and left it in the fridge so it would be ready when I got home from leg day (oof, leg day). The recipe is very similar to my Chocolate PB Cup Proats with just a few tweaks.
Protein Cookie Dough
2 scoops Orgain Plant Based Protein Powder - Peanut Butter Flavored (approx 21 grams of vegan protein)
2 tbs. smooth almond butter
1/2 cup gluten free rolled oats
1/2 tsp. cinnamon
A dash of salt
1 tsp. vanilla extract
1 packet of organic stevia
Unsweetened almond milk - the amount is going to depend on how thick you want the dough
1/3 cup Lily’s Stevia-Sweetened Dark Chocolate Chips
Mix together all ingredients EXCEPT for the almond milk and chocolate chips. This is the only tricky part of this recipe. Slowly add almond milk until you reach the consistency you desire. Keep in mind that if you are going to leave the cookie dough overnight, the oats will soak up a lot of the almond milk, so you could even leave this step until the next day, and add your milk right before eating. Once you have your consistency, add your chocolate chips.
It’s really that simple!