Double Chocolate Cookie Skillet – GF & Fiber-full
- Total Time: 35 minutes
- Yield: 8 1x
Description
This Double Chocolate Cookie Skillet is so light and fluffy. A delicious gluten-free, dairy-free brownie that has no refined sugar with the option to make vegan!
Ingredients
Scale
- 1/2 cup tigernut flour
- 1/4 cup almond flour
- 1/4 cup cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 egg or flax egg*
- 1/4 cup coconut oil melted + 1 tsp*
- 2 tbsp almond butter
- 1/4 cup coconut sugar
- 1/4 cup chocolate chunks
- Splash of almond milk (2-4 tbsps)
Instructions
- Preheat oven to 350F. Mix tigernut flour, almond flour, cocoa powder, baking powder and baking soda in a medium sized bowl.
- In a separate bowl combine egg, coconut oil, almond butter, coconut sugar.
- Add this wet mixture to the flour mixture.
- Using a hand blender slowly start to combine wet and flour mixture to create a batter, add slashes of almond milk to help combine. *Batter should be very thick.
- Mix in about 2 tbsp of chocolate chunks into the batter.
- Grease a small skillet with coconut oil and pour batter into skillet spread out with spatula and top with remaining chocolate chunks.
- Bake for 25 minutes!
- Remove from oven, let cool for 5 minutes, top with a scoop of your fave ice cream or yogurt! Enjoy!
Notes
Flax egg: 3 tablespoons of water to the 1 tablespoon of ground flax, mix and set aside.
- Prep Time: 10
- Cook Time: 25
- Category: Dessert
- Method: Baking