Peanut Butter Chocolate Chip Cookie Cups
40 calories, 2g fat, 3.7g carbs, .5g net carbs, 4g protein, <.01g sugar per serving.
|1||No Cow Peanut Butter Chocolate Chip Protein Bar|
|1||No Cow Chocolate Chip Protein Cookie|
|2 tbsp||canned full fat coconut milk|
|⅓ cup||aquafaba (liquid in the can from chickpeas. Use your favorite canned chickpea brand!)|
- Step 1:
In a food processor or blender, mix the No Cow cookie & bar together to form a crumb.
- Step 2:
Add coconut milk and stevia and blend until a semi smooth texture forms.
- Step 3:
Scoop about 1 ½ tsp of batter into a mini muffin tin. Using the back of spoon dipped in coconut oil (to prevent sticking), smooth out a center hole in each muffin cup.
- Step 4:
Place the cups in the freezer to chill for 12 minutes & start prep on the filling.
- Step 5:
In a bowl with a hand mixer, whip your aquafaba, stevia and vanilla for 3-5 minutes until soft peaks form.
- Step 6:
Remove the cookie cups from the freezer and add a dollop of filling to each. Set back in the freezer for 10 minutes to set.
- Step 7:
Optional: drizzle peanut butter across the top. Enjoy!