For the Peanut Butter Cookie Dough:

• 1 1/2 cups (190 grams) vanilla pea protein powder (sugar-free)
• 1/2 cup brown sugar substitute, divided
• 2 tablespoons (113 grams) palm shortening or unsalted butter, at room temperature
• 6 tablespoons peanut butter (chunky or smooth)
• 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
• 2/3 chopped peanuts
• OPTIONAL - additional salt as desired

For the Chocolate Brownie Cookie Dough

• 1 1/2 cups (190 grams) chocolate pea protein powder (sugar-free)
• 1/4 cup cocoa powder
• 1/2 cup 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 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 or chunks of sugar-free chocolate

For the Funfetti Cookie Dough:

• 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
• 1/2 tsp almond extract
• 1 teaspoon yacon syrup (or molasses), optional, see notes
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 1/4 cup sugar-free sprinkles
• OPTIONAL - 2/3 cup sugar-free white chocolate chips