most of the time it ends up a messy disaster, but sometimes (okay–on a few rare occasions) it turns out way more awesome than you could have ever imagined!! yes, this was one of those times! the hand of God was on my kitchen today as i tried to salvage a icing failure that had just required the last bit of greek yogurt in my refrigerator.
(failed) protein icing + almond butter = cookie dough …thick & gooey cookie dough!!
almond butter cookie dough
- 1 scoop vanilla protein powder
- 4 oz 0% greek yogurt
- 2 tbsp stevia
- 1/4 tsp vanilla extract
combine the wet ingredients in icing first then add in the dry ingredients and mix until smooth.
then measure out:
- 1 ounce of protein icing
- 2 tbsp (32g) almond butter (*tip* the more oil added here from natural separation of the almond butter, the stickier your cookie dough will be…make sure the almond butter is stirred up well beforehand in order to get the best results)
eat with a spoon or try putting small spoonfuls of dough on parchment paper & freezing it for a frozen cookie dough treat! store unused icing in the refrigerator for later! :)