7/28/2023 0 Comments Cookie crisp protein powderThis cup of deliciousness has been my favourite afternoon pick-me-up, I’m always craving something sweet and simple to make so this always hits the spot. I’ve tried quite a few different brands and I’ve found that most taste a little like dirt, but this one tastes so good and actually chocolatey! I used Ka’Chava chocolate superfood protein powder – I received a sample in my last month’s Vegan Cuts Snack Box and it is hands down the best tasting vegan protein powder I’ve tried. Whole grain WHEAT (35.2), maize semolina, sugar, glucose syrup, WHEAT starch, palm oil, calcium carbonate, fat-reduced cocoa powder (1.7), WHEAT flour, salt, raising agent: sodium bicarbonate, flavouring, antioxidant: tocopherols, iron, vitamin B3, B5, D, B9, B6, B2. It does help with the thickness of the shake, but it is still amazing without. This recipe calls for protein powder, but it can be omitted if you don’t have any. Cookie Crisp Protein Ice Cream Recipe This Cookie Crisp Recipe has insane volume 35g of protein and low calories I Guarantee if you try this Cookie Crisp. You’ll have heaps leftover and you’ll be so glad you do, it’s a fabulous oat or pancake topping! I could seriously drink this fudge sauce. So once I had perfected the shake, I made the cookie crisp, and I had some fudge sauce leftover from a cake I had baked and knew it too belonged on top. I actually made the almond cookie crisp to go on top of this mocha shake, this is where those crunchy little almond cookies belong. It’s not really a drinkable shake, it’s definitely spoon-worthy (aka the best kind). I’ve been loving this mocha shake for a couple weeks now, it’s so thick and creamy and tastes so decadent. It didn’t matter what the weather was like, if we were going swimming we were getting ice cream. Also if we went for dinner we’d usually go for ice cream afterwards too… Ice cream is just the best. When I was younger I would go so hard on ice cream, my dad and I used to go swimming once or twice a week and it was always followed by a stop for ice cream. I guess it has to do with the fact I’ve been an ice cream addict for as long as I can remember. I’ve been obsessed with all things frozen and creamy lately – banana ice cream, smoothie bowls, Nadamoo, and now shakes too. Let cool on the cookie sheets at least 10 minutes before removing.Sometimes you just need a nice thick shake.Īnd if it’s topped with almond cookie crisp and fudge sauce, then I need 4. Remove from oven and sprinkle with sea salt. Bake (2 tablespoon sized cookies) for 11-15 minutes, or until the edges are a light golden and the tops are no longer glossy. Remove the chilled cookie dough balls from the refrigerator and space them 2-inches apart on the cookie sheets. Line a second cookie sheet with parchment paper or a silicone baking mat.ĥ. Cover with plastic wrap and chill for at least 2 hours.Ĥ. Spacing doesn’t matter because you will be chilling the dough. Scoop 2 tablespoon balls of dough onto the cookie sheet. Line a cookie sheet with a silicone baking mat or parchment paper. Mix just until the batter is smooth and comes together, scraping the sides of the bowl during mixing. Transfer cookie mixture onto baking sheet, spread with spoon and shape. Mix in baking soda and salt, then slowly mix in flour and Mighty Cricket Powder. Add applesauce, Greek yogurt, peanut butter and almond milk and mix. Mix in egg and vanilla extract and mix on medium speed until combined.Ģ. Add granulated and brown sugars and mix on low speed until the mixture is smooth. Place softened butter in the bowl of a stand mixer fitted with the paddle attachment (or a large bowl if using a hand mixer).
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