Macros for the Whole Pizookie (w/out ice cream on top):
469 Cals, 37g Carbs, 13g Fat, 51g Protein
This recipe is for 1 Pizookie but you can scale this recipe up and meal prep the cookie dough as well. Just make sure it in a sealed tupperware container and refrigerated. Use with 5-7 days.
Ingredients (makes 1):
30g Vanilla Whey/Casein Blend Protein Powder (I use my brand @Flex_Brands and “FDL” saves you 15%)
20g PB Party Protein Cookie Butter Powder
10g Powdered PB
10g All Purpose Flour
5g Coconut Flour
4g Zero Cal Sweetener
3g Baking Soda
Pinch of Sea Salt
50g Plain Non Fat Greek Yogurt
30g Sugar Free Pancake Syrup
1 Large Egg
15g Mini Chocolate Chips
Ingredients for OREO Protein Ice Cream:
30g Vanilla Whey/Casein Blend Protein Powder
3g Zero Cal Sweetener
100g Fat Free Cool Whip
2 Oreo Thins
Directions:
1.) First make protein ice cream because it will need a few hours to set in the freezer. Add your protein powder and zero cal sweetener into a bowl and mix to avoid clumping. Then slowly add cold water and mix till you get an icing like consistency. Now add your fat free cool whip and fold that in. Then fold in your crushed oreo thins. Add to freezer for a few hours.
2.) Now once your ice cream is ready, make the pizookie by adding all your dry ingredients into a bowl (except mini chocolate chips) and then all your wet ingredients. Mix till you get a cookie dough consistency. Then fold in your mini chocolate chips.
3.) Add your cookie dough to a 6.5 in cast iron skillet. I lightly wet my fingers to spread the dough into the skillet. You could dip the back of a spoon into water as well.
4.) Air fry on 250 degrees F for 6 minutes. This is best eaten fresh out the air fryer aka nice and warm! Add your ice cream on top and enjoy!