Protein Snickerdoodle Skillet

A cozy cinnamon sugar skillet cookie with crisp edges and a soft center, upgraded with protein to keep it balanced. This is a nostalgic dessert moment that still fits a high protein lifestyle.

Servings
6

Prep Time
10 minutes

Cook Time
18 to 22 minutes

Ingredients

Skillet
6 Tbsp butter or coconut oil, softened
1/3 cup coconut sugar
1/4 cup white sugar
1 large egg
1 tsp vanilla extract
1/2 cup vanilla protein powder
1 1/2 cups almond flour
1/2 cup oat flour
1/2 tsp cinnamon
1/2 tsp cream of tartar
1/2 tsp baking soda
1/4 tsp salt

Cinnamon Sugar Topping
2 Tbsp coconut sugar
2 Tbsp white sugar
1 1/2 Tbsp ground cinnamon

Instructions

Preheat oven to 350°F and lightly grease an oven safe skillet.
In a large bowl, cream together the butter, coconut sugar, and white sugar until smooth and fluffy.
Add the egg and vanilla extract and mix until fully incorporated.
Add the protein powder, almond flour, oat flour, cinnamon, cream of tartar, baking soda, and salt. Stir until a thick cookie dough forms.
Press the dough evenly into the prepared skillet.
In a small bowl, mix together the coconut sugar, white sugar, and cinnamon. Sprinkle evenly over the top of the dough.
Bake until the edges are set and lightly golden and the center is just slightly soft.
Remove from the oven and allow to cool for a few minutes before serving.