YOUR SOLIN GENERATED RECIPE
Honey-Sweetened Chocolate Chip Protein Cookie Bake
Oven-baked protein cookie squares made with pureed white beans and Greek yogurt, featuring a soft, doughy center and melty dark chocolate chips.
INGREDIENTS
3.5 cups liquid egg whites
1.5 cups non-fat Greek yogurt
0.5 cup white cannellini beans
0.5 cup oat flour
6 tbsp collagen peptides
2 tbsp honey
0.25 cup mini dark chocolate chips
1 tsp vanilla extract
0.5 tsp baking soda
0.25 tsp sea salt
PREPARATION
Preheat your oven to 350°F and line an 8x8 inch baking pan with parchment paper.
In a high-speed blender, combine the liquid egg whites, Greek yogurt, rinsed and drained white beans, honey, and vanilla extract.
Blend on high speed until the mixture is completely smooth and the beans are fully incorporated with no visible fragments.
Transfer the blended mixture into a large mixing bowl.
Whisk in the oat flour, collagen peptides, baking soda, and sea salt until a smooth batter forms.
Gently fold in the mini dark chocolate chips using a spatula so they are evenly distributed.
Pour the batter into the prepared baking pan and smooth the surface with a spatula.
Bake for 25 to 30 minutes, or until the center is set and the edges begin to pull away from the sides of the pan.
Remove from the oven and allow the bake to cool completely in the pan to ensure it sets properly.
Slice into 4 large squares and serve immediately or store in the refrigerator for meal prep.