Cookie Butter & Jelly Protein Mug Cake

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! This mug cake is the perfect way to indulge in a sweet treat without sacrificing your healthy eating habits. The combination of cookie butter and jelly creates a deliciously sweet and savory flavor that will have you reaching for seconds. Best of all, this recipe is super simple to make and can be whipped up in just a few minutes. So, grab your favorite mug and get ready to enjoy a guilt-free treat that is both delicious and nutritious!

• 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

• 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)

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

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!