Ingredients
Dry Ingredients
- 30 g whey protein powder
- 18 g almond flour
- 6 g coconut flour
- 1/4 tsp baking soda
- pinch salt
Wet Ingredients
- 20 g butter melted
- 10 g almond butter
- 32 g date paste mashed
- 20 g unsweetened applesauce
- 1 tsp vanilla extract
Mix-Ins
- 15 g dark chocolate chips
Method
- Preheat your oven to 350°F (175°C). Lightly grease a small oven-safe skillet.
- In a medium bowl, whisk together 30g whey protein powder, 18g almond flour, 6g coconut flour, 1/4 tsp baking soda, and a pinch of salt. Ensure there are no large clumps of flour.
- In a separate bowl, stir together 20g melted butter, 10g almond butter, 32g mashed date paste, 20g unsweetened applesauce, and 1 tsp vanilla extract. Mix until the date paste is fully incorporated into the fats.
- Pour the wet mixture into the dry ingredients and stir with a spatula until a thick dough forms.Pro Tip: Let the dough rest for 2–3 minutes on the counter. Do not skip this—coconut flour needs time to absorb moisture and create the final dough consistency.
- Gently fold in 15g dark chocolate chips. Spread the dough evenly into your prepared skillet. Bake for 10–12 minutes at 350°F.Pro Tip: Pull it when the edges are set and golden but the center still looks slightly soft. It will continue to cook from residual heat.
- Let the cookie cool in the skillet for 10 minutes before eating.Pro Tip: This rest is when the cookie firms up. If you dig in too early it will be messy; waiting gives you a perfect fudgy crumb.
Nutrition
Notes
Dough Rest Matters: The 2–3 minute rest is mandatory because coconut flour hydrates slowly. Skipping it can make the dough look greasy or too loose, and the cookie may bake up dry around the edges before the center sets.
Doneness Cue: The center should look slightly underdone when you pull it—carryover heat finishes the bake. If you wait for the center to look fully set in the oven, it will end up drier once cooled.
Cooling/Setting: The 10-minute skillet rest is part of the method. It allows the protein + almond flour structure to set, giving you a cleaner slice and a more brownie-like bite.
Sweetness Control: Date paste sweetness varies a lot. If your dates are super sweet, keep as written. If not, add a pinch more salt to sharpen the flavor instead of adding more sweetener.