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.
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
1/2-1 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!