Viral Scoopable Protein Monster Cookie Gluten Free
If you love the idea of those viral scoopable cookies all over TikTok but want something a little more nourishing, this scoopable protein monster cookie is for you. It has crisp edges, a soft and gooey center, plenty of chocolate chips, and that warm, melty cookie dough vibe everyone loves but with a protein packed, gluten-free twist.
Ingredients
- 1 cup almond flour
- ½ cup protein oats
- 1 scoop unflavored protein powder vanilla or chocolate work too
- 1 teaspoon baking powder
- 1 egg or flax egg
- ¾ cup tahini or sunflower seed butter or very drippy peanut butter
- ½ cup maple syrup
- 1 tablespoon vanilla
- Choc chips & candy gems measure with your heart!
Instructions
- Preheat your oven to 350F.
- Mix the dry ingredients. In a large bowl, stir together the almond flour, protein oats, protein powder, and baking powder.
- Mix in the wet ingredients. Add the egg, tahini or sunflower seed butter, maple syrup, and vanilla extract. Mix until a thick cookie dough forms.
- Add mix ins. Fold in the chocolate chips and candy gems.
- Scoop the dough using a cookie scoop or ice cream scoop into an 8-inch cast iron skillet in an even layer.
- Bake for 15 to 16 minutes, or until the edges are lightly golden brown and the center still looks a little soft.
- Let it cool for a few minutes, then scoop into bowls and serve warm. Top with vanilla ice cream for the full scoopable cookie experience.
Notes
Expert Tips for the Best Texture
Use a very drippy tahini, sunflower seed butter, or peanut butter. If your nut or seed butter is too thick, the dough can feel too dense and hard to spread. Do not overbake it. The center should still look a little underdone when you pull it from the oven. That is what gives you the warm, gooey, scoopable texture. Bake it in cast iron if you can. A skillet helps create those irresistible crisp edges while keeping the middle soft. Sprinkle a few extra chocolate chips over the top before baking if you want more melted chocolate on top. This is meant to be served warm, not sliced like bars. Think scoopable dessert, not regular cookies.Storage and Reheating
While this dessert is best enjoyed fresh, you can store leftovers covered at room temperature in an airtight container, or cover the cooled skillet tightly with plastic wrap. Reheat individual portions in the microwave until warm and gooey again. Tried this recipe?Mention @prettydeliciouslife or tag #PDLrecipes!