Maple French Toast Chocolate Chip Protein Cookie Dough

Name: Maple French Toast Chocolate Chip Protein Cookie Dough
Ingredients: 1 ¾ cups white beans (preferred) or chick peas; 2 tbsp (12g) powered peanut butter; 2 tsp (10 mL) vanilla extract; ¼ tsp baking powder; ⅛ tsp salt; 2 tbsp (32g) nut butter (I used All American French Toast Almond Butter); ¼ cup (60 mL) Walden Farms zero calorie Maple Walnut Syrup; 30 g PEScience Peanut Butter Cookie Premium Whey and Casein Blend; 2 tbsp (30g) mini chocolate chips

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Servings: 8

Cost: $5.24 /serving

Author : Lauren

Maple French Toast Chocolate Chip Protein Cookie Dough

Ingredients

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1 ¾ cups white beans (preferred) or chick peas2 tbsp (12 grams) powered peanut butter2 tsp (10 mL) vanilla extract¼ tsp baking powder⅛ tsp salt2 tbsp (32 grams) nut butter (I used All American French Toast Almond Butter)¼ cup (60 mL) Walden Farms zero calorie Maple Walnut Syrup30 g PEScience Peanut Butter Cookie Premium Whey and Casein Blend2 tbsp (30 grams) mini chocolate chips

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Instructions

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Step 1

Drain beans completely and let soak in warm (not hot) water for at least 10 minutes. Then rinse completely with cool water. After draining, beans should be around 275g.

Step 2

Put all ingredients into a food processor (minus the chocolate chips) and blend until completely smooth.

Step 3

When done, place in the fridge for at least 2 hours or the freezer for at least 45 minutes, while giving the batter a good stirring a couple of times when it's in there. This will not only increase it's volume but also make it taste the best and like real cookie dough.

Step 4

After the cookie dough is chilled, stir in the chocolate chips.

Step 5

The entire batter should then come out to be 400-410g (which is A LOT).You can then divide out into as many servings as you like! (or if you're not counting macros, just scoop out as much as you like!)I did mine into eight servings, so I weighed out 50g for each.