Gluten-Free Cookie Snacking Board with High-Protein Fluff Dip
APPROXIMATE MACROS per serving (10): 3 cookie squares + 2 tbsp fluffu003cbru003eu003cstrongu003e286 caloriesu003c/strongu003eu003cbru003eu003cstrongu003eprotein:u003c/strongu003e u003cstrongu003e~10.8 gu003c/strongu003eu003cbru003eu003cstrongu003efat:u003c/strongu003e u003cstrongu003e~19 gu003c/strongu003eu003cbru003eu003cstrongu003ecarbs:u003c/strongu003e u003cstrongu003e~19.6 gu003c/strongu003e
Servings 10 servings
Calories 286kcal
Ingredients
- cookie board 1/2 cup natural peanut butter 1/4 cup melted butter or vegan butter 2 large eggs 1/2 cup coconut sugar 1/2 cup almond flour 1 tbsp tapioca flour, arrowroot or cornstarch 1/2 tsp baking soda 1/2 tsp vanilla extract 1/4 tsp salt 1/2 cup date-sweetened or coconut-sugar–sweetened chocolate chips
- protein fluff
- 1 cup 2% plain greek yogurt or coconut yogurt for dairy free 2 tbsp natural peanut butter 1 tsp vanilla extract 1 scoop vanilla protein powder 2 tbsp lakanto powdered sweetener 1/2 tbsp maple syrup
Instructions
- preheat oven to 350°f. line a large rimmed baking sheet with parchment. whisk together peanut butter, melted butter, eggs, coconut sugar, vanilla, and salt until smooth.
- stir in almond flour, tapioca flour, and baking soda until fully combined. fold in chocolate chips. spread into a thin rectangle (about 1/4–1/3 inch thick).
- bake 18-20 minutes, until edges are golden and center is just set. cool at least 30 minutes before slicing into sticks or breaking into bark. optional extra crisp: after slicing, bake sticks again at 300°f for 4–5 minutes.
- for the protein fluff, add everything to a bowl or food processor. mix or blend until thick, smooth, and fluffy. chill 10–20 minutes to thicken further. serve as a dip for cookie bark or cookie sticks.