Description
Chocolate Chip Almond Butter Skillet Cookie with almond butter, almond flour, coconut sugar, and paleo chocolate chips.
Ingredients
- 1 flax egg (1 TBSP ground flaxseed meal + 3 TBSP filtered water)
- 1/2 cup nut or seed butter (I used almond butter)
- 1/4 cup coconut sugar
- 1 cup almond flour
- 1/2 tsp baking powder
- pinch of Himalayan sea salt
- 4 oz. Hu Kitchen Gems
Instructions
- Preheat the oven to 350ºF and grease a small 6″ cast iron skillet with oil. Set aside.
- In a medium bowl, mix up your flax egg and allow to sit and gel for 5 minutes. Add in the almond butter and coconut sugar and mix well.
- Add almond flour, baking powder, and Himalayan sea salt and stir together until well combined. Fold in chocolate gems.
- Transfer the cookie dough to the grease skillet, smoothing out into an even layer. Top with more chocolate gems, pressing them slightly into dough.
- Bake for 20-22 minutes, until edges are slightly browned and the center is firm to the touch.
- Allow the skillet cookie to cool for 10 minutes before topping it with your favorite dairy-free ice cream.
- Prep Time: 15 mins
- Cook Time: 22 mins
- Category: Dessert
- Method: Oven-Bake
- Cuisine: Vegan, Gluten-Free, Oil-Free, Refined Sugar-Free