It’s also award-winning, effortlessly stylish, beautifully written, and thoughtfully photographed. Clearly, the site and its author, Heidi Swanson, inspires me.
In fact, this recipe posted last week for Whole Wheat Chocolate Chip Skillet Cookies inspired me to make my own version of the cookies. In a nutshell, I only made about 1/3 of her recipe along with some ingredient changes.
I have no doubt Heidi Swanson’s recipe is much, much better so go make her version and I will just post my inspired version below for my own personal reference.
Nothing to see here…
Protein Chocolate Chip Skillet Cookies
1/2 cup whole-wheat flour
1/2 cup vanilla protein powder (I use whey)
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon sea salt
3 ounces unsweetened applesauce (butter or butter substitute would be great here, too)
1/3 cup Splenda Brown Sugar Blend
1/3 cup Splenda
1 egg (I used an Egg Beater)
3/4 teaspoon pure vanilla extract
2-3 ounces dark chocolate, roughly chopped
In a small bowl combine the flour, protein powder, baking soda, and salt. In a separate bowl whisk together the applesauce, sugars, egg, and vanilla. Add the dry ingredients to the wet ingredients and stir. Fold in the chocolate. Spray a small to medium sized skillet with butter flavored Pam and pour in batter. Bake at 350 for about 15 minutes. Slice and enjoy a slice (or two) and freeze the leftovers in individual snack bags.
Now I really must go thank Heidi and all of her cookbooks and then finish licking the Egg Beaters!