Macros for the Whole Bowl:
299 Cals, 23g Carbs, 11g Fat, 27g Protein
Ingredients:
20g Vegan Vanilla Protein Powder
10g PB Party Protein Cookie Butter Powder
10g Powdered PB
5g Zero Cal Sweetener
Pinch of Sea Salt
15g Biscoff Cookie Butter
10g Mini Chocolate Chip
*Why I use a vegan protein for this recipe is because vegan protein’s are superior for cookie dough/no bake recipes. They are incredibly absorbent and create an amazing consistency. Yes majority them SUCK and taste like dirt but that’s why I created my vegan protein with @flex_brands. It’s the best in the game by far!
Check bottom of the caption for more substitutions.
Direction:
1️.) Add your protein powder, cookie butter powder, powdered pb, sweetener and pinch of sea salt to a bowl and mix to avoid clumping. Then slowly add cold water a little bit at a time. Mix and repeat till it starts to get a runny cookie dough consistency. You really want to mix FAST so it mimics using a hand mixer.
2️.) Then add in 15g biscoff cookie butter. Mix that in vigorously to mimic that hand mixer again!
3️.) Then melt 10g mini chocolate chips and add on top. Spread evenly and then add to freezer for 30 minutes to an hour to set.
4️.) Then that’s it! It’s cookie dough time! Enjoy!
*If you do use a whey/casein blend protein instead of the vegan, just know it’s not as absorbent so be careful with how much water you use! I love using my vegan proteins for cookie doughs.
*If you don’t have protein cookie butter powder, you can sub with 15g more vegan protein paired with 5g more of the powdered pb.