Healthy Cookie Skillet
I mean… What’s better than a gigantic chocolate chip cookie? One thats guilt free of course! In only 30 minutes prep + cook time you’ll have a delicious cookie skillet. My favorite way to enjoy this recipe is with a spoonful of Nadamoo vanilla ice cream. Perfect for a rainy day, movie night, or just when your craving a sweet dessert.
This recipe contains eggs & ghee
but can be made vegan friendly for those on specific diets or with allergies.
Swap: Egg for flaxseed egg (1 tbsp flax + 3 tbsp water, stir & let sit for 5 minutes)
Swap: Ghee for coconut oil. Use refined for best mix, un-refined will also work but not as well.
Let’s do it…
Heat the oven to 350 degrees and lightly grease a 5-6 inch cast iron pan with ghee or coconut oil.
Dry Ingredients – 1 1/2 cups almond flour, 1 tsp baking soda, 1/4 tsp pink salt.
Wet Ingredients – 1 egg or flax egg, 1/2 cup coconut sugar, 1/2 cup ghee or coconut oil (not melted), 1 tsp vanilla extract.
Other Ingredients – Chocolate Chips (I used Lily’s but HU is another favorite brand. About 1/2 cup chocolate chips.
Put it together:
Mix ingredients listed “dry” in a medium bowl.
Mix ingredients listed “wet” in a large bowl. Really get into it with the back of a fork and push the ghee or coconut oil.
Add dry to wet. and mix until all air bubbles are out and the dough is formed.
Add to cast iron and use the back of a spoon to smooth evenly.
Bake for 15 minutes. Check with a tooth pick but ovens may vary so you may need to bake for 5 minutes more.
Serve with ice cream or nut milk.