You’ll need:
- 4 tbsp melted vegan butter
- 1/4 cup brown sugar
- 1 cup almond flour
- 1 scoop @designerprotein soy protein
- 1 tsp vanilla
- Dash of salt
- 3-4 tbsp of almond milk (enough to make it spreadable)
- Mixins of choice: I did vegan mini marshmallows and graham crackers and chocolate chips.
Just beat together your vegan butter and brown sugar along with almond flour and protein. Add in your vanilla, salt, and almond milk. Add more almond milk if needed to make spreadable. Add your mix ins then spread your cookie dough on a parchment lined sheet pan. Freeze for 20 minutes, top with melted chocolate, and freeze for 20 more minutes before cutting into pieces & enjoying!
