Deep Dish Protein Cookie Recipe

Check out this delicious deep dish cookie recipe using XTEND® Pro

by Spencer Miller, The Macro Chef

Ingredients

½ cup (60g) all purpose flour

¾ cup (96g) peanut flour (PB Fit / PB2)

1 1/2 scoops (51g) XTEND® Pro Vanilla Ice Cream (or Cookie Butter flavor)

3 tbsp (30g) Swerve® granular*

¼ tsp baking powder

¼ tsp salt

1 whole egg

½ cup (120g) unsweetened applesauce

¼ cup (56g) plain, nonfat Greek yogurt

½ tsp vanilla extract

2 tbsp (30g) chocolate chips

Notes

*Swerve® is a sugar free sweetener that measures 1:1 with sugar. It can be found in the baking aisle of most grocery stores. Any other sweetener that measures 1:1 with sugar can be used.

Instructions

1. Preheat the oven to 350F. Add all dry ingredients (flour, peanut flour, protein powder, sweetener, baking powder, and salt) to a large bowl. Mix.
2. Add egg, applesauce, greek yogurt and vanilla extract to the dry ingredients. Gently stir together until a smooth dough is formed. Add chocolate chips and fold into dough.
3. Spray a small round dish (6-inch) with nonstick cooking spray. Add cookie dough to the dish and spread evenly. Bake at 350F for about 15 minutes. May need slightly more time depending on your oven, but better to slightly under bake to leave it gooey and delicious.
4. Once baked, let cool. Can speed this up by placing in the fridge or freezer. Once cooled cut into 4 slices and enjoy!

Yield: 4 slices