One of my favorite treats in Philly is the cookie skillet from a local restaurant. It’s got crispy edges but a gooey center, and I literally never get tired of it. Throw a scoop of ice cream on top, and you’re golden. As the ice cream melts you’re left with the perfect cookie sundae. Also, I love making anything in my mini skillet – it’s a perfect little treat for two (or one)!
I sought to recreate the iconic cookie skillet but to make it a bit better for you. I made it entirely gluten free, made with whole foods that you can feel good about. It’s as easy as mix, bake, and enjoy!
Making a Gluten Free Cookie Skillet
Whereas regular cookies require mixing, shaping, baking, etc, for this recipe, all you need to do is mix and bake and then enjoy it right out of the skillet! It doesn’t get simpler (and less dishes is definitely a bonus).
To make it, you’ll need:
- Creamy cashew butter (or almond butter) as the base for the cookie
- Maple syrup for sweetness
- 1 egg to bind everything together
- Almond flour to thicken it
- Almond milk to help the texture
- Chocolate chips, because duh
- Baking soda, sea salt, vanilla extract
Preheat the oven to 350 F. In a medium bowl, combine cashew butter, maple syrup, almond milk, vanilla, and egg. Whisk together until uniform. Add in almond flour and salt and mix to create a batter. Add baking soda and stir it in. Fold in chocolate chips. Grease the mini skillets well and fill with batter. Top with additional chocolate chips. Bake 17-21 minutes, until edges are golden brown. Serve with flaked sea salt and a scoop of ice cream on top and enjoy!
Gluten Free Cookie Skillet
Equipment
- 1 Mixing Bowls
- 2 Mini skillets
- Oven
Ingredients
- 1 cup cashew butter or almond butter
- 1 egg
- 1/4 cup maple syrup or honey
- 1/2 tsp vanilla extract
- 3/4 tsp baking soda
- 2 tbsp almond flour
- pinch sea salt
- 1/4 cup chocolate chips
Instructions
- Preheat oven to 350F.
- In a medium mixing bowl, combine cashew butter, maple syrup, egg, and vanilla extract. Whisk together until fully combined. Add baking soda, salt, and almond flour and mix to create uniform batter. Fold in chocolate chips.
- Split batter into 2 and pour into two well-greased mini skillets and bake for 17-21 minutes, until golden brown with solid edges. Serve warm with a scoop of ie cream on top and enjoy!
Notes
- 260 cal
- 6.25 g sugar
- 19.5 g carbs
- 19 g fat
- 6.75 g protein
