Protein Cookie Dough (Gluten-Free)

Name: Protein Cookie Dough (Gluten-Free)
Prep time: 5 min
Total time: 1 min
Ingredients: 45g Vanilla Whey/Casein Protein (see notes on why this type of protein is important); 30g Oat Flour; 8g Coconut Flour; 20g Brown Sugar Substitute; 28g (2 Tbsp) Light Butter (I use Country Crock brand); 2 Tbsp Sugar-Free Syrup or Sticky Sweetener of Choice; 1 Tsp Vanilla Extract; 15g Mini Chocolate Chips, or any chocolate chips you prefer; Pinch of Salt

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Prep Time: 5 minutes

Total: 1 hours, 5 minutes

Servings: 2

Ingredients

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45 grams Vanilla Whey/Casein Protein (see notes on why this type of protein is important)30 grams Oat Flour8 grams Coconut Flour20 grams Brown Sugar Substitute28 grams (2 Tbsp) Light Butter (I use Country Crock brand)2 Tbsp Sugar-Free Syrup or Sticky Sweetener of Choice1 Tsp Vanilla Extract15 grams Mini Chocolate Chips, or any chocolate chips you preferPinch of Salt

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Instructions

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Step 1

In a large bowl, combine all of your dry ingredients (except for the chocolate chips).

Step 2

Add the butter, vanilla extract, and syrup to the bowl, then use a silicone spatula to make everything up. It may seem too dry, but continue mixing until a dough ball forms.

Step 3

Fold in your chocolate chips.

Step 4

Cover the bowl, or add your protein cookie dough into a small tupperware with a lid, and add to the fridge for at least one hour (or overnight). This time in the fridge allows the cookie dough to thicken and for the flavors to develop.

Step 5

Dig in! You can eat with a spoon, form into cookie dough bites, or anything else you can come up with!