Ingredients

• 168g (1¼ cups) Vanilla Brown Rice Protein Powder
• 80g (⅔ cup) Oat Flour
• 45g (½ cup) Quick Cooking Oats
• ½ cup No-Sugar-Added Dark Chocolate Chips
• ¼ tsp Salt
• 1½ cups Unsweetened Vanilla Almond Milk
• 192g (¾ cup) Roasted Almond Butter
• 1 tbs Vanilla Extract
• 2 tsp Natural Butter Flavor
• 2 tsp Liquid Stevia Extract

Instructions

• In a large bowl, stir together the protein powder oat flour, oats, chocolate chips and salt.
• In an electric stand mixer bowl fitted with a beater attachment, add the almond milk, almond butter, vanilla extract, butter flavor and stevia extract. Mix on low speed.
• Dump the dry ingredients into the stand mixer and mix until the ingredients are fully incorporated.  Scrape down the sides of the bowl if necessary.  Mixture should be thick and fudgy, like cookie dough. Serve immediately, or store in a tightly sealed container in the fridge for up to 5 days.

Recipe Notes

I made a delicious variation of this Chocolate Chip Cookie Dough that I wanted to share.  Here it is!

• 6 tbs Natural Almond Butter
• ¾ cup Unsweetened Vanilla Almond Milk
• 1 tsp Vanilla Extract
• 1 tsp Natural Butter Flavor
• 1 tsp Stevia Extract
• ¼ tsp Salt
• 1 cup Vanilla Brown Rice Protein Powder
• ¼ cup Oat Flour
• ⅓ cup Mini Dark Chocolate Chips