Matcha Skillet Cookie
A delicious, easy to make, matcha skillet cookie packed with protein, that would also go great with some protein ice cream šĀ
Servings per Recipe: 8 slices
Macros per Serving: 22g Protein | 13g Fat | 38g Carb | 335 calories
Watch the recipe being made onĀ Instagram here.
INGREDIENTS
Dry Ingredients
- 125g all-purpose flour
- 75g tapioca starch
- 75g Boba Tea Protein Matcha Latte Whey Protein
- 25g coconut flour
- 25g powdered peanut butter
- 25g Swerve Brown or other brown-style sweetener
- 10g baking powder
- 2.5g fine sea salt (generous pinch)
Wet Ingredients
- 2 large eggs
- 1 extra egg white
- 200g unsweetened applesauce
- 200g non-fat Greek yogurt
- 25g light butter or refined coconut oil, melted
Mix-Ins / Toppings
- 75g mini chocolate chips
- Optional finishings: flaky sea salt, extra Greek yogurt, sugar-free syrup, or a scoop of vanilla protein ice cream
INSTRUCTIONS
- Preheat the oven to 350Ā°F / 175Ā°C. Lightly grease a cast-iron skillet or baking dish.
- Mix the dry ingredients: In a large bowl whisk together the flour, tapioca starch, Matcha Latte Whey Protein, coconut flour, powdered peanut butter, sweetener, baking powder, and salt.
- Mix the wet ingredients: In a separate bowl whisk the eggs, extra egg white, applesauce, Greek yogurt, and melted butter/coconut oil until smooth.
- Combine: Pour the wet mixture into the dry ingredients and stir until just combined and no dry pockets remain. Fold in the mini chocolate chips.
- Bake: Spread the batter evenly into the prepared skillet. Bake for 15ā19 minutes, until the edges are set and the centre is just slightly soft.
- Finish & serve: Sprinkle with flaky sea salt and add any extra toppings you like. Serve warm, straight from the skillet.
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With love and all things boba,
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