Chocolate Chip Cookie Butter Waffles

cupcakes

NUTRITIONAL INFO

Chocolate Chip Cookie Butter Waffles

Macros for Waffles with Toppings and All the Icing

480 Cals, 29g Carbs, 16g Fat, 57g Protein!

INGREDIENTS

64g Golden Cookie Sandwich Protein Cookie Butter Powder

5g Baking Powder

1 Whole Large Egg

50g Egg Whites

Ingredients for Cookie Butter Icing:

24g Golden Cookie Sandwich Protein Cookie Butter Powder

30-40ml Cold Water

Other Toppings:

8g Mini Chocolate Chips

8g Crushed Peanuts

DIRECTIONS FOR WAFFLES

1.) Add your powdered cookie butter and baking powder into a bowl and mix (this will prevent clumping when we add the wet ingredients into this bowl)

2.) Add the whole egg and egg whites to a separate bowl and mix. Add these wet ingredient to your dry ingredients and mix in the best you can. Let sit for 10-15 minutes to help the batter set.

3.) Preheat your mini waffle makers (I use the Dash Mini Waffle Maker) and make up your waffles! I actually have two of them because each one is only $9.99 on amazon!

4.) Now it’s time to cook up all your waffles! So when cooking these, they will cook super fast! 60-90 seconds per waffle is my recommendation. Anything longer, you’ll run the risk of a super dry waffle. Once done, add them to the cooling rack to make sure they don’t get soggy before you eat them!

DIRECTIONS FOR COOKIE BUTTER ICING

1)) Take your Powdered Protein Cookie Butter and add to a bowl and mix to avoid clumping. Then add in 10ml of cold water and mix. Repeat the addition of water and mixing process 3-4 times till you have a nice icing like consistency. Add to freezer for 10 minutes to help it thicken up a bit more.

Pro-tip with Icing: Add icing to zip lock bag, cut off the tip and that’s how you can add this on top like an icing!

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