Sweets

Almond Chocolate Chip Cookie Skillet

cookie skillet.jpg

recipe almond chocolate chip cookie skilled

Ingredients

  • 1 egg (or sub flax egg)
  • 3 tbsp maple syrup
  • 1/4 cup melted coconut oil
  • 1/3 cup creamy cashew butter
  • 1 tsp vanilla extract
  • 1 tbsp unsweetened almond milk
  • 1 cup almond flour (Bob's Red Mill finely ground almond flour works BEST!)
  • 1/4 cup collagen peptides (optional) I use Vital Proteins. They dissolve right away in the batter!
  • 1/4 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/2-3/4 bar Eating Evolved Midnight Coconut Chocolate Bar OR their Dark Chocolate, chopped into small pieces
  • 1/4 tsp sea salt
  • 8-9 inch cast iron skillet a baking dish, cake tin, or loaf tin

Instructions

  1. Preheat oven to 325 degrees F.

  2. Whisk egg* in large bowl then pour in melted coconut oil, maple syrup, almond butter, vanilla and almond milk to whisk again.

    *If using flax egg, mix 1 tbsp ground flaxseeds with 3 tbsp water and let sit for 5 minutes before adding to recipe in place of egg.

  3. Stir in almond flour, baking soda, cinnamon and some of the sea salt. Mix in chocolate chunks, leaving several chocolate chunks aside.

  4. Lightly spray a 8 or 9-inch cast iron skillet (13-inch if doubling the recipe) with coconut oil then pour batter into the base and spread out evenly. Place the last several pieces of chocolate over the top, then place in the oven for 19 minutes on the center rack. Turn the oven on broil and cook 1- 1 1/2 additional minutes (keep a close eye on it because it can burn fast)