This overnight cookie dough has a smooth hazelnut and vanilla flavor and a creamy texture reminiscent of real cookie dough, especially if you let it sit in the fridge for a few hours or overnight. It works just as well as breakfast as it does a satisfying evening snack – and thanks to POW vanilla casein, yogurt, and cottage cheese, it's packed with protein that keeps you full for a long time. The chocolate chips are not optional. More is more and less is a bore.
INGREDIENTS (for 2–3 servings)
- 3 dl Greek yogurt
- 2 dl cottage cheese
- 3 dl POW vanilla casein
- 2 dl almond flour
- ½ dl maple syrup
- 2 tbsp hazelnut butter
- ½ tsp salt
- Chocolate chips (more is more and less is a bore)
INSTRUCTIONS
- Blend the cottage cheese until smooth.
- Mix the cottage cheese, Greek yogurt, maple syrup, and hazelnut butter.
- Fold in the vanilla casein, almond flour, and salt until smooth.
- Add the chocolate chips.
- Cover and refrigerate overnight – or at least 3 hours.
- Serve with melted chocolate drizzled over or eat as is.
