Nut Butter Breakfast Cookie Dough
Try this Nut Butter Breakfast Cookie Dough recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- 1/2 tsp salt
- ingredients-
- nut butter breakfast cookie dough
- 1/2 cup peanut flour (can sub for pb2 almond flour or other nut flour)
- 2 t nut butter of choice (i’ve tried it with almond bu
- 3 t oat bran divided
- 1 t natvia natural sweetener (can sub for any granulat
- 1/4- 1/2 cup milk of choice
- 1/4 cup mix in of choice- i used crushed salted peanuts
- Carbohydrate 0.0216033333333333 g
- Cholesterol 0 mg
- Fat 0.00108666666666667 g
- Fiber 0.00883333333333333 g
- Protein 0.00365 g
- Saturated Fat 0.000326666666666667 g
- Serving Size 1 1 recipe (0g)
- Sodium 0.0146666666666667 mg
- Sugar 0.01277 g
- Trans Fat 4.66666666666666E-05 g
- Calories 0 calories
In a mixing bowl, sift peanut flour to avoid clumps. Add in 2 T of oat bran, salt and sugar and mix. Add the nut butter of choice and mix well into the mixture. It should now dense and clumpy. Using a tablespoon, add in milk of choice until a dough like texture is formed. Add in the mix ins of choice until combined. Using your hands, form into tablespoon sized balls and roll them into the remaining 1 T of oat bran. Refrigerate for at least an hour (overnight is best) until they become more dense Keep refrigerated until ready for consumption
