Cookie Dough Protein Fudge (with Chocolate Chips)

This Cookie Dough Protein Fudge is made with irresistible cookie butter and a cream cheese base. It will truly satisfy your cravings for chocolate chip cookies and cheesecake at the same time, whilst also high in protein.

Only five ingredients are needed and no baking required, this high protein cookie dough fudge is easy, quick and no-fuss. A great afternoon snack or after-dinner dessert snack when the sweet cravings kick in.

What you’ll need to make Cookie Dough Protein Fudge:

Equipment

1. Small rectangular baking tin/tray (approximately 30 cm x 15 cm or 14 in x 7 in).
2. Baking paper.
3. Large mixing bowl.

Ingredients:

Almond meal or flour: Almond meal is made from unpeeled ground up almonds, and almond flour is peeled ground up almonds. I have used almond meal in this recipe myself, only because the supermarket I go to doesn’t sell almond flour! I don’t feel the use of one or the other will impact your final result significantly. However, it is worth noting that almond meal has more of a gritty texture.

Light cream cheese: The cookie butter provides enough fat content, but feel free to use a full fat cream cheese if you wish.

Lotus Biscoff Spread: you can use the Lotus Biscoff brand, or any other brand of cookie butter will work much the same. Anything for that that sweet cookie biscuit flavour.

Protein powder: Any brand you prefer. I recommend sticking to neutral or vanilla flavours to minimise the impact on the recipe flavour. Alternatively, this can be substituted for more almond meal.

Chocolate chips: Choose your favourite chocolate chips or alternatively, chop up any chocolate you have in the house you may want to use instead, or even MnMs or Smarties. The options can be endless.

Instructions:

1. Line a small rectangular tray with baking paper (approx. 30 cm x 15 cm or 14 in x 7 in). In a large bowl, combine all ingredients except the chocolate chips, and mix with a spoon.
2. Once the mixture is well-combined, add the chocolate chips and mix through.
3. Scoop the mixture into the tray that you lined with baking paper and press the mixture down evenly with a spoon or your fingers.
4. Add some extra chocolate chips on top and press them gently into the top of the slice so they stay put and don’t roll around.
5. Place in the freezer to set for 1-2 hours. Once set, slice into ~16 squares and enjoy!

Cookie Dough Protein Fudge (with Chocolate Chips)

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• Author: Aimee Ergovic
• Total Time: 80 minutes
• Yield: 16 squares 1x

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Description

This Cookie Dough Protein Fudge is made with irresistible cookie butter and a cream cheese base. It will truly satisfy your cravings for chocolate chip cookies and cheesecake at the same time, whilst also high in protein!

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Ingredients

Scale 1x2x3x

• 2 ½ cups (300 g) almond meal/flour
• ½ cup (125 g) light cream cheese
• 6 tablespoons (approx. 90 g) of Lotus Biscoff Spread (smooth) or any other cookie butter product
• 2 tablespoons (25 g) protein powder of your choice OR if you don’t wish to use protein powder, just add another 2 tablespoons (20 g) of almond meal/flour
• ⅔ cup (100 g) chocolate chips of your choice, plus more for sprinkling on top

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Instructions

1. Line a small rectangular tray with baking paper (approx. 30 cm x 15 cm or 14 in x 7 in)
2. In a large bowl, combine all ingredients except the chocolate chips, and mix with a spoon.
3. Once the mixture is well-combined, add the chocolate chips and mix through.
4. Scoop the mixture into the tray that you lined with baking paper and press the mixture down evenly with a spoon or your fingers.
5. Add some extra chocolate chips on top and press them gently into the top of the slice so they stay put and don’t roll around.
6. Place in the freezer to set for 1-2 hours
7. Once set, slice into ~16 squares and enjoy!

Notes

Best kept in the fridge or freezer so the bars stay nice and firm. Although, you will also love these at room temperature as they taste like a soft bar of cookie dough!

SWEETNESS: You can adjust the sweetness of this recipe by adjusting how much Lotus Biscoff spread you use. You may like to taste test the mixture before pressing it down into the tray to make sure it is just right for your taste buds.

• Prep Time: 20 minutes
• Freeze time: 60 minutes
• Cook Time: 0 minutes
• Category: Baking
• Method: Easy
• Cuisine: Dessert, Snacks

Keywords: Chocolate chip, cookie dough, protein fudge, no bake