This giant Almond Butter Skillet Cookie is an easy one bowl skillet dessert that makes a quick treat for the family, the perfect end to a romantic evening, or maybe both!
- 6 Tbsp butter or coconut oil, melted
- 3/4 cup/150 g coconut sugar
- 2/3 cup/160 g almond or peanut butter
- 2 eggs
- 2 tsp vanilla extract
- 1 cup/100 g white Spelt flour
- pinch salt
- 200 g dark chocolate, chopped
For the best Almond Butter Skillet Cookie set the oven to 170 degrees Celsius. Butter a 22 cm skillet or a cast iron.
Whisk together the melted butter or coconut oil, coconut sugar, and almond butter or peanut butter until smooth and creamy. Whisk in the eggs and vanilla. Stir in the flour and salt, and then fold in the chocolate chips. I like to reserve a few to poke into the top of the batter before it bakes.
Spread the batter evenly into to skillet, and bake for about 25 minutes, just until it’s starting to set around the edges, and get a slight hint of golden around the edges, too. Don’t over bake, better to take it out too early than too late. Enjoy the best almond butter skillet cookie while still warm with ice cream, or let it cool and slice.
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