Gooey, chocolatey, and crave-worthy, this Giant Protein Brownie Cookie is sure to earn a permanent spot in your healthy dessert (or breakfast!) rotation. Around 400 calories or less, with about 26 grams of protein and very low added sugar, this macro-friendly treat will be a breakfast, snack, or dessert you’ll look forward to again and again!
This naturally gluten-free Protein Brownie Cookie is super easy to make and full of rich, chocolate flavor. And the texture, dare I say it, is so brownie-like, it’s actually crazy. I love to kick my day off with this for breakfast, not only because it’s easy and delicious, but also because it’s packed with things that are good for your body! So sit down with this melty chocolate goodness, close your eyes, and let it take you back to some college night where you devoured some fudgy, late-night brownies. Except this time, you’re going to easily stay in your calorie deficit and crush your workout!
Why you’ll love this recipe:
- High-protein
- Low added sugar
- Macro-friendly
- Quick and easy
- Craveable taste and texture
If you love this recipe, try my Giant Single-Serve Protein Chocolate Chip Cookie. And check out a list of my favorite single-serve healthy desserts here!
This post contains affiliate links, which means I may earn a small commission at no additional cost to you. I only recommend products I personally use and love!
Products Used in This Recipe:
- Oat Flour
- Chocolate Protein Powder (Use code SFQW6QH8 for a discount. Bundles and subscriptions save you money!)
- Collagen Peptides I use
- Sweetdrops
- My favorite salt
- Non-toxic nonstick baking sheet
Ingredients
3 oz (⅓-½ cup) cooked sweet potato, skin removed (See Note 1)
4 tbsp oat flour
1 scoop chocolate protein powder (See Note 2)
1 tbsp cocoa powder (I used dutch-process)
¼ tsp baking powder
Pinch of salt
Extra sweetener if desired (I used Chocolate Raspberry Sweet Drops)
1 tbsp milk of choice (may be needed to help mix)
½-1 tbsp chocolate chips (I used Bake Believe)
Directions
- Preheat oven to 350 F. Prepare a baking sheet with a square of parchment paper.
- In a large cereal bowl or small mixing bowl, mash sweet potato until smooth and add all the rest of the ingredients except the chocolate chips. Add the tbsp of milk if needed to help mix everything together.
- The batter will be very gooey and sticky. Scoop it into a mound on the parchment paper-lined baking sheet.
- Top with chocolate chips and bake for about 13-15 min. If you want it firmer in the middle just leave it in longer.
- Place in freezer for about 5 minutes if desired to let it firm up, or enjoy hot out of the oven! You can also make ahead and keep it in the fridge.
Notes
- You can cook sweet potatoes in the microwave using the baked potato setting (make sure you wrap it in a damp paper towel and stab it a few times with a knife or fork). If you have more time and want to make a bigger batch, you can throw some sweet potatoes in a crockpot with some water and cook them on high for a couple hours or until soft and easily peeled. Chill them first to avoid burning your fingers.
- The chocolate Equip Prime Protein is what gives this brownie cookie the perfect brownie texture (Use this link and code SFQW6QH8 for a discount.) However, if for any reason you don’t have access to this specific protein powder, you can use 3 tbsp (or 18 grams) unflavored (or chocolate and omit the extra cocoa powder) collagen peptides powder and 1 tsp (or 3 grams) unflavored gelatin, plus an extra ½ tbsp cocoa powder and sweetener to taste if not using chocolate collagen peptides. This version doesn’t quite have that firm yet gooey brownie-ness, but it’s still fudgy and delicious. I have not experimented yet with other protein powders such as vegan or whey, but I plan on doing so and updating the recipe as I go.
Frequently Asked Questions
Q: Can I make this in the microwave?
A: You absolutely can! It won’t be quite the same texture but still delicious and a great option if you’re in more of a hurry! It should take around 2-3 minutes, and it’s fine if it’s not firm in the middle since there are no raw eggs.
Q: What sweeteners will work in this recipe?
A: Anything should work! If you use a liquid sweetener you shouldn’t need the extra tablespoon of milk. I highly recommend the chocolate raspberry SweetLeaf Sweet Drops; it is an easy, healthy option and the raspberry flavor really takes it up a notch! They have other flavors that would be delicious as well.
Q: I can’t use sweet potato. What can I use?
A: This should work with banana, applesauce, pumpkin, or butternut squash, although using a different fruit or veggie will affect the taste and texture. Adjust the sweetener if needed, and you may not need the additional milk.
