Gluten Free Giant Chocolate Chip Skillet Cookie

SERVING SIZE: 1/4 cookie

YIELDS: 4 servings

– 50g light butter (Country Crock brand is recommended)
– 40g brown sugar
– 15g egg whites
– 30g coconut flour
– 22g vanilla whey
– 1/4 tsp baking powder
– 60g unsweetened applesauce
– 1/4 tsp vanilla extract
– pinch of salt
– 15g milk chocolate chips

*Note: When baking with protein powder, we recommend staying away from pure isolate powder because it can create a cardboard texture. Whey/Casein blends usually work best for baking — our favorite is the Devotion Nutrition brand. If you are interested in trying Devotion Nutrition, use “AVATAR” at checkout and save 10%.

Using another brand of protein powder may result in slightly different macros. Click here to get expert tips on baking with other types of protein powder in our free online guide.

1. Preheat oven to 350 degrees F.
2. Melt butter in a large bowl.
3. Add all other ingredients except for chocolate chips and mix until thoroughly combined.
4. Gently fold in chocolate chips.
5. Transfer batter into 6″ cast iron skillet.
6. Bake for 20-25 minutes. Keep a close eye on it and check often; it’s best to remove from oven when the center of the cookie is still a little gooey!
7. Enjoy the Chocolate Chip Skillet Cookie! Feel free to add a scoop of low calorie ice cream in the middle for extra yumminess!