Paleo Cookie Skillet Recipe
This cookie skillet recipe is a healthier version of the classic made with clean, paleo-friendly ingredients.
Equipment
- 10” cast iron skillet or an 8x8 baking dish
Ingredients
- 1 egg
- 1/4 cup pure maple syrup
- 1/4 cup butter melted and cooled
- 1/3 cup almond butter
- 1 tbsp almond milk
- 1 tsp vanilla extract
- 1 cup almond flour
- 1/4 tsp baking soda
- pinch of sea salt
- 1 cup chocolate chips or chopped chocolate bar paleo approved
Instructions
- Preheat the oven to 325 degrees fahrenheit and prep a 10” cast iron skillet or an 8x8 baking dish.
- In a large bowl, whisk together the egg, maple syrup, butter, almond butter, milk, and vanilla until smooth.
- In a separate bowl, whisk together the almond flour, baking soda, and a pinch of salt.
- Fold the dry ingredients into the wet ingredients until just combined. Fold in the chocolate chips. The batter will be thick.
- Spread the batter into the skillet evenly.
- Bake for 18-20 minutes until golden brown on top.
- Remove from the oven and allow to cool for 5-10 minutes before serving. Top with paleo-approved ice cream if desired!
Notes
To make this recipe vegan, substitute an equal amount of coconut oil for the butter and a flax egg for the regular egg.
Nutrition
Calories: 462kcal | Carbohydrates: 24g | Protein: 12g | Fat: 38g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 226mg | Potassium: 224mg | Fiber: 5g | Sugar: 14g | Vitamin A: 567IU | Vitamin C: 1mg | Calcium: 168mg | Iron: 2mg