High-Protein Ultimate Brownie Cookie Sundae
Description
Decadent enough to feel like a bakery-style dessert but packed with protein, this Ultimate Brownie Cookie Sundae combines a fudgy brownie cookie, creamy protein ice cream, rich chocolate sauce, and crunchy toppings. It’s the perfect high-protein treat for satisfying serious chocolate cravings! 💪🍫🍨
🛒 Ingredients
Makes 2 servings
🍪 Brownie Cookies
½ cup oat flour
2 tablespoons unsweetened cocoa powder
1 scoop chocolate protein powder
¼ teaspoon baking powder
Pinch of salt
2 tablespoons powdered sweetener
2 tablespoons Greek yogurt
1 tablespoon creamy peanut butter
1 tablespoon milk of choice
1 teaspoon vanilla extract
1 tablespoon mini chocolate chips
🍨 Protein Sundae
1 cup high-protein chocolate or vanilla ice cream
2 tablespoons Greek yogurt or protein whipped cream
1 tablespoon sugar-free chocolate syrup
1 tablespoon mini chocolate chips
1 tablespoon crushed high-protein cookie, optional
Light whipped topping, optional
Fresh strawberries or raspberries, optional
👩🍳 Instructions
Make the brownie cookie dough: In a bowl, whisk together oat flour, cocoa powder, protein powder, baking powder, salt, and sweetener.
Add Greek yogurt, peanut butter, milk, and vanilla. Stir until a thick brownie-like dough forms.
Fold in the mini chocolate chips.
Bake: Divide the dough into 2 portions and flatten into thick cookies on a lined baking sheet. Bake at 350°F (175°C) for 8–10 minutes. Do not overbake—the centers should remain soft and fudgy.
Let the cookies cool for a few minutes.
Build the sundae: Place one warm or cooled brownie cookie in each serving bowl. Add a generous scoop of protein ice cream.
Drizzle with chocolate syrup and add Greek yogurt or protein whipped cream.
Finish with mini chocolate chips, crushed protein cookie, and fresh berries if desired.
Serve immediately and enjoy! 🍫🍨
💡 Tips
For an extra-fudgy cookie, slightly underbake it.
Use chocolate protein powder for the richest brownie flavor.
Add a small pinch of flaky salt on top for a delicious sweet-and-salty combination.
For more protein, add a spoonful of Greek yogurt or protein pudding underneath the ice cream.
❓ Q&A
Q: Can I make the brownie cookie ahead of time?
Yes. Store baked cookies in an airtight container for up to 3 days.
Q: Can I use vanilla protein powder?
Absolutely. Add a little extra cocoa powder for a stronger chocolate flavor.
Q: Can I make this lower calorie?
Use nonfat Greek yogurt, powdered peanut butter, a low-calorie protein ice cream, and sugar-free chocolate syrup.
Q: Can I make the sundae dairy-free?
Yes. Use plant-based protein powder, dairy-free yogurt, dairy-free ice cream, and plant-based milk.
Q: Is this actually high in protein?
It can be, depending on the protein powder and ice cream used. Check the labels of your specific brands for the exact protein amount.High-Protein Ultimate Brownie Cookie Sundae
Description
Decadent enough to feel like a bakery-style dessert but packed with protein, this Ultimate Brownie Cookie Sundae combines a fudgy brownie cookie, creamy protein ice cream, rich chocolate sauce, and crunchy toppings. It’s the perfect high-protein treat for satisfying serious chocolate cravings! 💪🍫🍨
🛒 Ingredients
Makes 2 servings
🍪 Brownie Cookies
½ cup oat flour
2 tablespoons unsweetened cocoa powder
1 scoop chocolate protein powder
¼ teaspoon baking powder
Pinch of salt
2 tablespoons powdered sweetener
2 tablespoons Greek yogurt
1 tablespoon creamy peanut butter
1 tablespoon milk of choice
1 teaspoon vanilla extract
1 tablespoon mini chocolate chips
🍨 Protein Sundae
1 cup high-protein chocolate or vanilla ice cream
2 tablespoons Greek yogurt or protein whipped cream
1 tablespoon sugar-free chocolate syrup
1 tablespoon mini chocolate chips
1 tablespoon crushed high-protein cookie, optional
Light whipped topping, optional
Fresh strawberries or raspberries, optional
👩🍳 Instructions
Make the brownie cookie dough: In a bowl, whisk together oat flour, cocoa powder, protein powder, baking powder, salt, and sweetener.
Add Greek yogurt, peanut butter, milk, and vanilla. Stir until a thick brownie-like dough forms.
Fold in the mini chocolate chips.
Bake: Divide the dough into 2 portions and flatten into thick cookies on a lined baking sheet. Bake at 350°F (175°C) for 8–10 minutes. Do not overbake—the centers should remain soft and fudgy.
Let the cookies cool for a few minutes.
Build the sundae: Place one warm or cooled brownie cookie in each serving bowl. Add a generous scoop of protein ice cream.
Drizzle with chocolate syrup and add Greek yogurt or protein whipped cream.
Finish with mini chocolate chips, crushed protein cookie, and fresh berries if desired.
Serve immediately and enjoy! 🍫🍨
💡 Tips
For an extra-fudgy cookie, slightly underbake it.
Use chocolate protein powder for the richest brownie flavor.
Add a small pinch of flaky salt on top for a delicious sweet-and-salty combination.
For more protein, add a spoonful of Greek yogurt or protein pudding underneath the ice cream.
❓ Q&A
Q: Can I make the brownie cookie ahead of time?
Yes. Store baked cookies in an airtight container for up to 3 days.
Q: Can I use vanilla protein powder?
Absolutely. Add a little extra cocoa powder for a stronger chocolate flavor.
Q: Can I make this lower calorie?
Use nonfat Greek yogurt, powdered peanut butter, a low-calorie protein ice cream, and sugar-free chocolate syrup.
Q: Can I make the sundae dairy-free?
Yes. Use plant-based protein powder, dairy-free yogurt, dairy-free ice cream, and plant-based milk.
Q: Is this actually high in protein?
It can be, depending on the protein powder and ice cream used. Check the labels of your specific brands for the exact protein amount.