Raspberry White Chocolate Cookie Dough
Time:10 minutes
Prep Time:
10 minutes
Cook Time:
0 minutes
Serves:
4
.jpg%3Fh%3D1200%26iar%3D0%26w%3D1800&w=3840&q=75)
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.
