Take your typical chocolate chip cookie up a notch with this Chocolate Chip Protein Skillet Cookie! Enjoy it right out of the (cooled off) pan with a fork or spoon and savor those amazingly rich and warm flavors. Plus, this recipe is low in fat and calories and is so easy to make!
It’s time to share with you the one. The only. The classic. The Chocolate Chip Protein Skillet Cookie! I don’t know about you, but I absolutely LOVE chocolate chip cookies! Nothing beats the smell that fills the kitchen while they’re baking in the oven, the way they melt in your mouth and make your smile after dunking one in a cup of tea or coffee, or the warm, gooey chocolate you get on your fingers and face!
Take your typical chocolate chip cookie up a notch with this Chocolate Chip Protein Skillet Cookie. Enjoy it right out of the (cooled off) pan with a fork or spoon and savor those amazingly rich and warm flavors. Plus, this recipe is low in fat and calories and is so easy to make.
Share it with your friend, roommate, or significant other. Or heck, save it all for yourself! It’s super easy to store and warm up again to enjoy the rest later.
WHY YOU’LL LOVE THIS CHOCOLATE CHIP PROTEIN SKILLET COOKIE
It has the same taste, smell, and all around amazingness of a classic chocolate chip cookie!
Husband, boyfriend, and fiancé approved.
This cookie has balanced macros and is lower in calories than traditional chocolate chip cookies.
Enjoy a soft baked cookie with gooey chocolate chips in each bite!
Perfect to share for date night! Or eat half and have the other the next day. 😉
CHOCOLATE CHIP PROTEIN SKILLET COOKIE INGREDIENTS
- Protein powder – I used Pescience Vanilla. The flavor is so good and there is no protein powder taste, which is important for a protein cookie recipe. For this recipe, my other favorite Pescience flavors to use are Cake Pop and Snickerdoodle. For all Pescience products, you can use my affiliate code LaurenFitFoodie to save 10% off your purchase.
- All-purpose flour
- Coconut sugar
- Sugar-free vanilla Jell-O pudding mix – Adds extra, delicious flavor!
- Baking soda
- Unsweetened applesauce – Will help keep our cookie soft and moist!
- Butter – I used I Can’t Believe it’s Not Butter Light spreadable butter to keep fat lower.
- Mini chocolate chips, so the chocolate spreads further!
SKILLETS, OTHER BAKEWARE, AND BAKING TIMES
I am using a 8-inch skillet for this recipe.
Don’t have a skillet? You can still make this with a cake pan or another piece of flat bakeware.
Baking time may vary if you use something other than a skillet. When I use a cake pan, it sometimes takes 20-25 minutes instead of the 10 minutes with the skillet.
If you use a deeper dish, cookie will take longer to bake.
To test, poke a toothpick into the center of your cookie. If it comes out mostly clean, your Skinny Chocolate Chip Protein Skillet Cookie is done! It will still cook some in the dish so I would recommend taking it out when it’s almost done. The longer you bake it, the more cake-like it will be.
All purpose flour – You can substitute with 1:1 gluten flour or almond flour in same amounts.
Coconut sugar – Substitute brown sugar or white sugar. I would recommend not using Splenda or another zero calorie sweetener as that will make the cookie more like cake.
Vanilla Jello pudding mix – You can omit if you need to. It just adds an extra bit of yum!
Unsweetened applesauce – You can use pumpkin instead! Note that it will change the color of the cookie, but it will still be delicious.
Chocolate Chip Protein Cookie Skillet
- 1 scoop vanilla protein powder 32g – I used PEScience vanilla
- 1/4 cup all-purpose flour (Use GF if needed) 30g
- 1 tbsp coconut sugar 12g
- 1 tbsp sugar free vanilla jello pudding mix 6g
- 1/2 tsp baking soda
- 1/8 tsp salt
- 1/4 cup unsweetened applesauce 60g
- 1 egg
- 1 tbsp light butter (Use dairy-free if needed) 14g
- 1/2 tsp vanilla
- 1 tbsp mini chocolate chips 14g
- Preheat oven to 350 °F. Spray a 8-inch skillet with cookie spray.
- In a medium bowl, add the dry ingredients and mix until they are combined and there is no clumps.
- Add the wet ingredients and mix well until combined.
- Pour cookie dough batter into the skillet and sprinkle with chocolate chips. Bake for 20-25 minutes or until a toothpick inserted in center comes out clean.
*See notes below for cooking time variances.
- Let cool in skillet for a couple of minutes, then enjoy!
MFP ENTRYLFF Chocolate Chip Protein Cookie Skillet If cooking with bakeware other than cast iron, cooking times are usually 2-3x longer. This depends on the depth of the dish as well. Using a shallow dish = less time; deeper dish = more time.
Just make sure to watch closely and take out when a toothpick inserted in the center of the cookie comes out mostly clean.
The cookie will still cook some in the dish once it’s removed from the oven, so remove when you think it’s just about done.
I have made other protein cookie skillets before, but this one TAKES THE CAKE by far!
WOW. This is so easy to make and the perfect size. I added extra peanut butter chips on top and have made it several times now!
If you haven’t tried this – you’re really missing out!!!! This is my all time favorite recipe for a protein dessert. I’ve made this 6-7 times using different protein flavors, and it has turned out amazing every single time!
Wow this is amazing!! I made it last night and added some whipped cream on top. So easy and satisfies my sweet tooth!
LOVE LOVE LOVE the protein cookie skillet! SUPER easy to make and I always already have the ingredients in the pantry so it’s a quick last minute dessert when I’m craving something sweet.
I was hesitant to try this at first but oh man it tastes incredible and I now have have it at least once a week for dessert!
this cookie…LIFE CHANGING! Thank you for sharing 😀
my go-to nightcap dessert 😍 such a big cookie for such great macros!!!
This was the first recipe I ever made from Lauren and it’s probably my #1 recipe I’ve made. So darn good. You gotta make it to see for yourself
I literally eat this almost every night. It’s MY FAVORITE.THING.EVER! Thank you from the bottom of my sweet loving heart!
Love love love this recipe! I topped it with vanilla halo top and it was a macro friend pizzokie dream!
I LOVE THIS RECIPE! I always end up doubling or tripling it, and making “cookies” in a whoopie pie pan. They literally save me when my calories need to count.
Thank you so so much for sharing this! I made it on christmas eve to have on christmas and ended up sharing with my family. It was a hit! Making this again this weekend once I buy more coconut flour!
Just tried this… I did something wrong lol
It came out flat and kinda gummy. I’ll try again!
Really need to try this out soon, I already use the PEScience protein powders. They’re amazing!
This is by far my favorite recipe!! I made it as a celebration for finishing my first semester of nursing school!! 🤩 🍪
I love this cookie!! I bought a cast iron skillet just to be able to make it! The skillet cookie at Chili’s is my favorite thing but this is way better than that!!
Is there something I can sub the coconut flour for?
I made this cookie for the first time last night and it was sooo good! The only issue is the texture is more of a cake/batter like consistency rather than a cookie like consistency. Not sure if I just didn’t cook it long enough of if that is just the consistency but either way it still tasted delicious!
I made this and must have done something wrong, like not mix the dry ingredients well enough. I could taste the baking powder along the entire edge of the cookie and the cookie was kind of eggy. I was really hopeful; so I’ll have to try it again.
Hey Jen, you most definitely shouldn’t taste the baking powder! I would definitely make sure you mix all the dry ingredients well so there are no clumps. Also it is important that the baking powder is fresh (less than 6 months when you opened it) Besides that, just make sure each of the ingredients are spot on with measurements since it is a personal recipe, so measurements are more important. And that you are using a high quality protein powder like PEScience!
Can’t wait to try it!
I can’t wait for you to either! 🙂
How many grams of banana would you suggest if we don’t have apple sauce on hand?
HELP! What size skillet are you supposed to use for this??
An 8 or 9 inch! 🙂
I am not kidding when I say I eat one of these every night! My absolute favorite macro cap. I don’t know what sorcery Lauren has crafted with her delicious, yet healthy recipes, but do not sleep on them!! This one especially!!! THANK YOU LAUREN!
This is by far my favorite! I just had it again last night and added some peanut butter on top. I also bought your sweets cookbook and am looking forward to trying more recipes – thank you!
Made it with pumpkin instead of applesauce – delicious!
This is a total game changer! I just finished mine and am already thinking of making the next one!!
Is the dough runny, or can the be baked like other cookies on a regular cookie sheet? This recipe sounds delicious, but I don’t have the right pan 😕