Description
This is the perfect dessert for two! These skillet cookies are so rich and gooey and the recipe makes exactly two cookies. They’re also ready in under 30 minutes and completely gluten and dairy free!
Ingredients
Deep Dish Skillet Cookies for Two
- 3 tbsp natural almond butter (any natural nut or seed butter will work)
- 1 tbsp melted coconut oil, plus more for greasing
- 3 tbsp coconut sugar (or brown sugar)
- 2 tbsp pure maple syrup
- 1 large egg yolk (or 1 tbsp plant milk)
- 1/2 tsp vanilla extract
- 1/8 tsp kosher salt
- 1/8 tsp baking soda
- 1/2 cup (50g) almond flour (or oat flour for nut-free option)
- 1/4 cup (40g) dairy free semisweet chocolate chips
- Dairy free vanilla ice cream, for serving
Instructions
Deep Dish Skillet Cookies for Two
- Preheat the oven to 350F and place two 8oz ramekins (see notes for different baking options) on a baking pan. Lightly grease the inside of each with some coconut oil.
- In a small bowl, mix together the nut butter, coconut oil, sugar, maple syrup, egg yolk, and vanilla.
- Mix in the salt and baking soda.
- Then mix in the almond flour followed by the chocolate chips.
- Divide the dough between the two ramekins and press even.
- Top with a sprinkle of extra chocolate chips (if desired) and bake for 15-18 minutes. 15 minutes is the perfect amount for the shallow ramekins I used, but if you’re using deeper dishes shoot closer to 18 minutes.
- Allow the cookies to cool for about 5-10 minutes, then top with ice cream and dig in!
Notes
BAKING OPTIONS – If you don’t have ramekins, oven safe ceramic mugs can be used but bake for 20 minutes (the center will also be extra gooey). A muffin tin can also be used but split the dough between 4 cups and bake for 10-12 minutes.
- Prep Time: 5 minutes
- Cooling Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
