A decadent, sweet treat with chocolaty goodness baked to perfection.
Hi there! 😄 This recipe takes the classic chocolate chip cookie to a whole new level. It’s lightened up and baked perfectly for that melt in your mouth sensation. With a gooey inside and a crusted top, this is a dessert you won’t be able to resist.
Its perfectly-browned, thick and simply mouthwatering! Top it with a scoop of vanilla ice cream, grab a spoon(s) and dive in!
Before we jump into this deliciously tempting dessert, I thought I’d give a little update into my non-blog life (everything outside of food and working out).
Nick and I made it two months before we seriously started looking for houses. And we may have found the one 😉 more to come on that!
Along with house hunting, we’ve started the search for a new puppy to come in the spring of 2018. Somebody to keep Mosby company. Nick wants a golden retriever and I want something non-shedding, so I’m hoping we can make a compromise. (I know what you’re thinking, but no, a golden doodle has already been ruled out) If you have any suggestions, please feel free to send them our way!
The next couple of months will be busy, filled with friends’ weddings and vacations. There’s lots of things to look forward to including football/tailgating season! I’ll be posting some great finger food recipes here in the next couple of months, perfect for game day or parties at home.
It’s so easy to look ahead and get excited for what’s to come in the last half of the year, but for now I’m just enjoying each day. The sunshine, extra time with my parents and really good food, like this bomb cookie skillet! Shall we get to it?
Alright guys, this is a must try. Like I’m talking buy the ingredients tomorrow (most of which you probably already have) and get to baking!!
The inspo came from Rachael Good Eats. I have been loving all her recipes lately. Check her out!
This ones super simple. Here’s what you need:
- Almond butter
- Almond Flour
- Coconut Oil
- Egg
- Maple Syrup
- Vanilla
- Coconut sugar
- Almond Milk
- Chocolate chips
Brand’s I used: Target’s Simply Balanced almond butter, Hy-Vee’s blanched almond flour (but regular flour or coconut flour would work as well), Hy-vee’s coconut sugar, Simply Organic pure vanilla, Full Circle maple syrup and Enjoy Life chocolate chips.
You literally mix everything into a bowl, toss it into a cast iron skillet and throw ‘er in the oven. That’s it!
Oh and did I mention, grain-free, dairy-free and refined sugar-free!? Yeaa buddy! 👍🏼
You can cut it up into pie shaped pieces or just go rouge and spoon the whole dang thing down!
I like adding Halo Top’s Salted Carmel ice cream (or plain vanilla). It makes it extra creamy! 😋
Best part is, it lasts for up to a week, so you can enjoy it for the next 7 days. I store it in an airtight container in the fridge and then heat it up in the microwave for 15 seconds to make it nice n’ warm 😏 ugh it’s oh so deliciouso! But don’t take my word for it, try it!
- • 1 large egg
- • 2 tablespoons maple syrup
- • 2 tablespoons coconut sugar
- • ¼ cup coconut oil, melted
- • 1/3 cup almond butter
- • 1 tablespoon unsweetened almond milk
- • 1 teaspoon pure vanilla extract
- • 1 cup almond flour
- • ½ teaspoon baking soda
- • 1/4 teaspoon cinnamon
- • ½ cup chocolate chips (dark or milk)
- • ¼ teaspoon coarse sea salt
- Preheat oven to 350 degrees and spray 8" cast iron skillet with spray
- In a large bowl, mix together wet ingredients - 1 large egg, 2 tablespoons maple syrup, 2 tablespoons coconut sugar, ¼ cup melted coconut oil, ⅓ cup almond butter, 1 tablespoon unsweetened almond milk, 1 teaspoon pure vanilla extract.
- Then stir in dry ingredients - 1 cup almond flour, ½ teaspoon baking soda, ¼ teaspoon cinnamon.
- Mix ingredients well and fold in ½ cup chocolate chips.
- Place cast iron skillet in oven for 20 minutes and then broil for an additional 3 minutes.
- Take out of oven, sprinkle with ¼ teaspoon coarse sea salt. Enjoy!
