Creamy Vanilla Bean Cookie Dough

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Vanilla Bean Cookie Dough

YOUR SOLIN GENERATED RECIPE

Creamy Vanilla Bean Cookie Dough

High-protein Greek yogurt and oat flour whipped into a velvety dough infused with fragrant vanilla bean and studded with dark chocolate.

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NUTRITION

538kcal
Protein
56.4g
Fat
17.1g
Carbs
46.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek yogurt

1 scoop Vanilla protein powder

0.25 cup Oat flour

1 tbsp Almond butter

1 tsp Vanilla bean paste

1 tbsp Mini dark chocolate chips

0.13 tsp Sea salt

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PREPARATION

  • 1

    In a medium mixing bowl, combine the Greek yogurt and almond butter until the mixture is smooth and creamy.

  • 2

    Slowly fold in the vanilla protein powder and oat flour, stirring continuously until a thick, dough-like consistency forms.

  • 3

    Stir in the vanilla bean paste and sea salt to enhance the aromatic flavors of the dough.

  • 4

    Gently fold in the mini dark chocolate chips until evenly distributed throughout the mixture.

  • 5

    Serve immediately for a soft texture, or chill in the refrigerator for 15 minutes to allow the oats to hydrate for a firmer, more traditional dough feel.

Creamy Vanilla Bean Cookie Dough

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Vanilla Bean Cookie Dough

YOUR SOLIN GENERATED RECIPE

Creamy Vanilla Bean Cookie Dough

High-protein Greek yogurt and oat flour whipped into a velvety dough infused with fragrant vanilla bean and studded with dark chocolate.

NUTRITION

538kcal
Protein
56.4g
Fat
17.1g
Carbs
46.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek yogurt

1 scoop Vanilla protein powder

0.25 cup Oat flour

1 tbsp Almond butter

1 tsp Vanilla bean paste

1 tbsp Mini dark chocolate chips

0.13 tsp Sea salt

PREPARATION

  • 1

    In a medium mixing bowl, combine the Greek yogurt and almond butter until the mixture is smooth and creamy.

  • 2

    Slowly fold in the vanilla protein powder and oat flour, stirring continuously until a thick, dough-like consistency forms.

  • 3

    Stir in the vanilla bean paste and sea salt to enhance the aromatic flavors of the dough.

  • 4

    Gently fold in the mini dark chocolate chips until evenly distributed throughout the mixture.

  • 5

    Serve immediately for a soft texture, or chill in the refrigerator for 15 minutes to allow the oats to hydrate for a firmer, more traditional dough feel.