We saw that Rachael’s Good Eats made a cookie skillet with ice cream, and thought, “can we add protein & greens to that?” So we did, and it’s really good.
It’s recipes like this that make us feel a bit better about reaching for seconds on dessert! Each batch of this protein cookie dough is packed with 20g of plant-based protein from peas, quinoa and chia seeds, and an entire cup of organic kale. You can thank our Simply Vanilla Protein & Kale for that!
Not only is kale a hearty green that’s low in calories, high in fiber with virtually 0 fat, it’s also a great source for iron and vitamin K! Iron is especially tough to get on a plant-based diet, so combining kale in our protein powder was a natural combination.
But wait! There’s more!
Kale is filled with powerful disease-fighting antioxidants like carotenoids and flavonoids, can help lower cholesterol, and has more calcium per calorie than milk! It’s also high in vitamins A and C, and contains 10% of the RDA of omega-3s. Basically, it’s a powerhouse of a leafy green and we just baked it into a cookie.
Once you’re done devouring this Protein Chocolate & Chip Cookie Skillet, be sure to head over to Rachel’s Good Eats and thank her for the recipe inspiration.
We grew the organic kale for our Protein & Kale powders on our family farm in Kansas, where we’ve been farming for over 3 generations. It’s a passion of ours, which is why we’re excited to partner with American Farmland Trust to raise $50K to support other family farms around the country! The best part is that there are 2 easy ways for you to get involved, and you can read all about it here.
Protein Chocolate Chip Cookie Skillet Ingredients:
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*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.