Blended Overnight Proats Snickerdoodle Cheesecake Cookie Dough

Blended Overnight Proats Snickerdoodle Cheesecake Cookie Dough

Enjoy Blended Overnight Proats Snickerdoodle Cheesecake Cookie Dough for 430 calories!

Macros (for 1 WHOLE Bowl)
Servings: 1 — Makes: 1 Bowl

Calories

430

Fat

10g

Carbs

46g

Protein

39g

Chef's note
* Whey/Casein Blend Protein should work fine as well! Just know it’s not as absorbent as vegan protein so keep that in mind with the water. * If subbing out cookie butter powder, use a half and half of more protein powder and more powdered pb to make up the difference. * Can sub a vegan cream cheese to keep this recipe dairy free/vegan!

Ingredients

Ingredients for Cookie Dough Bowl
  • 40 g Oats
  • 30 g Vanilla Vegan Protein Powder
  • 12 g PB Party Protein Cookie Butter Powder
  • 10 g Powdered PB
  • 4 g Zero Cal Sweetener
  • 4 g Ground Cinnamon
  • Baby Pinch of Sea Salt
  • 28 g Reduced Fat Cream Cheese

Instructions

1

Freeze a block of reduced fat cream cheese. This is a game changer in and of itself! Then once frozen, chop into small pieces and then you got cream cheese pieces you can add to whatever!

2

Now add all your ingredients except for your mini chocolate chips to a small blender and blend till smooth.

3

Add blended mixture back to a bowl and slowly add cold water and mix till you get a cookie dough like consistency. Maybe slightly more runny than a cookie dough just because it’ll set more overnight.

4

Add your frozen cream cheese pieces and mix those in. Add to fridge overnight or for a quick set, add to freezer for an hour or so.

5

Used a cookie scooper to take out more and add it on top for the aesthetics! Enjoy! I added a brown sugar cinnamon mixture on top which was 10g brown sugar, 2g ground cinnamon, 2g zero cal sweetener. Didn’t use it all but that was the ratio!

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