High Protein S'mores Skillet Cookie (Gluten-Free)
User Reviews
5
High Protein S'mores Skillet Cookie (Gluten-Free)
Description
The cookie dough blends oat flour with a vanilla whey and casein protein powder for a firm but tender base. Added peanut butter and butter contribute richness, while unsweetened applesauce helps keep moisture and lowers fat slightly. Baking soda and salt balance leavening and flavor. The dough optionally chills before baking to improve density and reduce cakey texture. The batter is spread evenly in a greased 10-inch cast iron skillet.
After initial baking at 325°F for 10 minutes, mini marshmallows and chopped milk chocolate are added on top. Returning to the oven softens and puffs the marshmallows and melts the chocolate. A final broil step caramelizes the topping lightly, but care is needed to avoid burning. The result is a skillet cookie with a crisp edge, chewy center, and gooey, toasted marshmallow and chocolate topping reminiscent of traditional s’mores.
The recipe’s gluten-free design relies on oat flour; a whey and casein blend protein powder is preferred for moisture and texture, while plant-based options also work. The cookie stores well refrigerated for several days and is enjoyable warm or chilled. Dairy-free and vegan variations can be made by substituting butter, chocolate, and protein powders accordingly.
Ingredients
- 1/2 cup oat flour 56g
- 1/4 cup vanilla protein powder I used PEScience vanilla *see notes, 30g
- 1/4 cup brown sugar sweetener like Truvia, monk fruit or regular brown sugar works
- 1/3 cup peanut butter 80g
- 1/4 cup applesauce unsweetened
- 1/4 cup butter or regular butter, softened, light, 56g
- 1/2 tsp baking soda pinch of salt
- 1/2 tsp salt pinch of salt
- 1/2 cup mini marshmallows (26g)
- 1 milk chocolate bar broken into tiny squares, Hershey's brand
Instructions
- Whisk together the protein powder and flour in a bowl.
- Then add the sweetener, peanut butter, applesauce, butter, baking soda and salt; mix together until well combined. Let chill in the fridge for 30 minutes if time allows (this helps keep it dense and less cakey).
- Preheat the oven to 325 degrees F. Grease a 10-inch cast iron skillet with cooking spray or butter.
- Transfer cookie mixture to the skillet and spread out evenly.
- Bake for 10 minutes, then take out and add the mini marshmallows and broken chocolate bar pieces on top. Place back in the oven for 4-5 minutes, until marshmallows get puffy. Then set the oven to broil and broil for about a minute to get the tops brown. Don’t walk away because it will burn fast!
- Let cool for about 10 minutes then enjoy!
Notes
- Whey and casein blend protein powders (e.g., PEScience, Quest) work best; whey-only blends and collagen peptides may result in dry or crumbly cookies.
- Plant-based protein powders can be used but may alter texture.
- This recipe is naturally gluten-free using oat flour.
- Use dairy-free butter and chocolate for a dairy-free version; vegan options require plant-based protein, dairy-free butter, and chocolate.
- Store the cookie in an airtight container in the fridge for 5-6 days; it tastes great warm or chilled.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 240 kcal
% Daily Value*
| Serving | 1/6 of skillet cookie | |
| Calories | 240kcal | 12% |
| Carbohydrates | 20.1g | 7% |
| Protein | 9.1g | 18% |
| Fat | 13.7g | 21% |
| Saturated Fat | 2.7g | 14% |
| Fiber | 2g | 8% |
| Sugar | 6.5g | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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