- Maria Fernanda López
Protein Chai Cookie Skillet (Vegan, Low Carb)
This has been a recipe that has been on mind for a while now, a cookie skillet but I really don't know why it took me so long and I'm so freaking excited to share this recipe! It's absolutely amazing, guaranteed!
My first idea was a simple cookie skillet, but I got inspired by a sale the other day (true story) and got this Organic Plant Based Protein in Vanilla Chai flavor. I have always been a fan of chai tea; the aroma and the taste is very heartwarming to me and as we are now beginning to enjoy the fall vibes, I thought that this Vanilla Chai flavor would be the perfect fit for the season.
This cookie skillet is truly a whole new level! Am I a bad person if I didn't share any of these from the first batch?
I did two batches, the first one was all for myself and the second one... well, only half of it was to share! I do need recipe testers AKA my family; And for a mom who's following a keto lifestyle and a dad who's refuse to eat healthy foods. This Protein Chai Cookie Skillet was a huge hit! For my both recipe testers!
You'll notice from the ingredients that this recipe is:
- Low Carb
- Grain Free
So if you have any vegan friends, this recipe is perfect to share it with them! And YES, even Plant Based Protein can contain all the amino acids, so that's another cool fact about this recipe, plus it doesn't contain any funky or weird ingredients.
Other key points:
- Easy to Make
- Now Bowl Recipe
- Freezer Friendly
Who's ready to bake? Grab your essentials:
- Mixing Bowl
- Mixing Spoon
- Cookie Skillet
Try more vegan recipes here!
- Layered Chocolate Pumpkin Cheesecakes
- White Chocolate Pumpkin Cups
Protein Chai Cookie Skillet
By Maria Fernanda López
-6 scoops of Nuzest Vanilla Plant Protein Protein (PURELYHL for discount)
5oz of pili nut butter or any other nut butter
1 cup of pureed pumpkin
1/3 cup of granulated monk fruit
1 + 1/4 cup of strong chai tea
2 Tbsp (14g) of walnuts
2 Tbsp (14g) of low carb chocolate chips
Preheat the oven at 350F.
Mix the dry ingredients in a bowl and add the nut butter.
Add the pumpkin pureed and finally the tea, make sure it’s hot.
Add the mix into a skillet pan and top with chocolate chips and walnuts.
Bake for 35 minutes.
Nutritional Information (per serving) 219 kcal
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