Ingredients
Dry Ingredients
- 1/3 cup zero sugar vanilla cake mix
- 6 tablespoons protein powder Preferably whey/casein blend or plant-based soy protein
Wet Ingredients
- 2 tablespoons melted unsalted butter
- 1 egg
- 1 tablespoon applesauce Plus more as needed
Mix-Ins
- 1 tablespoon sprinkles Plus more for topping
Equipment
Method
- Preheat your oven to 350°F (175°C).
- Lightly grease a small oven-safe skillet, ramekin, or small baking dish.
- In a mixing bowl, combine the zero sugar vanilla cake mix and protein powder.
- Add the melted butter, egg, and applesauce. Mix until a thick dough forms.
- If the dough is dry or crumbly, add more applesauce 1/2 tablespoon at a time until the dough becomes thick, soft, and spreadable.
- Fold in 1 tablespoon of sprinkles.
- Press the dough evenly into the prepared skillet.
- Top with extra sprinkles.
- Bake at 350°F (175°C) for 10–13 minutes, or until the edges are lightly golden and the center is just set.
- Let cool for 5–10 minutes before eating.
Nutrition
Notes
This skillet cookie is meant to be soft, cakey, and slightly dense like a sugar cookie blondie.
Do not overbake it. Protein powder dries out quickly, so pull it when the center is just set.
A whey/casein blend works best. Plant-based protein can work, but you may need extra applesauce. Straight whey isolate may bake up rubbery.
A 5-inch to 6-inch skillet works best. A larger dish will make the cookie thinner and drier.
Best served warm after cooling for a few minutes.