Gingerdoodle Cookie Skillet


  • ¾ scoop (22g) vanilla whey/casein blend protein powder
  • 2 tbsp oat flour
  • 1 tbsp erythritol
  • ⅛ tsp cinnamon
  • ⅛ tsp baking powder
  • ⅛ tsp baking soda
  • Dash ground ginger
  • Dash salt
  • Dash cream of tartar
  • ¼ cup plain 0% greek yogurt
  • 2 tbsp almond milk
  • ½ tsp vanilla extract
  • 1 ½ tbsp ADNB Gingerdoodle Almond Butter
  • Optional: cinnamon, sugar, sprinkles


  1. Preheat oven to 350 and grease a 5” skillet.
  2. In a medium sized bowl, whisk together protein powder, oat flour, erythritol, cinnamon, baking powder, baking soda, ginger, salt, and cream of tartar. Mix in greek yogurt, almond milk, and vanilla extract.
  3. Transfer the mixture to the greased skillet. Add drops of almond butter to the skillet and spoon mixture on top.
  4. Top with cinnamon, sugar, and sprinkles if desired.
  5. Bake for 13-15 minutes - the cookie will set as it cools. Enjoy!

Yield 1
289 calories | 17.1g carbs | 10.8g fat | 30.9g protein

Recipe by Megan Dopp for American Dream Nut Butter

1 comment

  • Have you tried this with any other nut butter flavors?

    Marie on

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