Protein Cookie Butter (Dairy-Free)
Creamy and sweet this protein cookie dough is a tasty addition to anything you pair it with. Made without refined sugar and with a delicious, comforting flavor, it’s the best way to add some flavor and protein to any dessert.
Servings 3
Calories 215kcal
Equipment
- 1 Mini food processor
- Small jar
Ingredients
- ⅓ cup Natural peanut butter fresh and runny
- ¼ cup Collagen powder
- 3 tablespoons Maple syrup
- 1 teaspoon Vanilla extract
- 2 Tablespoons Dairy-free Milk
Instructions
- In a food processor, combine all the ingredients except the milk.
- Blend until smooth. Add the dairy-free milk one tablespoon at a time based on texture. Enjoy.
Video
Notes
Collagen powder works better than protein powder as vegan protein powder makes it too thick. You could replace collagen with whey protein powder though.
Adjust the sweetness with the maple syrup as per your preference.
Use this cookie butter drizzled on pancakes, to dunk your favorite cookies or on top of smoothie bowls.
Makes about half a cup or a bit more.
If you have leftovers and you don’t know what to do with it. Portion it into cookies on a lined baking tray and bake at 350F for 12-15 minutes letting the cookies cool fully on the pan. They’re crispy outside and gooey inside.
Nutrition
Calories: 215kcal | Carbohydrates: 9g | Protein: 15g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Sodium: 202mg | Potassium: 178mg | Fiber: 1g | Sugar: 3g | Vitamin A: 39IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg