- Macros For Whole Skillet
-
Calories:
543 -
Carbs:
86g -
Fat:
7g -
Protein:
34g
Ingredients
Ingredients for Cookie Skillet:
60g Quick Oats
15g Flex Vanilla Whey Protein Powder (or protein of your choice) Code “FDL” saves you 15% on proteincookiebutter.com
15g All Purpose Flour
15g Black Cocoa Powder
4g Zero Cal Sweetener of your choice
6g Baking Soda
50g Egg Whites
50g Unsweetened Apple Sauce
50g Plain Non Fat Greek Yogurt
50g Water
20g Mini Marshmallows
10g Crushed Graham Crackers
Ingredients for Icing on Top:
8g Flex Vanilla Whey Protein Powder (or protein of your choice) Code “FDL” saves you 15% on proteincookiebutter.com
5g Black Cocoa Powder
2g Sugar Free/Fat Free Cheesecake Pudding Mix (optional. Just add less water)
1g Zero Cal Sweetener of your choice
If want to make this high protein/lower carb, you can sub out the all purpose flour and add in 15g of protein powder.
If you want to make this half this recipe, same process, just cut baking process down to about 10 minutes and use a smaller pan.
Directions
1.) Preheat oven to 350 degrees F. Add your dry ingredients into a bowl (except for oats and chocolate chips) and mix. Then add your wet ingredients into another bowl and mix. Combine dry with the wet. Then add in your oats and chocolate chips (save some of the chocolate chips to add on top. Add bowl to freezer for 5-10 minutes to help cool.
2.) Now add your take your 6.5in cast iron skillet and spray with non stick cooking spray. Add your oat batter to the cast iron skillet and press evenly with spoon till covering the whole bottom of the skillet. Add you mini marshmallows and crushed graham crackers on top. Add to the oven for 15 minutes.
3.) While that’s baking, add your dry icing ingredients into a bowl and mix to avoid clumping. Then slowly add 10ml of cold water at a time and mix till you achieve the icing like consistency. Add to fridge to cool
4.) Once your cookie skillet is done, let cool for a few minutes, add your icing on top and enjoy this insane flavor bomb of a way to spruce up your oats!