- 1 flax egg (1 tablespoon flax meal + 2 1/2 tablespoons water, set aside to thicken)
- 3 tablespoons maple syrup
- 1/4 cup melted coconut oil
- 1/3 cup creamy cashew butter
- 1 teaspoon vanilla extract
- 1 tablespoon unsweetened almond milk
- 1/3 cup Simply Vanilla Protein & Kale
- 2/3 cup almond flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon sea salt
- 3/4 cup cocoa nibs
- Eat Enlightened dairy free ice cream, we chose Sea Salt & Caramel
- Preheat oven to 325°F and prepare an 8-9″ cast iron skillet with a small amount of oil.
- 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.
- Sift together almond flour, Protein & Kale powder, baking soda, cinnamon and sea salt. Add to the wet ingredients, and stir until just combined. Fold in the chocolate chunks.
- Press the protein cookie dough into the skillet, creating an even layer.
- Bake for 15-20 minutes until the top is golden brown and the edges are very lightly crisped.
- Top with a couple scoops of Eat Enlightened ice cream, and serve!
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.