It's cold and rainy here at the moment, so there would be nothing more comforting than a (big) slice of Strawberry Chocolate Skillet Cookie from @bakeritablog . The main recipe is gluten free, vegan and paleo, however swap ingredients to suit.
Ingredients are available from HealthBuzz on www.healthbuzz.com.au
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3 tablespoons (38g) coconut oil solid at room temperature (available from HealthBuzz)
2 tablespoons (32g) almond butter
⅓ cup (50g) coconut sugar (available from HealthBuzz)
1 flax egg - 1 tablespoon flax (linseed) meal + 2.5 tablespoons water, whisk + let gel for 5 minutes (linseed / flaxseed meal available from HealthBuzz)
1 teaspoon vanilla extract
1 cup (96g) blanched almond meal (available from HealthBuzz)
¼ teaspoon baking powder (available from HealthBuzz)
¼ teaspoon salt (HealthBuzz pink Himalayan salt)
½ cup (3 oz.) dark chocolate chopped
⅓ cup fresh strawberries diced
Preheat the oven to 350ºF. Lightly grease a 6" cast iron skillet with coconut oil. Double the recipe if you're using an 8" skillet!
In a medium mixing bowl, stir or beat the coconut oil, nut butter and coconut sugar until smooth. Add the flax egg and vanilla and mix until smooth.
Add the almond flour, baking soda and salt to the wet ingredients. Mix until well incorporated. Gently fold in the chopped chocolate and strawberries.
Press the dough into the prepared pan and bake for 23-25 minutes or the edges are beginning to turn golden brown and the center is cooked through.
Remove from oven and let cool for ten minutes.