Protein Banana Skillet Cookie | Grace Elkus Bianconi

Grace Elkus Bianconi

Name: Protein Banana Skillet Cookie
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: Chocolate Chip With Ghirardelli Chocolate; Value Corner Vanilla Flavor, Imitation; Banana; Morton Sea Salt, Coarse; Arm & Hammer Fridge-N-Freezer Baking Soda; David's Kosher Salt; O Organics Milk, Low Fat, Organic; Turtles Egg; Shamrock Farms Protein Shake, Vanilla; C&H Premium Pure Cane Light Brown Sugar; O Organics Oats, Organic, Old Fashioned, Family Size

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Protein Banana Skillet Cookie

10 mins prep15 mins cook

banana bread meets gooey chocolate chip cookie

0 servings

What you need

Chocolate Chip With Ghirardelli Chocolate

1 cup chocolate chips

½ tsp vanilla extract

2 banana

1 tsp coarse sea salt

Arm & Hammer Fridge-N-Freezer Baking Soda

1 tsp baking soda

¼ tsp kosher salt

½ cup milk

2 egg

1 cup vanilla protein powder

⅓ cup brown sugar

O Organics Oats, Organic, Old Fashioned, Family Size

2 cup oats

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Instructions


0 Heat the oven to 375℉.
1 Mash the bananas in a large, microwave-safe bowl. Microwave for 2 minutes. Add the milk, eggs, and vanilla and whisk to combine.
2 Use a small, high-powered blender to blend the oats until finely ground. Add to the bowl along with the protein powder, brown sugar, baking soda, and salt. Stir to combine until no streaks of dry ingredients remain. Fold in 3/4 cup chocolate, reserving the rest for the top.
3 Spray a 10-inch oven-safe skillet, line with parchment paper, then spray again. Add the batter and smooth into an even layer. Top with remaining 1/4 cup chocolate. Bake until a toothpick comes out clean, about 15 minutes.
4 Sprinkle with flaky salt, let cool for just a few minutes, then slice into squares and serve warm.

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