My first memory of protein powder was when I was in university and all the guys drank a ton of it in those shaker bottle after the gym. I grew so used to these friends of mine carrying this stuff around that I usually volunteered to shake it for them as they showered or got ready before we went to hang with the rest of the group.
I tasted one once, and it was so gross I questioned the sanity of each and everyone one of them.
So naturally, when I was offered to be sent some protein powder I was hesitant. Plus, with my numerous allergies I didn't want to be using anything that would mess up my already fickle stomach.
But! Good news! The powder that I was sent, fermented vegan proteins+ from Genuine Health (in vanilla, my fave) is nut-free. soy-free and vegan.
I'm not one to drink the straight up protein shakes but I do like adding a scoop into a smoothie in the morning and then I decided to see what recipes I could switch up and add some of this in!
And really, I was so close to making a vegan treat...until I added my semi-sweet chocolate chips but hey, maybe next time.
Let's get...making? You don't need to bake this one!
Easy & Nut-Free High Protein Cookie Dough
Okay, here's what you need (adjust as you see fit and feel free to add something sweeter or anything you want in your dough!):
- 3/4 cup of vanilla fermented vegan protein+ powder
- 2 TBSP of WOWBUTTER
- 1/4 cup of soy milk
- as many chocolate chips as your heart (and tastebuds) desire
- a mini mason jar if you'd like it to be instagrammable
- bowl & spoons!
The steps are quite easy and really there's only one: mix it all up.
The spoon worked for mixing but not quite as good as hands, so don't be afraid to get in there.
This just makes a single serving to cure any craving you have; you can throw it on a rice cake, put it into the fridge for later (when you're watching a rom-com, like I did) or grab a spoon and snack away!
If you have any recipes I must try that can do with a little bit of protein powder, send them my way! I'm going to be baking a loaf later this week so stay tuned.