High-protein cookie skillet. Could you believe this divine cookie is good for you?
Well, if you've been following me for a while, you know that my passion is making nutrient-packed food because I truly believe that we can eat delicious, comforting dishes and give our bodies the perfect nutrients at the same time. It's all about choosing the right ingredients.
In this recipe I have added pumpkin seed protein because it provides omega 3 fatty acids, and magnesium and the chocolate I used is 85% because the darker the chocolate is, the greater its benefits for our health.
This recipe is super easy to make, serve it with your favorite ice cream (remember to read the ingredients first or make it at home) and remember that delicious can also be healthy.
Ingredients
Directions
Step 1
Preheat the oven to 350°F (175°C).
Step 2
In a bowl, mix together the almond flour, arrowroot flour, pumpkin seed protein, baking powder, and salt.
Step 3
In another bowl, beat the egg and coconut sugar with a hand mixer or stand mixer until foamy.
Step 4
Add the vanilla extract, coffee extract, melted coconut oil, and almond butter to the egg mixture, and beat well.
Step 5
Gradually add the flour mixture to the wet ingredients, mixing until well combined.
Step 6
Fold in the chocolate chips with a spatula.
Step 7
Oil a cast iron skillet with coconut oil, then add the cookie dough, spreading it evenly over the entire surface with your hands.
Step 8
If desired, sprinkle additional chocolate chips on top for decoration.
Step 9
Bake for 20 minutes.
Step 10
Serve hot with a couple of scoops of ice cream on top.
