I apologize for being so MIA on here! I feel like sometimes we just need to focus on ourselves and I’ve been finding myself doing that more and more so instead of having a set plan. I’m going to post when I want to share and I just knew I HAD to share this cookie skillet. If you haven’t tried the raspberry-chocolate combo, you seriously need to! The tartness of the raspberry with the sweetness and gooey-ness of semi sweet chocolate chips, makes this cookie skillet heavenly. I won’t blame you if you don’t want to share!
I removed the skillet from the oven while it was still slightly soft in the centre. I like my cookies goey! If you want a firmer cookie skillet, leave it in a bit longer but in general, this is meant to be a softer cake type texture.
3/4 cup unsweetened nut butter of choice (I used tahini/almond)
1/4 cup coconut oil, softened or melted
1/4 cup maple syrup
1 tsp vanilla extract
1 whole egg (room temperature)
1 cup almond flour
2 tbsp coconut flour (or 1/3 cup more almond flour)
3/4 tsp baking powder
pinch of salt
1 cup fresh raspberries (or frozen)
1/4 cup - 1/3 cup semi sweet dark chocolate chips
Preheat oven to 350F. Line 10 inch cast iron with parchment paper (to avoid sticking).
Mix wet ingredients in a large bowl.
Add dry ingredients into wet ingredients until just combined.
Add in add ins and lightly mix once more.
Pour into prepared cast iron and flatten evenly. Bake for 20-25 minutes until sides are golden brown and centre is firm to touch. If using frozen raspberries, this may add more baking time to your recipe.
Remove from oven and allow to cool completely before cutting.