Dark Chocolate Chip Snickerdoodle Protein Pizookie
A warm, gooey, freshly-baked dark chocolate chip snickerdoodle protein pizookie…loaded with cinnamon, bananas, amaretto, peanut butter…a 72% cacao dark chocolate drizzle—NO refined flours, NO granulated sugars, NO butter—-it’s the ULTIMATE protein dessert!!
Servings Prep Time
12slices 15minutes
Cook Time
18-25minutes
Servings Prep Time
12slices 15minutes
Cook Time
18-25minutes
Ingredients
cookie batter:
garnish:
Instructions
  1. Preheat oven to 350.
  2. Add dry ingredients (powders) to bowl. Mix well. In separate larger bowl, mash banana with a fork. Add rest of wet ingredients into bowl. Mix well. Gradually add dry ingredients to wet ingredients bowl, mixing thoroughly. Fold in dark chocolate chips.
  3. Grease an 8″ cast iron skillet with olive oil. Pour batter onto skillet. Add more chocolate chips on top if desired.
  4. Bake in oven for about 18-25 minutes, until toothpick inserted into the center comes out with slightly to no wet batter.
  5. Remove from oven. Let cool for a few minutes. Meanwhile, in small bowl, mix cinnamon, monk fruit sweetener together. Sprinkle the mix over top of pizookie.
  6. Melt dark chocolate squares in microwave, using 30 second intervals, stirring in between, until melted.
  7. Add dark chocolate chips, drizzle melted dark chocolate on top of pizookie. Serve immediately right from the skillet!
Recipe Notes

-You can sub in 1/2 cup applesauce in place of the large banana.

–Don’t overmix the batter!  This will give you a dry, tough pizookie!  Just mix the dry into the wet ingredients until everything becomes incorporated, then fold in the dark chocolate chips.

-All ovens are different, but generally, check the pizookie at about the 17 minute mark.  Shake the skillet around and see if the batter jiggles.  If there is still a bit of a jiggle, and slightly wet in the center, give it just a bit more time—let it bake for about 1 more minute, and check it again.  You may need to do this multiple times.  The sweet spot is to remove it from the oven just before it is actually done, with a gooey center.   Use a toothpick down the center, if you’re still not sure.

-The toothpick test: Insert a toothpick down the center of the batter—For a gooey pizookie, the toothpick should come out with slightly to no wet batter, but some crumbs would be OK.  If the toothpick comes out very clean, you’ve overbaked the pizookie and it’ll be too dry!  After a couple of tries, you’ll get the feel for it, and you’ll know exactly when.

–Better to slightly under-bake, than to over-bake!  Remember, the pizookie will still continue to bake in that smoking hot skillet even when taken out of the oven.

-After taking them out of the oven, let the pizookie rest for about 5 minutes before digging in!  It’ll be very tempting to gobble them up at this point, but this time will let them bake a bit more—–aww, what the hell, just dig right in!  It’s best fresh out of the oven!

Did you try this recipe?  How did it work out for you?  Any questions about my method?  I would love to hear from you!  Sound off in the comments section below or use the social media links above or throughout the blog.  Thanks guys!!