Name: Oat and almond skillet cookie
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Yield: 1 serving
Ingredients: 1.5 oz Medjool dates, pitted and finely chopped; 1/3 cup rolled oats, ground into flour; 2 1/2 tbsp almond flour; 2 tsp dark chocolate, chopped; 6 large egg whites; 1/2 tsp baking powder; 1 tsp vanilla extract; 1/4 tsp salt; 4 olive oil cooking sprays

Nutrition

Per serving

573 calories

Protein: 35g; 25% of calories
Carbs: 71g; 50% of calories
Fat: 16g; 26% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 22 min

Preheat your oven to 350°F for 10 minutes.
Place the rolled oats into a blender and pulse until they reach a fine flour consistency.
In a mixing bowl, whisk the egg whites, vanilla extract, and salt until frothy. Stir in the oat flour, almond flour, and baking powder until a thick, cohesive dough forms.
Gently fold the chopped medjool dates and chopped dark chocolate into the cookie dough until evenly distributed.
Coat a small cast iron skillet with cooking spray. Press the dough into the skillet in an even layer. Bake for 18 to 22 minutes until the edges are golden brown and the center is set. Done when set in the center, 160°F.

Nutrition

Ingredients

Instructions

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