Microwave Protein Cookie Dough

Ingredients

• 1 Egg
• 60 g Plain nonfat Greek yogurt
• 10 g Cashew butter (Can be replaced with any nut butter.)
• Vanilla extract (A splash.)
• 20 g Flour (Use whichever flour you prefer; the original recipe uses regular all-purpose wheat flour. The transcript advises against high-protein flour because it produces a texture more similar to a pancake.)
• 15 g Calorie-free sweetener
• Baking powder (A pinch.)
• Baking soda (A pinch.)
• 10 g Stevia-sweetened dark chocolate chips (The original recipe specifies Lily’s Stevia Sweetened Dark Chocolate Chips.)

Steps

1. 1

   Crack the egg into a microwave-safe bowl. Add the Greek yogurt, cashew butter, and vanilla extract.

2. 2

   Mix the wet ingredients with a fork or whisk until smooth, with no visible lumps of nut butter.

3. 3

   Add the flour, sweetener, baking powder, and baking soda.

4. 4

   Stir until the dry ingredients are incorporated. The batter should be thick and moist, similar to soft cookie dough.

5. 5

   Distribute the chocolate chips over the surface of the batter, pressing them in slightly if necessary.

6. 6

   Microwave the bowl on high for 1 minute and 20 seconds, or until the mixture is cooked in the center. The time may vary depending on the microwave’s power; avoid overcooking it to preserve a texture more similar to cookie dough.

7. 7

   Let it rest for 1 minute before serving. The mixture may have a partially cookie-dough-like texture and a partially soft-pancake-like texture.

Notes

The source indicates approximately 273 kcal, 16.6 g of protein, 25.9 g of carbohydrates, and 13.2 g of fat for the entire bowl. The transcript mentions that high-protein flour produces a pancake-like texture and recommends avoiding it; regular wheat flour provides a texture more similar to cookie dough. It can be served with high-protein milk.

Nutrition per serving

• dessert
• breakfast
• snack
• quick
• microwave
• high-protein
• single-serving
• sweet