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About This Recipe
I’m back with another incredible skillet cookie recipe! This one is a revised version of my Chocolate Chip Protein Skillet Cookie , but half the calories!
I really wanted to find a way to make this dessert more macro-friendly, and let me tell you—I figured it out. My Skinny Chocolate Chip Protein Skillet Cookie recipe makes DOUBLE the amount of cookie with HALF the amount of carbohydrates and fats.
Twice the cookie and lightened up! What could be better!?
Seriously, you’re going to love this skillet cookie. It’s just as soft, moist, fluffy, and chocolatey and is still full of the good stuff. Plus, it’s just as easy to make.
And as much as I love this lightened up recipe, when I’m craving the real thing my go-to is always my Small Batch Chocolate Chip Cookies! Or for a real treat, I’ll make a batch of my Giant Nutella Stuffed Chocolate Chip Cookies!
Why You’ll Love This Skinny Chocolate Chip Protein Skillet Cookie
- This recipe is lightened up from the original version and still as delicious!
- It has HALF the amount of carbs and fat.
- Make DOUBLE the amount of cookie with this recipe!
- Perfect for curbing your sweet tooth when trying to keep calories down.
- Classic chocolate chip cookie flavor in each bite!
- Protein powder – I used Pescience vanilla. The flavor is so good and there is zero protein powder taste when baked.My other favorite Pescience flavors to use in this recipe are Cake Pop and Snickerdoodle. People always ask my favorite flavors of PEScience and I would definitely say these three. I use these flavors most often in all my dessert recipes! For all Pescience products, you can use my affiliate code LaurenFitFoodie to save 10% off your purchase.
- Coconut flour – I recommend Viva Naturals Coconut Flour. Coconut flour has different absorbent properties than other flours and cannot be substituted equally. If you need a substitute, I would use 2 tbsp of almond, all-purpose, or gluten free flour for every 1 tbsp of coconut flour.
- Granulated stevia – You can use granulated Splenda, honey, syrup or normal white sugar. Brown sugar or coconut sugar would work well too!
- Baking essentials: baking soda, salt, vanilla extract
- Salt
- Unsweetened applesauce
- Egg whites
- Mini Chocolate Chips – use your favorite! Dark, milk chocolate, semisweet…lots of great combinations! Love using mini because the chocolate spreads further! Enjoy Life is my go-to brand.
How To Make
- 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 10-15 minutes or until a toothpick inserted in center comes out mostly clean. *See notes below for cooking time variances.
- Let cool in skillet for a couple of minutes, then enjoy!
Can I make this recipe if I don’t have a cast iron skillet?
If you don’t have an 8-inch cast iron skillet, you can use a cake pan or another piece of flat bakeware. Just be aware that cooking time may vary if you use something other than a skillet. When I use a cake pan, it sometimes takes 20-25 minutes instead 10 minutes in the skillet.
How do I know when my Skinny Chocolate Chip cookie skillet is done?
Your skillet cookie is done if a toothpick inserted into the center comes out mostly clean! 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.
How do I store this chocolate chip skillet cookie?
If you have leftover cookie, store in an airtight container in the fridge for up to 3-4 days.
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
Skinny Chocolate Chip Protein Cookie Skillet
Ingredients
- 1/4 cup vanilla protein powder (32g) I used PEScience vanilla
- 1 tbsp coconut flour (7g)
- 1 tbsp granulated stevia or sugar, maple syrup, honey
- 1/2 tsp baking soda
- 1/8 tsp salt
- 1/2 cup unsweetened applesauce (122g)
- 3 tbsp egg whites (46g)
- 1/2 tsp vanilla
- 1 tbsp mini chocolate chips (14g)
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Instructions
- 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 10-15 minutes or until a toothpick inserted in center comes out mostly clean. *See notes below for cooking time variances.
- Let cool in skillet for a couple of minutes, then enjoy!
Notes
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
