By This protein cookie skillet recipe has 14g of protein per serving but without the grainy protein powder taste! You'll be ready to eat this ooey-gooey sweet treat in under 25 minutes with less than 10 ingredients.
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One of the best things about this protein cookie skillet recipe is that you probably already have most of the ingredients in your pantry. There are no fancy ingredients or complicated steps. Just like my protein cookies without protein powder, oatmeal protein cookies, and no-bake protein cookies without protein powder, this recipe is pure gooey deliciousness with extra protein!
your customizable cookie
This recipe is super easy to make your own, and I have plenty of yummy recommendations:
- Add PB: Try making this a peanut butter cookie skillet. Never a bad idea to add some extra protein! Plus if you use peanut butter powder, you get more protein per gram.
- Go nuts: Add your favorite nut to the mix -- I recommend walnuts.
- Add toppings: Try topping with flaky sea salt and ice cream - then dig in! I love mine with halo top or non-dairy ice cream!
ingredient notes & substitutions
All substitutions are a 1:1 substitute unless otherwise noted. See the recipe card for quantities.
- Coconut oil or butter: whichever one you have on hand is fine, but I like to use coconut oil because it has more necessary fats than butter and adds a hint of nutty flavor to recipes. Oil will not work for this recipe!
- Coconut sugar or brown sugar: If you want to avoid refined sugars, use coconut sugar. But if you're in a pinch, go ahead and use the brown sugar you have on hand.
- Collagen: This recipe calls for unflavored marine college peptides. Collagen not only adds extra protein but aids in joint health, skin elasticity, among many other benefits.
- Almond flour: This is a great gluten-free option for flour. For our nut-free friends, try quinoa flour.
- Eggs: Grab 2 eggs!
- Other pantry items: You'll need vanilla extract, salt, baking soda, and chocolate chips.
high protein ingredient spotlight: collagen peptides
Collagen peptides make this cookie skillet extra special by adding a protein boost while keeping the texture perfectly chewy. While collagen won't replace your post-workout protein shake since it lacks complete amino acids, it supports healthy skin, hair, and joints while contributing to your daily protein goals - meaning you can feel a little better about going back for seconds of this warm, melty dessert.
Collagen peptides are broken-down proteins from cowhide or marine sources, offering 19g of protein per serving while staying naturally dairy-free. Making up 30% of the body's total protein and 60-80% of proteins in bones and joints, collagen is crucial for skin elasticity and joint health. The hydrolysis process breaks the whole collagen into easily absorbable peptides containing 19 amino acids that support overall health. While both collagen and whey work well in baking, collagen specifically targets hair, skin, gut health, and nail strength.
here's how to make a protein cookie skillet
- Preheat the oven to 350 degrees and lightly grease a skillet (can be a 9" cast iron, 3 mini cast irons, or a cake pan/similar).
- Combine all the ingredients except the chocolate in a bowl until it comes together - the batter is super thick, fyi. Then, fold in chopped chocolate or chocolate chips.
- Bake a large skillet for 15-17 minutes until just set or mini skillets for 12-15 minutes. Let them cool for about 10 minutes.
helpful tips
- Don't overbake: Pull it from the oven when the edges are golden, but the center still looks slightly underdone (it continues cooking in the hot skillet)
- Chop your chocolate: Chop into different-sized pieces rather than using chips - this creates pockets of melty chocolate throughout.
- Let it cool: Let it cool for 10 minutes before adding ice cream. This helps the texture set while still keeping that gooey center and not completely melting your ice cream.
quick recipe video
allergy swaps
- If you're allergic to nuts, swap out that almond flour for oat flour!
- Try swapping out coconut sugar with maple syrup/molasses.
- Give applesauce a try if you don't have coconut oil on hand or are allergic to nuts!
common questions
This recipe is best fresh, but you can keep it sealed in the fridge for up to 5 days and warm it back up in the oven.
No, but you can just leave it out!
That's normal! When you pull it out, it should be slightly underbaked-it continues cooking as it cools.
If you tried this protein cookie skillet recipe or any other recipe, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks!
Recipe
Protein Cookie Skillet (no protein powder)
Ingredients
- ½ cup coconut oil (or butter)
- ¾ cup coconut sugar (or brown sugar)
- 2 eggs
- 2 teaspoon vanilla extract ( or paste)
- 1 ¾ cup almond flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ cup unflavored collagen peptides
- ¾ cup chopped dark chocolate (or chocolate chips)
Before you start!
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Instructions
- Preheat the oven to 350 degrees and lightly grease a skillet (can be a 9" caset iron, 3 mini cast irons, or a cake pan/similar).
- Combine all the ingredients except the chocolate in a bowl until it comes together - the batter is super thick fyi. Then fold in chopped chocolate or chocolate chips.
- Bake a large skillet for 15-17 minutes until just set or mini skillets for 12-15 minutes. Let them cool for about 10 minutes before topping with flaky sea salt and ice cream - then dig in! I love mine with halo top or non-dairy ice cream!
Video
Notes
Looking for more information?
Additional substitution information can be found above in the substitution section of this post.
Nutrition Disclaimer
Nutritional information is an estimate and for informational purposes only.
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