Gluten Free Chocolate Chip Cookie Skillet

• Condiments

  • 1/2 cup Maple syrup, pure

• Baking & Spices

  • 1 tsp Baking soda
  • 1/2 cup Dark chocolate chips
  • 1/4 tsp Kosher salt

• Nuts & Seeds

  • 3 cups Almonds
  • 2 tbsp Flaxseed, ground

• Frozen

  • 1 pint Frozen dessert

Found on jessicagavin.com

Description

Directions

• Preheat oven to 350°F.
• Generously grease an 8 or 9-inch cast iron skillet or round cake pan with baking spray or oil.
• In a small bowl, add 2 tablespoons of ground flaxseed and 6 tablespoons of water. Stir and allow to sit for about 5 minutes, until thickened. Meanwhile, make the almond butter.
• In a blender or food processor, add in the 3 cups of sliced almonds and 1/4 teaspoon salt. Process for about 3 minutes on medium speed, scraping down the sides as needed until a smooth almond mixture is formed. This should yield just under 1 ½ cups of almond butter. Transfer to a medium-sized mixing bowl.
• Add maple syrup, baking soda and flaxseed mixture. Mix for about 1 minute on medium speed, until combined. It will be a thick and sticky batter. Stir in chocolate chips.
• Transfer batter to the greased skillet, use a spatula to evenly spread out the dough. Add extra chocolate chips on top of the cookie dough.
• Bake in the center of the oven for 22 to 24 minutes, or until the surface is a light golden brown. Allow to cool slightly before serving.
• Cut cookie into slices and serve with frozen dessert, or enjoy right out of the pan topped with frozen dessert. Enjoy!

Nutrition