Protein Skillet Chocolate Chip Cookie
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A warm, gooey protein skillet chocolate chip cookie with crisp edges, a soft center, and rich chocolate flavor that comes together fast in one mini skillet.
Try this skillet chocolate chip cookie if you want something that feels indulgent but still fits into a low carb, macro-friendly lifestyle.
Trust me, this tastes lik the real thing.
Why You Will Love This Recipe
- Tastes like a classic chocolate chip cookie, not a “protein dessert”
- Soft and gooey in the center with lightly crisp edges
- High protein and lower carb than traditional skillet cookies
- Made in one bowl and baked in a single mini skillet
- Easy to customize sweetness and doneness
- Works well for make-ahead desserts or meal prep treats
- Stores and reheats better than most protein-based baked goods
This protein skillet chocolate chip cookie is low carb compared to traditional recipes, high in protein, and very filling.
Net carbs will depend on your flour and sweetener choices, which I break down below. It is not keto due to the small amount of flour, but it fits well into a low carb, macro-conscious plan.
It also stores well and reheats without drying out, which is rare for protein desserts.
Ingredients You Need
Vanilla whey-casein protein blend (60g)
A whey-casein blend is critical for texture. Whey alone bakes up dry and crumbly. Casein alone can be gummy. This blend gives structure and softness. Do not substitute plant protein. Results will not be the same.
All-purpose flour (30g)
This small amount stabilizes the cookie and prevents a rubbery protein texture. You may substitute almond flour for lower net carbs, but expect a slightly softer, more delicate crumb. Coconut flour alone is not a 1:1 swap.
Powdered peanut butter (16g)
Adds flavor without extra fat. Regular peanut butter will change the texture and increase calories. If avoiding peanuts, powdered almond butter works.
Coconut flour (7g)
Absorbs moisture and balances the yogurt. Do not increase this. Even small changes can make the cookie dry.
Zero-calorie sweetener
Use a powdered or granulated sweetener that measures like sugar. Liquid sweeteners will make the batter too loose.
Baking powder
Provides lift so the cookie bakes up thick instead of dense.
Salt
Essential for balancing sweetness and enhancing chocolate flavor.
Egg
Binds everything together and gives structure.
Fat-free Greek yogurt (110g)
Adds moisture and softness. Full-fat yogurt will work but increases fat and calories.
Sugar-free pancake syrup (15ml)
Adds sweetness and chew. Honey or maple syrup will increase carbs significantly.
Melted light butter (15g)
This version nails the perfect cookie texture, soft and rich. It tastes like a real cookie, not a compromise.
Adds richness without making the cookie greasy. Coconut oil works but changes flavor.
Mini chocolate chips (15g)
Mini chips distribute better and melt more evenly. Sugar-free chocolate chips will lower net carbs.
Step-by-Step Directions
Preheat your oven to 350°F (177°C). Lightly grease a mini skillet or oven-safe ramekin.
In a mixing bowl, whisk together the protein powder, flour, powdered peanut butter, coconut flour, sweetener, baking powder, and salt until fully combined.
Add the egg, Greek yogurt, sugar-free syrup, and melted butter. Stir until a thick but scoopable dough forms. It should resemble soft cookie dough, not batter.
Fold in the mini chocolate chips gently to avoid overmixing.
Transfer the dough to the prepared skillet and smooth the top lightly.
Bake for 15–18 minutes. At 15 minutes, the center will be gooey and soft. At 18 minutes, it will be more set but still tender.
Remove from the oven and let cool for 5 minutes. The cookie will continue to firm up as it rests.
Do not overbake. Protein-based cookies go from perfect to dry very quickly.
Tips for Success
- Use a whey-casein blend only. I once tested this with straight whey and ended up with a dry, crumbly mess.
- Measure coconut flour precisely. Extra coconut flour will make the cookie dense and chalky.
- Watch the bake time closely. Every oven is different, and overbaking is the fastest way to ruin the texture.
- Let it rest after baking. Cutting in too early makes it fall apart.
- For lower net carbs, use almond flour and sugar-free chocolate chips, but expect a softer cookie.
Frequently Asked Questions
Is this protein skillet chocolate chip cookie keto?
It is low carb but not strict keto due to the small amount of flour. Using almond flour and sugar-free chocolate chips lowers net carbs further.
Can I make this without peanut butter powder?
Yes, powdered almond butter works well. Do not substitute regular nut butter.
How many net carbs are in this recipe?
Net carbs depend on substitutions. With almond flour and sugar-free chips, net carbs drop significantly compared to traditional cookies.
How do I store leftovers?
Store covered in the refrigerator for up to 3 days. Reheat gently in the microwave or oven. Freezing is not recommended, as protein cookies can dry out.
Protein Skillet Chocolate Chip Cookie
Ingredients
Method
- preheat oven to 35OF or 177°c
- Grease your mini skillet
- Mix dry ingredients in a bowl
- Stir in wet ingredients until thick dough forms.
- Fold in the chocolate chips
- Spread the dough into skillet and bake for 15-18minutes.
- Cool for at least 5 mins before serving.
Notes
If you enjoyed this protein skillet chocolate chip cookie, consider saving it or joining my email list so you never miss a tested, reliable low carb dessert.
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