Microwave Chocolate Chip Protein Cookies
Servings: 1 servings
Calories: 264kcal
A gluten free protein cookie recipe made from oat flour and casein protein powder that can be made in the microwave or the oven in only 5 minutes. A nice macro-friendly treat to curb your sweet cravings.
Print Recipe
Pin Recipe
Share on Facebook
Ingredients
- 2½ tbsp (13 g) oat flour
- 2 tbsp (12 g) vanilla casein protein powder
- 1/4 cup (60 g) milk
- 1 tbsp (16 g) peanut butter
- ½ tbsp (8 g) mini chocolate chips
Instructions
- Mix all of the ingredients together. You can mix in the chocolate chips or save them for the top if you want it to look cool.
- Microwave for 1-2 minutes or until the center has set. That’s it. Cool. Very easy. It makes 1 Cookie bowl/skillet or 4 individual cookies if you wanted to split up the dough. The nutrition information is for the whole recipe.
- You can also bake them at 350°F for 7-8 minutes if you want them in cookie form as seen above. I think they taste the same whether they have been cooked in the microwave or the oven.
Nutrition
Calories: 264kcal | Carbohydrates: 22g | Protein: 17g | Fat: 12g
NUTRITIONAL INFO FOR THE Microwave Chocolate Chip Protein Cookies
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
22g
Protein
17g
Fat
12g
Calories
264 cals
This Post Has 10 Comments
Great recipe! I followed the instructions and it came out perfectly. Thank you !
Did this with all purpose flour and still turned out awesome – love this recipe
Works great with Whole Wheat flour as well. Recipe lacks a pinch of salt (0.5-1g low-sodium in the batter works YMMV).
Also works great with a pinch of cinnamon in the batter, almond toppings alongside the chocolate chips.
Not as good with rye flour.
If you want to increase the size you should increase the bowl dia accordingly otherwise the inside will be underbaked.
Question – do you think I could prepare a large batch of the batter, store it in a tupperware or something, and just spoon an appropriate amount into a bowl whenever I want one of these? I’m not sure about the shelf life or texture of casein in particular when it’s mixed with liquid.
It may be possible to freeze but I’ve never tried so I can’t say for sure
I made this just now and it’s AWESOME. Thank you!!!
I made this today and it was really great and satisfying. Next time I make it, I think I am going to add the slightest pinch of salt and see how that is. It has a nice texture that is unique and chewy. I used mini chocolate chips which serves to nicely disperse the chocolatey goodness.
I love this so much, my favourite dessert recipe. I’ve also started having this instead of protein bars due to the protein content currently.
The substitutes I made were Wheat flour for Oat (cause I don’t like oat flour) and I used PB2 instead of Peanut Butter because that’s all I had and it was great and less calories + more protein so I’ll take it, I might try it with peanut butter one day as well but I love the current recipe with the current macros so I’m not going to shift for now.
would give it a 0 never gettting my bowl back
I have made this every week for over a year, great recipe