Go Back

Protein Cookie Dough Blizzard

This high-protein cookie dough blizzard will is so smooth and creamy that you won't even believe that it's dairy-free!
Print Recipe Pin Recipe
Prep Time:10 mins
Total Time:10 mins
Course: Breakfast, Dessert, snacky snack
Keyword: after-school, almond butter, blizzard, breakfast, chocolate, cookie dough, dairy free, dessert, gluten free, low FODMAP, protein, smoothie, snack, snacky snack, vegan
Servings: 1 person
Author: Gabriella Fletcher

Equipment

  • 1 high-speed blender or food processor

Ingredients

For the nice cream base:

  • 2 frozen bananas
  • 1 scoop vanilla protein powder I use TumLove!
  • ¼ cup rolled oats GF if needed
  • 1 tbsp drippy almond butter
  • 1 tsp vanilla extract
  • ½ cup almond milk or any other milk!*
  • 1 tbsp chocolate chips I use stevia-sweetened, but any kind will work!

For the cookie dough:

  • ⅓ cup almond flour
  • 1 tbsp vanilla protein powder
  • 2 tbsp maple syrup
  • ¼ cup almond butter
  • ½ tsp vanilla extract
  • 1 sprinkle salt
  • 2 tbsp chocolate chips I use stevia-sweetened, but any kind will work!

Instructions

  • First, make the cookie dough. To make mixing easier, add the almond butter, maple syrup, and vanilla in a small bowl first. Then stir until combined.
  • Then add the almond flour, protein powder, chocolate chips, and salt. S Mmix until a dough forms. You can either roll the dough into small, bite-sized balls or crumble the dough on top.
  • Next, combine all the base ingredients in your blender. Turn your blender on and gradually increase the speed. I recommend using a blender tool to help the nice cream fully come together with no banana chunks! *
  • Finally, it's assembly time! Add your base to a bowl or glass and layer the cookie dough as desired. Enjoy right away! Store any leftover cookie dough in the refrigerator!

Notes

*This process takes me 2-3 minutes to achieve a smooth consistency. Make sure not to rush the blending process!
*Depending on your desired thickness, use as little or as much milk that will suit your preferred consistency. It also depends on the strength of your blender!