Directions
- 1Preheat oven to 350°F.
- 2In one bowl, combine all cookie wet ingredients and mix until smooth.
- 3In a separate bowl, combine all cookie dry ingredients, then mix wet and dry together.
- 4Add mix-ins to the cookie batter.
- 5In another bowl, combine all brownie wet ingredients and mix.
- 6In a separate bowl, mix all brownie dry ingredients, then combine wet and dry.
- 7Line a cookie sheet with parchment paper and lightly coat with cooking spray.
- 8Spread the brownie batter evenly.
- 9Drop spoonfuls of the cookie dough on top of the brownie layer.
- 10Add chocolate chips or toppings (optional).
- 11Bake at 350°F for about 15-20 minutes, or until edges are set but center is slightly soft (should be slightly underdone looking but toothpick will come out clean).
- 12Remove from oven and allow to cool completely so it firms up.
- 13Once cooled, slice into 88 pieces or desired size. Then enjoy!
Ingredients
- 85 g Plain or Vanilla Nonfat Greek Yogurt
- 1 Medium Egg
- 4.2 mL Vanilla Extract
- 52 g All Purpose Flour
- 0.66 Scoop Vanilla Protein Powder
- 15 g Oat Flour
- 48 g Granular Sugar Substitute (I used Swerve)
- 3 g Baking Soda
- 1 g Salt
- 57 g Plain Nonfat Greek Yogurt
- 80 mL Almond Milk
- 48 mL Egg Whites
- 30 g All Purpose Flour
- 15 g Cocoa Powder
- 1 Scoop Chocolate or Vanilla Protein Powder
- 3.2 g Baking Soda
- 48 g Granular Sugar Substitute (I used Swerve)
- 21 g Chocolate Chips
- Extra Chocolate Chips to Taste
Equipment
ovenbowlscookie sheetparchment papercooking spraytoothpick
Tips
- Allow to cool completely so it firms up.
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