YOUR SOLIN GENERATED RECIPE
Protein-Packed Chewy Chocolate Chip Cookie Cake
Enjoy a hearty twist on a classic treat with our Protein-Packed Chewy Chocolate Chip Cookie Cake. A delightful blend of protein powder, rolled oats, a fresh egg, and a touch of natural sweetness from banana, complemented by bursts of semi-sweet chocolate chips. This cake is both satisfying and versatile, perfect as a nourishing breakfast, a mid-day lunch option, or a wholesome dinner treat that supports your active lifestyle.
INGREDIENTS
1 scoop Chocolate Whey Protein Powder (30g)
0.33 cup Rolled Oats (30g)
1 large Egg (50g)
1/2 medium Banana (60g)
0.25 cup Unsweetened Almond Milk (60g)
1 tbsp Semi-Sweet Chocolate Chips (12g)
1 tsp Vanilla Extract (5g)
Pinch of Baking Soda
Pinch of Salt
PREPARATION
Preheat your oven to 350°F (175°C) and lightly grease a small round baking pan.
In a medium bowl, mash the half banana until smooth. Add the egg and vanilla extract, mixing well until fully incorporated.
Stir in the chocolate whey protein powder and rolled oats. Fold gently to combine and avoid overmixing.
Pour in the unsweetened almond milk to adjust the batter consistency if needed. Mix until a thick, cookie-like batter forms.
Gently fold in the semi-sweet chocolate chips, ensuring they are evenly distributed throughout the batter.
Sprinkle a pinch of baking soda and salt over the mixture and stir lightly.
Transfer the batter into the prepared pan, smoothing the top with a spatula to form an even layer.
Bake in the preheated oven for 15-18 minutes, or until edges are lightly golden and a toothpick inserted into the center comes out mostly clean.
Remove from the oven and let the cookie cake cool for a few minutes before slicing into wedges. Enjoy warm or at room temperature.