Peanut Butter Chocolate Chip Skillet Cookie

650

48.0g

52.0g

28.0g

30 min 2 servings

¼ cup creamy all-natural peanut butter
¼ cup raw golden coconut sugar
2 TBSP almond milk (or milk of choice)
1 large egg + 1 large egg white, lightly beaten
1 tsp vanilla extract
½ tsp sea salt
2/3 cup Optimum Nutrition Gold Standard Whey in Chocolate Peanut Butter flavor (about 85 g)
2 TBSP coconut flour
½ tsp baking soda
3 TBSP dark chocolate chips, divided
Spray oil for greasing pan

Optional: Scoop of vanilla ice cream or frozen yogurt for serving

Equipment needed:

8-inch Cast Iron Skillet

Preheat oven to 350
Spray 8-inch cast iron skillet with nonstick spray oil, such as avocado oil
In a medium mixing bowl, whisk together peanut butter, coconut sugar, almond milk, eggs, vanilla & sea salt until creamy
Using a wooden spoon, stir in dry ingredients: whey, coconut flour and baking soda. Mixture will be sticky – allow to sit for 3-5 minutes to rest before folding in 2 TBSP of the chocolate chips.
Using the back of the wooden spoon or a rubber spatula spread the dough into the bottom of your prepared cast iron skillet. Sprinkle the remaining 1 TBSP chocolate chips over the top and place in the 350 degree oven to bake for 8-10 minutes.
Remove from oven and serve warm. Top with a scoop of your favorite vanilla ice cream or frozen yogurt if you wish!