High Protein S'mores Skillet Cookie (Gluten-Free)

Course: Dessert

Cuisine: American

Prep Time: 5

Cook Time: 15

Total Time: 50

Servings:

Calories: 240kcal

Author: Lauren

Summertime just screams s'mores and this high protein skillet cookie is the best way to enjoy all the flavors you love without the mess! This high protein S'mores Skillet Cookie is combines gooey marshmallows and melty chocolate in a tasty, chewy cookie! This cookie is the perfect gluten-free, healthy dessert that is sure to satisfy your sweet tooth every time!

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Equipment

10-inch cast iron skillet

Ingredients

1/2 cup oat flour (56g)
1/4 cup vanilla protein powder (30g) I used PEScience vanilla *see notes
1/4 cup brown sugar sweetener like Truvia, monk fruit or regular brown sugar works
1/3 cup peanut butter (80g)
1/4 cup unsweetened applesauce (60g)
1/4 cup light butter (56g) or regular butter, softened
1/2 tsp baking soda + pinch of salt
1/2 cup mini marshmallows (26g)
1 Hershey's bar broken into tiny squares

Instructions

Whisk together the protein powder and flour in a bowl.
Then add the sweetener, peanut butter, applesauce, butter, baking soda and salt; mix together until well combined. Let chill in the fridge for 30 minutes if time allows (this helps keep it dense and less cakey).
Preheat the oven to 325 degrees F. Grease a 10-inch cast iron skillet with cooking spray or butter.
Transfer cookie mixture to the skillet and spread out evenly.
Bake for 10 minutes, then take out and add the mini marshmallows and broken chocolate bar pieces on top. Place back in the oven for 4-5 minutes, until marshmallows get puffy. Then set the oven to broil and broil for about a minute to get the tops brown. Don’t walk away because it will burn fast!
Let cool for about 10 minutes then enjoy!

Notes

*a whey + casein blend, like PEScience (recommended) or Quest, would work best for this recipe. Plant-based protein powders also work well. Whey-only protein powder blends (like Ghost, Clean Simple Eats, etc.), as well as collagen peptides, do not work as well and will make this cookie more dry and more likely to crumble.

This recipe is naturally gluten-free as written.

To make dairy-free: use dairy-free butter and dairy-free chocolate

To make vegan: use a plant-based protein powder, dairy-free butter, and dairy-free chocolate

To store: store in an airtight container in the fridge for 5-6 days. This cookie is delicious warm right out of the oven, but it is also absolutely INSANE chilled (after refrigerating overnight!).

Nutrition