Ingredients
Scale
- 1/4 cup oat flour (or almond flour for low carb)
- 1 scoop (approx. 30g) vanilla or chocolate protein powder
- 1/2 teaspoon baking powder
- 1 tablespoon creamy peanut butter or almond butter
- 2 tablespoons unsweetened almond milk (or milk of choice)
- 1 tablespoon maple syrup or sugar-free sweetener
- 1/2 teaspoon vanilla extract
- 1 tablespoon dark chocolate chips
- A pinch of sea salt
Instructions
- Preheat and Prep: Start by preheating your oven to 350°F (175°C). Lightly grease a small 4-inch cast-iron skillet or a standard-sized oven-safe ramekin with a little bit of coconut oil or non-stick cooking spray.
- Mix the Dry Ingredients: In a small mixing bowl, whisk together the oat flour, protein powder, baking powder, and a pinch of sea salt. Ensure there are no large clumps of protein powder so the texture remains smooth.
- Combine the Wet Ingredients: Add the nut butter, almond milk, maple syrup, and vanilla extract to the dry mixture. Stir everything together until a thick cookie dough forms. If the dough seems too dry, add an extra teaspoon of milk. Fold in most of the chocolate chips, reserving a few for the top.
- Press into Skillet: Transfer the dough into your prepared skillet or ramekin. Use the back of a spoon or your fingers to press it down into an even layer. Press the remaining chocolate chips into the top for a beautiful finish.
- Bake to Perfection: Place the skillet in the oven and bake for 10 to 12 minutes. The edges should be slightly golden, but the center should still look a little soft. Do not overbake, as protein powder can become dry if cooked for too long.
- Cool and Enjoy: Remove the skillet from the oven and let it cool for at least 2 to 3 minutes. This allows the cookie to set properly so you can enjoy that perfect chewy texture.
- Cook Time: 17 minutes