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- Macros For Each Cookie Skillet Bar Without Toppings
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Calories:
127 -
Carbs:
7.5g -
Fat:
5g -
Protein:
13g
Ingredients
Ingredients for 1 Skillet:
30g Flex Chocolate Vegan Protein Powder (or protein of your choice) Code “FDL” saves you 15% on proteincookiebutter.com
20g Cookies & Cream Protein Cookie Butter Powder
15g All Purpose Flour
10g Almond Flour
5g Unsweetened Baking Cocoa
2g Zero Cal Sweetener of your choice
3g Baking Soda
50g Plain Non Fat Greek Yogurt
30g Sugar Free Maple Syrup
1 Large Egg
15g Creamy Peanut Butter
Directions
1. Add all your dry ingredients into a bowl and mix to avoid clumping.
2. Add your wet ingredients and mix till you have a cookie dough like consistency. Then Add to fridge to cool for about 20 minutes.
3. Take your 6.5in cast iron skillet and spray with non stick cooking spray. Then add your cookie dough to the cast iron pan and evenly spread it until the whole pan is covered. I wet my fingers with cold water to keep my hands from sticking to the dough while spreading it. Add your toppings now.
4. Add to your air fryer on 250 Degrees F for 6 minutes. Once done, it might seem underbaked which is fine! Let it cool for an hour or so to set. Then take out your slices and enjoy!
I do highly recommend using an air fryer for this! The oven is cool but tends to overtake things due to such varying temperatures that ovens are actually cooking at. But if you do go with the oven, 350 degrees F for 6 minutes.
Also, you can sub a whey/casein blend protein for the vegan protein if you want! Just highly recommend having either a vegan cookie butter powder or a vegan protein. They both work really well together to create a moist end product.