High Protein Cookie Butter

SERVING SIZE: 50g

YIELDS: 4 servings

– 23g light butter (Country Crock brand recommended)
– 45g chocolate whey
– 30g heavy whipping cream
– water to consistency (I used 27g)
– Stevia/Splenda to taste (I used about 1-2 tsp)
– 60g chocolate chip cookies (I used Keebler brand)

*Note: When baking with protein powder, we recommend staying away from pure isolate powder because it can create a cardboard texture. Whey/Casein blends usually work best for baking — our favorite is the Devotion Nutrition brand. If you are interested in trying Devotion Nutrition, use “AVATAR” at checkout and save 10%.

Using another brand of protein powder may result in slightly different macros. Click here to get expert tips on baking with other types of protein powder in our free online guide.

1. Combine all ingredients in food processor until cookie butter consistency is reached.
2. Enjoy!