Ingredients
Method
- Add the almond flour and vanilla protein powder to a medium mixing bowl and whisk until well combined and no lumps remain.
- Place the peanut butter in a small microwave-safe bowl and warm in the microwave for 20 seconds until slightly melted and easy to stir.
- Pour the warmed peanut butter into the dry ingredients, then add the maple syrup, 1/4 cup non-dairy milk, and vanilla bean paste.
- Use a rubber spatula to mix and press the wet ingredients into the dry ingredients until a thick dough forms.
- If the dough looks dry or crumbly, add 1–2 tablespoons more non-dairy milk, a little at a time, mixing until the dough holds together and is soft and scoopable.
- Fold in the chocolate chips until evenly distributed throughout the dough.
- Serve immediately as soft cookie dough or roll into bite-size balls.
- Store the cookie dough or dough balls in an airtight container in the refrigerator.
Notes
- Use a finely ground almond flour for the smoothest, most cookie-dough-like texture.
- Choose a vanilla protein powder you enjoy on its own, as its flavor comes through in the dough.
- Use dairy-free chocolate chips to keep the recipe fully vegan and dairy free.
- For firmer texture, chill the dough for 20–30 minutes before serving or rolling into balls.
- Store in the refrigerator for up to 5 days; for longer storage, freeze rolled balls and thaw briefly before eating.
- Choose a vanilla protein powder you enjoy on its own, as its flavor comes through in the dough.
- Use dairy-free chocolate chips to keep the recipe fully vegan and dairy free.
- For firmer texture, chill the dough for 20–30 minutes before serving or rolling into balls.
- Store in the refrigerator for up to 5 days; for longer storage, freeze rolled balls and thaw briefly before eating.