Mini skillet cookie
This cookie is quick and easy to make, with a great flavor and the perfect size for two to share.
Servings: 2 (approx)
Calories: 518kcal
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Ingredients
- 3 tablespoon unsalted butter
- ½ cup almond flour (ground almonds, not almond meal)
- ⅛ teaspoon salt
- ¼ teaspoon baking soda bicarbonate of soda
- 3 tablespoon coconut sugar
- ½ teaspoon vanilla extract
- 1 egg yolk
- ¼ cup semisweet chocolate chips I used mini but can use regular size
- 2 teaspoon mini chocolate chips to top after baking (optional)
Instructions
- Preheat the oven to 350F/180C. Lightly butter the inside of a 6.25 in cast iron skillet (15.8cm frying pan).
- Melt the butter and leave to cool slightly. Meanwhile, mix together the almond flour, salt and baking soda in a small bowl.
- In a medium-sized bowl, whisk together the butter and coconut sugar until well-mixed. Mix in the vanilla and egg yolk so everything is well combined.
- Add the almond flour mixture to the butter mixture and mix so that there are no lumps of flour. Then, add the chocolate chips and stir through well.
- Pour the mixture into the prepared skillet and smooth the top. Bake for approximately 18 - 20 minutes until the top is dry, the edges gently crisp but the middle is still soft. Sprinkle the few additional mini chocolate chips on top while the cookie is still warm. Best served warm (and great topped with some vanilla ice cream).
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Nutrition
Calories: 518kcal | Carbohydrates: 32g | Protein: 8g | Fat: 41g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 326mg | Potassium: 136mg | Fiber: 4g | Sugar: 21g | Vitamin A: 684IU | Vitamin C: 0.03mg | Calcium: 88mg | Iron: 3mg