A thick and chewy almond butter chocolate chip cookie skillet made with oat flour, almond butter, and maple syrup. This gluten-free, dairy-free skillet cookie makes for a decadent, yet healthy dessert!
3/4 cup oat flour
1/2 cup almond butter
1/3 cup maple syrup
1 egg
1/2 tespoon vanilla
1/4 teaspoon fine sea salt
1/4 teaspoon baking soda
1/2 cup dark chocolate chucks or chopped chocolate bar
Preheat oven to 350F. Lightly coat a 8-9 inch cast iron skillet with avocado oil. (I use avocado oil spray then use a paper towel to remove excess and coat the entire skillet.
In a medium bowl, whisk the egg. Add in the almond butter, maple syrup, vanilla, baking soda and salt. Then stir in the oat flour. The dough will be sticky.
Break the chocolate bar in the package or in a bag, by hitting it with the back of a pan. Fold in half the chocolate to the batter. Pour batter into the skillet and spread out evenly using a silicone spatula light sprayed with avocado oil. Add the remaing chocolate on top the dough.
Place in the oven for 22-25 minutes. For fudgier cookie, bake for about 22 minutes. Remove from the oven and let rest for 15 minutes before slicing. This ensures the cookie doesn’t fall apart when sliced.
Store in an airt tight container at room temperature or in the fridge for up to five days. However, the cookie absorbs moisture the longer it sits so it’s best enjoyed within the first couple days. I recommend warming it up before serving.