tahini + peanut butter cookie skillet

YOU GUYS. This.dessert.though. Now I will be the first to say I am not the original creator of the cookie skillet, but a combination of a bunch of different recipes makes for a damn good dessert!

I made this for my Dad's birthday recently and topped it off with some dairy-free ice-cream and let me just say, it's melt in your mouth good!! It's gluten-free, dairy-free and refined sugar free and is super easy to make! Check it out:

Materials you need: 8-9 inch cast iron skillet or a a baking/cake dish or tin

INGREDIENTS:

• 1 egg (or sub flax egg)

• 1 tsp vanilla extract

• 1 tbsp unsweetened almond milk

• 3 tbsp maple syrup (or sub honey)

• 1/4 cup melted coconut oil

• 1/4 cup peanut butter*

• 1/4 cup tahini*

• 1 cup finely ground almond flour

• 1/4 tsp baking soda

• 1/2 cup dark chocolate chips/chopped chocolate bar

• 1/4 tsp sea salt

• 1/4 cup collagen peptides (optional for added protein!)

• 1 tbsp ground flax seeds (optional)

• 2 tbsp unsweetened coconut flakes (optional)

DIRECTIONS:

• Preheat oven to 325 degrees F.

• Whisk egg* in a large bowl then add in vanilla extract, almond milk, maple syrup, melted coconut oil and nut butters and whisk again until even texture.

• Add in almond flour, baking soda, sea salt and chocolate chips (leave a few to the side for the topping).

• Spray an 8 or 9-inch cast iron skillet (13-inch if doubling the recipe) with coconut/avocado oil then pour batter into the base and spread out evenly using a silicone spatula.

• Sprinkle on final chocolate chips, then place in the oven for 19-22 minutes on the center rack.

• Let it cool for a few minutes and top with some ice cream! Enjoy!

*If using flax egg, mix 1 tbsp ground flaxseeds with 3 tbsp water and let sit for 5 minutes before adding to recipe in place of egg.

*Instead of using two different nut butters, you can also do 1/3 cup of a single type (cashew, almond, peanut, tahini, etc) - I simply loved the mixed flavors!

Enjoy!

xoxo,

Kell

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