Ingredients
Units
Scale
- 1 1/2 cups (190 grams) vanilla pea protein powder (sugar-free)
- 1/2 cup brown sugar substitute, divided
- 8 tablespoons (113 grams) palm shortening or unsalted butter, at room temperature
- 3-4 tablespoons milk, cream or half-and-half, or more as needed
- 1-2 teaspoon vanilla extract
- 1 teaspoon yacon syrup (or molasses), optional, see notes
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 2/3 cup sugar-free chocolate chips
Instructions
- Beat 1/4 cup brown sugar substitute, palm shortening (or butter), 3 tbsp of almond milk, vanilla extract, and yacon syrup (if using) with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 3 minutes. Scrape the sides and bottom of the bowl then evenly sprinkle the baking soda and salt over the mixture.
- Beat for 30 seconds then add the protein powder and mix on low speed until well incorporated. If the dough seems too thick or dry, beat in another 1 tablespoon of almond milk.
- Fold in the remaining 1/4 cup brown sugar substitute and the sugar-free chocolate chips.
Notes
- use any type of protein powder except for whey
- make sure you REALLY like the taste of your protein powder otherwise you will NOT enjoy this cookie dough
- feel free to replace the palm oil with butter or peanut butter
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Snacks, Desserts
- Method: No-Bake
- Cuisine: American
- Diet: Gluten Free
