Raspberry White Chocolate Cookie Dough
There’s something irresistible about sneaking a bite of cookie dough before it goes into the oven. Our festive holiday version is completely safe to eat, since it doesn’t use eggs or wheat flour. It combines creamy white chocolate, juicy fresh raspberries, and a boost of protein.
Time:10 minutes
Prep Time:
10 minutes
Cook Time:
0 minutes
Serves:
4
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Ingredients
- 1 tablespoon cashew butter (or nut butter of choice)
- 1 tablespoon maple syrup
- 1/8 teaspoon vanilla extract
- 1/4 cup vanilla protein powder
- 1 tablespoon almond flour
- 1/8 teaspoon sea salt
- 2 – 3 tablespoons milk of choice
- 1/2 cup from 1 package (6 ounces) Driscoll’s Raspberries
- 1 tablespoon white chocolate chips
Directions
- PLACE 1 tablespoon cashew butter (or nut butter of choice) into a small mixing bowl.
- ADD 1 tablespoon maple syrup.
- ADD 1/8 teaspoon vanilla extract.
- STIR until smooth.
- ADD 1/4 cup vanilla protein powder.
- ADD 1 tablespoon almond flour.
- ADD 1/8 teaspoon sea salt.
- STIR until combined.
- ADD 2 – 3 tablespoons milk of choice and STIR until dough comes together.
- ADD 1/2 cup from 1 package (6 ounces) raspberries.
- ADD 1 tablespoon white chocolate chips.
- FOLD gently until combined.
- REFRIGEREATE 10 – 15 minutes.
- SERVE immediately.
