Chocolate Chip Cookie Dough Banana Cream

My handsome husband is kind enough to always be on board with new work out routines-and with new recipes! So that means currently, we are trying to eat lean and get lots of protein, but a girl needs a treat every once in a while! So if I can manage to create a recipe that can do both at the same time, it’s a winner. 


This vegan, gluten free, refined sugar free, protein packed treat is the perfect answer to my cravings! This snack is quick and easy to whip up anytime you need a little treat!

Chocolate Chip Cookie Dough

3 heaping tablespoons natural peanut butter

1/4 cup maple syrup

1/4 cup melted coconut oil

3/4 tsp vanilla

1/3 cup ground flax

1/3 cup brown rice flour(or other gluten free flour of your choice)

3/4 cup gluten free oats

1/2 cup oat flour (simply grind dry oats in your blender!)

1/2 teaspoon pink Himalayan salt(you can use other salt but the nutritional value is higher with this one!)

1/2 dairy free chocolate chips


Add wet ingredients in a medium size mixing bowl and stir until well blended. Stir in oats, flax and salt. Add oat flour and brown rice flour. Stir until well blended and a chunky dough forms. Fold in chocolate chips. 

Refrigerate dough for 30 minutes or place in freezer for 15 until somewhat chilled and thick. 

Easy Vanilla Banana Cream

1 Banana

1/2-1 cup of ice cubes

Sprinkle of pink Himalayan salt

1/2 cup almond milk

1/4 teaspoon of vanilla


Blend together until smooth but not past that point. Blending too much will make the  banana cream runny. Serve immediately with chunks of yummy cookie dough!

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