Protein-Packed Almond Flour Chocolate Chip Cookie Cake

This is an example of a meal that Solin would create to include in your personalized meal plan.

Protein-Packed Almond Flour Chocolate Chip Cookie Cake

YOUR SOLIN GENERATED RECIPE

Protein-Packed Almond Flour Chocolate Chip Cookie Cake

A satisfyingly indulgent yet nourishing cookie cake made with almond flour, egg whites, a whole egg, nonfat Greek yogurt, and dark chocolate chips. This recipe offers a moist, tender texture with rich nutty flavors and pockets of melted chocolate, creating a balanced treat that's both pleasing and protein-packed.

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NUTRITION

548kcal
Protein
34g
Fat
36g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

½ cup Almond Flour (50g)

3 large Egg Whites (≈99g)

1 large Whole Egg (50g)

¼ cup Nonfat Greek Yogurt (60g)

1.5 tbsp Dark Chocolate Chips (20g)

¼ tsp Baking Soda (1.2g)

1 pinch Salt (0.5g)

½ tsp Vanilla Extract (2.1g)

1 packet Stevia (1g)

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and line a small baking pan or oven-safe dish with parchment paper.

  • 2

    In a medium bowl, whisk together the almond flour, baking soda, salt, and stevia.

  • 3

    In a separate bowl, combine the egg whites, whole egg, Greek yogurt, and vanilla extract until well blended.

  • 4

    Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the dark chocolate chips.

  • 5

    Spread the batter evenly in the prepared pan and smooth the top.

  • 6

    Bake for about 12-15 minutes or until the edges are set and the center is slightly gooey. A toothpick inserted in the center should come out mostly clean.

  • 7

    Let the cookie cake cool for a few minutes before slicing and serving.

Protein-Packed Almond Flour Chocolate Chip Cookie Cake

This is an example of a meal that Solin would create to include in your personalized meal plan.

Protein-Packed Almond Flour Chocolate Chip Cookie Cake

YOUR SOLIN GENERATED RECIPE

Protein-Packed Almond Flour Chocolate Chip Cookie Cake

A satisfyingly indulgent yet nourishing cookie cake made with almond flour, egg whites, a whole egg, nonfat Greek yogurt, and dark chocolate chips. This recipe offers a moist, tender texture with rich nutty flavors and pockets of melted chocolate, creating a balanced treat that's both pleasing and protein-packed.

NUTRITION

548kcal
Protein
34g
Fat
36g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

½ cup Almond Flour (50g)

3 large Egg Whites (≈99g)

1 large Whole Egg (50g)

¼ cup Nonfat Greek Yogurt (60g)

1.5 tbsp Dark Chocolate Chips (20g)

¼ tsp Baking Soda (1.2g)

1 pinch Salt (0.5g)

½ tsp Vanilla Extract (2.1g)

1 packet Stevia (1g)

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and line a small baking pan or oven-safe dish with parchment paper.

  • 2

    In a medium bowl, whisk together the almond flour, baking soda, salt, and stevia.

  • 3

    In a separate bowl, combine the egg whites, whole egg, Greek yogurt, and vanilla extract until well blended.

  • 4

    Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the dark chocolate chips.

  • 5

    Spread the batter evenly in the prepared pan and smooth the top.

  • 6

    Bake for about 12-15 minutes or until the edges are set and the center is slightly gooey. A toothpick inserted in the center should come out mostly clean.

  • 7

    Let the cookie cake cool for a few minutes before slicing and serving.