Protein Chocolate Chip Cookie Skillet

Protein Chocolate Chip Cookie Skillet Inspired by Rachel's Good Eats



  1. Preheat oven to 325°F and prepare an 8-9″ cast iron skillet with a small amount of oil.
  2. In a medium mixing bowl, prepare flax egg and set aside to thicken. Once thick and no water remains, pour in maple syrup, melted coconut butter, cashew butter, vanilla, and almond milk. Mix until just combined.
  3. Sift together almond flour, Protein & Kale, baking soda, cinnamon and sea salt. Add to the wet ingredients, and stir until just combined. Fold in the chocolate chunks.
  4. Press the protein cookie dough into the skillet, creating an even layer.
  5. Bake for 15-20 minutes until the top is golden brown and the edges are very lightly crisped.
  6. Top with a couple scoops of Eat Enlightened ice cream, and serve!

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 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.