Protein Cookie Dough

Directions

1. 1
   To a medium mixing bowl, add the almond butter, maple syrup and salt.
2. 2
   Stir in 1 1/2 scoops of protein powder. If it has a good texture, it's ready. If it's too soft, stir in more protein powder. I always use 2 scoops, but since brands (of protein powder and nut butter) vary so much in absorbency, it's better to add too little and add more than to add too much and have your cookie dough be dry. If you need to add some liquid, add 1/4 teaspoon of vanilla at a time.
3. 3
   Refrigerate in an airtight container for up to 2 weeks or freeze for up to 3 months.