YOU GUYS. This.dessert.though. Now I will be the first to say I am not the original creator of the cookie skillet, but a combination of a bunch of different recipes makes for a damn good dessert!
I made this for my Dad's birthday recently and topped it off with some dairy-free ice-cream and let me just say, it's melt in your mouth good!! It's gluten-free, dairy-free and refined sugar free and is super easy to make! Check it out:
Materials you need: 8-9 inch cast iron skillet or a a baking/cake dish or tin
1 egg (or sub flax egg)
1 tsp vanilla extract
1 tbsp unsweetened almond milk
3 tbsp maple syrup (or sub honey)
1/4 cup melted coconut oil
1/4 cup peanut butter*
1/4 cup tahini*
1 cup finely ground almond flour
1/4 tsp baking soda
1/2 cup dark chocolate chips/chopped chocolate bar
1/4 tsp sea salt
1/4 cup collagen peptides (optional for added protein!)
1 tbsp ground flax seeds (optional)
2 tbsp unsweetened coconut flakes (optional)
Preheat oven to 325 degrees F.
Whisk egg* in a large bowl then add in vanilla extract, almond milk, maple syrup, melted coconut oil and nut butters and whisk again until even texture.
Add in almond flour, baking soda, sea salt and chocolate chips (leave a few to the side for the topping).
Spray an 8 or 9-inch cast iron skillet (13-inch if doubling the recipe) with coconut/avocado oil then pour batter into the base and spread out evenly using a silicone spatula.
Sprinkle on final chocolate chips, then place in the oven for 19-22 minutes on the center rack.
Let it cool for a few minutes and top with some ice cream! Enjoy!
*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.
*Instead of using two different nut butters, you can also do 1/3 cup of a single type (cashew, almond, peanut, tahini, etc) - I simply loved the mixed flavors!