These mini skillet cookies are the PERFECT dessert for two! They’re ready in under 30 minutes and bake into the most delicious rich and gooey chocolate chip cookies. This recipe is also completely gluten and dairy free with a vegan option as well!
WHAT YOU NEED natural almond butter coconut oil coconut sugar pure maple syrup egg yolk vanilla extract kosher salt baking soda almond flour dairy-free semisweet chocolate chips dairy-free vanilla ice cream, for serving
1. 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. 2. In a small bowl, mix together the nut butter, coconut oil, sugar, maple syrup, egg yolk, and vanilla.
3. Mix in the salt and baking soda. 4. Then mix in the almond flour followed by the chocolate chips. 5. Divide the dough between the two ramekins and press even.
6. 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. 7. Allow the cookies to cool for about 5-10 minutes, then top with ice cream and dig in!