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(👇 recipe) High Protein Chocolate Chip Cookie Skillet 🗣️🗣️ Are you FOLLOWING @nickkaz.fit — 📖 Want a FREE cookbook? Link in bio ✳️ Macros: If Cut into 8 normal slices:
94 Cals, ~8 Net Carbs, ~3g Fat, ~7.5g Protein Whole 8-10 Inch Skillet:
755 Cals, 64g Net Carbs, 25g Fat, 60g Protein ✳️ Wet Ingredients: 25g (About 2 tbsp) Light Butter, Melted 100g (About ½ Cup) Zero-Calorie Brown Sugar Substitute 60g (About ¼ Cup) Zero-Calorie Granulated Sweetener 1 Medium Egg 100g (About ⅓ Cup + 1 tbsp) Nonfat Greek Yogurt 40-45mL (2.5-3 tbsp) Sugar-Free Syrup (OPTIONAL - only needed if batter is super thick - read instructions) 1 tsp Vanilla Extract ✳️ Dry Ingredients: 50g (About ⅓ Cup + 1 tbsp) All-Purpose Flour 20g (About ¼ Cup) Oat Flour 20g (About 3 tbsp) Coconut Flour 1 Scoop Vanilla Casein Protein Powder ¾ tsp Baking Soda ½ tsp Baking Powder ¼ tsp Salt 28g (About 2 tbsp) Sugar-Free Chocolate Chips ✳️ Toppings/Mix-in (*optional*): Ice Cream/Chocolate Sauce/Extra Chips to Taste 👉 everything that is optional is not included in da macros ✳️ Instructions: 1. Preheat oven to 350°F. 2. Mix all wet ingredients until smooth. 3. Add dry ingredients and mix into a SUPER thick cookie dough. Add a small splash of sugar-free syrup only if needed. 4. Fold in chocolate chips and press into a greased 8-inch skillet. 5. Bake for 16–20 minutes until the outside is crispy but the center is still soft. 6. Let cool 5–10 minutes before digging in.