3 Layer No Bake Protein Cookie

Simple, Filling Breakfast/Snack

I am constantly looking for super quick and easy snacks to will also fill me up. These cookies do just that. They have tons of protein to keep you fuller for longer and have healthy fats from the almond flour.

A lot of times the protein cookies in stores are filled with so many ingredients and chemicals so I prefer making mine at home. Not only is this healthier, but most times is cheaper as well.

 You can customize this cookie in basically anyway you want. You could add in nuts, coconut, seeds, etc. You could also add in cocoa powder, so the cookie dough is double chocolate.

 Sugar: any GRANULATED sugar will work. I used coconut sugar. Keep in mind if you use coconut sugar, it will turn the batter a slightly browner color rather than a whiter color. Liquid sweetener such as maple syrup will alter the recipe.

Almond butter: any nut or seed butter will work. Be sure it is on the runnier side rather than super chunky.

Applesauce: I used unsweetened applesauce. You could use sweetened; however, I find the sugar makes the recipe sweet enough. If you don’t want to use applesauce, you could use mashed banana or pumpkin. I wouldn’t recommend substituting the applesauce as it creates a fluffy texture.

Vegan yogurt: : I used plain, unsweetened cashew milk yogurt. Any yogurt will work. If you aren’t vegan, you could also use normal yogurt.

Protein powder: I used vanilla flavored protein powder. Any flavor will work. Mine was plant-based and I haven’t tested any whey-based powders. Keep in mind if yours is whey based you may need to alter the measurements.

Almond flour: I haven’t tested any other flours. However, the closest option would be a 1:1 gluten-free flour or oat flour. The measurements will likely be different so add slowly and stir as you go.

Chocolate chips: any chocolate chips will work.

Nondairy milk: I used unsweetened almond milk. Any nondairy milk will work. You can also use water or if you aren’t vegan traditional milk works too.

Ingredients:

• Sugar

• Almond butter

• Applesauce

• Vegan yogurt

• Protein powder

• Almond flour

• Chocolate chips

• Nondairy milk

Recipe:

Cookie Dough:

• 2 tablespoons sugar

• 1 tablespoon almond butter

• 1 tablespoons applesauce

• 1 tablespoon yogurt

• 2 tablespoons protein powder

• 3 tablespoons almond flour

• 2-5 tablespoons chocolate chips (or however many you want)

Middle Layer:

• 3 tablespoons protein powder

• 3-6 tablespoons nondairy milk (this will depend based on the texture you prefer; you may need MORE or LESS liquid)

Top Layer:

• 5 tablespoons chocolate chips

Directions:

1.    In a bowl combine the sugar, almond butter, applesauce, and yogurt.

2.    Add in the protein powder and almond flour. Stir until a dough is formed. Fold in the chocolate chips. Place the dough on a plate/tray and shape into a circle. Place in the freezer for 30 minutes.

3.    After the 30 minutes, combine the middle layer (protein powder + nondairy milk). Add this on top of the cookie dough. Place back in the freezer for 20 minutes.

4.    After the 20 minutes, melt the chocolate and add this on top. Allow to harden and enjoy!

If you aren’t eating this right away, be sure to store the cookie in the refrigerator or freezer. If you prep a large batch, be sure to do the same as well.