dessert · american
Edible Protein Cookie Dough
Brown butter, toasted flour, eat it with a spoon. 17g protein.
Spoonable cookie dough with no raw flour and no egg: the oat flour gets toasted in the same pan you brown the butter in, which makes it safe and gives the whole bowl a graham-cracker, toffee-ish depth. Greek yogurt and vanilla whey turn it into a dessert that actually holds you. Fifteen minutes of work, one bowl, one skillet.
7.0 g protein per 100 kcal · USDA FoodData Central
Scaled to your servings, timers on your Lock Screen, every ingredient on your grocery list. Coming soon to iPhone.
Join the waitlistIngredients
- 2 tbsp unsalted butter28 g unsalted butter
- ½ cup oat flour52 g oat flour
- 2 tbsp light brown sugar, packed28 g light brown sugar, packed
- 2 tbsp zero-calorie granulated sweetener24 g zero-calorie granulated sweetener
- ¼ tsp kosher salt¼ tsp kosher salt
- ½ cup nonfat plain Greek yogurt115 g nonfat plain Greek yogurt
- 1 tsp pure vanilla extract1 tsp pure vanilla extract
- 2 scoops vanilla whey protein powder2 scoops vanilla whey protein powder
- 1 tbsp skim milk, only if needed1 tbsp skim milk, only if needed
- ¼ cup mini semisweet chocolate chips42 g mini semisweet chocolate chips
- flaky sea salt, to taste, for finishingflaky sea salt, to taste, for finishing
Method
- Melt the butter in a small skillet over medium heat and keep swirling. It will foam, go quiet, then smell like toffee as brown flecks…
- Every step, timer and tip for this one…
5 steps with tap-to-start timers, cook mode, Nonna on call, and every ingredient straight onto your grocery list. Coming soon to iPhone.
Join the waitlistKeeping it: Refrigerate in an airtight container up to 5 days; let it sit 5 minutes before eating so it softens. Rolled into balls, it freezes up to 2 months.
Nutrition per serving computed from ingredient weights × USDA FoodData Central. Estimates, not medical advice.
