Notes: I absolutely love this peanut flour, and it's the only one that I use. PB2 may be substituted, but you may need to adjust the amount of milk since it doesn’t absorb the same amount of liquid.

This recipe was specifically designed for this soy protein isolate (powder). Most protein powders behave differently, especially when it comes to absorbing moisture. If you substitute a different plant-based protein powder, you may need to add more protein powder if the dough is too wet OR more milk if the dough is too dry. Do not substitute whey-based protein powder; the cookie dough will be a sticky, gooey mess. For more information on protein powder substitutes, see my Protein Powder FAQ page.

I absolutely love this peanut flour, and it's the only one that I use. PB2 may be substituted, but you may need to adjust the amount of milk since it doesn’t absorb the same amount of liquid.

Any milk may be substituted for the cashew milk.

Any sweetener may be substituted in place of the vanilla crème stevia. However, you may need to adjust the amount of coconut flour or soy protein if the dough is too wet OR more milk if the dough is too dry. You’ll need the equivalent of 2 tablespoons of granulated sugar.

I highly recommend using really warm milk! If you use the chocolate chips linked to in the Ingredients list, they’ll start to melt a little when you mix them in. That really takes this cookie dough over the top!

{gluten-free, vegan, clean eating, low fat, low calorie, low carb, low sugar, high protein}