Name: Cashew protein cookie dough
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 2 tbsp raw cashews; 1/3 cup vanilla whey protein powder; 3 tbsp Pureharvest Organic Almond Milk Unsweetened; 2 1/2 tbsp oat flour; 1 1/2 tbsp mini dark chocolate chips; 1/2 tsp vanilla extract; 1/8 tsp salt; 1/2 cup water, boiling

Ingredients

8 items

2 tbsp raw cashews
1/3 cup vanilla whey protein powder
3 tbsp Pureharvest Organic Almond Milk Unsweetened
2 1/2 tbsp oat flour
1 1/2 tbsp mini dark chocolate chips
1/2 tsp vanilla extract
1/8 tsp salt
1/2 cup water, boiling

Instructions

Prep 15 min · Cook 10 min

Place the raw cashews in a small bowl and cover with the boiling water. Let them sit for 10 minutes until they are soft and slightly swollen.
While the cashews soak, add the oat flour to a small skillet over medium-low heat. Stir constantly for 2 to 3 minutes until it smells slightly nutty and looks barely golden. Remove from the heat and let it cool completely.
Drain the cashews and discard the soaking water. Place the cashews into a mini food processor or a narrow jar for an immersion blender. Add the almond milk and vanilla extract. Blend for 1 to 2 minutes, stopping to scrape down the sides twice, until the mixture is completely smooth and creamy.
Transfer the cashew cream to a bowl. Add the protein powder, toasted oat flour, and a pinch of salt. Stir until a thick dough forms that holds together when pressed. If the dough is too crumbly, add the remaining almond milk 1 teaspoon at a time until it reaches a scoopable consistency.
Gently fold in the chocolate chips. Taste for salt and add the rest of the pinch if needed. Serve at room temperature or chill before eating.

Nutrition

Ingredients

Instructions

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