Macro-Friendly Chocolate Chip Cookie Skillet

This macro-friendly chocolate chip cookie skillet delivers all the warm, gooey comfort of a classic dessert with a balanced boost of protein. It’s a feel-good treat using wholesome ingredients to help satisfy your chocolate chip cookie cravings.

Cookie Batter:

55g Oat Flour (1/4 cup) (blended from Bob's Red Mill Rolled Oats)

90g (1/3 cup) Mashed Banana

2g (1/2 tsp) Baking Powder (Otto's)

4g (1 tsp) Zero Calorie Sweetener (Lakanto Golden Monkfruit)

25g (1 scoop) Sunwarrior Vanilla Warrior Blend Protein Powder

100ml (3.5 fl oz) Soy Milk 

Splash of Vanilla Extract

Pinch of Salt

Toppings:

7g (2 tbsp) Chocolate Chips (HU brand)

12g (1 tbsp) So Delicious Lite Cocowhip

1. Preheat oven to 375 F and lightly grease a 6x4 baking dish.
2. Mash the banana into your mixing bowl. Add oat flour to the bowl and mix until combined.
3. Add baking powder, sweetener alternative, vanilla extract, and soymilk. Mix until smooth.
4. Stir in vanilla protein powder and a pinch of salt until thoroughly combined and pour into the baking dish.
5. Sprinkle chocolate chips before baking in the oven for about 25 minutes.
6. Once cool, garnish with Cocowhip and enjoy!