Microwave Peanut Butter and Chocolate Cookie

Biscuit au micro-onde beurre d’arachide et chocolat

Suddenly craving a delicious chocolate chip cookie? Here's the perfect recipe to satisfy your craving in no time. Perfect for dessert or even as a snack, with 4g of fiber and 9g of protein, this quick cookie will fulfill all your needs and keep you satisfied until your next meal, all in just 6 minutes flat!

Preparation 5 min
Cooking 1 min
Portion 1

Nutrition Facts (per serving)

Calories
280
Fat
12
Carbohydrates
38
Fibre
4
Protein
9
Sodium
30

Ingredients

  • ½ banana

  • 30 ml (2 tbsp) all-purpose flour (or gluten-free flour)

  • 15 ml (1 tbsp) natural peanut butter

  • 15 ml (1 tbsp) carton egg white

  • 15 ml (1 tbsp) semi-sweet chocolate chips (or dark chocolate)

  • 1.25 ml (¼ tsp) vanilla extract

  • 1.25 ml (¼ tsp) baking powder

 

Note: For even more fibre, you can use whole wheat flour or even oat flour. You can also substitute the egg white with 5 ml (1 teaspoon) of chia seeds and 7.5 ml (½ tablespoon) of milk or water.

Preparation

  1. In a small bowl, mash the banana with a fork and add the remaining ingredients. Mix well.

  2. Transfer the mixture to a plate lined with parchment paper or cook directly in a mug. Cook for 1 minute in the microwave and serve immediately.

Notes

Can be stored in the refrigerator for 7 days or frozen for 3 months.

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Registered Dietitian Nutritionist in Quebec City