Single-serve protein cookie cake
19 min · 34 g protein · 385 cals / serving
A deep-dish chocolate chip cookie for one, baked in a ramekin: golden at the edges, soft and slightly gooey in the middle. Oat flour, vanilla protein and Greek yogurt replace most of the butter and sugar, a little melted butter keeps it tasting like a cookie, and two teaspoons of brown sugar bring the caramel note a cookie needs.
Ingredients
- 1/3 cup rolled oats, blended to flour
- 1 scoop whey protein, vanilla
- a scant 1/2 tsp baking powder
- a pinch salt
- 1/4 cup + 1 tbsp nonfat Greek yogurt
- 1 1/4 tsp butter, melted
- 2 tsp packed brown sugar
- 1/2 tsp vanilla extract
- 1 tbsp dark chocolate 70-85%, mini chips
Steps
- Heat the oven to 350°F and lightly grease a 4–5 inch ramekin or mini skillet.
- Stir the oat flour, protein powder, baking powder and salt together, then add the yogurt, melted butter, egg white, brown sugar and vanilla and mix into a thick, sticky batter.
- Fold in most of the chocolate chips, spread the batter into the ramekin and scatter the rest on top.
- Bake 12–14 minutes, until the edges are golden and pulling away but the center still looks a little underdone. It firms as it cools.
- Let it stand 5 minutes, then eat it warm, straight from the dish.
Good to know
Why does it have to look underbaked?
Protein powder keeps setting after it leaves the oven. Pulled when the middle looks done, it cools into a dry sponge; pulled a minute early, it stays fudgy.
Is it sweet enough?
With a sweetened vanilla protein, yes: it tastes like a soft cookie, not a candy bar. If your powder is unflavored, add a tablespoon of a granulated sweetener with the brown sugar.
Can I use canned pumpkin, or an air fryer?
Pumpkin can replace the yogurt gram for gram, with a pinch of cinnamon, for a denser, fudgier cake that scores about 36 instead of 42. In an air fryer, bake the ramekin at 320°F for 9–11 minutes and check early.
Per
- Calories
- 245
- Protein
- (37%)
- 22 g
- Fat
- (28%)
- 7 g
- Carbohydrates
- (35%)
- 22 g
- of which sugar
- 8 g
- Fiber
- 3 g
- Sodium
- 368 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 385 kcal goes into the pot and 182 g of ingredients comes out as about 157 g of food: 245 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.