CLASSIC CHOCOLATE CHIP PROTEIN COOKIE BUTTER

1. Mix all of the dry ingredients (except for the mini chocolate chips) in a bowl to avoid clumping.
2. Add in 75ml of cold water and mix, then add in the other 75ml and mix some more to reach a thick icing/frosting-like consistency. Once the desired consistency, mix in the mini chocolate chips. Fill an 8oz mason jar with the cookie butter and place a lid on top. All the cookie butter to set in the refrigerator for 1-2 hours. Keeping it there overnight is best.