For a cakey version of this cookie skillet check out the Lower Calorie Chocolate Chip Cookie Skillet – Cakey Version.
Lower Calorie Chocolate Chip Cookie Skillet
Servings: 4 servings
Calories: 236kcal
A whole grain, gluten free, lower calorie chocolate chip cookie skillet that takes less than 15 minutes to make. You can make this recipe to create a dense, chewy cookie ore a fluffier one to fit your preferences simply by omitting or adding a touch of baking soda.
Print Recipe
Pin Recipe
Ingredients
Dry Ingredients
- ⅔ cup (75 g) oat flour I just put rolled oats in the blender
- 2⅓ tbsp (20 g) tapioca flour or cornstarch
- 2⅓ tbsp (20 g) powdered peanut butter optional
Wet Ingredients
- ½ cup (113 g) unsweetened applesauce
- 1 tsp (4 g) vanilla extract
- 1 egg yolk
- ¼ cup (60 g) maple syrup
- 3 tbsp (45 g) chocolate chips
Instructions
- Preheat your oven to 325°F.
- Mix your dry ingredients in a bowl and stir until no clumps remain.
- Mix your wet ingredients separately. Combine the wet and dry ingredients together and stir to incorporate.
- Add in 2 tbsp of chocolate chips to the batter
- Spray an 8×8 pan or an 8" cast iron skillet with oil. Add the batter and spread to fill the container. Top with the remaining chocolate chips.
- Bake for 10-12 minutes or unitl it has set in the center.
- This recipe makes 4 servings. The nutrition information is for ¼ of the entire pan.
Nutrition
Calories: 236kcal | Carbohydrates: 38.7g | Protein: 6.5g | Fat: 6.2g
NUTRITIONAL INFO FOR THE Lower Calorie Chocolate Chip Cookie Skillet
The information in this table represents the estimate for the total nutrition of the recipe as it is written. If you wanted to split the recipe into more or less servings than what is originally listed you can use this table to determine the nutritional estimates. If you update the number of servings in the “Servings” field of the recipe above, the information in these tables are no longer accurate as you have updated the ingredients.
Servings
Carbs
154.7g
Protein
25.9g
Fat
24.9g
Calories
946.5 cals
This Post Has 7 Comments
Can you substitute cornstarch for tapioca flour?
yes
First recipe of yours I’m trying. It’s so perfect. Looking forward to making more!!
Thank you 😎
Is there any alternatives to the Powdered Peanuts for the deathly allergic or do us unfortunate folk have to leave out the lovely protein in this recipe?
It says optional in the recipe but you can also try chocolate peanut butter cup protein powder. I use it all the time / no actual peanut butter in it just flavor.
How would you recommend making a higher calorie version of this that is still high on protein?