Meg Dopp
S’mores Pumpkin Cookie Skillet
S’mores Pumpkin Cookie Skillet
Ingredients
1 scoop (30g) FLEX vanilla protein powder
1/4 cup (20g) oats, pulsed into flour
1/4 cup (61g) canned pumpkin
2 tbsp (30ml) milk of choice
2 tbsp (30ml) carton egg whites
1/2 tsp vanilla extract
1/4 tsp cinnamon
1/4 tsp baking powder
1/8 tsp baking soda
pinch of salt
sweet drops to taste
2 tbsp (11g) mini marshmallows
2 tsp (10g) mini chocolate chips
1/2 graham cracker sheet
Directions
- Preheat oven to 350° and grease a mini skillet.
- In a bowl, mix pumpkin, milk, egg whites, vanilla, and sweet drops.
- Add protein powder, oat flour, cinnamon, baking powder, baking soda, and salt. Mix well.
- Pour batter into skillet. Break graham cracker into pieces and press into the batter. Sprinkle chocolate chips on top and bake for 10 minutes.
- Add marshmallows and broil until toasted, about 1 minute. Let cool to thicken.