430 Cal Blended Overnight Proats Snickerdoodle Cheesecake Cookie Dough

Instructions

1. Freeze a block of reduced fat cream cheese. This is a game changer in and of itself! Then once frozen, chop into small pieces and then you got cream cheese pieces you can add to whatever!
2. Now add all your ingredients except for your mini chocolate chips to a small blender and blend till smooth.
3. Add blended mixture back to a bowl and slowly add cold water and mix till you get a cookie dough like consistency. Maybe slightly more runny than a cookie dough just because it’ll set more overnight.
4. Add your frozen cream cheese pieces and mix those in. Add to fridge overnight or for a quick set, add to freezer for an hour or so.
5. Used a cookie scooper to take out more and add it on top for the aesthetics! Enjoy! I added a brown sugar cinnamon mixture on top which was 10g brown sugar, 2g ground cinnamon, 2g zero cal sweetener. Didn’t use it all but that was the ratio!
6. * Whey/Casein Blend Protein should work fine as well! Just know it’s not as absorbent as vegan protein so keep that in mind with the water.* If subbing out cookie butter powder, use a half and half of more protein powder and more powdered pb to make up the difference.* Can sub a vegan cream cheese to keep this recipe dairy free/vegan!