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- 1 cup vanilla protein powder - 1/2 cup almond flour - 1/4 cup coconut flour - 1/4 cup natural peanut butter - 1/4 cup maple syrup or agave syrup - 1/2 cup unsweetened almond milk (adjust as needed) - 1 teaspoon vanilla extract - 1/2 cup mini chocolate chips - 1/2 cup Greek yogurt - Pinch of salt Each serving contains about: - Calories: 220 - Protein: 20g - Carbohydrates: 25g - Fat: 8g - Fiber: 4g - Sugar: 5g This recipe serves four, making it a great treat to share. - For a nut-free option, use sun butter instead of peanut butter. - Swap almond flour with oat flour for a different flavor. - You can replace maple syrup with honey if you prefer. - Use coconut milk if you want a creamier texture instead of almond milk. - If you want to skip Greek yogurt, try using silken tofu for a vegan twist. These swaps can help cater to your taste or dietary needs. Enjoy experimenting! Start by gathering all your dry ingredients. In a large mixing bowl, add: - 1 cup vanilla protein powder - 1/2 cup almond flour - 1/4 cup coconut flour - 1 pinch of salt Use a whisk or fork to mix these together. Make sure there are no lumps. This step sets the base for your cookie dough. Now, it's time to add the wet ingredients. In the same bowl, pour in: - 1/4 cup natural peanut butter - 1/4 cup maple syrup or agave syrup - 1/2 cup unsweetened almond milk (adjust as needed) - 1 teaspoon vanilla extract Stir the mixture well until it forms a thick, sticky dough. If it feels too thick, add more almond milk, one tablespoon at a time until it feels right. Next, gently fold in: - 1/2 cup mini chocolate chips - 1/2 cup Greek yogurt Mix until the chocolate chips and yogurt are evenly spread out. The Greek yogurt adds creaminess and protein. Once thoroughly mixed, put the dough in the refrigerator. Let it chill for about 30 minutes. This makes it easier to scoop later. While the dough chills, grab your blender or food processor. Depending on how thick you want it, add a splash of almond milk. Blend until smooth and creamy. Adjust the almond milk as needed for your preferred consistency. After the dough has chilled, scoop it into a serving bowl or glass. Pour the blended mixture over the top. You can blend everything for a smoother treat or stir it for some texture. Serve right away for a rich dessert, or pop it back in the freezer if you want it firmer. Enjoy your delicious high-protein chocolate chip cookie dough blizzard! If your cookie dough is too thick, add almond milk slowly. Start with one tablespoon. Mix well after each addition. You want a dough that is thick yet scoopable. If it’s too thin, add more almond flour or protein powder. This will help you get the right texture. Chill the dough for at least 30 minutes. This makes it firmer and easier to scoop. If you have time, chill it longer. A cool dough helps the flavors meld together. Always cover the bowl with plastic wrap to keep it fresh. For a fun look, serve your Blizzard in a tall glass. Layer the cookie dough at the bottom and pour the blended mix on top. Add mini chocolate chips and crushed nuts for a nice touch. Drizzle some peanut butter on top for extra flavor. Make it pretty to impress your guests! {{image_4}} You can change the flavor of your High-Protein Chocolate Chip Cookie Dough Blizzard. Instead of vanilla protein powder, try chocolate protein powder. This makes a rich, chocolatey treat. You can also add a tablespoon of cocoa powder for a deeper chocolate flavor. For a fun twist, mix in a teaspoon of cinnamon or a splash of almond extract. These small changes can make a big difference in taste. Toppings can elevate your blizzard to a new level. Consider using crushed nuts for crunch. Chopped almonds or walnuts work great. You can also add fresh fruit like bananas or berries. These add color and natural sweetness. Drizzling honey or extra peanut butter on top adds a lovely finish. Mini marshmallows or granola can add more texture and flavor. Mix and match your favorites for a unique treat every time. Making a vegan version is easy! Simply swap the Greek yogurt for a plant-based yogurt. Use almond butter or sunflower seed butter instead of peanut butter if you have nut allergies. Maple syrup is already vegan, so no changes needed there. For the protein powder, choose a vegan option made from peas or rice. This way, everyone can enjoy a delicious, high-protein dessert! To store leftovers, place them in an airtight container. Keep your container in the fridge. This helps maintain the flavor and freshness. The cookie dough will last up to three days. If you want to enjoy it later, freezing is a great option. To freeze your cookie dough, scoop it into portions. Use a baking sheet lined with parchment paper. Place the scoops on the sheet and freeze for about an hour. Once firm, transfer the dough balls to a freezer-safe bag. Label the bag with the date. The dough can last up to three months in the freezer. To thaw the cookie dough, remove it from the freezer. Place it in the fridge overnight. If you’re in a hurry, let it sit at room temperature for about 30 minutes. Once thawed, you can enjoy it as is or blend it again for a creamy texture. Yes, you can use different protein powders. Just make sure they are vanilla-flavored to match the taste. Each powder has a unique flavor and texture, so adjust the liquid if needed. For example, whey protein blends well, while plant-based powders might change the taste slightly. Yes, this recipe is gluten-free! I use almond flour and coconut flour, which are both gluten-free. Always check the labels of your ingredients to ensure they meet your dietary needs. This blizzard will stay fresh for about 3 to 5 days in the fridge. Store it in an airtight container to keep it safe from other food smells. If it starts to change in smell or texture, it’s best to toss it. Yes, you can make this without nut butter. Try using sunflower seed butter or a seed-based spread. You can also use extra Greek yogurt to add creaminess. Adjust the sweetness as needed since nut butters can add flavor. There are many healthy toppings to try! Here are a few ideas: - Fresh fruit like berries or banana slices - Chopped nuts for a crunchy texture - A sprinkle of cinnamon for warmth - A drizzle of honey or maple syrup for extra sweetness - Additional mini chocolate chips for more chocolatey goodness This blog post covered key ingredients and their nutritional details. We discussed step-by-step instructions for making your dish. I shared tips and tricks for perfecting your recipe, including ways to adjust texture and enhance its look. You learned about fun variations and how to store leftovers properly. In summary, you have clear guidance to make a tasty dish that suits your needs. Experiment, enjoy, and share your creations!

High-Protein Chocolate Chip Cookie Dough Blizzard

Indulge in a deliciously healthy treat with this High-Protein Chocolate Chip Cookie Dough Blizzard recipe! Made with protein powder, almond flour, and creamy Greek yogurt, this dessert packs a nutritious punch while satisfying your sweet cravings. Easy to prepare and ready in just 40 minutes, it's perfect for any occasion. Click through to discover how to whip up this delightful dessert that combines taste and nutrition seamlessly!
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Ingredients
  

1 cup vanilla protein powder

1/2 cup almond flour

1/4 cup coconut flour

1/4 cup natural peanut butter

1/4 cup maple syrup or agave syrup

1/2 cup unsweetened almond milk (adjust as needed)

1 teaspoon vanilla extract

1/2 cup mini chocolate chips

1/2 cup Greek yogurt (adds creaminess and protein)

Pinch of salt

Instructions
 

In a large mixing bowl, combine 1 cup of vanilla protein powder, 1/2 cup of almond flour, 1/4 cup of coconut flour, and a pinch of salt. Use a whisk or fork to mix thoroughly, ensuring that all dry ingredients are well-combined and free of lumps.

    Next, add 1/4 cup of natural peanut butter, 1/4 cup of maple syrup (or agave syrup), 1/2 cup of unsweetened almond milk, and 1 teaspoon of vanilla extract to the dry mixture. Stir continuously until the mixture forms a thick, sticky dough-like consistency. If the mixture is too thick, you can add more almond milk, one tablespoon at a time.

      Gently fold in 1/2 cup of mini chocolate chips and 1/2 cup of Greek yogurt until they are evenly distributed throughout the dough. This will add a delicious creaminess and extra protein to your treat.

        Once thoroughly mixed, transfer the cookie dough to the refrigerator. Chill for about 30 minutes to allow it to firm up slightly, making it easier to scoop.

          While the dough is chilling, prepare your blender or food processor. Depending on your desired thickness, add a splash of almond milk and blend until smooth and creamy. Adjust the almond milk as needed to reach your preferred consistency.

            After chilling, scoop the cookie dough into a serving bowl or glass. Pour the blended mixture over the dough, combining the textures in a delightful way.

              You can choose to either blend the entire mixture for an even smoother consistency or gently stir it to preserve some texture—whichever you prefer!

                Serve immediately for a deliciously rich treat, or return the mixture to the freezer for a bit longer to firm it up to your desired thickness.

                  Prep Time, Total Time, Servings: 10 minutes | 40 minutes (including chilling time) | Makes 4 servings

                    - Presentation Tips: For an attractive presentation, serve your blizzard in a tall glass or dessert bowl. Top with additional mini chocolate chips and a sprinkle of crushed nuts for extra texture. A drizzle of extra peanut butter on top will not only enhance the visual appeal but also add a delightful flavor twist!