Chocolate Chip Almond Butter Skillet Cookie
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. vegan chocolate chunks or chips
Preparation
Preheat 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 chips/chunks
Transfer cookie dough into the greased skillet, smoothing out into an even layer
Top with more chocolate chunks, pressing them slightly into dough
Bake for 20-22 minutes, until edges are slightly browned and the center is firm to the touch
Allow skillet cookie to cool for 10 minutes before topping with favorite dairy-free ice cream
