To a mixing bowl add the dairy-free milk, vanilla, chia seeds, coconut sugar, and vegan protein powder. Whisk to combine. The batter should appear slightly watery as the chia seeds will thicken it. If the batter is too thick add in more non-dairy milk until the batter yields a watery product.
Cover and refrigerate overnight, or about 6-7 hours. The pudding is ready when the chia seeds soak up the batter yielding a thick and creamy substance. If the pudding hasn’t set simply, add in more chia seeds, give it a good stir, and refrigerate for at least 1-2 hours.
While the pudding is setting whip up my vegan chocolate chip recipe linked above.
When the cookies have been made and the pudding has set simply Pour the contents into mason jars midway and dd in about 1/2 or a while vegan cookie crumbled with your hand. Then pour the rest of the batter till you reach the top and add another crumbled cookie or the other half of the vegan cookie.
Enjoy! It is best kept covered in the refrigerator for up to 4 days.
Nutritional Information: Chia Seed Base: 11F/22C/22P = 275 calories Vegan Chocolate Chip Cookies:7F/12C/2P = 119 calories Total with Cookie Crumble: 18F/34C/24P = 394 calories per jar with 1 vegan cookie