A sweet, satisfying treat that won't ruin your progress in the gym! This cookie dough is packed with plant-based protein, for a delicious, satiating snack to share with your gym partner...Or you can just eat the whole batch for dinner, like I did (:
1/2 cup acorn squash (baked & mashed)
2 rounded scoops @drinkorgain vanilla bean protein powder
2 tbsp powdered peanut butter
2 tbsp gluten-free oat flour
2 tbsp oat milk or other plant-based milk
Few drops liquid stevia or 1 tsp preferred sweetener
1 heaping tbsp natural peanut butter or other nut butter (optional, but recommended)
*1/2 tsp cinnamon (plus more to sprinkle on top)
1/2 tsp vanilla extract
1/4 tsp pink Himalayan salt
Optional: Mixed nuts, hemp seeds
*Sub the cinnamon for chocolate chips/cocao nibs for chocolate chip cookie dough or add more peanut butter/ powdered peanut butter for peanut butter cookie dough! Get creative (:
1. Preheat oven to 425 F. Cut medium sized acorn squash in half and place on baking sheet lined with aluminum foil or parchment paper. Bake squash for 40-45 minutes or until the inside in soft.
2. With a spoon, scoop the seeds out of the center or the squash. Once the seeds are removed, scrape squash out of the skin with the spoon and measure out 1/2 cup.
3. Add squash and the rest of the ingredients to a medium sized bowl and mix together. Sprinkle with cinnamon, serve with apple slices, rice cakes, crackers or other fruit or just eat it with a spoon!