I love peanut butter and jelly, and I really love cookies. So, I figured why not throw the two together and sub the peanut butter for cookie butter and make this COOKIE BUTTER & JELLY PROTEIN MUGCAKE.
If you have never had cookie butter (I love this one from Trader Joe’s),
or Speculoos, or Biscoff spread then you are really missing out. I first fell in love with Speculoos when I went to Belgium last year.
Also, you might remember recognize the Biscoff cookies from when you fly on a plane. A lot of airlines give Biscoff cookies as a snack. Well, essentially cookie butter is crushed up biscoff cookies in a peanut butter texture and it’s amazing.
Anyway, back to the recipe. I used the Cookie Butter flavored protein powder from Xtend.
It is crazy how much this actually tastes like cookie butter. It really enhanced the flavor of this recipe! I also used this protein in my Cookie Butter Protein Pancakes!
PrintCookie Butter & Jelly Protein Mugcake
- Yield: 1 1x
Description
A delicious spin on the classic PB&J using cookie butter instead of peanut butter to make an amazing protein mug cake sure to satisfy your sweet tooth!
Ingredients
Mug Cake
- 1/3 cup oats (old fashioned or quick*)
- 1 scoop Xtend Pro cookie butter flavored protein powder
- 1 whole egg
- 1/4 cup nonfat Greek yogurt
- 2 tbsp. milk
- 1/2 tsp. baking powder
- cinnamon to taste
- pinch of salt
Toppings
- 1 tbsp. cookie butter (melted to make it easier to drizzle)
- 1 tbsp. raspberry jam (or flavor of choice)
- 1–2 crushed Biscoff cookies (optional)
Instructions
- Add all mug cake ingredients to a blender. Blend until a smooth batter is formed. Alternatively, you can grind the oats into a flour first, then mix in a bowl like you would any other batter.
- Spray a large, microwave safe mug with nonstick spray. Pour batter into mug. Microwave for 1 minute.
- Continue to microwave for 15 seconds intervals until done. It is best to leave it a little underdone to keep from drying out. Mine was done after about 1 minute and 30 seconds.
- Once cooked, drizzle melted cookie butter over the mug cake. Top with jam, crushed cookies, and enjoy!
Notes
*You can also just use 1/4 cup pre-ground oat flour, or whole wheat flour.
Nutrition for mug cake only (no toppings): 325 calories, 40 protein, 26 carbs, 8 fat, 3 fiber, 3 sugar