High-Protein Chewy Chocolate Chip Cookie Cake

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

High-Protein Chewy Chocolate Chip Cookie Cake

YOUR SOLIN GENERATED RECIPE

High-Protein Chewy Chocolate Chip Cookie Cake

Enjoy a delightful twist on a classic dessert transformed into a balanced meal. This high-protein chewy chocolate chip cookie cake features a blend of rolled oats, whey protein isolate, almond flour, and egg whites for a satisfying texture with bursts of dark chocolate chips. Perfect for any time of day, this recipe is designed to fuel your body with protein while keeping calories in check.

Try 3 days free, then $12.99 / mo.

NUTRITION

449kcal
Protein
38.2g
Fat
17.1g
Carbs
38.3g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Rolled Oats (40g)

1 scoop Whey Protein Isolate (30g)

1/4 cup Almond Flour (20g)

1 Egg White (33g)

10g Dark Chocolate Chips

1/4 teaspoon Baking Soda

1/2 teaspoon Vanilla Extract

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    In a medium bowl, combine the rolled oats, whey protein isolate, almond flour, and baking soda.

  • 3

    In a separate bowl, whisk together the egg white and vanilla extract until slightly frothy.

  • 4

    Add the wet ingredients to the dry ingredients and mix until a consistent dough forms. Fold in the dark chocolate chips gently.

  • 5

    Transfer the dough into the prepared pan, spreading it out evenly to form a round cake shape.

  • 6

    Bake in the preheated oven for about 12-15 minutes or until the edges start to firm up and the center is set.

  • 7

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

High-Protein Chewy Chocolate Chip Cookie Cake

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

High-Protein Chewy Chocolate Chip Cookie Cake

YOUR SOLIN GENERATED RECIPE

High-Protein Chewy Chocolate Chip Cookie Cake

Enjoy a delightful twist on a classic dessert transformed into a balanced meal. This high-protein chewy chocolate chip cookie cake features a blend of rolled oats, whey protein isolate, almond flour, and egg whites for a satisfying texture with bursts of dark chocolate chips. Perfect for any time of day, this recipe is designed to fuel your body with protein while keeping calories in check.

NUTRITION

449kcal
Protein
38.2g
Fat
17.1g
Carbs
38.3g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Rolled Oats (40g)

1 scoop Whey Protein Isolate (30g)

1/4 cup Almond Flour (20g)

1 Egg White (33g)

10g Dark Chocolate Chips

1/4 teaspoon Baking Soda

1/2 teaspoon Vanilla Extract

PREPARATION

  • 1

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

  • 2

    In a medium bowl, combine the rolled oats, whey protein isolate, almond flour, and baking soda.

  • 3

    In a separate bowl, whisk together the egg white and vanilla extract until slightly frothy.

  • 4

    Add the wet ingredients to the dry ingredients and mix until a consistent dough forms. Fold in the dark chocolate chips gently.

  • 5

    Transfer the dough into the prepared pan, spreading it out evenly to form a round cake shape.

  • 6

    Bake in the preheated oven for about 12-15 minutes or until the edges start to firm up and the center is set.

  • 7

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