By: Spencer Miller (MacroChef

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!

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)

Notes

*You can also just use 1/4 cup pre-ground oat flour, or whole wheat flour. 

Instructions

  1. 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. 
  2. Spray a large, microwave safe mug with nonstick spray. Pour batter into mug. Microwave for 1 minute. 
  3. Continue to microwave for 15 second 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. 
  4. Once cooked, drizzle melted cookie butter over the mug cake. Top with jam, crushed cookies, and enjoy!  

Nutrition for mug cake (without toppings)

  • 325 calories
  • 40 protein
  • 26 carbs
  • 8 fat
  • 3 fiber
  • 3 sugar