VEGAN CHOCOLATE CHIP ALMOND BUTTER SKILLET COOKIE

Recipe by Flora & Vino
Serves 8-12

Easy vegan and grain-free skillet cookie made with almond butter, almond flour, and naturally sweetened with coconut sugar and Hu paleo chocolate chips.

INGREDIENTS

• 1 flax egg (1 TBSP ground flaxseed meal + 3 TBSP filtered water)
• 1/2 cup nut or seed butter (I used almond butter)
• 1/4 cup coconut sugar
• 1 cup almond flour
• 1/2 tsp baking powder
• pinch of Himalayan sea salt
• 4 oz. Hu Kitchen Gems

INSTRUCTIONS

1. Preheat oven to 350ºF and grease a small 6″ cast iron skillet with oil. Set aside.
2. In a medium bowl, mix up your flax egg and allow to sit and gel for 5 minutes. Add in the almond butter and coconut sugar and mix well.
3. Add almond flour, baking soda, and Himalayan sea salt and stir together until well combined. Fold in chocolate gems.
4. Transfer cookie dough into the grease skillet, smoothing out into an even layer. Top with more chocolate gems, pressing them slightly into dough.
5. Bake for 20-22 minutes, until edges are slightly browned and the center is firm to the touch.
6. Allow skillet cookie to cool for 10 minutes before topping with favorite dairy-free ice cream.

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