Frosted Cinnamon Roll Protein Cookie Butter!
Macros for 32g (2 tbsp) Serving (8.5 servings per 8 oz mason jar):
53 Cals, 4.5g Carbs, 1g Fat, 6.5g Protein
Ingredients for Cookie Butter Base:
25g PEScience Gourmet Vanilla Select Protein(“FDL” saves you 15%)
25g PEScience Snickerdoodle Select Protein (“FDL” saves you 15%)
14g Powdered PB
14g Coconut Flour
6g Stevia
3g Ground Cinnamon
120ml Cold Water
20g Cinnamon Toast Crunch Cereal
Ingredient for Frosting Swirls:
10g PEScience Gourmet Vanilla Select Protein (“FDL” saves you 15%)
2g Coconut Flour
1g Stevia
20g Plain Nonfat Greek Yogurt
10ml Cold Water
Directions:
1.) Add your dry ingredients for your cookie butter into a bowl except for your cinnamon toast crunch and mix together to avoid clumping when you add to the wet ingredients.
2.) Now add 60ml of your cold water. Mix that in until it is all soaked up. Then add the other 60ml and mix. You will get a thick icing/frosting-like consistency. Now crush up your cinnamon toast crunch cereal and mix those in.
3.) Now do the same process as above with your frosting. Add all the dry ingredients into a bowl and mix. Then combine with your greek yogurt till you get a crumble like consistency. Then add your water and mix until you have a frosting like consistency.
4.) Now add your cookie butter a little bit a time and then swirl the frosting in as you go. So add a little bit of cookie butter then swirl frosting in. Repeat until your 8oz mason jar is filled to the top. If you want it to look super aesthetic, make sure to swirl the frosting against the glass of the jar so it will show through! Now add your cover on top. Best to let sit in the fridge for at least 1-2 hours to thicken up some more. Overnight is the best. And that’s it!
Notes: As long as the cookie butter has the cover on top while sitting in the fridge, this should be good to be used for 7-10 days after making!