This 2-ingredient vegan protein cookie dough is amazing for breakfast topped with almond butter, coconut and chocolate chips! Keep a batch in the fridge and grab a spoonful anytime you feel a cookie dough craving coming on.
- Place ingredients in a blender or food professor and mix until it forms a thick dough.
- Place in the fridge for a few hours to firm up. You can eat it right away but it’s best after chilled in the fridge!
If you plan on topping with nut butter, try mixing it in before placing in the fridge. The texture with added peanut or almond butter is amazing! I usually divide my dough into 3 containers for food prep, then mix 1 tablespoon of almond butter into each one. Alternatively, you can add 3 tablespoons of nut butter to the blender when making the whole batch. YUM!
To make the baked sweet potato, simply pierce your sweet potatoes with a fork a few times and place in the oven. Bake at 350 degrees until easily pierced through with a fork or knife. Let cool until you can handle them, the skin should easily peel off. Add to a blender or food processor with the protein and mix until smooth. More details on how to bake sweet potato here.
I’d recommend adding a food scale to your kitchen for accuracy when baking and making other recipes. Volume amounts can vary greatly so cooking by weight is the way to go for best results. You can buy one here for under $15.
- Serving Size: 1/3 of recipe
- Calories: 300
- Fat: 3 g
- Carbohydrates: 38 g
- Protein: 33 g
Keywords: protein cookie dough, vegan cookie dough