Love Cookie Dough? Why not take it to the next level with our delicious Easter protein packed version. This jar packs 35g of protein and is not only plant based but gluten free too!
Ingredients
Total time: 15 min | Makes ~300g
48g / ¼ cup coconut sugar
35g / ¼ cup Roots ‘n Shoots Very Vanilla protein Powder
1 tsp vanilla bean paste
115g gluten free 1:1 all purpose flour
80g / ⅓ cup vegan butter
2 tbsp plant based milk
½ tbsp maple syrup
⅛ tsp salt
40g / ¼ cup chocolate chips
2 tbsp vegan mini eggs (e.g. Doisy and Dam ‘Good Eggs’), to top
Method
Heat treat your flour. Preheat the oven to 130°C (fan) or 150°C. Place more flour than you need on the baking tray lined with parchment paper, spreading it thinly.
At two minute intervals check the temperature using a sugar thermometer whilst giving it a mix with a balloon whisk until it reaches 74°C. This should take about 6-8 minutes. Discard any flour that sticks to the bottom. Set aside to cool for 30 minutes.
In a large mixing bowl beat together the plant based butter and sugar, then add the vanilla bean paste and plant based milk followed by flour and protein powder, mixing together with a fork until a dough forms. Fold through chocolate chips.
Transfer to a jam jar ~300ml, top with mini eggs and enjoy immediately or store in the fridge for up to 3 days.
